After sampling the fine, house-cured products, you will have the chance to savour, according to the season and to inspiration, foies gras (fresh, aux baies roses or with truffles, fried cutlets in tomato fondue and fresh thyme…), les truffes du Périgord (on tastous or “truffle sandwiches,” delicately seasoned with garlic, in carpaccio de magret…), succulent meats of southwest France prepared with finesse and inventiveness, black Gascony pork (in marinated filets with basil and smoke-grilled, in squares braised in the oven…), le canard de Barbarie (duck braised and pointe de sarriette, roasted long in the oven…), lamb (roast shoulder and braised in garlic, a leg or cut into squares…). This same thirst for excellence and love of fine products reigns also over the selection of fine cabécous (goat cheeses) and house desserts.