The Restaurant

The chefs, Vincent and Edouard Pointeau offer a variety of refined recipes, reflecting both regional and traditional French cuisine, whilst also adding a touch of inventiveness and creativity. Summers allow for dining under the stars, in view of century old trees, while winter nights will be spent before the warmth and glow of an open fire.

Maitre Restaurateur  Qualité Tourisme 4.5 on Tripadvisor Recommended by Restaurant Guru 2020   Tables & Auberges

See below for some of the available menus:

 Le Formule Jazz

 40€ (tax incl.)  OR  46€ with wine (tax incl.):

Choice of Starter accompanied by Chardonnay of the Estate:

 Grilled goats cheese & Pierre-qui-Vire on toast served with salad.
(Les toasts de chèvre et Pierre qui vire sur petite salade.)


A duo of fois gras, marinated in the brandy of the estate, and homemade paté.
(Le duo de foie gras mariné au marc de notre vigne et terrine des Muses.)


Home smoked Norwegian salmon served russion-style.
(Le saumon de Norvège fumé par nos soins à la Russe.)

Choice of main course, accompanied by the Pinot Noir of the Estate:

Grilled beef steak with a sauce Béarnaise & garnish.
(Le filet de Bœuf grillé sauce Béarnaise maison et sa garniture.)


Warm scallops & baked oysters served on a bed of salad.
(La salade folle aux noix de st Jacques Bretonnes et Huitres chaudes.)


Breast of duck, served with a sauce of shallots & honey from the village.
(La brasillade de magret de canard au miel du village et sa garniture.)

Choice of Dessert:

Assorted regional cheeses.
(L’assortiment de fromages de la region.)


Caramelised clafoutis limousin, with a custard sauce.
(Le clafoutis limousin caramélisé sur crème anglaise.)


A dark chocolate iced dessert, served with red fruits.
(L’émincé glacé au chocolat noir et fruits rouges.)

Find us also on the following sites:
tripadvisor Routard's Guide Restaurant Guru Michelin Petit Futé Tables et Auberges Bottin Gourmand

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