It was our last night staying in Monpazier and we decided to have dinner at Restaurant Eléonore. It was a short walk from the house we were staying at, which makes it so nice to be able to enjoy yourself and not worry about the drive home.
I had the à la carte menu with a selection of three plates while Jo Ann had the menu du jour so we were able to have a sample of both menus.
Everything we had that evening was superb and the restaurant has a good (albeit limited) selection of wines from the area and Bordeaux and which were reasonably priced.
The service was outstanding and totally matched the quality of the food and the wine. We strongly recommend this restaurant.
For more information about the restaurant you can check out their website, The Michelin Guide or TripAdvisor.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0455.jpg?resize=640%2C480)
Mimosa with Quail Egg, Citron Confit and Cavier, a wonderful Amuse Bouche.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0458.jpg?resize=640%2C480)
Queues de Langoustines, with a condiment of mangue-papaye and crème coco au ccombawa.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0461.jpg?resize=640%2C480)
Foie Gras Mi-cuit Eléonore, wiht fine créme carottes and walnut oil dusted with a red wine sea salt. Very Yummy!
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0472.jpg?resize=640%2C480)
Choco-Caramel-Café, with a creéme glacé sirop d’érable and noix pécan.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0466.jpg?resize=640%2C480)
Filet de bœf with racines de persil au beurre noisette, white asparagus and a sauce of port and Péridord truffes.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0464.jpg?resize=640%2C480)
Dos de Saumon with perles de Savoie à l’encre de seiche, leeks and ginger done in papillote and a watercress sauce The Perles de Savoie à l’encre de seiche is pearls of black ink pasta
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0470.jpg?resize=640%2C480)
Pears poached in wine with a speculoos ice cream and an almond cookie.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0452.jpg?resize=640%2C853)
Château Terre Vieille Pécharmant 2010, an excellent choice for the night’s meal.
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0450.jpg?resize=640%2C853)
Menu de Restaurant Eléonore à la carte
![Restaurant Eléonore en Monpazier](https://jaimecuisinerblog.files.wordpress.com/2017/04/apc_0451.jpg?resize=640%2C853)
Menu Edward the menu of the day
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