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

 

 

F o r m u l e  L u n c h*

* Excluding weekends and public holidays 

 

Gourmand appetiser

 ***

Dish of the day

or

Pan-fried cod with a crispy skin,

galette of saffron potatoes

 mini-ratatouille and aïoli sauce

or

Gently long-poached rabbit leg with fennel,

glaced carrots

 ***

Dessert of the day

or

Creme brulee flavoured with salted caramel

or

Roast figs with acacia honey and rosemary,

vanilla ice cream

A glass of wine and coffee

Prix: 21,50 € net TTC

 

  

 Summer Menu

Gourmand appetiser

 

***

Finely-chopped Scotch salmon with ginger, lime zest and multi-cereal toast 

or

Creamy soup of beef tomatoes

with a thyme crunchy biscuit            

***

 Pan-fried cod with a crispy skin,

galette of saffron potatoes

 mini-ratatouille and aïoli sauce

or

Gently long-poached rabbit leg with fennel,

glaced carrots

***

 Creme brulee flavoured with salted caramel

or

Roast figs with acacia honey and rosemary,

vanilla ice cream         

Prix: 33 € net TTC**

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

 

 

Menu du Moulin 

Gourmand appetiser

 ***

Roasted large wild gambas and passionfruit vinaigrette

served with a Victoria pineapple and chive sauce

or

Deep-fried ravioli filled with foie gras,

chanterelle mushroom and celeriac,

garnished with a herb salad

 ***

 Fillet of John Dory with mixed wild mushrooms,

served with potato and summer truffle cappuccino

or

T-bone of veal with rosemary, fondant vegetables

 and a crispy topped gratin of potatoes and turnips

 ***

 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 

Marinated salmon with dill and citrus fruit, served with country toast

15.80

 

Finely-chopped Scotch salmon with ginger,

lime zest and multi-cereal toast

16.10

 

Braised violet artichokes with olive oil and their juice

15.10

 

Creamy soup of beef tomatoes with a thyme crunchy biscuit

15.10

 

Roasted large wild gambas and passionfruit vinaigrette

served with a Victoria pineapple and chive sauce

19.80

 

Deep-fried ravioli filled with foie gras,

chanterelle mushroom and celeriac, garnished with a herb salad

 20.20

 

 

Fish and Meat

Fillet of John Dory with mixed wild mushrooms,

served with potato and summer truffle cappuccino  

27.70

 

Pan-fried cod with a crispy skin, galette of saffron potatoes

mini-ratatouille and aïoli sauce

19.20

 

Casserole of lobster and summer vegetables with baby potatoes, 

reduced shellfish jus

29.00

 

T-bone of veal with rosemary, fondant vegetables

 and a crispy topped gratin of potatoes and turnips

26.20

       

Gently long-poached rabbit leg with fennel and glaced carrots

21.80

 

Fillet of beef fried with crushed pepper, stuffed onion

served with a Boletus mushroom cream and parsley

34.00

 

  

Cheeses

Platter of fine cheeses

12.80

 


Desserts 

(to order at the beginning of the meal)

 

Creme brulee flavoured with salted caramel

 9.60

 

Roast figs with acacia honey and rosemary, vanilla ice cream

 9.60

 

Hot chestnut soufflé with an orange zest jelly

12.80

     (suppl. 2 euros menus)

 

Dark chocolate macaroon with red berries and vanilla foam

10.70

               

Light and fruity Wiliam pear soup with a basil syrup

10.70

 

 

 Prix en Euros, Net, Service Inclus

Chef de cuisine:  Philippe Choisy

 

 

The opening time of the Restaurant Escourtin:

From 12:00 to 1:30 p.m. (max) and 7:00 p.m. to 9:30 p.m. (max)

Closed on Wednesdays all day and Thursdays for lunch

 

 

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