LA RAPIÈRE
The setting of this listed 16th-century building already is already worth the detour with its terrace offering a view of the facade of the Maison de la Boétie. Katia Fournier and Jordy Bordes have opted for a modern decoration while preserving what makes the room so charming: the blond stones, the pasted beams and the fireplace which adds a warm atmosphere. The tablecloth is clear: string-colored placemats placed on the white tablecloths bring modernity. The couple likes welcoming and offer a local cuisine. The idea of a menu that you compose yourself is original. As a starter, the Périgord casserole egg with its foie gras escalope is just delicious. In a dish alongside the traditional confit and duck breast, we like the red label poultry supreme and its mushroom sauce. For dessert, the chocolate fondant rivals the old Souillac's plum baba.
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Members' reviews on LA RAPIÈRE
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Al terminar de cenar el camarero nos ofreció un licor. Al pagar la cuenta nos cobraron 60 euros por ese licor que ellos nos habían ofrecido. Fuimos educados y como lo habíamos tomado lo pagamos. Eso se llama ENGAÑAR al cliente. MUY MAL señores!!!!
¡Attention dans ce restaurant !
Après avoir dîné, le serveur nous a offert un alcool. En payant l'addition, ils nous ont facturé 60 euros pour cet alcool qu'ils nous avaient offert. Nous étions polis et avons payé puisque nous l'avions consommé. C'est tromper le client. TRÈS MAUVAIS, messieurs !!!!