L'ENTRE 2 Restaurants in Sarlat la Canéda

Traveller Reviews Google L'ENTRE 2

4.4 sur 5 812 reviews

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  5 sur 5 Reviews posted by Bruce Ishikawa on 20/04/2024

  While this place says "Pizzaria" on the sign, they also have a nice selection of typical Périgord dishes. We had a wonderful entre of cheese and Périgord ham on walnut toast followed by duck confit and finished with a chocolate covered packed pear. Accompanied with a nice Bergerac wine.

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  4 sur 5 Reviews posted by LongEr on 18/10/2023

  Indeed, the skill of many French chefs in preparing steaks has left much to be desired, which has been a consistent disappointment throughout my culinary journey from Lyon. This restaurant does provide an English menu. I opted for the 31 euro set menu because the 21 euro option had too much pork, but a higher price tag didn't necessarily translate to better cooking skills. 🥩Pan-Fried Duck Foie Gras Pan-frying the duck liver did make it taste better than when served cold. While duck liver has a rich flavor, heating it up adds a certain warmth to it, which helps cut through the greasiness. The addition of blackcurrant sauce further balances the richness. 🥩Fresh Trout Salad This dish is quite unique. The locally sourced fresh trout has an excellent texture and taste. Paired with goat cheese, it surprisingly lacked a pronounced goat cheese smell. Additionally, the beetroot sauce on top of the cheese somewhat muted its flavor, making it a more accessible dish, even for those not well-acquainted with goat cheese. A very considerate touch of creativity. 🥩Duck Confit This is a traditional French dish. "Confit" is a traditional cooking method from the south of France. Legend has it that in the old days when refrigeration wasn't available, this method was used to preserve meat. The duck leg in this restaurant is cooked to perfection, with any lingering gaminess effectively removed. However, the side dishes and sauce appeared rather generic, similar to what was served with the steak. 🥩Steak Once again, it's evident that most local chefs don't know how to prepare steak properly. In fact, this restaurant couldn’t even choose the right steak. The steak was incredibly thin, resembling a budget cut you'd find at a supermarket. This level of quality doesn't meet the standards of a restaurant. Interestingly, the steaks here, despite being as thin as they are, don't end up overcooked, unlike steaks in other places. Of course, these thin steaks are less prone to being overcooked. Surprisingly, the level of these steaks is on par with what you'd find in a Singaporean hawker center, priced at just 10-18 Singapore Dollars. Despite the quality concerns, this thin steak also came with a choice of medium, a risk considering potential parasites🪱. The menu listed mustard cream sauce, but the actual sauce served was mushroom sauce, as shown in image, which is the same as duck leg. The service provided by the waitstaff was still quite good. However, I'm puzzled by the 3-euro charge for additional plates, and I'd appreciate clarification on this.

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  5 sur 5 Reviews posted by Tim Tomlinson on 02/10/2023

  Lovely meal. Reasonable price. My wife had the magret of duck, that would have been very well received and some of the more "fine dining" place in town, but the atmosphere was much more relaxed. My duck sausage was great too. And lovely wine of course. Recommended.