05 Jan Le Petit Manoir, Sarlat-la-Canéda
We booked dinner at Le Petit Manoir instead of going to La Couleuvrine because their menu looked more interesting and they had a similar price range. The restaurant had a fine dining feel within a house-like setting. Along with our bread, we were given a small plate of lightly salted walnuts. I was really happy we were able to try the walnuts – and for free. They were sweeter than any walnuts I’ve had in Melbourne; even the ones with the skin still on tasted better.
One of the problems with eating ‘early’ (7-7:30pm, whenever the restaurant opens) where everyone else has diner at 8:30pm is that the restaurant is mostly empty and very quiet, which sometimes makes for awkward and hushed conversation. And awkward dSLR snapping sounds. At least food comes out quicker.
The truffle omelette was not cooked as nicely as the one yesterday, though still not completely overdone. The truffle pieces, however, were much thicker and the pieces inside the omelette were bigger, allowing me to taste the truffle better. I think the truffle in this omelette was better than the one from yesterday. I was very pleased that I got cêpes mushrooms on my plate as well. I was hoping to try them again before we left the region.
Dad liked his dish yesterday better than his confit duck today. He also thought the sarladoise potatoes were nicer yesterday. The sarladoise potatoes weren’t presented as a stack, but rather fanned out into a flower shape and the cêpe mushrooms were piled on top. They didn’t taste as strongly of garlic, but they were still a bit crispy. I still think the best sarladoise potatoes we’ve had were at Bistro de l’Octroi.
Mum was quite pleased with hers. The description of the dish was ‘duck in 5 flavours‘. She was expecting it to be duck flavoured in 5 different ways, but it turned out to be cooked in five-spice powder. Though surprised, she was somewhat glad to have some Asian flavours again – her Asian fix for the week. She also thought the basil pasta reminded her of fried noodles, maybe because they were cooked al dente rather than squishy soft. To top it off, there was a squeeze of sriracha on her plate (which she loves). Oddly it was also on dad’s confit duck plate.