Restoration

The Moulin Rouge

Group meal in Périgord Noir: Traditional cuisine and convivial moments

At the heart of Périgord Noir, the restaurant The Moulin Rouge Bistro welcomes you to Terrasson-Lavilledieu in a modern, warm, and bright setting.

It offers traditional French cuisine, sometimes inspired by the flavors of Périgord, with a daily changing menu on the slate.

Designed for leisure groups, seminars, business meals, or private events, the restaurant has several adaptable spaces: air-conditioned rooms, a shaded terrace on nice days, private parking, and practical amenities.

A dedicated room can accommodate up to 80 people, while the convention room Intermission allows for more festive meals: dinner shows, dancing dinners, guinguette evenings, 80s nights, or musical entertainment featuring French variety music.

Cuisine, hospitality, and entertainment: The must-haves of the Moulin Rouge Bistrot?

Specialties and traditions

Le Bistrot du Moulin Rouge offers generous, friendly cuisine rooted in French tradition. Depending on the season and the chef's inspiration, the menus can feature the flavors of Périgord and local produce. The chalk board specials allow for variety and offer dining options tailored to the guests' desires.

Group-friendly welcome

With its air-conditioned rooms, shaded terrace, and private parking, the restaurant offers a practical and comfortable setting for groups staying in the region. A dedicated room can accommodate up to 80 people, under ideal conditions for leisure groups, business meals, seminars, or tourist stops.

Activities and events

For festive meals, group parties, or private events, the L'Entracte room allows for more lively options. Dancing dinners, dinner shows, guinguette parties, dancing afternoons, 80s nights, or musical entertainment featuring French variety music: several possibilities can be offered to create a friendly and memorable occasion.

An example of the menu

A complete and friendly menu, blending Périgord specialties, generous portions and Gourmet desserts.

Entrance 

  • Périgourdin Medallion
  • Salmon Gravlax
  • Fresh verrine

Plates 

  • Honey and red wine braised beef cheek with tagliatelle.
  • Pike-perch fillet with lemon sauce, creamy polenta with olives.
  • Duck leg confit with truffle-scented mashed potatoes

Dessert

  • Strawberry Tiramisu (seasonal)
  • Rice pudding
  • Chocolate caramel tart

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