HOSTELLERIE DU PASSEUR
Nice address elaborating local and seasonal products, a bistro formula at lunchtime and a homemade dessert of the day.
Who says Hostellerie du Passeur, says rather exceptional table. It is obviously this reputation that attracts the taste buds of gourmets. The establishment has just trusted a new chef, but the recipe remains the same: a cuisine with local and seasonal products. As a starter, lunch in the passer's bistro formula will be a puff pastry of snails, cream of mushrooms followed by a pork filet mignon, foie gras sauce, and the homemade dessert of the day. If you choose the table du passeur formula in the evening, the menu leaves you with a wide choice: for example, a semi-cooked duck foie gras structure around Périgord strawberries as an appetizer, a duck duo, vanilla juice, Pak Choi with sesame and Pommes Château as a main course, and the traditional iced soufflé with home made nuts, salted butter caramel and Périgord nuts as a dessert. Everything is excellent. The chef even thought of vegetarians. A great place to get off the beaten track.
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