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.
Cumin spiced lamb spring rolls, coffee and parsnip puree, parsnip pickled and hazelnut mousse
tempered tandoori monkfish cheeks, spinach gel, cauliflower and coconut sauce
Rabbit and chorizo terrine, pear chutney, onion puree, crispy baguette
Jerusalem artichoke rice pudding, crispy goat cheese, maple syrup walnuts (vegetarian)
Honey glazed suckling pork, kimchi, apple puree, peanut granula, mushrooms
Whole plaice, pal choi, ginger, coriander and yuzu salsa, polenta chips, soy sauce meringue
Breast duck, braised red cabbage, celeriac ice spice gratin, orange sauce and salsify
Lentils and pumpkin falafels, tofu, feta cheese mousse and onion marmelade (vegetarian)
Banana creme brûlée, rum raisin ice cream and chocolate tuile
Mango and cashew nuts cheesecake, lemongrass creme anglaise and coconut ice cream
Yuzu and matcha the tart, white chocolate ice cream and hazelnut crumbs
Sweet potato satin, chocolate ice cream and cayenne pepper and cinnamon popcorn
Cheese plate from “Chez Pauline & co” cheese shop
