After 15 years of experience in the kitchen, the young English chef Charlie Ray who ran the restaurant Le Vin’Quatre in Bergerac for 6 years with his partner, opens the doors of their brand new restaurant in Saussignac – Mixture!
In order to tell you a story, an emotion and sometimes a surprise around local products with a British touch.
Ham hock terrine, seasonal vegetable, Piccalilli, crispy baguette and sweat wine from Saussignac
Pan fried foie gras, roasted pineapple, fennel compote, cashew nuts granola, mango gel
Scallop tortellini, cauliflower puree, black pudding, lemon gremolata
Jerusalem artichoke, crispy brie cheese, pickled mushrooms, truffle oil (vegetarian)
Monk fish 2 ways, split pea puree, garlic polenta, roasted leeks , herb split creamy sauce
Occitane beef filet, grilled pan choi, wasabi celeriac puree, Japanese mushrooms Teriyaki hollandaise sauce
Guinea fowl breast, sage lemon bonbon, chestnut puree, parsnip, red wine jus
Braised endives, roasted pears, Trappe d'echourgnac cheese and peppered puff pastry (vegetarian)
Sweet potato creme brûlée, caramelized walnuts, apple sorbet
Kiwi and meringue tart, coconut ice cream
Chocolate fondant, peanut praline, banana, yogurt ice cream
Pear and rosemary trifle, caramel ice cream
Cheese plate from “Chez Pauline & co” cheese shop
