Restaurant
Grand Hôtel Beau Site

Restaurant

Restaurant

La Carte

Starters


Perfect egg with white asparagus, “Hollandaise” sauce, smoked duck breast and Mique toast
14€
Crayfish bisque, scampi raviole and mascarpone cream with Espelette peppers
16€
Puff pastry with lamb breast from Quercy, gravy with capers
16€
Terrine of semi-cooked duck Foie Gras from South-West, apple and lemon chutney
17€
Pan-fried Foie Gras with apples from Corrèze, hazelnut vinaigrette and Mique toast
19€

Truffle from Lalbenque


Scrambled eggs with Lalbenque truffles and dipsticks
24€
Conchiglioni stuffed with celery cream, Lalbenque truffle, parmesan emulsion
25€
Truffles pie "Mélano de Lalbenque" and pan-fried Foie Gras, Wine and truffle  sauce, mesclun 
45€

Main courses


Linguine alle vongole “cockles and clams”, crayfish bisque, coriander
17€
Chicken supreme “Label Rouge”, risotto with green asparagus from Quercy, red pesto emulsion
18€
Candied cod, risotto with seashells, seasonal vegetables and "virgin sauce"
22€
Beef tenderloin, wine sauce and candied shallots, roasted sweet potato, seasonal vegetables (extra 6€ Rossini)
24€
Leg of lamb from Quercy “Label Rouge” (cut in the dining room), potato gratin with Cantal, white beans and garlic confit
25€

Cheese and desserts


Rocamadour "Ferme Lacoste"
Salad with walnuts, black cherry jam
16€
Fresh selected cheese (farmhouse Saint-Nectaire, Cantal, farmhouse Rocamadour and goat cheese curd with herbs)
15€
Strawberries from Perigord and caramelized vanilla chiboust cream with almond crumble
12€
Exotic entremet, coconut sorbet and passion fruit coulis
12€
Big homemade profiterole, cracker, vanilla ice cream and chocolate/hazelnut sauce
12€
Homemade sorbets, fresh fruits tartare
12€

The menus

Our chef Xavier Menot leads you into the round of pleasures
The menus

Gourmet menu


38

Crayfish bisque, scampi raviole and mascarpone cream with Espelette peppers
Or
Terrine of semi-cooked duck Foie Gras from South-West
Apple and lemon chutney
Candied cod, risotto with seashells,
Seasonal vegetables and "virgin sauce"
Or
Beef ternderloin, wine sauce and candied shallots
Roasted sweet potato and seasonal vegetables
(extra 6€ Rossini)
Selected cheese platter
(Farmhouse Saint-Nectaire, Cantal,
farmhouse Rocamadour and goat cheese curd with herbs)
Or
A la carte dessert
The menus

Lunch Menu


22

Linguine alle vongole “cockles and clams”
Crayfish bisque, coriander

Or
 
Chicken supreme “Label Rouge”
Risotto with green asparagus from Quercy,
Red pesto emulsion
 
 
 Farmhouse Rocamadour
Salad with walnuts, black cherry jam
 
Or

Panna Cotta with Périgord strawberries, light cream and meringue chips
 
The menus

Little Gastronome menu


(-12 yo)
14

Fish brochette

Or

Chicken Supreme,
Linguine with cream sauce
 

Chocolate cake,
Vanilla light cream

Or

Ice cream

Aperitives

Cocktails


+
Fenelon
Black-currant liqueur, Walnut liqueur, Cahors wine
6,00€
Pousse l’amour
Orange armagnac liqueur, Vin Sauvage
9,00€
Gin Tonic
Hendricks, Tonic, Cucumber
9,00€
Spritz Italiano
D.O.C Prosecco, Aperol, Sparkling water
9,00€
Americano
Red Martini, Campari, Sparkling water
9,00€
Moscow mule
Vodka, Lime, Ginger beer
9,00€
Negroni
Red Vermouth, Campari, Gin
9,00€
Champagne
Maison Georges Vigouroux (12 cl)
9,00€

Non alcoholic cocktails


+
Beau Site
Fresh orange juice, apple juice, strawberry syrup and Limonade
8,00€

The cuisine is interpreted by the Amadourian Chef Xavier Menot

Our restaurant Jehan le Valon offers tasty cuisine in a refined and modern setting.

After having been trained by great starred restaurants such as the restaurant Le Gindreau, in Saint-Médard and Maison Wenger, in Switzerland, Xavier Menot affirms his vision of refined local cuisine. It thus harmonizes the subtle flavors specific to each season and the products of the Causses du Quercy.

His dishes, between tradition and daring, are based on respect for the work of local producers.

Chef Xavier Menot and his team will be happy to welcome you to our restaurant Jehan le Valon overlooking the Alzou valley and to share this culinary pleasure with you.

Jehan de Valon
Gastronomic restaurant

Jehan de Valon

Gastronomy rhymes with magic charms the ear and then the palate in a place as captivating and majestic as the city of ROCAMADOUR.

Everything is in harmony, ancestral know-how and current interpretation mastered to carry out the well-being of your taste buds waiting for discoveries.
The moments of pleasure will be shared to the rhythm of the seasons in the panoramic dining room overlooking the wildly beautiful Alzou gorges or on the garden terrace, in the shade of the lime trees from which the gaze passes from the sea. valley of the Sanctuaries clinging to the side of vertiginous cliffs.


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Beausite