THIS RESTAURANT IS CLOSED Le Sarladais

THIS RESTAURANT IS CLOSED Le Sarladais Restaurant Review:

Settled in his own establishment on the border of the Place Saint Augustin, André Perriau runs one of the last restaurants offering a regional cuisine. His chef for 30-plus years, Bruno Haeyaert, a product of Northern France, delivers a fine, authentic cuisine of the Périgord, which generously expresses itself on the plate. Foie gras, cassoulet, Pousse Rapiere as an apéritif, and a wine of Pecharmant are the main engines of this restaurant. But that isn’t all. You may also choose to start with a périgourdine plate, an assortment of goose rillettes, foie gras, stuffed goose neck and pata negra ham. Or, if you are more reasonable, you may well opt for a fresh artichoke bottom with fresh herbs vinaigrette. Now you would be ready to tackle a gratiné cassoulet served with a saucisse of Toulouse, belly of pork, duck confit, saucisson of Lyon and melting lingot haricot beans. The bottles have the same appeal as the cuisine and Perriau, better than anyone, knows how to make Château de Lacquy, du Comte J.V. de Boisseson Armagnac engaging. One leaves the table in a very nice mood. Le Sarladais is a good and reassuring value.