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.
Barbecue pork parcels, braised endive, apples 2 ways
Foie gras mi cuit, fennel matin, rhubarb and ginger compote, walnut crumble
Pan fried white asparagus, king prawn and pollack croquettes, hollandaise sauce and spring onion salsa
Smoked egg, green asparagus, feta cheese, olive tapenade and cherry tomato (vegetarian)
Lamb filet, pea puree, goat cheese, artichokes, mint jus
Skate wing, pak choi, miso coleslaw, tempered de sushi, coulis de gingembre et chili
Duck breast, five spice celeriac, grilled pineapple, cashew nuts granola and coconut mousse
Piquillo pepper gnocchi, crispy brie cheese, artichoke and garlic basil pesto (vegetarian)
Baileys Irish coffee creme brûlée, Madascagar vanilla ice cream
Profiteroles, mascarpone cream, pea puree, walnuts crumbs, apple sorbet
Yuzu and red pepper tart, pepper meringue, strawberry sorbet
Beetroot and horseradish chocolate brownie, white chocolate ice cream , kirsch shot
Cheese plate from Blanchard cheese shop
