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Restaurant l’Écluse

Name: Restaurant l’Écluse
Address: 16 avenue Pierre Bérégovoy, Villeneuve-Les-Beziers, 34420, FR
Telephone: +33467621102
Price range: €24

Contact : Guillaume MOERLAND

16 avenue Pierre Bérégovoy, 34420 VILLENEUVE-LES-BEZIERS

Up to 200 people

Enquire Booking

Establishment description

L’Écluse Restaurant
: a gourmet escape on the banks of the Canal du Midi!
Traditional French cuisine prepared by professional chefs using fresh produce, in a pleasant, idyllic setting.
With over 10 years’ experience in hosting groups, we offer bespoke packages tailored to our customers’ specific needs and expectations.

Services

Air conditioning

Wi-Fi

Parking

Accessible to people with disabilities

Restaurant capacity

200 seats in summer, 120 in winter

Breakfast

Yes - 8 €

Location of the restaurant

Along the Canal du Midi

Specialities

Traditional Mediterranean cuisine

New Year's Eve

Yes

Restaurant closure

Tuesdays and Wednesdays from 15 October to 31 May

Accommodation

Coach park

on-site, private and free of charge

Entertainment

Authorised students

Location

16 avenue Pierre Bérégovoy, 34420 VILLENEUVE-LES-BEZIERS

Group rates for groups of 20 or more people

Summer Special for €30
:

Welcome Kir

& A bottle (choice of white, red or rosé) from the Delonca estate, ‘Simplement’ cuvée, for four people
& Coffee

Choice of starters:
Chilled courgette velouté with green
curry Homemade
fresh fish rillettes Pork terrine with green
pepper Beef tataki with Asian flavours

Choice of main courses:
Homemade
fish and chips made with fresh fish;
Bull’s
‘Gardiane’; Basque-style chicken à la l’Écluse
; Fresh,
melt-in-the-mouth
cuttlefish ‘Rouille’***; Seasonal accompaniments

Choice of desserts:
Fresh fruit soup with apricot
sorbet; Clafoutis with seasonal
fruit; Pastry
flan; Thin apple tart with vanilla ice cream

Spring Offer for €30:

Welcome Kir

& a bottle (choice of white, red or rosé) from the Delonca estate, ‘Simplement’ vintage, for four people
& coffee

Choice of starters:
Flaked cod with olive oil from the Fabregat mill in Vendres, garlic cream and Vitelotte
potato crisps; Perfect egg and lentil
salad; Creamy prawns with croutons
; Traditional devilled eggs and truffle-flavoured ham

Main courses of your choice:
Fresh fish fillet & minted
pea purée Sautéed pork with olives
Chicken tagine, ‘l’Écluse’
style Gratinated pollock fillet with
aioli***
Seasonal accompaniments

Desserts to choose
from:
Homemade
red fruit panna cotta Chocolate, banana and coconut fondant

Cheese platter: Roquefort, Cantal, Saint-Nectaire
Verrine of lemon cream with meringue

Autumn Special at €30:

Welcome Kir

& a bottle (choice of white, red or rosé) from the Delonca estate, ‘Simplement’ cuvée, for four people
& coffee

Choice of starters:
Country terrine with homemade
green pepper cream, butternut squash velouté with roasted hazelnuts and grilled
bacon, Piedmont-style salad with truffle-infused
ham, potato tortillas with spicy Spanish chorizo

Choice of main courses:
Rouille with fresh, melt-in-the-mouth
cuttlefish Sautéed chicken with mushroom
cream sauce Traditional
veal blanquette Homemade breaded fresh fish fillet with fresh

tagliatelle*** Seasonal accompaniment

Desserts to choose
from:
Homemade brioche French toast
Clafoutis with seasonal
fruit Coffee
tiramisu Poached pear in red wine and spices

Winter Offer for €30:

Welcome Kir

& a bottle (choice of white, red or rosé) from the Delonca estate, ‘Simplement’ vintage, for four people
& coffee

Choice of starters:
Cream of split pea soup with smoked bacon and grilled
Aveyron sausage; Chinese cabbage salad with home-smoked salmon and seasonal
raw vegetables; Cream of cauliflower soup with Serrano whipped cream (Dubarry cream)
; Perfect carbonara-style egg with aged Rodez cheese

Main courses of your choice:
Traditional
beef bourguignon Braised pork cheek, creamy polenta and meat
jus Blanquette of fresh white fish and seasonal
vegetables Fresh fish fillet ‘à l’Américaine’:

tomato sauce, white wine,
shellfish
***
Seasonal accompaniments

Desserts to choose from:
Rice pudding with salted caramel and four-spice
streusel Homemade frozen nougat with red
fruit coulis Yule
log Verrine of passion fruit cream, banana and avocado whipped cream, and coconut biscuit