Semi-cooked goose foie-gras in Loupiac wine

An exclusive, closely guarded secret L'Ecluse recipe, (also sold as a take-away).

Wine suggestion: serve with a sweet white wine, or alternatively a Pomerol or a Saint-Julien, but choose an old vintage to keep the food and wine in perfect harmony.

The L'Ecluse steak Tartare, with lamb’s lettuce and potatoes

The unique appeal of the L'Ecluse steak Tartare lies in its special secret preparation, which brings out the best of the Bordeaux wines. This dish is a complete meal in itself.

Wine suggestion: Serve with a Moulis... For a regal taste sensation!

Goose and duck dish

Foie gras, goose gizzards, manchon of duck, goose rillettes and smoked duck breast.

Served with our lamb’s lettuce salad and warm potatoes, this dish is a complete meal in itself.

Wine suggestion: a Pomerol or a Saint-Julien for example, and live for the moment!

Soft Roquefort cheese from “Coulet”

With celery.

Experience the harmony between sweet and sour flavours.

Wine suggestion: try with a sweet Bordeaux wine after you've tasted the cheese and taken a bite of the celery of course.

A bit of everything, Camembert, Laguiole, Gaperon, Munster

For cheese lovers, share between two with two different glasses of wine.

Wine suggestion: a dry white and/or a red Bordeaux according to your preferences. An effective way to appreciate these cheeses at their best.

Chocolate gateau

The not-to-be-missed L’Ecluse speciality. This delightful chocolate gateau has received awards from the Chocolate Crunchers Association.

Wine suggestion: a sweet Bordeaux a young and fruity red Bordeaux or a red Lillet are all perfect with the richness of this chocolate recipe.

White Bordeaux

Dry or sweet Bordeaux wines by the glass or bottle.

Red Bordeaux

All of the best appellations: Bordeaux, Claret, Médoc, Graves, Pessac-Léognan, Moulis et Listrac, Margaux, Saint-Julien, Saint-Estèphe, Pauillac, Saint-Emilion, Pomerol etc.
By the glass or bottle.