LA TABLE DE CHARROU
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Establishment offering à la carte foie gras, lamb shoulder confit, beef steak and calf's head croquettes, etc.
Lucie and Charles source their meat whole and cut it themselves, which means they can offer parts that are often rare on a plate. Here, everything is homemade. Aficionados of Quercy lamb will find it grilled over an open fire on Sunday lunchtimes. On the à la carte menu, foie gras, lamb shoulder confit, beef steak and calf's head croquettes with gribiche sauce are sure to please, as are pavlova and blueberry tart for dessert. Fries are cooked in beef fat, and vegetables are always fresh, local and in season.
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