Private
room

f

Private room

For special events or occasions

100$/person

Taxes and service in extra

Thursday/Friday/Saturday

November-December

From 12 to 20 people

Reservations
evenements@echaude.com


Dinner cocktail

12 bites to choose from

Cold bites

Classic beef tartar

Saumon tartar with dill and capers

Foie gras brioche with figs

Cauliflower blini and caviar

Duck rillettes and apricots

 

Hot bites

Pudding and squash chutney

Hot goat cheese, dried tomatoes (veggie)

Lobster with citrus and estragon-flavored bearnaise

Fried calf sweetbread and corn cream with rosemary

Scallops and shrimps dusted with dill

Mushroom arancini (veggie)

Fried panisse and marinated red peppers (veggie)

 

Desserts

Crème brûlée

Half-baked chocolate cake

At the center of the table

Oysters, lemon and mignonette

Saumon tartar with dill, capers and lemon

Foie gras and date purée

Fish accras and pepper-flavored mayonnaise

Braised beef cheek

Minced flank steak on a wooden board and chimichurri sauce

Mashed potatoes with herbs

Roasted root vegetables

Mixed salad

 

Desserts/sides

Crème brûlée

Sugar pie

Cheeses

 

Table d'hôte

4-course menu with choice of the day

Aperitifs

Gin tonic, glass of cava or microbrewery-styled beer

Wines

Whites

Domaine Vincent Ricard, Pierre à Feu, Touraine (bio)
Sauvignon blanc

Les Fiefs d’Aupenac, Saint-Chinian, 2019
Roussanne, Grenach

Vignoble du rêveur, Pierres sauvages, Alsace, 2018 (bio)
Assemblage

 

Reds

Alain Brumont, Château Bouscassé, Madiran, Sud-Ouest, 2016
Tannat, Cabernet-sauvignon, Cabernet franc

Château Lamartine, Cuvée particulière, Cahors, 2014
Malbec, Tannat

Dominique Piron, Les Cadoles, Beaujolais, 2019
Gamay

Château Bujan, Côtes de Bourg, 2018
Merlot, Cabernet franc

Les Vins de Vienne, Les Cranilles, Côtes du Rhône, 2018
Grenache, Syrah, Carignan

 

Make a reservation