L'Escourtin at Moulin de la Camandoule

At the Restaurant Escourtin Philippe Choisy, our Chef for the last 25 years, Offers several menus and la 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).

 

Gourmet review

Michelin

Gault & Millau

 

   

Our Restaurant l'Escourtin will be closed on :

 Monday(dinner), Tuesday (lunch and dinner)

and Wednesday (lunch)



R e s t a u r a n t   l ’ E s c o u r t i n 

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

*Nicht gültig am Wochenende und Feiertagen

 

Gourmand appetiser

Gourmet Vorspeise

***

Dish of the market

Tages Empfehlung

or

Pan-fried Pollack fish, steamed leeks and Roseval potatoes,

green pepper cream 

Pollack Fischfilet, Roseval-kartoffeln und lauch,

Grünen Pfeffersauce

or

Beef cheek slow-cooked with ginger and lime,

potatoes and pearl onions

Rinderbäckchen mit Ingwer und Limette,

Cocotte-kartoffeln mit Zwiebeln

***

Clementine Creme Brulee

Crème brûlée mit Clementine

or

Lemon tartlet covered with meringue, raspberry sorbet

Zitronen-Torte, Himbeersorbet

or

Dessert of the day

Tages Dessert

***

A glass of wine and coffee

Prix: 26.50 € net TTC

 

 

  

Winter Menu

Gourmand appetiser

***

Creamy soup of sweet potato and chestnut bits, golden toast

Susskartoffelsuppe mit Kastanienchips, goldener Toast

or

Country-style caillette with a blueberry center,

     shallot compote scented with balsamic vinegar

Hausgemachte Schweineterrine mit Heidelbeere,

Schalottenkompott an Balsamico, Brot mit Cramberries

***

Pan-fried Pollack fish, steamed leeks and Roseval potatoes,

green pepper cream 

Pollack Fischfilet, Roseval-kartoffeln und lauch,

Grünen Pfeffersauce

or

Beef cheek slow-cooked with ginger and lime,

potatoes and pearl onions

Rinderbäckchen mit Ingwer und Limette,

Cocotte-kartoffeln mit Zwiebeln

***

Clementine Creme Brulee

Crème brûlée mit Clementine

or

Lemon tartlet covered with meringue, raspberry sorbet

Zitronen-Torte, Himbeersorbet

  

Price: 39€ net TTC**

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

 


 

 

Menu du Moulin 

Gourmand appetiser

Gourmet Vorspeise

***

Wild king prawn coated with a japanese tempura breadcrumbs,

     cep mushroom salad with parsley

Wilde Gambas in japanischen Paniermehl,

Gerösteten Köpfen-jus, Steinpilzsalat mit Petersilie

or

Terrine of duck Foie Gras, mango chutney with Jamaica pepper,

     amber-coloured jus flavoured with hibiscus flower

Entenleberterrine, Mango-Chutney mit Jamaica-Pfeffer,

Bernstein-Sauce mit Hibiskus-Blume 

***

Crispy-skin sea bass served with a potato risotto

and a trio of carrots, meat jus and hazelnut oil

Wolfsbarschfilet, Kartoffelrisotto,

Trilogie von Karotten,

Fleischsaft mit Haselnussöl

or

Lemongrass veal fillet skewer,

mushrooms casserole with garlic and creamy polenta

Kalbskeulenstück auf Zitronengras-Spiesse,

wilde Pilze mit Knoblauch, cremige Polenta

***

Platter of fine cheeses

Fein gereifte Käseauswahl

***

The dessert carte

Dessert von die carte

(to order at the beginning of the meal)

(bitte mit dem Essen vorbestellen)

 

Price: 56 € net TTC

***

  


La Carte


Starters

 

Creamy soup of sweet potato and chestnut bits, golden toast

Susskartoffelsuppe mit Kastanienchips,

goldener Toast

14.50 €


Wild king prawn coated with a japanese tempura breadcrumbs,

cep mushroom  salad with parsley 

Wilde Gambas in japanischen Paniermehl,

Gerösteten Köpfen-jus

Steinpilzsalat mit Petersilie

 23.00 €

 

Country-style caillette with a blueberry center,

shallot compote scented with balsamic vinegar

Hausgemachte Schweineterrine mit Heidelbeere, Schalottenkompott an Balsamico,

Brot mit Cramberries

17.00 €


Violet artichokes sautéed in olive oil

Barigoule von der Artischocke mit eigenem Saft  

   20.00 €


Terrine of duck Foie Gras,

mango chutney with Jamaica pepper,

amber-coloured jus flavoured with hibiscus flower

Entenleberterrine,

Mango-Chutney mit Jamaica-Pfeffer,

Bernstein-Sauce,

Hibiskus-Blume

          23.00 €       


Smoked salmon with butter, crispy toast

Rauchlachs mit Vollkorntoast und Butter

19.00 €



Fish and Meat

 

Pan-fried Pollack fish, steamed leeks and Roseval potatoes,

green pepper cream  

Pollack Fischfilet, Roseval-kartoffeln und lauch,

Grünen Pfeffersauce

24.00 €

 

Crispy-skin sea bass served with a potato risotto

and a trio of carrots,

meat jus and hazelnut oil

Wolfsbarschfilet, Kartoffelrisotto

Trilogie von Karotten,

Fleischsaft mit Haselnussöl

     31.00 €

 

Cassolette of wild gamberoni, potato casserole,

emulsion of carapace juice

  and vegetables

Wildcrevetteneintopf mit Salzkartoffeln,

Gemüse und Meeresfruchtsosse

44.00 €

 

Beef cheek slow-cooked with ginger and lime,

potatoes and pearl onions 

Rinderbäckchen mit Ingwer und Limette,

Cocotte-kartoffeln mit Zwiebeln

  22.00 €

 

Lemongrass veal fillet skewer,

mushrooms casserole with garlic and creamy polenta

Kalbskeulenstück auf Zitronengras-Spiesse,

wilde Pilze mit Knoblauch, cremige Polenta

30.00 €

 

Simmental beef fillet pan-fried with autumn truffle,

potato gnocchi, cooking jus, casserole of seasonal vegetables 

Simmental Beef Fillet mit Herbsttrüffel, Kartoffel-Gnocchi, 

Säfte kochen, Saisongemüse-Cassolette

  39.00 €

 

Children’s dish

(meat or fish with vegetables and potatoes)

up to 12 years 

Kindermenü

(Fleisch oder Fisch mit Gemüse und Kartoffeln)

bis 12 Jahre

 21.00 €

 

 

Cheeses

Platter of fine cheeses

Fein gereifte Käseauswahl

13.50 €

 


Desserts

(to order at the beginning of the meal)

 

Clementine Creme Brulee

Crème brûlée mit Clementine

11.00 €

 

Lemon tartlet covered with meringue, raspberry sorbet 

Zitronen-Torte, Himbeersorbet

 11.00 €

 

Chestnut cream dessert, chocolate sauce,

orange lace crepe and sorbet

Kastaniencreme Kuchen,Schokolade Coulis,

Orange Spitze und Sorbet

12.00 €

 

Gingerbread Tiramisù, pink grapefruit sorbet

Tiramisu mit Lebkuchen, rosa Grapefruit sorbet

12.00 €

 

Williams pear hot soufflé, cappuccino ice cream 

(2 euros in extra cost) 

Heisses Soufflé mit Williamsbirne, Cappuccinoeis  

( 2€ zusätzlich in einem Menu)

13.00 €

 

 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)

 

 

Monday Lunch OPEN  Dinner CLOSED

Tuesday Lunch CLOSED  Dinner CLOSED

Wednesday Lunch CLOSED  Dinner OPEN

Thursday Lunch OPEN  Dinner OPEN

Friday  Lunch OPEN  Dinner OPEN

Saturday  Lunch OPEN  Dinner OPEN

Sunday Lunch OPEN  Dinner OPEN

 

  

 At the Restaurant Escourtin Philippe Choisy, our Chef for the last 25 years, Offers several menus and la 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). 

Moulin de la Camandoule :

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