Custom menu, modifiable according to desire and the Market.
Dish suggestions that may change....
To start
Most of these suggestions can be adapted as a starter or main course and can be shared!
Leek vinaigrette revisited.
Egg Mayonnaise with dried and smoked fish eggs.
Beautiful salad of seasonal fruits and vegetables, roasted seeds, wild and aromatic herbs, olive oil from Provence.
Toasted brioche, fresh and marinated anchovy or sardine fillets with garlic and parsley.
Tempura zucchini flowers.
Provençal tart with onions and candied anchovy fillets.
Caramelized Cherry Tomato Tarte Tatin with Sherry Vinegar, Black Olives and Basil.
Fresh oysters marinated in Ponzu sauce, salmon eggs...
White fish carpaccio marinated with lemon, fresh herbs, olive oil and spring onions.
Heirloom tomatoes, watermelon, strawberries, berries, fresh cheese, purple basil, cured ham....
Smoked haddock, black radish tagliatelle, Granny Smith apple and tangy mustard cream with cider vinegar and pink peppercorns.
A gourmet mix of Romaine lettuce tossed in Caesar dressing, roasted chicken fillets, Parmigiano Reggiano, grilled bacon, toasted bread...
Raw vegetable garden to dip in an anchovy sauce.
Cucumber, mint, fresh goat cheese, spring flowers and burrata.
Spicy salad of smoked herring, potatoes and onions.
Afterwards...
A varied range of gourmet and tasty dishes.
Roasted Provençal lamb with thyme and fresh rosemary and seasonal vegetables.
Tender pork fillet with mild spices, mashed potatoes and roasted carrots.
Pan-fried fresh pasta with bottarga, garlic, lemon and Parmigiano Reggiano.
Beautiful grilled rib of beef with chimichurri sauce and seasonal vegetables.
Roasted poultry flavored with aromatic herbs, accompanied by seasonal vegetables.
Roasted leg of lamb flavored with honey and herbs of Provence, candied carrot tops.
Provençal-style stuffed vegetables, Camargue red rice. (meat or vegetarian stuffing)
Pork cheek casserole with Asian flavors and fragrant rice.
Small mussels seasoned with ginger, coriander, coconut and lemongrass, Delicatessen potatoes sautéed with garlic.
Pan-fried wild shrimp coated with garlic, ginger and fresh coriander or flambéed with Pastis, on sesame-flavored black rice.
Tender beef marinated and seared with Thai flavors.
Delicious and tangy fillet tartare with small garlic potatoes, roasted in their skins.
Low temperature cooking, pan-fried seasonal vegetables.
Whole fish (depending on availability) baked in olive oil, fennel bulbs with orange.
Cooked in two stages and served soft and pink, accompanied by small market vegetables.
To Finish
Finish on a sweet note...
Roasted peaches with verbena or fresh thyme, herbaceous syrup and whipped cream.
Orange supremes with Alpilles honey, cinnamon, spring flowers and fresh pistachios.
Marriage of red and black fruits with whipped cream and Swiss meringue.
Thin slices of Victoria pineapple marinated in honey, verbena and passion fruit.
Conference pear poached in spiced white wine, fresh cottage cheese, Alpilles honey and praline.
Compote of the moment, iced and infused with fresh ginger and smooth fromage blanc.
Marinated raw strawberries, olive oil and basil.
Ricotta, coulis and fresh red fruits.
Puff pastry of semi-cooked apple lace, whipped cream with cinnamon.
Puff pastry with poached pears, dark chocolate, almonds and salted butter.
A subtle marriage of dark chocolate and Tonka bean.
An iconic Saint Tropez pastry made with soft brioche and whipped cream flavored with orange blossom, from Maison Gaillardet.
A fine selection of mature cheeses accompanied by jams and nuts.
