The cooking has remained traditional at the Moulin du Pont using an excellent base of ingredients from the Périgord region including: foie gras duck liver, magret of duck, confit of duck, walnuts, cèpes mushrooms, truffes and strawberries all supplied from small local producers.
To please your paletes we emphasise the natural qualities of our products to demonstrate the Gastronomie of France, and of the Périgourdine. Patrick Marty proposes a recipes using a rich selection of flavours and colours in an ideallic setting far from the troubles of everyday life.
Le Moulin du Pont is a member of the Toques du Périgord.
We can prepare special menus according to your tastes and budgets for all your family and association meals. Please do no hesitate to contact us for more advice.
Our boards & suggestions of the moment
The mill’s ‘land and river’ tapas board
from our local producers 19€
Local cèpes mushroom omelette 18€
Cabécou goats’ cheese roasted with hazelnut oil 13€
Cocotte of sweetbreads with cèpes mushrooms 24€
Plate of cèpes mushrooms with garlic & parsey 23€
Fillet of beef Rossini 28€
Hot and cold duck liver, seasonal fruit bread 20€
