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Bistro in Bergerac preparing local products, bistro and local specialties and various desserts.
The Chef, Jérôme Roye, a Lyonnais, works with local products (chicken from Périgord, sturgeon from Montpon, etc.). He prepares bistrotier and local recipes, sometimes bringing a touch of originality to them. For instance, he proposes a homemade IGP foie gras half-cooked in Monbazillac, a crispy cassolette of langoustines and scallops in Riesling, a carbonnade of duck, brown beer and apple grenaille, or a 5h lamb shank, couscous with dried fruits and 5 sweet spices. As for dessert, a white chocolate fondant with a dark chocolate flowing heart, or the apple-cinnamon muffin with cider ice cream will end the meal perfectly. The setting is that of a bistro with a warm welcome and a terrace which is very popular in summer.
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Members' reviews on LE BISTRO DU COIN
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Je recommande !
Les quantités concernant les accompagnements sont minimes sur certains plats (une demie pomme de terre pour accompagner la souris d'agneau pourtant majorée 10€ dans le menu). Idem pour le dessert, dont le moelleux doit atteindre difficilement la taille de 5x5cm (certes le double de celui fournit avec le café gourmand...). Aucun geste commercial ou excuses pour la longueur excessive du service. Peu de chances que l'on revienne dans cet établissement ...