Le Meyset’s upcoming events

Throughout the year, Le Meysset offers festive breaks. Whether with a special menu for the occasion, a musical evening, a buffet dinner on the panoramic terrace,… we invite you to discover these events (reservations mandatory).

The establishment can also be privatized for your events. You may call us every day on 05 53 59 08 29 for any additional information.

Come and celebrate with us New Year’s Eve on the 31st of December 2018. The Chef designed a very special dinner for the occasion.

Aperitif and appetizers

Appetizers

Warm oyster,

Roscoff Onion Ball, Trout Egg,

Horseradish milk emulsion

First starter

Semi-cooked foie gras domme at Guignolet,

Young sprouts in balsamic vinaigrette and Hazelnut Oil,

Homemade bread toast with cereals

Second starter

Fillet of pollack dressed in Truffle,

Jerusalem artichoke, Spinach roll,

“Truffled Hazelnut Butter” emulsion

Trou-Normand

Sweet rosemary liqueur and lemon sorbet

Main course

Supreme of guinea fowl,

Turnip stuffed with Foie gras, butternut,

Date chutney with mint, saffron juice

Pre-dessert

Gianduja and sparkling truffle

Dessert

Pear-Pecan Nut Dessert,

Pecan biscuit, honey ganache,

Pear compression and Feuilletine

In 2024 January 20th and 21st the Black Truffle will be in the spotlight at the Sarlat market ! This rare mushroom, an exceptional product, invites you to Périgord Noir for a weekend.

For the occasion, and like every year, the Chef offers you an ephemeral menu “around the Black Truffle” which will be to discover at the restaurant Le Meysset in January, Saturday 20th (lunch and dinner) and Sunday 21st (lunch only) January.

To give you a little taste:

Appetizer
Pumpkin Ravioli with Truffle, Hazelnut pieces,
Truffle juice emulsion

Starters
Roasted langoustines, Truffle and Trumpet mushroom spread,
Cocoa nibs, Parsley oil
Or
Duck Foie Gras with Truffles, Pear Confit with Truffle Tapenade,
Porto

Mains
Medallion of Veal like a Rossini, Butternut,
Hazelnut paste and Périgueux sauce
Or
Roasted cod fillet, Fregola Sarda risotto with truffles,
Beaufort grated and sage emulsion

Cheese
Unstructured truffled Brie

Dessert
Truffle Tiramisu, Mango coulis and natural sweet wine biscuit

This menu is available for €70.00, excluding drinks. On reservation only.

Because this good news does not come alone, the hotel & restaurant Le Meysset offers you a temporary offer to discover this rare product combining a stay in Sarlat with the discovery of the Périgord black truffle (see image below).

We remain at your disposal on 05 53 59 08 29 for any additional information, or to book your “truffle weekend”!

Join us on Wednesday 14 February at Le Meysset for a gastronomic experience to celebrate Valentine’s Day.
To give you a taste of what’s on the menu, here’s what you’ll find below :

Appetizer

Carpaccio of scallops, In a Sauternes and Clementine marinade,
Candied ginger

First course

Duck foie gras with exotic fruits,
Pistou, gingerbread toast

Second course

Roast sea bream, Parsnip mousseline with coconut milk,
Kumquat, bisque civet sauce

Main courses

Périgord half pigeon :
Pan-fried breast, The leg confit in duck fat,
Celery, foie gras powder and jus with shallots and tarragon

Cheese

Goat’s cheese, Fig, and Hazelnut Aumonière

Dessert

The heart to share:
White chocolate and vanilla mousse,
Raspberry inserts and speculos biscuit

This menu is available for €70.00, excluding drinks. On reservation only.

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !

Appetizers

Melon soup with lemon balm and mozzarella cheese

Starter

Trout Gravelax with smoked paprika, Oregano crackers, Bergamot caviar, Honey Soya sauce

Main course

Veal medallion with beggar’s fruit, yellow and green courgettes, basil pesto, jus court

Pre dessert

Goat’s cheese, fig and hazelnut aumonière

Dessert

Strawberry minestrone with basil cream, light verbena mousse

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !

The Meysset team is still working on preparing this event.

Come around a month before this event, right here, to find out what we have in store for you!

See you soon !