Two of our very good friends have had a holiday home quite near us for several years, within 100 metres or so of Daglan’s well known restaurant Le Petit Paris (LPP). And yet, they had never tried it. So on Sunday, my wife Jan and I joined them for what was our second lunch at LPP this year.
I wrote about this year’s first lunch at Le Petit Paris in “Back to LPP (and let the blogging begin!)” and posted it on February 18. Here’s some of what I wrote in that blog posting:
At lunch, we realized that this coming September will mark a 20-year history with Le Petit Paris, the well known restaurant at the heart of Daglan.
It was in September 1998 that six of us Canadians rode into Daglan on our bikes, on what was the last full day of our bicycle journey in the Dordogne and the Lot départements, and had lunch on the terrace of Le Petit Paris … Different owners back then, but a very enjoyable meal. And the village itself struck Jan and me as so lovely that, eventually, we bought a home here.
As for today, it was back to LPP for our first lunch there in a long time, and I have to say it was a great success. The reason? We chose the Menu Truffes de Daglan (or Truffle Menu) for 52 euros. Our impression of the five-course meal? Zowie!
So, how was the lunch this past Sunday with the LPP newcomers, Elisabeth and Gerhard? Not quite Zowie!, but in Gerhard’s apt description: Faultless.
It started with a genuinely warm welcome from Mme Guilbot, the hostess and wife of the chef, Sylvain Guilbot. We were seated on the shaded terrace promptly, at a nice table, and Madame reviewed the entire menu with Jan, to point out the gluten-free items for her.
Then we ordered apéritifs, and for our meals, the special Périgord Autrement menu at 39 euros for three courses (featuring a lot of summer truffles), plus some good Sancerre wine.
We all agreed the setting was lovely, the service was efficient and friendly, and the food not only delicious but attractive. Here is the entrée, a well-decorated plate with a terrine of foie gras at the centre:
The plat principal was equally attractive, and equally rich in truffles. It was nicely cooked turbot, with a delicate sauce made of petit pois and accompanied by a few slices of sweet potato. Here’s my plate:
To finish our meal, we were all given the choice of any dessert on the menu, and I opted for the rich chocolate fondant, served with a cooling ball of ice cream. Yummy, as you can imagine:
For Jan and me, choosing a special menu (despite a higher price) seems like a smart option — particularly when we are so familiar with the regular dishes. So that’s our plan for future meals at Le Petit Paris.