CHÂTEAU LES MERLES
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Restaurant in Mouleydier preparing seasonal dishes with products from the garden, poultry and desserts.
In the middle of the Bergerac vineyards and a golf course, this beautiful 17th century castle, which has been completely renovated, offers rooms and a large apartment with modern comfort without altering anything. To recharge your batteries, there is the Les Merles restaurant. The chef, Bas Holten, has passed through great restaurants, including Paul Bocuse. There are seasonal dishes in which he highlights the products of the castle's vegetable garden by revisiting them with hints of exoticism: vegetable salad, carrot sambal, coconut and spicy peanuts, fresh goat cheese; walnut marinated asparagus, walnut crémeux, smoked duck breast, arugula; monkfish piece, roasted turnip, sweet and sour radish, radish hay sauce, violet potato; guinea fowl supreme cooked in stewed sauce, white and green asparagus, brown poultry juice, melting potatoes and finally chocolate fondant with nutmeg, gingerbread ice cream or mango mousse, mango compote, mint biscuit and mint sauce. The chef gives cooking classes with a visit to a foie gras producer and a traditional market, wine tasting seminar, etc.
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