L’Ecrivain Blog

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
White Christmas Cocktail
To make l'Ecrivains White Christmas Cocktail: Mix 35ml of Bombay Saphire 35ml Orange Juice 35ml 20ml Gingerbread Syrup 35ml Lemon Juice One Egg White   Shake in your Cocktail Shaker once as a Dry Shake (without ice) and once as a Wet Sha... read more
1st November 2019 by Admin
Derry Clarke's Cream of Spinach Soup with Nutmeg & Poached Egg
  The trick with this dish is not to add the spinach too early. If the spinach is cooked too long, it will lose its wonderful green colour and turn greyish. You want to keep all the vibrance of the fresh leaves. If the soup is not as green as y... read more
1st 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
Derry Clarke's Roast Pumpkin Soup with Coconut Milk
  Ingredients 1 pumpkin (aoubt 1.5kg) 1 tablespoon chopped sage 1 tablespoon chopped thyme 2 onions (sliced) 1 thumb-seized piece root ginger (peeled) 2 cloves garlic (crushed) 2 teaspoons curry spices1 tablespoon brown sugar 1 litre chicken s... read more
18th October 2019 by Admin
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