AUBERGE DE MIRANDOL

AUBERGE DE MIRANDOL
Started with a walk down town to the historic heart of Sarlat. Checked out the many restaurants on our way before stopping at the market in the Church of Sainte Marie, mainly artisan stuff. Helped ourselves to a chunk of white cow’s milk cheese and a punnet of strawberries which went a long way towards lunch at the gite.
In the afternoon, we visited the famous Lascaux 11 cave, a replica of much of Lascaux 1, which has long been closed to the public. The facsimile reproduces most of the pre-historic art which was made some 70000 years ago. The visit is most impressive, leaves you speechless. You could also be lost for words if you arrive at the site, expecting to buy entrance tickets. For some reason, these (€8.80 each) are on sale in the nearby town of Montignac.
After a glass or two with our friendly hosts, we headed into the centre of Sarlat for dinner. Thanks to a recommendation from Milos we made for the Auberge de Mirandol. The recent €25.00 four course offer in Cork was quite a success but we got four courses (not including tea/coffee) for €13.50. Incredible value and, afterwards, we got to visit the restaurant’s own natural cave at the back of the premises, which itself is a historic monument.
Starter – there was a choice of two – was Foie Gras demi-cuit with three different sweet spoonfuls including Monbazillac marmalade. Milos had recommended this and also the main course: a cassoulet with confit de canard. Both courses were excellent.
Then came the cheese course, the local Rocamadour goats cheese accompanied by a nice salad. Very tasty indeed and we finished off with dessert, one a slice of tarte au citron, the other a slice of apple tart, both gorgeous.
Wine was also from the locality, a Percharmant by Chateau de Tiregand Comtesse de St Expury 2007. We got a 50cl carafe and it cost us €15.00.Tiergard is one of the top producers of this “subtle and supple” wine made from Merlot, Cabernet Franc and Cabernet Sauvignon grapes. Medium to full bodied, Robert Joseph rates it “an ideal accompaniment to the traditional Perigord cuisine” and we agree!
Picture shows Sarlat late evening

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