Bergerac
French restaurant · Woodstock ·
Locally sourced French comfort food & desserts; holiday specials
Locally sourced French comfort food & desserts; holiday specials
"Billed at its 2013 debut as a clubby SoMa cocktail hideaway, the predecessor here leaned into dark woods, deep purples and greens, and a shabby‑chic interior before the team reimagined the space more than 12 years later." - Dianne de Guzman
"Tucked away in the reaches of Southeast on Woodstock, Bergerac may not be as prominent as other French spots in town, but its friendly, snug space and rich French dishes have earned it a dedicated local following. Named for the home of its chef, Joris Barbaray, Bergerac offers three-course dinners of robust plates of classic French dining including escargot, duck confit, and a poisson du jour. Additionally, it offers ready to a la carte dishes like its entrees, quiche, sauces, sides, pantry items, and wines, all available for takeout via Tock." - Brooke Jackson-Glidden
"Before opening the new restaurant, I learned that Gisella and Joris Barbaray operated Bergeracin in SE Portland for almost a decade and used the space to host mushroom-themed dinners for the last six years; those events paired wine, mushroom dishes, and mushroom cocktails with a talk from local mushroom expert Rachel Zoller of Yellow Eleanor and directly inspired the Chantrel concept." - Rebecca Roland
"If the duck confit is on the menu at Bergerac in Woodstock, I order it: the leg is fall-apart tender, salt-cured for flavor with a crisp exterior, and is simply paired with green beans, potatoes, and onion jam. It's unpretentious and not fancy, but for those who come primarily for the duck, Bergerac delivers." - Brooke Jackson-Glidden
"This year, the cozy French restaurant is offering a three-course dinner with multiple options, with items like layered crab salad and duck confit bonbons, plus lamb shanks with jus or poached salmon with manila clams and bay shrimp, each with porcini potato gratin and seasonal vegetables. It finishes with a number of desserts. Dinner is $100 per person plus 20 percent gratuity, with an optional $40 drink pairing, and reservations can be made online for seatings at 5:30 and 7:45 p.m." - Janey Wong