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.
Lobster spring roll, king prawn Gillette, yuzu and avocado puree, miso back rice, wake coulis
Duck foie gras and pistachio terrine, cranberry, orange and crispy baguette
Chicken soup, truffle brioche , tempered chicken liver, quail egg, truffle oil
Pear and endive tatin, crispy blue cheese, walnut salt, mulled wine gel (vegetarian)
Roast venison, butternut textures, wild mushrooms, roasted chestnut, thyme jus
Five spiced pork belly 2 ways, ginger celeriac, fried pineapple, cashew nuts granola and hoisin jus
Pan fried seabags, cumin artichoke croquette, hazelnut, apple puree, lemon cream sauce
Crisp sweet potato and sesame makes, pan choi kimchi, pickle walnuts, noodles and Filipino sauce (vegetarian)
Ginger bread creme brulee , mandarin sorbet and speculoos biscuitti
Chocolate, whisky and pecan tart, poached pear, yogurt ice cream
Apple cheesecake, Calvados liquor, walnut ice cream, bacon maple syrup tuile
Jerusalem artichoke and coffee mousse entremets, vanilla cream and crunchy chocolate feuillantine
Cheese plate from “Chez Pauline & co” cheese shop
