The stay in the private guestroom includes a breakfast served between 8.00 am and 10.00 am.
The breakfast will please the amateurs of sweet foods with its cake, homemade jam… as well as amateurs of salted food prepared with local products…
On the terrace in fine weather or by the fire in winter … A good day always starts with a good breakfast.
It will be served in the dinning room:
- Coffee, tea, ricoré, cocoa, milk
- Fresh orange juice, fresh fruit
- Bread, baguette and pastries
- Homemade or fruit yogurt
- homemade jams
- Ham, cheese
And on Wednesday, it’s the day of the French toast.
The guest table
On reservation 72 hours in advance, I invite you to share a moment around the table d’hôtes.
The table d’hôte at the price of € 25 € includes entrance and main course (excluding aperitif and drinks). The children’s menu, priced at 15 €, is accompanied by a dessert.
Depending on your appetite, it’s always possible to complete the menu with a dessert.
The meal tray
On reservation 72 hours in advance, I can prepare the evening meal for you in the form of a meal tray.
The “meal tray” is ready for 7 p.m…. and you can have your meal at the time that suits you.
If it is necessary to reheat, a microwave oven is at your disposal. If the meal is a Périgord salad, it is ready in the fridge.
The meal tray at the price of 18 € includes a dish, a dessert and a drink. The children’s menu is priced at 12 €.
The half board stay
The half-board stay includes breakfast and the evening meal (at the table d’hôtes or in the form of meal trays)
Whatever formula you choose, Périgord products and specialties will be honoured….
with my personal touch since everything is homemade in Au Pays de Jacquou.
My cooking is such as our grandmothers did, simple, authentic and seasonal.
In autumn, we walk in search of muschrooms, chesnuts,…
In Winter, it’s time to prepare pâté, confit, grizzards,…
In spring, we saw and minntain the garden.
In summer, it’s time to harvest the fruit to make delicious homemade jams.
Some examples of dishes prepared for you:
Starter: garlic tourin, parsnip soup with chesnut (oddly enough, kids love it), plate of cold meats, suffed duck neck, plate of hot cabecou, garden tomato salad, grizzard salad, chanterelles (muschrooms) omelet, velouté with cepes, omelet with aillet,…
Dishes: duck breast and sarladaise potatoes, piece of Limousin beef with bergerac wine sauce, cod brandade, veal with mutton (muschrooms),…
Dessert: figue crumble, chocolate fondant, strawberry tiramisu, Fossemagne strawberry coulis ice cream, homemade icecream log, Panna cotta with orange blossom and red fruit coulis, belgian chocolate mousse, pie with rhubarb from the garden, …
For the apetizzer, you will also have a wide choice of Belgian special beers, soft drinks or various aperitifs.