La Tour des Vents
Monbazillac, France
⭐1 Star
The Experience
From Michelin Guide
At the top of the Bergerac vineyards, next to an old windmill, this beautiful and opulent establishment affords an unforgettable view. Chef Damien Fagette taps into the Périgord terroir and its produce, working with Blonde d'Aquitaine beef, foie gras and free-range Périgord chicken. His skilfully and meticulously crafted contemporary cuisine is a successful alliance of fine ingredients, accurate cooking and well-defined flavours: langoustine tartare with a spicy lemongrass shell jus and green asparagus; fillet of beef with Kalamata olives and stuffed morels; warm soufflé with Grand Marnier. A wonderful experience.
Unique Things
From Visitor Experiences
Unique Location Next to an Old Windmill with Vineyard Views
La Tour des Vents is uniquely situated at the top of the Bergerac vineyards, adjacent to an old windmill, offering diners an unforgettable panoramic view of the Monbazillac vineyards, which enhances the dining experience beyond just the cuisine.Cuisine Deeply Rooted in Périgord Terroir
The restaurant’s chef, Damien Fagette, emphasizes local Périgord produce such as Blonde d'Aquitaine beef, foie gras, and free-range Périgord chicken. This terroir-driven approach creates a distinctive culinary identity that blends fine regional ingredients with contemporary techniques.Signature Dishes Combining Fine Ingredients with Precise Technique
The menu features unconventional combinations like langoustine tartare served with a spicy lemongrass shell jus and green asparagus, fillet of beef with Kalamata olives and stuffed morels, and a warm soufflé flavored with Grand Marnier. This meticulous crafting of flavors and textures sets the restaurant apart in its Michelin-starred category.
Ingredient Stars
From Visitor Experiences
Key Ingredients at La Tour des Vents, Monbazillac:
Blonde d'Aquitaine beef: A prized local beef variety from the Périgord region, used for its tender texture and rich flavor. Featured notably in dishes like fillet of beef with Kalamata olives and stuffed morels, showcasing a refined balance of robust and delicate tastes.
Foie gras: A signature ingredient of the Périgord terroir, representing luxury and tradition. It is skillfully incorporated into contemporary dishes, emphasizing the region's culinary heritage.
Free-range Périgord chicken: Valued for its quality and flavor, this ingredient reflects the restaurant's commitment to local, sustainable produce and is used to highlight the terroir's authenticity.
Langoustine: Used in a tartare paired with a spicy lemongrass shell jus and green asparagus, this ingredient brings a fresh, marine element to the menu, demonstrating the chef’s finesse in combining textures and flavors.
Morels: These mushrooms are stuffed and paired with beef, adding an earthy, aromatic dimension that complements the richness of the meat.
These ingredients are central to Chef Damien Fagette’s approach, blending local produce with modern culinary techniques to create well-defined, harmonious dishes that celebrate the Périgord region's terroir.
Menu & Pricing
Current Offerings & Prices
Menu Summary
Tasting Menu
- 8 Courses: €250
A La Carte
- Tartufo: €20
- Crêpes: €15
- Soupes: €10
- Gazpacho: €12
- Fruits De Mer: €30
- Calamars: €25
Desserts
- Mousse: €8
- Fruit De Mer: €10
- Lotte: €18
- Bœuf: €22
- Porc: €20
- Steaks: €28
Drinks
- Vin Blanc: €40
- Poulet: €25
- Steak De Filet: €35
- Crabes: €30
- Veau: €32
- Filet Américain: €38
- Tartare: €42
Specials
- Dîner De Famille: €50
- Menus Enfants: €20
- Hamburgers: €15
- Chocolat: €10