Les Belles Perdrix De Troplong Mondot din Saint-Émilion Meniu

The food was delicious and the team clearly did everything to make us feel good and appreciated. I would like to thank all the team, the boss and Pierre A for their professionalism and their friendliness. I recommend this restaurant to all those looking for a quality culinary experience, accompanied by good service, all with good value for money

A daily feast for three weeks in France... Frankly by the third week, the fine dining playbook was becoming stale, with beautiful plates satisfying the more than the stomach a little too often. But then Les Belles Perdrix happened, and I was once again reminded of why we indulge at all in fine dining. That we come, to have our senses pleased, our imagination tickled. Beauty in form needs to be equally matched by substance. Bacon strips lining up across a bed of mushrooms on a wafer disc. Like plowed fields on a farm. Beneath that, Guinea fowl stew a perfect harmony of umami. From the flower pot we pluck the fruit of the earth; two mini tarts of lemon and fresh herbs combining a sharp acidity that cleanses the palate and awakens the senses. Declaring in no uncertainty — the afternoon must go on. Sautéed squid lounging around a seabed. Sea bream for the sea rocks and cured salmon rolled up like corals under the sea. Flaky textures, juicy textures with a chewy ****. Squid and bream skate across the surface of the broth. It’s a shellfish broth, intense but delicate, a work of finesse. For 50€ this is 3 courses on paper, but there’s still the amuse mouth and petit fours which altogether make for a very gratifying meal. Clearly Chefs David Charrier and Adrien Salavert care about substance as much as presentation. This is quality served up at great value. (Translated by Google) A daily feast for three weeks in France... Frankly from the third week, the book of gastronomy became stale, with beautiful plates satisfying the eyes more than the stomach a little too often. But then, Les Belles Perdrix arrived, and it reminded me once again why we are delivering gastronomy. That we come, to please our senses, to tickle our imagination. The beauty of the shape must be equal to the bottom. bacon straps aligned to a bed of mushrooms on a waffle disc. Like fields ploughed in a farm. Below, the pintade mijoates a perfect harmony of umami. From the flower pot we gather the fruit of the earth; two mini lemon and fresh herb tarts combining a bright acidity that assainits the palate and awakens the senses. Declaring without hesitation the afternoon must continue. Calamars jumped on a seabed. Dorads for sea rocks and smoked salmon wrapped like corals under the sea. Painted textures, juicy textures with a soft bite. Calmars and brèmes skate on the surface of the broth. It is a mud of shells, intense but delicate, a fine work. For 50€ it is 3 dishes on the paper, but there are still amuse mouth and small ovens that make together a very rewarding meal. Definitely, chefs David Charrier and Adrien Salavert care about the background as well as the presentation. It is of the quality served to an excellent quality ratio price.

Superb table worthy of a starry, welcoming and warm service. Bravo to the whole team.

Gastronomic menu at 70€ for less than 30. Beautiful place, incredible service. Special dedication to the wonderful sommelier. A sumptuous meal. We'll be right back.

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