Au Bureau Boulazac

Name: Au Bureau Boulazac
Address: Perigueux, FR
Telephone: +33 5 53 09 55 84
Price range: $$

2014 Reviews

ZA du Ponteix, 24750 Boulazac Isle Manoire, France

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Au Bureau Boulazac

2014 Reviews

ZA du Ponteix, 24750 Boulazac Isle Manoire, France

Dine in

Delivery

€€

Wheelchair accessible entrance

Features

Serves lunch

Serves dinner

Opening hours

  • Monday: 11:30 AM – 11:00 PM
  • Tuesday: 11:30 AM – 11:00 PM
  • Wednesday: 11:30 AM – 11:00 PM
  • Thursday: 11:30 AM – 11:00 PM
  • Friday: 11:30 AM – 11:00 PM
  • Saturday: 11:30 AM – 11:00 PM
  • Sunday: Closed

Reviews

4.1

2014 Reviews

Total review count and overall rating. We perform checks on reviews.

5 stars

4 stars

3 stars

2 stars

1 stars

Tomasz Grygierzec

Tomasz Grygierzec, Mar 2023

First time in this place and wow! Empire State Burger - so much, so big, so fresh, so delicious…

Elizabeth Kameo

Elizabeth Kameo, Jul 2018

Good food. Greay ambiance. Wonderful and fast service. Hamburgers taste are as good as they look on the menu photos. Worth a visit. Large choice of draft beers for beer lovers.

John Ellis

John Ellis, Feb 2024

Good place for a coffee with a friend while our wives shopped.

Kevin Bridger

Kevin Bridger, Dec 2021

Great pub grub. Burgers cooked perfectly, camembert presented and tasted superb. Service with a smile and a good choice of drinks. Very nice.

Caroline McLachlan

Caroline McLachlan, Apr 2018

Best burger I have had in a very long time. Perfectly cooked and juicy with goats cheese and tomato. Great atmosphere in the restaurant too and busy and buzzy. Try it.

Things to do in Perigueux

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Michelin Restaurants in Perigueux

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Le Pétrocore

The Petrocorri were a Gallic people who settled in the Dordogne – a sign that the chef is proud of his roots. This pleasant venue in the historical heart of Périgueux, beneath century-old arcades, is the chef’s brainchild. He rolls out a two-pronged concept, with a bargain bistro-style lunch, and a more elevated fine dining menu with several courses in the evening. The contemporary, meticulously plated food takes local ingredients and tweaks them ever so slightly, like his black pork of Périgord with black beans and garlic condiment.

Périgueux - FRANCE

La Taula

At La Taula (which means "table" in Occitan), Christine Maurence concocts no-nonsense family-style cuisine. Among her specialities, the veal kidney cooked whole with mustard seeds, the home-made stuffed duck's neck, and the semi-cooked foie gras are the signature dishes. An authentic restaurant just next to the cathedral, where traditions are not something to be trifled with!

Périgueux - FRANCE

L'Épicurien

This quaint old house in the heart of Périgueux provides the perfect foil for Gilles Labbé's assuredly epicurean cooking. It is clear that careful work goes into the precisely crafted recipes including the inspired vegetable dishes. The menu features quality Aubrac and Salers meats matured for six weeks on site. A master class of delicate craftsmanship and delicious food. Particularly attentive and enthusiastic front-of-house team.

Périgueux - FRANCE

L'Essentiel

Let’s get down to the basics (or the Essentials), rather than losing time in pointless conjectures. The ingredient rules in this family-run restaurant, next-door to the cathedral, and Éric Vidal is its virtuoso (yet humble) servant. For thirty or so diners, he organises a genuine banquet of flavour, thanks to delicately balanced preparations. Wild turbot baked in olive oil, pressed celery with black truffles; tartare of mango and pineapple with passion fruit jelly and French almond tea cakes… The tasty culinary score is flanked by a selection of wines that is fully equal to the attractive menu. The slick, professional service adds a final flourish to the feast.

Périgueux - FRANCE

L'Atelier

Cyril Haberland is a chef whose credentials speak for themselves (he worked alongside Thierry Marx, during the Cordeillan-Bages period). He and his wife opened L'Atelier in the centre of Périgueux, creating a modern space with a friendly atmosphere where you feel at ease right off the bat. Through his cooking, the chef fetes the farmers of South-West France and his cherished regional ingredients, such as wild mushrooms sourced by local pickers, Périgord black truffles and local snails. He works with these ingredients, showcasing them in nicely presented modern dishes, for example: pain perdu with pullet and pink garlic, calf sweetbreads with a lemon glaze, butternut confit, pineapple, candied citron and coconut biscuit.

Périgueux - FRANCE

Café Louise

The idea was to unite Italian cuisine and the dishes of Périgord's terroir – and Maryse Benoit-Gonin and her husband have done just that in this cosy bistro. The generous, lovingly prepared dishes combine the best of both worlds: potato gnocchi with Périgord walnut oil; guinea fowl and pancetta terrine with foie gras; Périgord beef meatball alla milanese. And if you find yourself craving more of this cuisine, just cross the square to the grocery shop run by the owners, where you can purchase the ingredients.

Périgueux - FRANCE

Hercule Poireau

At the foot of Cathédrale St Front, this restaurant that pays homage to the fictional detective occupies a 16C room with a pale stone vaulted ceiling. Thanks to his little grey cells, Poirot would no doubt have detected the sincerity behind the deliciously revamped recipes based on produce from the exceptional terroir of the Dordogne: terrine of semi-cooked foie gras and rhubarb pickles with Monbazillac; pan-fried magret de canard; tarte Tatin with salted butter caramel ice cream. A warm welcome and dynamic service.

Périgueux - FRANCE

Oxalis

This ancient edifice, whose oldest stones date back to the 13C, oozes historical cachet (exposed beams and stonework, vaulted cellar that can be rented out for private events), while the open kitchen behind a glass partition and splendid rough-hewn wooden tables add a contemporary touch. The chef-owner, whose CV boasts some top Parisian establishments, conjures up tasty dishes in a bistronomic vein at lunchtime (e.g. burrata with truffle and beetroot seasoning; seabream with aubergine caviar), with a more high-flying score in the evening (white asparagus and scallops; seabass, baby artichoke and cashew nuts).

Périgueux - FRANCE

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