A traditional kitchen

with a British touch!

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.

Discover

Our menu

Starters

  • Monkfish cheeks 15,50€

    Crispy tandoori monkfish cheeks, coconut rice salad, cucumber and ginger salsa, mango coulis

  • Duck 18,00€

    Duo of duck, fennel coleslaw, plum compote, orange and maple gel, walnut brioche

  • Guinea fowl parcel 15,50€

    Guinea fowl parcel, red onion coulis, five spice pineapple chutney, spiced mint and lime gel

  • Eryngii mushrooms 14,00 €

    Glazed fried Eryngii mushrooms, wake salad, parsnip puree, honey soy dressing, tempura maki (vegetarian)

MAIN COURSE

  • Pigeon 24,00€

    Roasted pigeon, cauliflower 2 ways, beetroot pickles, orange jus

  • Rabbit ballotine 22,00€

    Rabbit ballotine, bacon and leek nem, pear puree, braised endive and red wine jus

  • Mackerel 22,00€

    Mackerel filet, sweet potato falafel , pan fried brocoli, harissa and yogurt gel

  • Celeriac 17,00 €

    Celeriac textures, apple puree , Trappe d'echourgnac cheese, mixed grain granola, cumin espuma (vegetarian)

Desserts

  • Creme brulee 8€

    Pumpkin and time creme brûlée, rhum raisin ice cream

  • Tart 9€

    Chocolate and Cointreau tart, strawberry ice cream

  • FIgs 9€

    Honey roasted fig, lemon and rosemary mousse, creme anglaise, walnut ice cream

  • Frozen parfait 9€

    Frozen parfait litchi , coconut meringue, passion fruit gel

  • Cheese plate 10 €

    Cheese plate from “Chez Pauline & co” cheese shop

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