Mairie de Mortemart

It was a nice touch that Toni was able to procure a nice picnic lunch from the good folks at the Hotel Diderot in Chinon.  Sandwiches, cookies and a cut of flan...accompanied by wine or water.  It was enough to get us by till our next group meal in Sarlat.  Alas, no pics of the food. 

 

Le Régent

Kind of figured we'd be eating on the second floor.  Nice and airy restaaurant setting with no foot traffic.  The presentation of the meal was excellent, but forgetting that I already had duck confit in Paris, I decided it would compliment the foie gras.  I probably should have had the fish....nah (had to find a way to add that pic)

As I have never had foie gras, I was anticipating something "special".  But having it, it was a non spicy, fatty tasting liverwurst experience.  Not that I was disappointed, but I thought all the hype turned out to be no big deal. 

The confit was what I had expected.  Would have been difficult for a French restaurant in Sarlat to ruin duck confit.  The desert on the other hand.....let's say I enjoyed the scoop of ice cream.

 

Sandwicherie

After Toni arranged the boat ride vice canoe trip, we had some time to tour the town.  We figured it was best to tour after having a bite to eat.  Since we were still full from breakfast, we decided on getting sandwiches from the takeout sandwich shop.  Bought two sandwiches which came with fries to share among the four of us.  I had a cherry Coke to go with the meal..

 

Chez le Gaulois

Too much of a good thing can actually be too much..  Such was the case at Gaulois.Normally I would not say that about food as I fancy lots of food.  I thought consuming lots and lots of high grade lunch meats (that what it looked like to me) would be a cakewalk.  One could tell it would be a meaty experience by the cured meats hanging overhead*.

What I ordered was an assortment of cured meats spread out on a cutting board in the shape of a pig *.  Fortuanately the meal came with pickles.  When consuming dry salami at home I usually put a few slices between bread and cheese and called it a day, always wondering if perhaps I could consume at least half if not the whole package.   I no longer wonder and will no longer desire to.

The rest of the party seemed OK with their selection, especially Alan who joined us for the meal.  He wanted something other than duck.  Others in our tour family also patronized the restaurant.  It only goes to show we did listen to recommendations..

 

La Petite Bori

Midway through our self guided tour of Sarlat, we decided to eat at a sit down restaurant vice the Casino or an order out place.  I went with a formulae at La Petite Bori which consisted of a gizzard salad (yeah, my third and last) a pork steak slattered in gravy and ice cream. 

The gizzard salad was fine and let's just say the pork steak did not require the gravy.  Up until now the meal was OK.  But when the ice cream did not follow the plat portion of the meal I began to wonder if someone just forgot.  It would take two reminders to the wait (an appropriate title) staff and a final reminder to a person who might have been the manager or even the owner. 

The rest of the party was getting restless since I was the only one who ordered the $&^% formulae meal.  After what must have been twenty or more minutes, the manager/owner brought out a dessert dish with two scoops of chocolate ice cream with whipped cream on top.....worth the wait 

 

Restaurant Bistrot L'Adresse

Michael put in a reservation for this place just up the hill from the "covered market".  Apparently it would be a popular place as the 4 musketeers (the four single ladies of the tour group - Daphne, Peggy,  Donna and Lynn) was seated at an adjoining table.  The food was worth the Michelin star for it's uniqueness and taste.    

Not one to write down the French names of the dishes, what I ordered was a salad which had pork croquette garnished with odd tasting tomatoes (perhaps they were simply organic), roast pork with mashed potato and a vegetable,  and a dish of heaven (chocolate sauce drenched over ice cream and cake).The plat portion of the meal wasn't that extraordinary as it just seemed like a basic meat and potatoes dish.  It was the salad and dessert that made it something different, both were the treat.