The chef
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.Our concept is to make you discover new tastes and flavors. To do so, we are pleased to inform you that our Chef offers Surprise Menus (no choice A la Carte!):
Great « Surprise » 7 courses Menu– 120€
Gourmet « Surprise » 4 courses Menu– 90€
Discovery « Surprise » 3 courses Menu– 70€
Origins
Our Chef and his team work everyday with local producers whose know-how highlights the richness of the Perigord region:
Nut’s bread
Nut/Hazelnut oil
Black Truffle
Duck fois gras
“Petit Brun” Mushroom
Perigord honey
Organic vegetables
Farmer unpasturized milk
Goat cheese
Poulard
Fishes
Baby vegetables
Jean-Baptiste Bernardin
La Veyssiere Mill
Local truffle producers
P.G.l
Rochevideau mushroom producer
Peter Esnault
Duteil Becker Farm
Chatenet’s Farm
Terres Vieilles Farm
Tauziet Farm
La Cotinière/Guilvinec/Arcachon/Saint-Guénolé
Eric Roy
Bourdeilles
Neuvic
Perigord
Perigord
La Chapelle Faucher
Brantôme
Bourdeilles
Brantôme
Brantôme
Sabres (40)
French Coasts
Saint-Genouph (37510)
