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.
Crispy tandoori monkfish cheeks, coconut rice salad, cucumber and ginger salsa, mango coulis
Duo of duck, fennel coleslaw, plum compote, orange and maple gel, walnut brioche
Guinea fowl parcel, red onion coulis, five spice pineapple chutney, spiced mint and lime gel
Glazed fried Eryngii mushrooms, wake salad, parsnip puree, honey soy dressing, tempura maki (vegetarian)
Roasted pigeon, cauliflower 2 ways, beetroot pickles, orange jus
Rabbit ballotine, bacon and leek nem, pear puree, braised endive and red wine jus
Mackerel filet, sweet potato falafel , pan fried brocoli, harissa and yogurt gel
Celeriac textures, apple puree , Trappe d'echourgnac cheese, mixed grain granola, cumin espuma (vegetarian)
Pumpkin and time creme brûlée, rhum raisin ice cream
Chocolate and Cointreau tart, strawberry ice cream
Honey roasted fig, lemon and rosemary mousse, creme anglaise, walnut ice cream
Frozen parfait litchi , coconut meringue, passion fruit gel
Cheese plate from “Chez Pauline & co” cheese shop
