Bistro Régent

Name: Bistro Régent
Address: Perigueux, FR
Telephone: +33 5 53 53 22 71
Price range: $$

965 Reviews

6-8 All. d'Aquitaine, 24000 Périgueux, France

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Bistro Régent

965 Reviews

6-8 All. d'Aquitaine, 24000 Périgueux, France

Dine in

Delivery

€€

Wheelchair accessible entrance

Features

Serves breakfast

Serves lunch

Serves dinner

Opening hours

  • Monday: 11:45 AM – 2:30 PM, 6:45 – 10:45 PM
  • Tuesday: 11:45 AM – 2:30 PM, 6:45 – 10:45 PM
  • Wednesday: 11:45 AM – 2:30 PM, 6:45 – 10:45 PM
  • Thursday: 11:45 AM – 2:30 PM, 6:45 – 11:00 PM
  • Friday: 11:45 AM – 2:30 PM, 6:45 – 11:15 PM
  • Saturday: 11:45 AM – 2:30 PM, 6:45 – 11:15 PM
  • Sunday: 11:45 AM – 2:30 PM, 6:45 – 10:45 PM

Reviews

3.9

965 Reviews

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

5 stars

4 stars

3 stars

2 stars

1 stars

J WROE

J WROE, May 2023

Absolutely gorgeous food, the duck is perfectly cooked the salad with dressing was really nice, definitely a 5☆ experience and quality

It was around £17 Euro

Unlimited salad and chips

Derek Adam

Derek Adam, Aug 2019

We found this place by pure luck and also one of the only restaurant opened on sunday for lunch. Which is so strange during summer time!

Anyway we had a great lunch and the staff is really caring. If you ever around perigueux don’t hesitate to drop by and have a great time.

Brian Teasdale

Brian Teasdale, Aug 2019

Always 5 stars here.Excellent cuisine,well served and great premises.Good value with nice dining.

Michelle Southgate

Michelle Southgate, Sep 2017

Very upbeat and smart place to eat and drink. Food really nice, service good.

Susan Christie

Susan Christie, Jul 2020

Great choice generous portions good service

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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.

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