Our gastronomic restaurant ( labeled Maître Restaurateur)

Gastronomic Restaurant labeled "Maître Restaurateur" of repute with up to 50 covers. Philippe Choisy, our Chef for the last eight years, Offers several menus and a carte. The style is traditional with a Provencal flavour, using fresh seasonal products whenever possible. In our generally mild climate, lunch is often served on our terrace even in winter, and during the summer we dine under the stars among the Scent of flowers.

The restaurant l’Escourtin is open for Dinner at 19. 00 (last orders 21.15) and for Lunch at 12.00 (last orders 13.30). Reservation required. Correct dress is requested (no trainers, shorts or jogging/sportswear). During the Month of July and August, weekday lunch is served only at the grill by the pool


 

R e s t a u r a n t   l ’ E s c o u r t i n 
Label d’Etat “Maître Restaurateur” 
au Moulin de la Camandoule 
établissement ouvert depuis 1972

 

 

 E a s t e r  M e n u  2 0 1 4

Gourmet Appetiser

 ***

 Thinly-sliced and spiced fresh foie gras with berry jelly

and toasted raison bread

 ***

Mold of lobster and green asparagus with lemon vinaigrette

and a sea urchin crispy tuile

 ***

Traditional Easter baby lamb cooked three ways:

 rack of lamb with olive crust, the leg roasted with fresh thyme

and shoulder slow-cooked in olive oil,

served with salted artichokes and a galette of potatoes

 ***

Platter of fine artisanal cheeses

***

 Crispy fark chocolate nest with a creamy mango heart,

garnished with exotic fruit

 Prix menu: 60 € TTC




F o r m u l e  L u n c h*

* Excluding weekends and public holidays 

 

Gourmand appetiser

 ***

Dish of the day

or

Pollack fillet cooked in Bourride way,

little vegetables and saffron potatoes,creamy Aïoli sauce

or

Slow-braised lamb flavoured with thyme,

“ratte” potatoes

and crunchy spring vegetables

***

Dessert of the day

or

Creme brulee scented with rose, candied rose petals

or

Tiramisu served with an Irish coffee ice cream

A glass of wine and coffee

Prix: 21,50 € net TTC

 

 

 

 Sring Menu

Gourmand appetiser

 ***

Tartelette of chilled young vegetables

 with a light cheese mousse and tomato vinaigrette

 or

Fricassee of frogs legs cooked in Provencal style

***

 Pollack fillet cooked in Bourride way,

little vegetables and saffron potatoes, creamy Aïoli sauce

or

Slow-braised lamb flavoured with thyme,

“ratte” potatoes and crunchy spring vegetables

***

 Creme brulee scented with rose, candied rose petals

or

Tiramisu served with an Irish coffee ice cream

Prix: 33 € net TTC**

**3 euros supplement if you want to take the cheeseboard
instead dessert

 

 

Menu du Moulin 

Gourmand appetiser

 ***

Open ravioli filled with lobster and green asparagus,

            shell-fish jus and parmesan tuile

 or

Duck foie gras slow-roasted with spice

and a Granny Smith apple jelly

 ***

 Pan-fried turbot with noisette butter, truffled parsnip puree

 and steamed spinach with pinenuts, juice with tender herbs

or

Veal chop roasted with sage,

a galette of potatoes and little vegetables,

   served with pleurote mushrooms cooked with garlic

***

 Platter of fine cheeses

 ***

The dessert carte

(to choose when ordering)

Prix: 49 € net TTC

 

 

Menu Gourmand

Gourmet appetiser

 ***

Starter of choice a la carte

 ***

Main dish of choice a la carte

 ***

Platter of fine cheese

 ***

The dessert carte

(to choose when ordering)

Prix: 62 € net TTC



Starters 

Smoked salmon with dill, served with country toast

 15.80

 

Tartelette of chilled young vegetables with a light cheese mousse and tomato vinaigrette

 16.10

 

Fricassee of frogs legs cooked in Provencal style

15.10

 

Open ravioli filled with lobster and green asparagus,

shell-fish jus and parmesan tuile

19.80

 

Duck foie gras slow-roasted with spice

and a Granny Smith apple jelly

20.20

 

Giant Pertuis asparagus simply cooked with new baby onions

22.00

 

 

Fish and Meat

Pan-fried turbot with noisette butter, truffled parsnip puree and steamed spinach with pinenuts, juice with tender herbs

27.70

 

Pollack fillet cooked in Bourride way,

little vegetables and saffron potatoes, creamy Aïoli sauce

19.20

 

Casserole of lobster and spring vegetables

with baby potatoes, reduced shellfish jus

29.00

 

Veal chop roasted with sage, a galette of potatoes and

little vegetables and pleurote mushrooms cooked with garlic

26.20

       

Slow-braised lamb flavoured with thyme, “ratte” potatoes and crunchy spring vegetables

21.80

 

Fillet of beef with morel mushroom cream,

steamed chard and celeriac, caramelised potatoes

34.00

 

  

Cheeses

Platter of fine cheeses

12.80

 


Desserts 

(to order at the beginning of the meal)

 

Creme brulee scented with rose, candied rose petals

 9.60

 

Tiramisu served with an Irish coffee ice cream

9.60

 

Hot soufflé with lime zest and a Limoncello granita

12.80

(suppl. 2 euros menus)

 

Crispy dessert of puffed rice and nougat cream

10.70

 

Fresh Garigue strawberries with a lime sorbet

10.70

 

 

 Prix en Euros, Net, Service Inclus

Chef de cuisine:  Monsieur Philippe Choisy

 

 

 

Moulin de la Camandoule :

159 chemin de Notre Dame des Cyprès - 83440 Fayence | Phone : +33 (0) 4 94 76 00 84 - Fax : +33 (0) 4 94 76 10 40