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Gourmet restaurant
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A special blend of surprises with Vincent Arnould: a man who knows that your eyes are the first sense you taste with and whose recipes prove it.

The skill with which he works with produce from the Périgord makes his cuisine a work of art whose strength lies in its very sobriety.

 In 2007 he was the winner of one of the prestigious Meilleur Ouvrier de France awards.

 

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Photo - 001
Photo - 002
Chef : profile

 

A special blend of surprises with Vincent Arnould: a man who knows that your eyes are the first sense you taste with and whose recipes prove it.

The skill with which he works with produce from the Périgord makes his cuisine a work of art whose strength lies in its very sobriety.

In 2007 he was the winner of one of the prestigious Meilleur Ouvrier de France awards.

 

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> Restaurant Menu

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Cooking classes

Coming soon

Collection

>Please find below the program for all our special evenings : click here

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Recipe book

 

Périgordian Black Truffle Panacotta

Ingredients for the Panacotta

¼ of vanilla pods
15 gr of white chocolate
15 gr of ground sugar
2,5 gr of Gelatin Sheets
25 gr of Périgordian Black Truffle
150 gr of Milk
150 gr of cream

Ingredients for the Caramel Jelly

30 gr of granulated  Sugar
5 gr of water
40 gr of water
1 gr of Gelatin

Recipe

Leave 2.5 gr of gelatin to soak in iced water.
In a container, mix the white chocolate cut into pieces, the
granulated sugar and the strained jelly.
Bring the milk to the boil, with the chopped truffle and the vanilla.
Gently pour on while stirring the white chocolate.
Mix well and leave to cool.
Once the mix is cool, add the liquid cream, stir and pour immediately in the bowls.
Leave to set in the fridge.
Make a caramel with 30 gr of granulated sugar and 5 gr of water.
Once it is melted, cool it down with 30 gr of water.
Bring to the boil. Add one gr of gelatin, rehydrated beforehand. Leave to cool then pour  on the Panacotta.

 

 

Crème Brûlée au Cabécou du Périgord 

Ingredients

100gr of fresh cream
100gr of Bouillon de Volaille Clair
6 Cabécous du Périgord (200gr)
1 egg
salt, peper, Piment d'Espelette
Cassonade

Recipe


Bring the cream and the chicken stock to the boil.
Add the cabécous and mix.
Add 1 egg and pass through cheesecloth.

Adjust the seasoning, salt, pepper
and Espelette spice (1 gr).
Spread the mix into 8 small bowls or 8 ramekins.
Bake in the oven in a Bain – Marie at 90° for about
minutes.
Leave to cool for ¼ of an  hour then caramelize like a “crème
brûlée until slightly brown.

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Practical informations

The Vieux Logis team welcomes you
For lunch, from 12pm to 1.30pm
For dinner, from 7.30pm to 9pm

From October 15th 2010 to April 15th 2011
Our restaurant will be closed every Wednesday and Thursday

From April 15th to October 15th, our restaurant will be open every day for lunch and dinner

A table is automatically booked for clients on half board.

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Restaurant Reservation

For all reservations under 48 hours, please contact us.
Telephone: +33 (0)5 53 22 80 06

> vieuxlogis@relaischateaux.com

> To make a reservation, click here

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