Les Fresques

Fruit does not sweeten the dish: it structures it, reveals it and gives it a new dimension...


In juice, vinegar, fermentation, oil, emulsion... or through its ripeness, it transforms the balance of the dish and opens an almost infinite field of creation.

Michelin Guide
Fruit at the heart of the culinary approach
Fruit transformation techniques
Textures and culinary craftsmanship
Plating gesture in Michelin-starred cuisine
Gourmet dish at Les Fresques restaurant
Chefs Didier Casaguana and Frédéric Leclet
A cuisine born from fruit.
Vibrant, free and in motion.

FRUIT AS EVIDENCE

More than an ingredient, fruit has gradually established itself as a structural force.
It brings tension, maturity and depth, while offering a renewed interpretation of the dish.

Fruit en gros plan
01

Acidity

It creates tension, awakens the dish and sometimes replaces the role traditionally played by a more classic sauce.

02

Maturity

Depending on its stage of ripeness, fruit can bring freshness, softness, depth or aromatic roundness.

03

Transformation

Juice, reduction, vinegar, oil, fermentation: fruit changes form to better structure the plate.

04

Expression

It does not sweeten the dish. It reveals it, shifts it and gives it a more vibrant interpretation.

Les Fresques


"Cooking with both heart and precision
Honouring the ingredients"

Discover the Michelin-Starred Cuisine of Chef Didier Casaguana

I invite you to discover a cuisine built differently. Here, fruit did not emerge as a choice — it revealed itself as an obvious foundation.

Over the years, it has become the common thread, the guiding element around which the dishes are created.

Depending on its ripeness, acidity or transformation, it structures the dish, reshapes its balance and reveals new interpretations.

Juice, reduction, fermentation, vinegar or oil: each form opens a different field of expression.

Today, this approach guides part of my work, always with the same level of precision: understanding the ingredient before working with it, and seeking accuracy rather than effect.

haute cuisine bergerac
Didier Casaguana
Michelin-starred chef
haute gastronomie bergerac

Fruit in Motion

Before the plate comes the ingredient, the gesture, the transformation.




Chef Didier Casaguana, Chef Frédéric Leclet and their team invite you to discover a unique expression of their culinary universe.

THE MENUS

Our menus evolve daily to offer you the most flavourful dishes, prepared with the freshest ingredients of the day.

Nos menus changent chaque jour pour vous offrir les plats les plus savoureux, préparés avec les produits les plus frais du jour.

Voir les menus de la veille à titre d'exemple



3 COURSES

€88


(Served exclusively for the entire table)
Net prices in Euros for 2026, service included

5 COURSES

€108


(Served exclusively for the entire table)
Net prices in Euros for 2026, service included

7 COURSES

€128


(Served exclusively for the entire table)
Net prices in Euros for 2026, service included

The Art of Pairing Exceptional Wines and Starred Dishes

Wine, the Indispensable Accomplice of Our Gastronomy




The perfect wine to enhance every bite.

THE CELLAR



Reds, South-west & Bergerac

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Reds, Bordeaux & Left Bank

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Reds, Bordeaux & Right Bank

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Reds, Languedoc, Loire & Rhône

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Reds, Burgundy, Côte de Nuits, Côte de Beaune, Côte Challonnaise, Beaujolais

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Reds, Provence, Corsica, Alsace, Jura, Magnums

Discover!

Whites, South-West, Bergerac, Bordeaux

Discover!

Whites, Languedoc, Loire, Rhone, Burgundy, Chablis

Discover!

Whites, Côte de Nuits, Côte Chalonnaise, Côte de Beaune, Maconnais

Discover!

Whites, Provence, Corsica, Savoie, Jura, Alsace, Magnums

Discover!

White, Sweet and Liqueur

Discover!

The Producers: The True Artisans of Our Starred Cuisine

Passionate Producers for High-Flying Cuisine




Your Guide to Château des Vigiers

FREQUENTLY ASKED QUESTIONS ABOUT MICHELIN STAR RESTAURANT



What are the opening days and times?

The opening hours of the restaurant Les Fresques vary according to the season and the activity periods of the estate.

To check the current timetable, please visit the official page on our website.

This Michelin-starred restaurant welcomes you in an elegant setting at the heart of Château des Vigiers, for a refined gastronomic experience created by Chef Didier Casaguana.

Is there a specific dress code for the Michelin-starred restaurant?

Yes. Elegant attire is recommended for dinner at the gastronomic restaurant Les Fresques, in order to preserve the refined and intimate atmosphere of the venue.

Shirts, dresses and smart city wear are welcome. Sportswear, shorts, T-shirts and sandals are not permitted for dinner service.

This dress code reflects the distinguished spirit of the Château des Vigiers and its Michelin-starred restaurant.

Do you offer vegetarian, vegan or gluten-free options?

Yes. The gastronomic restaurant Les Fresques offers vegetarian and gluten-free menus, available on simple request when you book.

Chef Didier Casaguana and his team adapt each dish with the same culinary standards and level of refinement.

Does the Michelin-starred restaurant Les Fresques change its menu?

Yes. We recommend booking, particularly at Les Fresques (the Michelin-starred restaurant at Château des Vigiers): its menu changes every day according to seasonal produce and deliveries to guarantee the very best ingredients, and the number of covers is deliberately limited.

At weekends and in high season, Les Fresques is often fully booked. To book online, you can also call us or go via reception. The Bistrot des Vigiers is more flexible, but booking is still recommended.

Should I book the restaurants in advance?

Yes. Advance booking is strongly recommended, especially for the gastronomic restaurant Les Fresques at the Château des Vigiers. This Michelin-starred restaurant is often fully booked at weekends and in high season due to its popularity and limited number of covers.

You can book online, by phone or directly at reception to secure your table in this exceptional venue, a showcase of refined Périgord gastronomy.

Is the restaurant suitable for children?

Yes. Children are welcome at the gastronomic restaurant Les Fresques.

However, the restaurant is primarily aimed at an adult clientele looking for a calm, intimate and refined culinary experience.

The service style and atmosphere are designed to encourage tasting, quiet conversation and gastronomic discovery in keeping with the elegant setting of Château des Vigiers. No dedicated children's menu is available.

Who is Chef Didier Casaguana?

Didier Casaguana has been the Michelin-starred Chef at Château des Vigiers since 2014. As head of the gastronomic restaurant Les Fresques, he offers a cuisine that combines elegance, authenticity of the Périgord terroir and contemporary creativity.

His approach showcases local produce and seasonality, with a constant quest for balance between refinement, emotion and honest flavour.

This culinary philosophy makes Didier Casaguana a key figure in the gastronomy of South-West France.

What is the philosophy behind his cuisine?

Chef Didier Casaguana cooks the present moment: each menu is created from local, seasonal produce available that very day.

His approach is based on freshness, spontaneity and sincerity – a living cuisine that evolves according to arrivals and the inspiration of the moment.

This artisanal, intuitive style offers guests a unique experience at every meal, revealing Périgord in all its truth and finesse.

Does the menu change every day?

Yes. The tasting menu at Les Fresques evolves regularly with the seasons, depending on fresh produce and market arrivals.

Each service reflects the inspiration of Chef Didier Casaguana and the generosity of the Périgord terroir.

This constant evolution guarantees a unique gastronomic experience at every visit, where each dish tells the story of the season, the product and the present moment.

What are the Chef’s signature dishes?

Among the signature dishes at Les Fresques created by Michelin-starred Chef Didier Casaguana, you will find:

  • lobster with strawberry and foie gras – a bold land-and-sea pairing that has become a true signature,
  • the “egg & truffle”, a subtle balance of simplicity and luxury,
  • and Ostra Regal oysters with Prunier caviar from Montpon.

These creations perfectly illustrate the Chef’s philosophy: elevating Périgord produce with elegance, creativity and respect for genuine flavour.



Why?

To experience fine dining at Château des Vigiers in a Michelin-starred setting, where seasonal produce and precision cooking define the experience.

Who for?

For guests and visitors seeking an exceptional gastronomic experience (special occasions, wine lovers, food enthusiasts).

Where?

At Château des Vigiers in Monestier, Dordogne (South West France), in the heart of the estate.

How?

Book your table online, choose your menu on site, and contact our team if you have dietary requirements or special requests.

What customers say

REVIEWS & CUSTOMERS

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