The chef, Vincent Arnould is the living proof that talent does not only come with age. After training with Jacques Chibois and Gerald Passedat, he proved his natural talent.This young chef of 33 years old is a calm and comical character. The dishes he creates are indisputably reminiscent of Cézanne's paintings.If the eyes are the first sense to savour the extraordinary refinery of his dishes, the pallet is the second sense to be surprised by the bouquet of sensations. The Périgord is a land where the song of the grasshopper unites with the flavour of the region and where strength takes its roots in simplicity….
In a convivial atmosphere, the Chef, Vincent Arnould, propose you to discover some of his recipes: one starter, one main course (fish or meat) and one dessert.The selected products depend on the season or any special request you have.Lessons include the recipes, the way of doing it, the arrangement of the dish and the tasting of those dishes (and others).
This second restaurant is the universe of the head chef, Pierre-Jean Duribreux - known as ''a big-hearted child from the North of France''. Pierre Jean will produce with pleasure and at any moment the traditional and delicious Périgordian country cooking.Having practised his cooking with success alongside the prestigious names of gastronomy, such as Jacques Gauthier, Gérard and Gaston Boyer, and Michel Roux, his cooking is now reputed by numerous journals, gastronomy guidebooks and above all reputed by a wide and loyal clientele.Discover a convivial setting where the chef will prepare in front of guests, and with loving care, dishes such as chicken pâté, Bordelaise river-lamprey or even a succulent preserved duck leg. And for the real gourmet, guests may savour a range of home-made puddings…All served in a friendly atmosphere…Prices are reasonable and to add to your pleasure, the 'Bistort' boutique allows you to take home any of a range of culinary specialities to which the Périgord owes its reputation.
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