The Table de Haute Serre is a concept of Table Vigneronne in a modern spirit of "bistronomy". Scents of barrels, modern art and design architecture, culinary creativity and oenological audacity will make you live an unforgettable experience. The Chef, Allan Duplouich, revisits the sure values of the Lot markets associated with Malbec: pan-fried foie gras, lamb shank, filet mignon of small pig à la plancha, rib of beef or even fish. It offers creative regional cuisine and several thematic sequences are offered throughout the year to showcase the Malbec, Truffle and Saffron trio. Rare tasting moments! In a friendly and authentic atmosphere, the menu follows the market of the day and is displayed on the slate. In winter: menus and workshops around the truffle
Chef's name: Allan Duploich
Specialties:
Local cooking
Gastronomic cooking
Traditional cuisine
Capacity:
Maximum number of place settings: 120
Physical disability :
Parking: a space is reserved. Restaurant on one level, wide door. The toilets are adapted.
French
Dutch
English
French
Spanish
