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Amuse Bouche Surprise du Chef

Starter
Multicolored tomato pie and mozzarella
Melon petals, cured ham from Parma, fennel and basil pesto Zucchini flower stuffed with ratatouille served with goat cheese cream Green asparagus pie with mint sauce (only in season) Olive bread with vegetables from my garden and zucchini caviar Multicolored tomato pie, fried mozzarella and green tomato sorbet Salmon tartare with roasted potatoes and avocado cream Jumbo shrimp salad with seasonal vegetables and dried tomatoes Zucchini rolls with crab and lobster, yellow tomato gazpacho Parmesan biscuit with candied tomatoes and onions Cold mint pea soup with finely chopped seasonal vegetables and garlic chips Crispy goat cheese with smoked duck and fig chutney Tuna Tartar with cherries tomatoes and citrus vinaigrette Provencal omelette “crespéou” with garden vegetables and tomato sauce
Provencal omelette “crespéou”
Green asparagus pie with mint sauce

Main Dish

Fillet of trout from the Ardéche, sand ratatouille revisited
Spring Lamb Navarin
Rolls of Veal with Ham Parma and Mozzarella ,ratatouille from provençe
Cod slowly cooked, fennel mousseline, fine ratatouille
Sea bass fillet, seasonal vegetables from my garden, verbena sauce
Pork tenderloin with crust sage bread, scented polenta, mustard cassis sauce
Duck breast with red fruits, dauphin potatoes and candied vegetables
Provencal leg of lamb with rosemary sauce andtian of Provencal vegetables
Salmon confit in flavored olive oil with vegetables,and fennel mousseline
Veal fillet slowly cooked and vegetables,tian provençal on a green tapenade
Rack of suckling pig roasted with honey and candied vegetables
Monkfish served with green vegetables, fine ratatouille, saffron sauce

Desserts

Chocolate raspberry cake with chocolate mousse
Tarte Tatin: warm caramelized apple and salted butter caramel cream
Profiteroles: Puff shells with chocolate and mint sorbet,
Macaroon stuffed with fresh strawberries and raspberries, pink cream
Chocolate fondant with salted butter caramel, praline ice cream
Gourmet plate: Macaroon, strawberry pie, crème brûlée vanilla, raspberry sorbet..
Glazed nougat with almonds, pistachios and melon coulis with lavender honey
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