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English
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Fancy a restaurant by the water?
A restaurant on stilts above the Couze river… A small shaded island serving as a terrace. It reigns here as a taste of tranquility and freshness, the wooded banks, the lapping of the clear water where the ducks glide, add to the charm of the place. It is a place that already enjoys a good reputation that Jérémy, chef, took over in April 2019. He now wants to add his touch but remains very attached to his brand: "Au Fil de l'Eau". Supported by a dynamic and professional team, he offers a cuisine rooted in the region, combining tradition and modernity. A graduate of the hotel department of the Jean Capelle high school in Bergerac, Jérémy will drill himself with chef Vincent Arnould, in the prestigious restaurant Le Vieux Logis, in Trémolat.
Wishing to open up to other types of cuisine, he left for Martinique. There he will discover sweet spices, yuzu, nori seaweed, soy and its derivatives, while working with a Japanese chef.
"It was my trip to Martinique that revealed my orientation towards the cuisines of the world. I like spices, Chinese and Japanese dishes, the combination of sweet and salty" he confides.
Back in his native Dordogne, it was with the famous chef of La Tour des Vents, Damien Fagette, that Jérémy refined his culinary knowledge. The desire to fly on his own led him to Couze-et-Saint-Front, where he now offers local cuisine based on fresh, local seasonal produce. Each month he adapts his dishes to fruits, vegetables and seasonal products for a healthy, natural and tasty cuisine.
• On the menu side, three gastronomic, a discovery menu and a menu are offered to customers as well as a menu of the day (starter, main course, dessert) renewed every week.
• On the main course, the chef chooses to present us with a fillet of redfish rubbed with green curry which he will serve accompanied by a Sicilian caponata (puréed squash and coulis of piquillos) and as a second course, sardines in all their forms, in tartare , marinated and grilled with bone chips and herring mousse.
• As for the desserts, Alicia is in charge of the preparations and presents us with a coconut and blackberry mirror dome.
• On the wine side, the menu could not be more attractive. It offers a selection of the best appellations: Bergerac, Pécharmant, Bordeaux, Pessac-Léognan, duly chosen and supplemented with three top-of-the-range selections of grand crus classés as well as whites and rosés.
Gathered around Jérémy, Quentin the master of the room, assisted by Alexandra, will welcome you in a modern and warm room, from Wednesday to Sunday inclusive, midday and evening.
In December, two dates to remember: the 25th, Christmas Day, and the 31st for New Year's Eve with a single menu (reservation required).
A gustatory getaway "Au Fil de l'Eau" is to take a well-being break with family or friends in a relaxing setting.
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Discover Perigord & the Dordogne
