Hotel cognac, Restaurant(s) Cognac, Restaurant(s) Saintes, Restaurant(s) Jonzac, Restaurant(s) Barbezieux, Restaurant(s) Angoulême, Hôtel(s) Cognac, Hôtel(s) Saintes, Restaurant(s) Charente-Maritime, Restaurant(s) Charente, Hôtel(s) Charente-Maritime, Hôtel(s) Charente, Hôtel(s) Jarnac, Hôtel(s) Sud Ouest, Hôtel Charentes Poitou, Hôtel Charme, Hôtel golf, Restaurant Jarnac, motels, booking
► restaurant ◄
Menus  l  Prices  l  Receptions
At table, our chef Philippe Dujardin will, through the alchemy of his special sauces, burst in yourplate the taste of local Charente products: to be tasted, the carpaccio of duck foie gras with Baume de Bouteville, Poitou-Charentes lamb or calf sweetbreads roasted with red Pineau des Charentes.
...   ▼

Le contenu de cette page nécessite une version plus récente d’Adobe Flash Player.

Obtenir le lecteur Adobe Flash
HÔTELLERIE DE CHARME with WIFI
Route de Cognac 17520 Cierzac - Tel. : +33 (0)5 45 83 01 32 - moulin-cierzac@wanadoo.fr
 
équipement WIFI
...
Enjoy at the beginning of your meal Cognac on ice, which can be accompanied with Tonic, Pineau des Charentes white or red, or the excellent very old Pineau des Charentes from Dupuy (Bache & Gabrielsen)
Some cognacs of the highest quality are proposed at the end of your meal to make you dream about Charente colours.

We are proud to be recommended by the Gault & Millau, Bottin Gourmand, Hubert and Petit Futé guides.

1 Toque au Gault & Millau
La Charente Libre : le Chef Philippe Dujardin à la Une 		 
   
 
 
  Menus
   
• Menu of the Lodging house at 47 Euros

Greedy appetizer
▲
Carpaccio of duck foie gras
in the oil of hazelnut and in the balm of Bouteville
▲
Poêlée of gambas perfumed in the oil of basil,
Sauce in the macis and in the seaweeds Nori
▲
Supreme of quails singed in the Cognac,
in the cream of red Pineau
▲
Crunchy of Cabécou
in dried fruits marinaded in the Cognac
▲
Dome of dark chocolate crunching
in the moss of Mandarin bitter chocolate-brown Napoleon and flower of salt of the île de Ré
or
Tiramisu house in the coffee and in the Amaretto

Proposition of accompaniment: red Sancerre 2010 in 38€ 75cl or brut Champagne Dambron in 35€ 37.5cl
• L’Épicurien menu at 38 Euro  

Greedy appetizer

Escalopines of duck foie gras poêlées, vinegar of raspberry and chutney in mangoes

Lamb chops of the Poitou-Charentes fried in the jam of figs

Fine tart in the caramelized Apples and his vanilla ice cream


• Jacquet menu at 30 Euro  

Gourmet appetiser

Cake in the Ham of Bayonne, in the dried tomatoes,
Piquillo and Espelette chili and the cream of Marsala
or
Tartar of salmon marinaded in the ginger lime been astride by its prawn

Plate of the fisherman in the coulis of shellfishes and its smock of vegetables
or
Tournedos of fried duck Wipes in the Merlot Cabernet Charentais

Nem of Cantal of Salers, salpicon of pear and grilled almonds

Bavarian in the moss of mint and chocolate
or
Moss with the cream of raspberry carpet slipper and its coulis

Proposals of accompaniment: 75cl of Brouilly 2010 in 22€ or 37.5cl in 16€

• Our menu at 20 Euro Menu not proposed in the evening nor feast days
Served in the week from Wednesday till Friday

Tartar of salmon marinaded in the green and ginger lemon
or
Salad mixed in lardons and vinegar of raspberry

Fricassee of supreme of cremated yellow chicken
or
Net of cod in the lemony butter

Dessert of the Mill
or
Plate of Cheeses
 
 
  Prices
   
  • MENU PRICES: 20€ (at lunchtime from Wednesday to Friday), 30€, 38€, 47€, and à la carte in the evening
• BUSINESS STAY: 70 €
• SPECIAL GROUP CONDITIONS FROM 20 TO 45 PEOPLE ON REQUEST
 
 
  Receptions
   
  It is in this large room that we can accommodate 20 to 50 people for lunch or dinner or for other events. Upon request, a detailed quotation will be sent to you.
 
 
   
 
hôtel Cognac, hôtels Cognac, hôtel Jonzac, hôtels Jonzac, hôtel Jarnac, hôtels Jarnac, hôtel Saintes, hôtels Saintes, hôtel Angoulême, hôtels Angoulême, hôtel restaurant Charente, hôtel restaurant Charente Maritime, hôtels restaurants 16, hôtels restaurants 17  Création
bernezac communication		 crédits photos
© fotolia.com 		Mentions moulin-cierzac@wanadoo.fr