Our mouth-watering soups of the day…
See menu board for prices
Chestnut soup, five-vegetable soup, spinach and tarragon soup, onion soup
Wine suggestion: Whether you opt for red or white, choose a young
and fruity wine and naturally from the Bordeaux region…just like L’Ecluse
Boneless pig’s feet casserole Served with cooked lentils
Wine suggestion: A large or small château wine from the Médoc region makes a delightful pairing
Goat's cheese from Chavignol with cucumber and herbs
An original way to serve cheese flavoured with olive oil and lemon. Perfect for small appetites.
Wine suggestion: serve with a white Graves or a young, fruity red wine, what a treat!
A selection of cold hams
Ham, dry sausage, pâtés, knuckle of ham
Carefully selected specialities from the reputed Cantalian pork butcher, Roland Mas, and Bobosse prepared with utmost care, with slices of matured Serrano ham and a regional speciality from Burgundy. Served with traditional vegetables in vinegar.
Wine suggestion: a Côtes wine or a Haut-Médoc.
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 Choose an old vintage to keep the food and wine in perfect harmony.
Beef Carpaccio with olive oil and lemon
The success of this dish lies in our careful selection of fresh quality beef.
Wine suggestion: serve with a Haut-Medoc or a Pomerol, whatever suits your mood.
Old-fashioned poultry liver terrine “Des Grands Augustins”
Another L'Ecluse speciality! Select pieces of poultry liver and foie gras served with stewed onions.
Wine suggestion: wines from the left bank of Gironde (Listrac, Saint-Estèphe, Pauillac etc.) accompany this dish perfectly.
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!
Smoked salmon with taramasalata
With Salmon roe, blinis, lamb's lettuce and potato
The finest selection of Norwegian smoked salmon from "Borvo" served with our equally exceptional taramasalata.
Wine suggestion: a white Pessac-Léognan for the connoisseurs, a red Graves for the enthusiasts.
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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. A selection of traditionally made products.
Wine suggestion: serve with a Pomerol or a Saint-Julien for example, and live for the moment!
Warm Mont d’or cheese
Served whole accompanied with the famous Spanish Cecina* and potatoes
*cecina: Spanish cured beef speciality
Wine suggestion: Serve with a white Pessac Léognan, or a young,powerful and woody Medoc wine to
give your taste buds a lift and balance the richness of the warm cheese.
Grilled fillet of beef served with mashed potatoes and olive oil
A much appreciated classic dish from L'Ecluse. All you need to do is specify how you would like it cooked. Quality and tenderness are guaranteed. This dish includes an unlimited serving of mashed potatoes!
Wine suggestion: try with a Bordeaux château from the left bank… pure heaven!
Tagliatelli with foie gras and Serrano ham
An original combination of select regional products with our own foie gras, served hot
Wine suggestion: there are numerous possibilities but a red Bordeaux will marry perfectly with this dish.
Cod fillet Served with a seasonal garnish
See menu board for the current garnish selection
In winter, mogette beans with tomatoes and fennel
In summer, leek fondue, carrots and beans. A dish inspired by
living in harmony with the seasons
Wine suggestion: A red or white Graves for the traditionalists, or a Pomerol or Saint Julien for the aficionados
Veal fillet in a Sauternes sauce Served with pan-fried chard, carrots and oyster mushrooms with a shallot
Wine suggestion: A dessert white wine for those with a sweet tooth, or alternatively a Saint-Emilion
If you prefer to opt for a wine from the Medoc Châteaux region,
choose an old vintage for balance
The famous paella A fashionable dish in true L’Ecluse style!
Wine suggestion: A chilled Claret for an authentic Spanish experience or a young fruity vintage,Explore our wine menu for all of the gems on offer
Traditional pot au feu (beef stew) Served with its stock and marrow bones
Wine suggestion: Serve with a Saint-Estèphe or a Saint-Emilion and learn how to give thanks to the Saints.Choose a young vintage for its liveliness
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Comté AOC cheese matured for 30 months With soft apricots
Wine suggestion: Serve with a white Graves or a Côtes wine
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.
Morbier Jura AOC cheese Served with radish
Wine suggestion: serve with A Moulis or Listrac vintage or a red Graves for red fruit lovers
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Raw milk Tome de Lavort cheese With quince paste
Wine suggestion: Serve with a Sainte Croix-du-Mont or a Sauternes for real Epicureans
G.M. Chaource AOC cheese Served with an apple
Wine suggestion: Serve with a white Bordeaux or even a glass of Henriot white or rosé champagne
A bit of everything A selection of Chaource, Roquefort, Tome de Lavort and Morbier cheeses
For cheese lovers, share between two with two different glasses of wine.
Wine suggestion: Serve with a dry white wine and/or a red wine according to your preferences. An effective way to appreciate these cheeses at their best!
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Chocolate gateau
The not-to-be-missed L’Ecluse speciality. This delightful chocolate gateau has received numerous awards from the Chocolate Crunchers Association.
Wine suggestion: a red Lillet or a young and fruity red Bordeaux are perfect with the richness of this chocolate recipe.
Pearl tapioca with sorbet
A dessert from my childhood. A subtle way to satisfy a sweet tooth.
Wine suggestion: serve with a Loupiac or a Sauternes, for true Zen harmony.
La soupe du vieux garçon (Old bacherlor’s soup) Accompanied with the famous Mr Kayser’s brioche
Wine suggestion: Serve with a red Graves or an upper Bordeaux,a young vintage for a delightful pairing that balances the old with the new
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Tart of the day Subject to availability: apricot and pistachio tart, Normandy apple tart
SEE MENU BOARD
Wine suggestion: Serve with a dry white wine, a dessert wine or champagne to celebrate our new alliance
An assortment of sorbets and ice creams
Perfect for ice cream lovers.
The available seasonal flavours will be specified when you order. Traditional methods of preparation where quality no longer needs to be proven, it’s all in the taste!
How about a glass of mineral water to finish, an Evian perhaps?
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