Les groupes et séminaires

A step in Périgord for your groups (coaches and associations)


Sorbier's team proposes its menus made from local products: for your driver groups is invited.


Discovery Menu at € 21,00

Pie Chef Smoked Magret
or
Medallion with Foie Gras
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Duck Confit Sauce with Mushrooms
or
Enchaud Pork Sauce with Mushrooms
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Cheeses board
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Charlotte with seasonal fruits and red berries coulis

Terroir Menu at € 25,00

Périgueux pâté with foie gras and Truffle
or
Salmon steak Honey Cider Vinegar
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Guinea fowl supreme stuffed with truffle sauce
or
Veal Roast with Mushroom Cream
*************
Cheeses board
*************
Charlotte with seasonal fruits and red berries coulis

Tasting Menu at € 30.00

Soup of the Day
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Foie gras mi-cuit House
or
Coquilles St. Jacques au gratin
On its fallen Leek
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Duck breast with sweet and sour sauce Fresh fruit
or
Sturgeon fillet of Montpon in Papillote
*************
Cheeses board
*************
Feuillantine Fruit and flavored Chantilly

Before or after your step Sorbier with our partners we offer tastings Circuits * :

  • Discovering the duck : :
    Our breeder, fattener will be happy to make you discover its breeding and taste its traditional production of foie gras, confit, magret, etc ...
  • Around wine :
    On your way to Port Sainte-Foy, a halt to discover and taste wines from the Bergerac region, Montravel, Saussignac, Pécharmant ...
  • Circuit Perigueux : :
    A history: its old town, its cathedral Saint-Front, sesjardins, its shopping streets; his achitectures, sesmusées...

* To arrange visits, ask Philippe or Nanou Parsy

 

Le Sorbier

  • 6, route de Bordeaux.
  • 24430- RAZAC SUR L'ISLE
  • Tel.: 05.53.03.55.65
  • E-mail: lesorbier2@orange.fr
  • or via contact form
  • Contact form

Our services

  • Holiday vouchers
  • Disabled access
  • Terrace
  • Private parking
  • Pets allowed
  • Free Wifi
  • Summer swimming pool
  • Breakfast buffet
  • Conference room

Our specialities

  • Tart with ceps
  • Gizzard and goose foie gras
  • Stew and roasted duck foie gras
  • Sturgeon fillet with cream of chervil
  • Limousin beef

Our partners

Logis de France Maitres Restaurateurs

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