OUR RESTAURANTS IN ROCAMADOUR

Our “gourmet” restaurant
Jehan de Valon 

In a setting as magical and majestic as ROCAMADOUR, gastronomy should also enchant the eye as well as the pallet.

We strive for perfect harmony between respecting ancestral know-how and satisfying modern tastes, so as to lead you gently from old favourites to new discoveries.
Enjoy your meal at any season with a magnificent view of the wild beauty of the Alzou Gorge from our panoramic dining room.

Or in our garden terrace, in the shade of the lime trees, where the gaze wanders from the depths of the valley to the tiny hermit chapels clinging to the sides of dramatic cliffs.

We work closely with the finest local producers to bring you produce of the highest quality.

The honey-coloured foie gras melts in the mouth
The truffles glow like black diamonds
The duck and goose confit is done
“to a turn” under a crisp outer layer
The lamb from the Causse is delicate and mouth-watering
Our Rocamadour cheese brings the pastures to your table
Saffron with its brilliant yellow lights up any dish
And don’t forget our local melons, strawberries, asparagus, mushrooms (especially morels, chanterelles and ceps), chestnuts, figs and more.
Walnuts bring a discreet touch of sweetness to a dessert.
All accompanied by crusty country loaves
and washed down with sun-soaked Cahors wine.

Startes  10 €

• Perch "goujonnettes" with tartar sauce
• Smoked salmon with goat cheese curd, celery cream, crunchy vegetable
• Mozzaralla "burratina", hazelnut vinegar, pea gazpacho and crunchy vegetables
• Duck breast carpaccio, tarragon mousse, shallot vinaigrette with walnut oil
• Quercy lamb sweetbread "feuilleté",gravy with capres(+ 5€).
• Duck foie gras with espelette chilli pepper, fig chutney (+ 5 €).

Main cours 18 €

• Confit of cod in olive oil with oyster mushroom risotto and parmesan emulsion
• Chicken supreme with candied lemon, risotto, ginger and thyme emulsion
• Roasted South-West duck steak, cepe sauce, polenta and vegetables.
• Sea and Earth salad, smocked duck beast, foie gras, vegetable and Bayonne ham
• Leg of lamb from the Quercy, potatoes gratin with Cantal and beans (+ 5 €)
• Beef fillet with foie gras raviole and wine sauce with shallots (+ 5 €)
• Veal ribs (400 to 500 gr-France), morel sauce, potatoes gratin with Cantal cheese and white beans (10€)

Desserts 9 €

• Cheese duo, Tomme sheep cheese and Rocamadour goat cheese, salade with walnuts, black cherries marmalade
• Vanilla and blackcurrant Baked Alaska, flambé with Grand Marnier alcohol
• Homemade sorbets with season fruits.
• "Baba" with plum alcohol from Souillac, cocoa sorbet, light cream vanilla
• Cocoa cake, pistachio ice cream vanilla
• "Creme brulée" with Rocamadour lavender