Oxalis

Oxalis in Périgueux reveals its dinner menu progressively during service to deliver a complete tasting experience; tailored menus are available on request and the chef composes surprising food-and-wine pairings with local merchant Le Chai Bordin. Opened in 2022, Oxalis is noted by the Michelin Guide under the classification "Cuisine moderne" and is listed as SELECTED. The refined venue is arranged in two distinct ambiances, including a vaulted lower dining room; photographs are available in the restaurant gallery to help guests project themselves into the setting. The kitchen serves inventive, modern French cuisine that is bistronomic at lunch and fully gastronomic at dinner; menus are seasonal and often change every few days, with tailored dishes and wine pairings to harmonize flavors. Antoine Romagné is the chef; he trained more than ten years in starred houses including Taillevent (two stars) and Alain Ducasse at the Plaza Athénée (three stars), launched a chef-at-home activity in October 2019 and left employment in February 2020 to focus on his project. Specialties include perfect farm egg with miso-parsnip cream, grilled chanterelles and peanuts; ceviche of maigre with coconut milk and smoked chili, beet condiment and pistachio; supreme of Périgord yellow chicken with watercress cream and pleurotus; filet of gilt-head bream with honey-roasted squash and saffron kimchi; dark chocolate ganache with tamarind and cocoa crunch; light kalamansi mousse with almond biscuit and rosemary crunch.