Food and Drink

Our food has its roots in Elizabeth David and Jane Grigson, and has been updated via Moro and Ottolenghi.

We cater for meat and fish eaters and especially vegetarians, who are often ignored or neglected in France. We use organic produce where and when we can and, in season, as much as possible comes from our own potager. We scatter herbs and garlic around with abandon (see below for a few sample dishes), and if you enjoy your wine, then you’ll be able to check out some of the wines from our fabulous cellar.

Situated in France we always have a truly great selection of cheeses, some of our goat cheeses coming from a farmer less than half a mile away. We make our own bread, whilst our croissants come from the excellent, local baker each morning. In season (November to January) we can source black truffles – a speciality of this region and at a price!

The main meal during the workshops is served in the evening when we provide three courses. Breakfasts are continental style and lunches are simple but plentiful salads, cheeses and cold meats.

The owner, Michael Armitage, ran the very successful, ‘Interesting Wine Club’, in London for many years, before retiring to the Dordogne in 2001 and he maintains a full and exciting vintage cellar, from which bottles – including Bordeaux going back to 1924 – may be purchased to accompany meals.

We are very happy to arrange gastronomic weeks or weekends for couples or parties of friends – the house is particularly well set up for celebratory occasions such as weddings and specific menus can be arranged to suit the event. We have added a large number of dishes to our specialities and can arrange gastronomic dinners at 40 Euros a head (non-B&B-guests are welcome); examples of this would be a Chinese Banquet including some seven different dishes, or a Mediterranean Tasting menu of six choices. These can, of course, be modified to suit pescatorians or vegetarians. Suitable wines can be sourced from our cellars at reasonable prices.

Specialities of the house:

Meat & Poultry Dishes
Poulet Aga Khan
Confit of Duck with Pomegranate Molasses
Chorizo al Vino
Chinese Crispy Roast Pork
Slow-cooked Leg of Lamb with Butterbeans and Cepes
Pork Belly braised with Soy and Star Anise

Fish Dishes
Prawns with Olives, Tomatoes and Pernod
Tarte Bearnaise a la Lotte
Wild Salmon of the Loire (in season)
Sarde al Soar

Vegetarian Dishes
Gem Lettuce and Piquillo Pepper Salad with Crispy Garlic
Roast Red Pepper Salad with Capers & Preserved Lemon
Halloumi with Herb Salad
Butterbeans with Sweet Chili
Raw Beetroot and Celeriac Salade with Herbs & Raisins
Wood-smoked Melitzanasalata
Spicy Szechuan Eggplant