L’Ecrivain Blog

Online Cookery Course by Derry Clarke Only €30
  Watch Derry Clarke's Online Cookery Course Introduction Video  Derry Clarke's Online Cookery Course from your own Kitchen All Derry Clarke's Videos have step by step guides to make each dish Corresponding Menu for each Course Match... read more
29th January 2020 by Admin
Spiced Monkfish with Carrot & Orange Puree, Carrot & Ginger Salad
When I started cooking, monkfish used to be available free of charge.  Now it really is premium fish.  Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture.  There is a lovely contrast between the colour... read more
27th November 2019 by Admin
Pheasant Roasted with Smoked Bacon & Sage, with Red Cabbage Salad
It's becoming harder and harder to source wild pheasant, which is very reasonably priced when in season (October to January).  While farmed pheasant is readily available, it is not as flavour-some as the wild bird.  Red cabbage is great wit... read more
21st November 2019 by Admin
Crispy Duck Break with Glazed Butternut Squash
Before cooking duck breasst, rub the skin with sea salt for extra crispness.  Cooking the duck skin side down in a pan that you heat from cold also helps the skin to cook through.  I would recommend serving the duck pink.  The butternu... read more
12th November 2019 by Admin
Roast Halibut with Beetroot, Bacon & Black Pudding Dressing & Horseradish Cream
Try to use wild halibut if possible, although this can be difficult to source.  Farmed Halibut is easier to find.  The freshness of the fish with the earthy taste of the beetroot is a superb combination.  Instead of using horseradish c... read more
1st November 2019 by Admin
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