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.
Foie gras ans chicken terrine, carrot and coffee puree, walnut brioche and orange gel
Mango gaspacho, crab and cod rillette, avocado mousse, thaï oil lemon dressing
Mackerel gravelax horseradish and beetroot texturing, white chocolate sauce, apple salad
Tomatoes salsan grilled goat cheese, mushrooms fritter, roquette oil (vegetarian)
"Label rouge" chicken breast, broccoli and sesame 2 ways, wild rice and peanut butter jus
Turbot filet, grilled baby gem, pea puree, split tartar sauce
Pigeon, smoked bacon polenta, sweetcorn and popcorn, red wine jus
Cauliflower, bleu cheese samosas, red onion marmelade, balsamic jus (vegetarian)
Peach, honey and rosemary creme brûlée, yogurt ice cream
Chilled chocolate fondant and cherries, mint ice cream and cream anglaise
Lemon meringue pie baked alaska
Fennel and rhubarb trifle, strawberry sorbet
Cheese plate from Blanchard cheese shop
