Le Chai - Restaurant Bergerac Dordogne
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
Monbazillac, Château Le Fagé, 2015, 14cl
Bergerac Fleur de Thénac, 2014, 14cl
Bordeaux Supérieur Château Pierrail, 2016 14 cl
Sancerre Domaine Fouassier, 2017, 14 cl
IGP Languedoc Racine Pinot Noir, 2018, 14 cl
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
Vigiers salade (duck confit, smoked magret, Trappe d’Echourgnac, Cabécou, walnuts and Foie Gras)
12 snails in garlic butter
Roast duck breast, honey and lemon jus
Sirloin steak, shallot jus (300-350 g)
Roast breast of guinea-fowl served with spices, mushroom juice
Jowl of beef confit in estate wine and prunes
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
Caramelized Périgord walnut tart, vanilla ice-cream
Duck confit in crispy skin, Périgourdin jus
Fillet of Sea bream, orange butter sauce and citrus
Sirloin pan-fried with shalotts
Breast of chicken, foie gras sauce
Scallops poêlée with citrus
Veal kidney fricassée with mustard sauce
Roast Cod, meat juice with tarragon
Homemade steak tartar, served with french fries and salad
Wild cep mushroom omelette, served with french fries and salad