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.
Miso cured salmon, pickled cucumber, apple 2 ways, wasabi mousse
Wild boar kofta , celeriac remoulade, mango gel, Rogan Josh sauce
Rabbit tortellini, Jerusalem artichoke soup, chorizo, lemon oil
Brocoli déclined, roasted goat cheese, hazelnut granola, gel de poire (vegetarian)
Duck breast , five spiced endive, carrot puree, hoisin pickled onions, red wine jus
Guinea fowl 2 ways, apple puree, Brussel sprouts, mushrooms polenta, Calvados jus
Pan fried sea bream , black rice, prawn and sesame bonbon, sweet potato, thai curry sauce
Roasted pears, Halloumi cheese, sautéed mushrooms, walnut puff pastry (vegetarian)
Parsnip creme brûlée, coffre ice cream, maple syrup
White chocolate mousse fennel compote, crumble, lemon sorbet
Plums and ginger crumble, raspberry sorbet, vanilla chantilly
Figs and honey "Eton Mess", pistachio ice cream
Cheese plate from Blanchard cheese shop
