Au Fil du Temps is a homey and inviting restaurant full of comforting scents, warmed by a crackling fire as soon as the first chilly autumn days arrive.

Situated on the bank of the Dronne river, its patio offers a view of Brantôme Abbey and the monastery garden.

The restaurant offers spit-roasted specialties: grilled beef tenderloin, spit-roasted saddle of lamb with sweet spices, plump chicken with lemon…

A timeless stay
which is sure to enthral every visitor
But it also encapsulates all the savoir-faire of our Perigordian grandmothers who never skimped on time.

"L'Enchaud"
confit of farm-raised pork loin cooked for 7-8 hours in duck fat and served with a bouquet of vegetables

Duck Sausage
duck breast stuffed with foie gras and cooked for 7-8 hours in rosemary salt

Stuffed Cabbage
a plump head of cabbage filled with foie gras and aromatic vegetables and cooked slowly in duck broth over low heat

A few recipes kindly explained by Patrick Ruszczynksi,
chef de cuisine during the summer season
published on The Worldwide Gourmet