Dernières News...
Nos recettes / Our recipes
Thursday, March 8, 2012 - 22:36
The Vergers d’Antan…
The « Vergers d’Antan » is a small farm of 18 hectares including 2 orchards, located in Firbeix in the heart of Périgord Limousin Natural Park.
Philippe FRANCOIS, the farm manager, is settled since 25 years in this lovely farmhouse facing the bell tower of this beautiful village.
Around the farm, you will find the orchards and gardens: they do plant "smart...
Thursday, December 22, 2011 - 23:11
An original aperitif !
For several years, is Château le Verdoyer working with the “Distillerie du Centre”, in Limoges, owned by Ets Nouhaud.
This "old" distillery created in 1789 (the last of the 48 present in Limoges in 1900), still active, and distilling today in alembics from the 19th...
Monday, September 5, 2011 - 17:36
Homemade Chocolate Mousse !
For 4 persons: 250 g chocolate - 3 spoons strong coffee - 6 egg yolks -rum (optional!) - A pinch of salt - 6 egg whites
Melt in microwave: the chocolate and the coffee.:
Transfer to a large bowl.
Add 6 egg yolks. It can be flavored with rum...
Friday, June 10, 2011 - 08:36
Grill Table... eating on the water
Today, the sun is here and the terrace of the restaurant fills up slowly. So we see these two wooden islands on the water. These are two Grill tables available for you to book :
A plate of meat, fish or prawns, detailed in cubes...
Tuesday, April 5, 2011 - 22:04
Duck breast with caramelized apples
Ingredients: 2 duck breasts - 10 cl of cider - 5 apples a little acid- dried veal powder - Calvados - salt, pepper.
Recipe:
Cut the skin of the duck breasts, on the fat side, with a sharp knife in crisscross form.
Bake these breasts, on the skin side, for 8 minutes on medium heat in a hot pan.
Reserve a little bit of...
Sunday, December 19, 2010 - 16:46
Marinated Salmon.
A nice first course to prepare in advance, and to serve on a blini with a small green salad.
Recipe for 10 people
1 fresh salmon fillet with its skin - sea salt - ground pepper - 1 glass of pastis
Marinade : Olive Oil - dill...
Friday, November 12, 2010 - 18:31
Star product : Bison!
Curious is to say that Bison is a local meat in Perigord, but, David Soulié took the initiative and the desire to (re) introduce the animal in Miallet a few years ago now (you know it is a buffalo depicted on the walls of the caves of Lascaux ...)
And as Château le Verdoyer enjoys working with local producers, the Bison became a staple of our menu....
Saturday, May 29, 2010 - 18:18
For once, not really a recipe, but the presentation of a popular dessert : the Coupe "Périgord Limousin”, named after the Regional Natural Park, where we find the products entering its composition.
it is a marriage of four flavors of ice cream and sorbet with four alcohols produced in Limoges, on the principle of the famous “Trou Normand”, the "...
Saturday, March 6, 2010 - 21:35
Sautéed Duck Liver slices with « Limousin » apples
Recipe for 4...
Saturday, December 19, 2009 - 18:41
For 4 persons : a nice piece (700g) of veal nut – veal stock - Liquid honey (mark of the “Parc Naturel Régional Périgord Limousin”) - salt & pepper
• Tie the piece of veal in a small roast (you can ask for it from your butcher)
• Slice the nuts: like tournedos : a nice round piece : 160 to 180g
• Heat your oil....
