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.
Vodka and horseradish cured trout, beetroot, yuzu gel, fennel ceviche
Foie gras mi cuit, cashew nut houmous, cucumber kimchi, watermelon and hoisin granola
Chicken leg bonbons, broccoli, sesame tofu and peanut butter jus
Tomato tatin, courgettes textures and crispy goats cheese (vegetarian)
Duck breast, buckwheat, sweetcorn 2 ways, cherry coulis, pickled walnuts
Beef filet, mushroom puree, smoked polenta chip, sun-dried tomato , port onion compote and red wine jus
Seared tuna, carrot puree, black rice, pan choi, miso ginger and coriander salsa
Pea and lentils falafels, halloumi cheese, croutons, garlic cream sauce (vegetarian)
Coconut and lemongrass creme brûlée, pineapple ice cream
Strawberry baked Alaska, limoncello shot
White chocolate , coffee and cardamon pannacotta, raspberry , pistachio ice ream
Blueberry tart, lemon sorbet , meringue and maple syrup coulis
Cheese plate from “Chez Pauline & co” cheese shop
