Hôtel Beau Site Rocamadour

The Restaurant : Our Specialities

The inventive cooking of our Chief Nathalie VallÃ©e emphasizes the products of the soil : truffles, foie gras, conserved duck, lamb of Quercy, farm goat Rocamadour cheese, nut, melon, saffron, etc...

Somes specialities :

"Home-smoked" salmon, avocado cream - 14,00 â‚¬
Sweetbreads of lamb with rasberry vinegar and slices of hot foie gras feuillete - 20,00 â‚¬
Fish fillet of the day with its garlic mayonnaise and vegetables 17,00 â‚¬
Stuffed ravioli with cep mushrooms with parmesan cream - 19,00 â‚¬
Truffle pie Jehan de Valon, Perigueux sauce - 110,00 â‚¬
Black chocolate fondant and its white chocolate ice - 10,00 â‚¬

QUERCY MENU
(30.00 â‚¬)

Duck foie gras Terrine, quince chutney

Roasted leg of Quercy lamb, potato gratin with Cantal and beans

Goat cheese with a walnut salad

Iced nougat with walnuts
or
Pear crumble, pastilla and sorbet

and also our other menus at 24,00 â‚¬ - 50,00 â‚¬ and 18,00 â‚¬ for lunch. For the youngest, a junior menu at 10,00 â‚¬.