Cuisine:

• French

Auberge La Plume d'Oie Description:
There is a good fixed-price menu, but the prices of the à la carte offerings have soared. True, chef Mark Walker uses only the best products, but there are limits to everything. It's too bad, because this is truly a lovely place, with its stone and wood décor, located between the cliff and the Dordogne River. There are four hotel rooms reserved for customers of the restaurant who have had a little too much Bergerac with their truffle and polenta lasagna, pigeon with cèpes or shoulder of lamb with garlic and rosemary. Good choice of regional wines.


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