Set in our old wine making building, “Bistro des Vigiers” imparts the cordiality and conviviality of its origins.
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.
Bavette poêlée à l'échalote
Confit de canard en croustillant de peau, jus Périgourdin
Filet de daurade poêlé, fumet citron estragon
Civet de joue de porc au pain d’épices et pomme verte
Dos de cabillaud rôti, confit aux agrumes
Suprême de poulet en basse température, sauce blanquette
Faux-filet poêlé, jus au poivre
Tartare de boeuf maison, frites et salade
Omelette aux cèpes, frites et salade
“Very good meal and very good value for money.”
“The home, meal, all very well, the small flambé in the fireplace very pleasant, the space between the table, well sat ... etc and very good meal, and well presented.”
“Finesse and taste. quality service.”
“Very nice staff and we ate very well.”
“Everything. Ambiance. Food. Staff.”
“Very friendly staff and excellent dishes.”
“The chef is a genius a big thank you to him every time splendid.”
“First class. My only suggestion was that not all the seats at a table for two, should be facing the fireplace as one of them will actually be facing an unpleaseant view when, if changed, had a view of the delightful room and enjoy the atmosphere of the other diners.”