Experience Brasserie Cuisine. Regional. Seasonal. Daily Specialities
Set in our old wine making building, “Brasserie le Chai” imparts the cordiality and conviviality of its origins.
Inside, the restaurant’s vast vaulted ceiling and warm open fire portray rural charm.
Outside, the elevated terrace is perfect for dining in peace and tranquillity under an ancient walnut tree, surrounded by views of the lake, parkland and Château.
Our Executive Chief, Didier Casaguana manages our kitchens and all staff are trained at Ducasse Culinary Arts School.
Au menu : omelette ou croque-monsieur pour combler les petits creux, mais aussi foie gras ou autres spécialités locales.
We serve famous regional specialities such as Magret de Canard, Confit and home-made Foie Gras as well as lighter lunches, all in a relaxed and informal atmosphere.
- To share with a glass of local wine -
Pot of homemade Foie Gras (125 g)
Charcuterie platter from our region
Ibérico Cebo ham (les 100 g)
Oysters Marennes Oléron
1,80 € la pièce
Platter of cheese
Côtes de Duras, Sweet white, 2017, 14cl
Côtes de Bergerac, Vent d'Ange, Haut Montlong, 2015, 14cl
Médoc, Le Petit Manou, 2015 14 cl
Bergerac, Vent d'Autan, 2017, 14 cl
Bergerac, Jour de Fruit, Ancienne Cure, 2017
ON THE BLACKBOARD
For Lunch / 26 €
Except Sunday and French national bank holidays
For Diner / 36 €
Starter + Main Course + Dessert
Homemade smoked Salmon, sour cream
Terrine of Foie Gras with prunes and red onions
Cream of wild cep mushroom and slice of Foie Gras
Vegetarian salad (Seasonal vegetables, sauce and piquillos)
Vigiers salade (duck confit, smoked magret, Trappe d’Echourgnac, Cabécou, walnuts and Foie Gras)
Asparagus salad with semi-smoked duck magret.
Salade Fraîcheur (shrimps, Salmon, avocado and apple)
12 snails in garlic butter
Roast duck breast, strawberry and mignonette pepper jus
Sirloin steak, shallot jus (300-350 g)
Roast breast of guinea-fowl served with spices, honey and lemon jus
Lamb and vegetable curry
Seasonal vegetable mille-feuille with tarragon and lemon
Fish of the day with white wine and shallot sauce
Selection of cheese (Trappe d’Echourgnac, Cabécou, Cantal)
Delicate apple tarte and vanilla ice-cream (To be ordered at the beginning of the meal)
Fresh fruit verbena salad and lemon sorbet
Crunchy chocolate dessert
«Gariguette» strawberry Melba
Jowl of beef braised in our estate wine
Sea bream braised in citrus and tarragon
Onglet of beef pan-fried with shallots
Breast of free-range chicken in lemon
Pan-fried Bass, prawn sauce
Veal kidney fricassée in Sherry
Pan-fried piglet chops in whole grain mustard
Homemade steak tartar, Served with french fries and salad
Wild cep mushroom omelette