A selection of cold hams
Ham, sausage, pâtés, knuckle of ham
Carefully selected specialities from the reputed Cantalian pork butcher, Roland Mas, 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 de Castillon, 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.
Poached eggs in a red wine sauce with small lardons
A traditional burgundy recipe. An ideal starter to awaken your appetite.
Wine suggestion : A Claret, a white Graves or a red Haut-Médoc.
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!
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!
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.
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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!
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.
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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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, Beaufort, Brie, Reblochon, Roquefort and Carré du père Antoine
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 of shared living!
Fermer's raw milk cheddar with radish and celery
A real discovery from L'Ecluse. The 6 month-ripening process involves coating the cheese previously wrapped in cloth with penicillium. A scrumptious indulgence!
Wine suggestion: Try a white Pessac-Léognan, a Saint-Emilion or a Saint-Estèphe ... according to your tastes.
Beaufort d'Alpage vintage cheese served with soft apricots
A carrefully selected cheese dish from L'Ecluse. The tomme cheeses (2008 vintage) originate from the Charpieux mountain pass (M.Juglaret's chalet) at an altitude of 2,200 metres and offer remarkable fruiteness and flavour. Did you know that 450 litres of milk are required to make one 45 kg tomme cheese!
Wine suggestion: A Saint-Julien or a white Pessac-Léognan. Close your eyes and experience a taste of pure heaven.
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Brie de Melun with black grapes
One of the oldest Ile de France recipes : The ripening brings out a chalky centre. An authentic product for aficionados of this style of cheese.
Wine suggestion: A right bank Château Saint-Emilion or Pomerol.
"La Tournette" farm Reblochon cheese with a pear
Reblochon derives from the Savoy dialect for "reblocher" (literally meaning : to remilk the cows as a means of avoiding taxes in past times!). The harmony of this soft washed-rind cheese with the flavour and texture of the pear is a L'Ecluse speciality.
Wine suggestion: An Entre-Deux-Mers, pure heaven!
Carré du père Antoine Mirabelle cheese with an apple
A speciality from the eastern region of france. The unctuousness and delicate taste of this soft cheese with its floral rind will delight your senses.
Wine suggestion: A Saint-Emilion or a Pomerol are both perfect choices.
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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.
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?
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.
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Prunes in red wine with cinnamon served with a Poilâne shortbread biscuit
Ideal for aiding digestion. Recommended for its beneficial dietary effects.
Wine suggestion: An excellent monk's tea or a glass of Medoc.
Traditional crème caramel with a spoon-shaped Poilâne shortbread biscuit
A sweet end to a meal between friends, in the tradition of our grandparents.
Wine suggestion: A glass of sweet white wine without doubt!
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