The chefs The menus Origins

 

The chefs

Chef Ramses NAVARRO

Our chef Ramses Alan Navarro, who comes from Mexico City and holds a Bachelor’s degree in Culinary Arts from the College of Gastronomy of Mexico City, offers us his international cuisine combining modern gastronomy techniques with authentic flavours. After 5 years as Executive Chef of the «Casa Anis» gastronomic restaurant in Mexico City, he set himself a new challenge: to go and work with the best chefs of French gastronomy. He will have the opportunity to make his weapons alongside Stéphane Raimbault chef 2 Michelin stars, Nicolas Davouze, Bocuse d'or France 2014 and chef Meilleur Ouvrier de France 2004, Alain Montigny. With more than 5 years of experience with his Grand Chefs, he decided, in the year of his 30th birthday, to draw a new path for his professional career, by taking the orders of the kitchens of the Moulin de L'Abbaye.

Chef Pâtissier Pierre Michael ITEN

After several years spent in Switzerland, as pastry second of the restaurant Didier de Courten, 2 Michelin stars, 19/20 Gault&Millau, Pierre Michael ITEN will seize the opportunity to take the place of Chef for more than two years. He then decides to return to his native region, in order to share with us his knowledge acquired through his various experiences.

These two promising young chefs, join their talents for your greatest pleasure, at the Moulin de l'Abbaye

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The menus

Carte de saison

To begin with ...

Foie Gras and Fig « Slice of duck Foie Gras poached in a bay leaf bouillon, fresh and candied with 5 flavours spices figs». 41 €

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“De la Cotinière” Squid and Celery « Some duck, boar, pork and foie gras… Grilled buckwheat purple mustard condiment and figs». 42 €

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Langoustine from Brittany and “Cèpe” mushroom from around here « Lightly seared langoustine, seasoning thyme and orange oil, roasted cèpe mushroom, herbs and pine nuts ravioli and cèpe with brown butter emulsion ». 42 €

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Crab and Onion from “Les Cévennes” « Warm crab meat, caramelized onion slices and Figatelli. Smoked butter broth, warm Paprika brioche ». 39 €

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From our Coasts

« Petit Bateau » Monkfish and organic “Sirtema” Potato « Melting cooked monkfish with seaweed. Candied potato and fennel pulp. Light “Hollandaise” sauce, with anchovy ». 41 €

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Sole and Autumn vegetables « A big sole cooked on its bone, Shiitake condiment and Autumn vegetables millefeuille with lard from Colonnata. Poultry juice with red wine from Bergerac». 57 €

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Turbot and Butternut Squash « Pearly white cooked turbot with hazelnut butter, textured butternut squash and spelt risotto with grey shrimps. Curry/shrimps fishbone juice ». 52 €

« Some dishes can be removed or changed with other suggestions according to our arrivals »

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From our Lands

Lamb from “Quercy” and Parsnip « Slowly candied and seared lamb shoulder. Parnsip pulp with fresh and fermented plums. Parsnip wood and combava leaf juice». 47 €

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Veal Sweetbread and Artichoke Tender/crispy veal sweetbread. A garnish of artichoke and coffee, grapes and black olives. Grapefruit and soft spices sauce ». 55 €

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Poulard from Tauziet Farm and Black Truffle* *(Only for two people when choosing from the menu) « Poulard, 160 days of farming, nurture with milk and organic bread, cooked with its carcass and served as a supreme. Potato gnocchi and roasted apples, blond livers, gizzards and candied legs under a light hay Parmentier. A generously truffled “Périgueux sauce” ». 88 €

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From our Pastures

Cow Walnut ripened « Trappe d’Echourgnac » served warm. Nut paste and raw pears ». 18€

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Goat « Fresh goat cheese Honey and aniseed flavor candied figs». 18€

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Our Sweetmeats

The Baba and Cognac « Traditional Baba “Panettone” way. Orange blossom flavored “Diplomate” cream, Saffron pistil ice cream, sprinkle with Cognac XO from the Lheraud House ». 21 €

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Guianduja Soufflé and Black Truffle « A Guianduja chocolate soufflé as we like it… Farm milk ice cream and black truffle from Périgord on hazelnut pralines ». 21 €

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Granny Smith Apple and Honey from Brantôme « Warm candied apple with honey from Brantôme. Gourmet pot with honey ice cream and light vanilla cream cheese ». 21 €

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Menu de Saison

« « As part of the best things in France, the good Perigourdin dishes must remain the glory of French gastronomy and must be made by every single person who enjoys with spirit the art of living well and especially the art of eating» ». _ La Mazille _

Great « Surprise » 7 courses Menu– 120€ A journey around our Menu and many surprises ... (Same menu for all guests)

Gourmet « Surprise » 4 courses Menu– 90€ Or choice within the Menu Poulard supplement 20 €

Discovery « Surprise » 3 courses Menu– 70€ Or choice within the Menu Poulard supplement 30 €

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Menu 55€

*Entrée / Plat 49 € *Plat / Dessert 39 €

Half-cooked Perigord « foie gras »,

cooked with 5 flavors, organic carrot marmalade, Melba bread

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Candied “Taychou” pig chest,

Spelt risotto with walnuts and autumn vegetables. Sweet and sour juice.

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Figs Frangipane,

Cognac ice cream

All prices in €, all taxes included, service included

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Origins

Our Chef and his team work everyday with local producers whose know-how highlights the richness of the Perigord region: