Byblos à Sarlat-la-Canéda

The Official FaceBook Page for, "Le Bacchus Sarlat". Team Byblos, based in London and Sarlat.(DURNEZ’s and SABILDA’s) now have opened their latest new venture i…n Sarlat le Caneda. (the home town of one of the team). This historic building has recently been completely renovated, from the bar, kitchen and the garden, as well as the common areas. Experience an historical moment! Hôtel Dautrery was built in 1560 by Jean Daulede and was listed in 1962. It boasts a gabled frontage where you can perceive a crouching lion and a monkey who appear to be standing guard over the place. The apartments above the Restaurant can be rented named "Le Renaissance" comprised of one studio apartment and one bedroom apartment. Newly named "Le Bacchus". With a terrace on the place, a beautiful new bar area, with a stunning new garden for dinning or drinks. We are open 7/7. Today Sarlat boasts a rich and important cultural heritage of a density unequalled in France, with sixty five buildings in the town listed as historical monuments. The town offers an unforgettable experience with its panoramic viewpoint perched on top of the Sainte Marie church reached by a panoramic lift unique in Europe. Sarlat is also the backdrop to the traditional markets held on Wednesday and Saturday each week as well as many other colourful events held throughout the year. Sarlat, the capital of Périgord, is an ideal base from which to discover countless tourist attractions. In the Dordogne valley, famous for its castles, you will be charmed by ten of the most beautiful villages in France with their narrow lanes perched above the Dordogne valley and their picturesque viewpoints. The fortified towns and cloisters will take you back to the lively and turbulent times before the Hundred Years war. Today the town of Sarlat is part of a community formed with sixteen other towns and with 20 000 inhabitants, constitutes the third metropolitan area in the Dordogne after Périgueux and Bergerac. The Dordogne (often called the Périgord) is one of the top gastronomic regions of France with an unusually distinctive cuisine drawn from its agricultural heritage and products from its forests. The Dordogne is one of France’s 96 départements, formed after the end of the French Revolution, taking its name from the 300-mile Dordogne River. The area generally corresponds with the former province of Périgord; the names “Dordogne” and “Périgord” are used interchangeably, particularly when referring to the distinctive Périgordian cuisine. "Confit de canard" – a delicacy that involves preserving duck legs/thighs in fat and salt until the meat is fried. Some of the fat is then used to seal it into its tin or jar. The skin is crispy and the meat is deliciously tender and flaky. "Magret de canard" – duck breast from the Mulard breed of duck, served in a variety of ways, grilled or with a sauce. The French usually order their magret à point, generally equivalent to the American “medium rare.” "Salade de gésiers" – a salad frequently found on lunch menus, featuring gésiers or duck gizzards. "Salade Périgourdine" – another salad variation frequently found on menus. This salad usually includes gésiers and may also have sliced duck breast, often smoked, and some foie gras. Vinaigrettes used in salads in the Dordogne are made with walnut oil. Salads also usually include walnuts. "Foie gras" – This is the premiere delicacy of the region, sold in specialty shops and at farms and served on most menus, often as an entrée or first course. Ducks and geese are both farmed in this region for foie gras, their livers enlarged through a force-feeding practice called the gavage. "Cabécou" – a very popular goat cheese, made in small medallions, from nearby Rocamadour in the Lot. It’s often served on a bed of salad greens and drizzled with walnut oil. "Périgord truffles" – also known as “black diamonds” for their rarity and high price. The fungi are notoriously hard to find. There are special truffle markets held in the Dordogne from the end of November until around mid-March. Any dish that is described with sauce Périgueux or à la périgourdine includes truffles. "Pierrade de filet de boeuf" Cooked on a hot stone at your table this is typical in France. We will be introducing new Pierrade's soon. (the home town of one of the team). This historic building has recently been completely renovated, from the bar, kitchen and the garden, as well as the common areas. Experience an historical moment! Hôtel Dautrery was built in 1560 by Jean Daulede and was listed in 1962. It boasts a gabled frontage where you can perceive a crouching lion and a monkey who appear to be standing guard over the place. The apartments above the Restaurant can be rented named "Le Renaissance" comprised of one studio apartment and one bedroom apartment. Newly named "Le Bacchus". With a terrace on the place, a beautiful new bar area, with a stunning new garden for dinning or drinks. We are open 7/7. Today Sarlat boasts a rich and important cultural heritage of a density unequalled in France, with sixty five buildings in the town listed as historical monuments. The town offers an unforgettable experience with its panoramic viewpoint perched on top of the Sainte Marie church reached by a panoramic lift unique in Europe. Sarlat is also the backdrop to the traditional markets held on Wednesday and Saturday each week as well as many other colourful events held throughout the year. Sarlat, the capital of Périgord, is an ideal base from which to discover countless tourist attractions. In the Dordogne valley, famous for its castles, you will be charmed by ten of the most beautiful villages in France with their narrow lanes perched above the Dordogne valley and their picturesque viewpoints. The fortified towns and cloisters will take you back to the lively and turbulent times before the Hundred Years war. Today the town of Sarlat is part of a community formed with sixteen other towns and with 20 000 inhabitants, constitutes the third metropolitan area in the Dordogne after Périgueux and Bergerac. The Dordogne (often called the Périgord) is one of the top gastronomic regions of France with an unusually distinctive cuisine drawn from its agricultural heritage and products from its forests. The Dordogne is one of France’s 96 départements, formed after the end of the French Revolution, taking its name from the 300-mile Dordogne River. The area generally corresponds with the former province of Périgord; the names “Dordogne” and “Périgord” are used interchangeably, particularly when referring to the distinctive Périgordian cuisine. "Confit de canard" – a delicacy that involves preserving duck legs/thighs in fat and salt until the meat is fried. Some of the fat is then used to seal it into its tin or jar. The skin is crispy and the meat is deliciously tender and flaky. "Magret de canard" – duck breast from the Mulard breed of duck, served in a variety of ways, grilled or with a sauce. The French usually order their magret à point, generally equivalent to the American “medium rare.” "Salade de gésiers" – a salad frequently found on lunch menus, featuring gésiers or duck gizzards. "Salade Périgourdine" – another salad variation frequently found on menus. This salad usually includes gésiers and may also have sliced duck breast, often smoked, and some foie gras. Vinaigrettes used in salads in the Dordogne are made with walnut oil. Salads also usually include walnuts. "Foie gras" – This is the premiere delicacy of the region, sold in specialty shops and at farms and served on most menus, often as an entrée or first course. Ducks and geese are both farmed in this region for foie gras, their livers enlarged through a force-feeding practice called the gavage. "Cabécou" – a very popular goat cheese, made in small medallions, from nearby Rocamadour in the Lot. It’s often served on a bed of salad greens and drizzled with walnut oil. "Périgord truffles" – also known as “black diamonds” for their rarity and high price. The fungi are notoriously hard to find. There are special truffle markets held in the Dordogne from the end of November until around mid-March. Any dish that is described with sauce Périgueux or à la périgourdine includes truffles. "Pierrade de filet de boeuf" Cooked on a hot stone at your table this is typical in France. We will be introducing new Pierrade's soon.