chef’s favorites

Please feel free to compose your menu for your group from my specialities below. It may include a starter, a main course (fish, meat or vegetarian), a cheese and a dessert, or more courses for a greater dining experience. However, I would be happy to advise you and create a menu tailored around your culinary wishes.

Prices in EUR per person

vegetarian starters

Velouté glacé d’asperges et basilic, cappuccino de paprika fumé
Cold cream of asparagus and basil topped with smoked paprika scented creamy emulsion 20

Artichaut en vinaigrette Provençale
Whole artichoke prepared and served with a Provençale Vinaigrette dressing 20

Fenouil confit en salade aux tomates, olives et vinaigrette aux agrumes
Fennel braised with tomato and olives dressed with a citrus vinaigrette 21

Aumônière de fromage de chèvre frais et légumes confits
Crispy pastry parcel filled with fresh goat cheese and braised local vegetables 21

Risotto aux petits légumes ou aux champignons du moment
Assorted vegetable risotto or mushroom risotto 20

Courgettes fleurs farcies aux champignons et tartare de tomates aux aromates
Courgette flowers with a mushroom stuffing and served with a spiced tomato relish 27

more starters

Fleurs de courgettes farcies de tourteau, salpicon de gambas aux petits légumes
Courgette flowers filled with stone crab and served with a prawn and vegetable medley 33

Queues de gambas en habit d’épices suaves, julienne tonique et verdure
Prawns with spices wrapped into a thin pastry, vegetable julienne and greenery 29

Salade de homard aux saveurs de retour du potager provençal, sauce au basilic
Lobster and young Provence vegetables salad dressed with a basil sauce 45

Saint-Jacques en papillotes croustillantes, crème de cèpes et brisures de lard rôti
Scallops wrapped into thin pastry and served with a crème of ceps and crispy bacon flakes 31

Saint-Jacques marinées au fenouil et pamplemousse, parfums de combava et noix
Scallops marinated with combava and walnut and served with fennel and grapefruit 31

Tartare de thon au citron vert enrubanné à la croque de retour du jardin
Knife-cut marinated tuna with lime topped with ribbons of greens from the garden 25

Soupe de poissons de la pêche locale et ses accompagnements
Local fish soup and its trimmings 27

Escargots à la Bourguignonne
Burgundy snails with a parsley and garlic butter served in their shell 27

Pollo tonnato, herbes fraîches et pickles de légumes aux épices Chicken combined with tuna dressed with a herb sauce and spice vegetable pickles 26

Tarte fine de canard et ses gésiers aux petits navets glacés, sauce Maury
Duck meat on a thin crust served with glazed turnips and a Maury wine sauce 33

Foie gras poêlé en bigarade d’orange et pommes Chantecler dorées
Foie gras pan-fried and served with bittersweet orange and apple relishes 44

fish

Daurade royale farcie d’une fine mousse à l’estragon
Mediterranean sea bream filled with a fine tarragon mousse 48

Filet de loup de mer en écailles de champignons et chorizo, coulis de poivron doux
Fillet of sea bass with mushroom and chorizo flakes served with a pepper coulis 44

Loup de mer ou dorade braisé et tartare de tomate au basilic
Sea bass or sea bream dressed with a diced tomato, olive oil and basil sauce 42

Rougets en filets au zeste de citron, petits croûtons, câpres et tapenade
Fillets of red mullet with lemon zest, croutons, capers and olive tapenade 46

Papillote de rouget aux perles multicolores de légumes confits, parfums d’anis et safran
Fillets of red mullet in a parcel with aniseed vegetable pearls and saffron scents 48

Sole en couronne soufflée au crabe et au gingembre
A soufflé of crab nestled into a fillet of sole and served with a ginger scented juice 52

Bourride du pêcheur aux petits légumes
Combination of assorted fish in fillets and young vegetables 48

Risotto de coquillages et crustacés
Shellfish risotto 48

Homard au basilic et maraîchère multicolore de petits légumes
Lobster dressed with basil and served with colourful vegetable garnishes 67

meat

Grenadin de veau aux éclats de pistaches et parfum de réglisse
Grenadin of veal with pistachio chunks and a jus scented with liquorice 48

Grenadin de veau aux morilles
Grenadin of veal with morels (wild mushrooms) 50

Tagliata de bœuf à l’huile de truffe
Beef tagliata with truffle oil 50

Filet de bœuf aux échalotes rôties, fumet de vin rouge
Fillet of beef served with roasted shallots and a red wine essence 50

Filet de bœuf Wellington, farce de champignons et croûte feuilletée
Fillet of beef Wellington, mushroom stuffing, wrapped into a puff pastry 60

Tian de noisettes d’agneau et sa rosace aux senteurs de la garrigue
Fillet of lamb served with a vegetable rose in the southern manner 53

Carré d’agneau rôti en persillade provençale, son jus au basilic
Fresh herb and garlic crusted rack of lamb, with its roasting juice scented with basil 50

Filet mignon de porc au confit d’oignon rouge et touche de vanille
Fillet mignon of pork served with a red onion relish and a touch of vanilla 46

Médaillons de suprême de volaille farci aux morilles
Medallions of fowl stuffed with morels 49

Filet de canard en aiguillettes aux fruits rôtis au miel et épices d’Apicius
Breast of duck roasted with fruits, minced and served with a spice honey sauce 45

vegetarian main courses

Tarte fine de petits légumes confits au basilic, coulis de poivron doux
Vegetables with basil onto a thin pastry served with a pepper coulis 46

Courgettes fleurs farcies aux champignons et tartare de tomates aux aromates, velouté de pois chiche
Courgette flowers with a mushroom stuffing, spiced tomato relish and a chick pea creme 52

Papillote de perles multicolores de légumes, parfums d’anis et safran
Parcel of colourful vegetable pearls with aniseed and saffron scents 48

Quiche de petits légumes du moment et fromage
Quiche of vegetables back from the market and cheese 46

Risotto de petits légumes et pistou d’herbes fraîches
Vegetable risotto with a pesto of fresh herbs 46

Risotto aux champignons et tomate, copeaux de Parmesan
Mushroom and tomato risotto with Parmesan shaves 46

cheese

Chèvre frais mariné au poivre de Sichuan et baies roses, coulis de poivron doux
Fresh goat cheese marinated with Sichuan pepper and pink berries and a pepper coulis 11

Crottins de chèvre en croûte d’amande sur une salade pastorale au vieux balsamique
Warm goat cheese in a crust of almond and on green leaves with an old balsamico 11

Ballotin croustillant de Fourme d’Ambert et poire, salade à la vinaigrette de noix
Crispy pastry filled with Blue cheese and pear served with a walnut vinaigrette salad 11

Sélection de fromages affinés
Assortment of matured French cheeses 11

desserts

Aumônière croustillante au fruit du moment, crème Amandine et coulis
Crispy pastry parcel with seasonal fruit and an almond cream served with a fruit coulis 15

Crêpes Suzette
Crêpes flambé with orange liquor and served with a caramel orange fudge 17

Brochette de fruits à la crème de vanille Bourbon
Fresh fruit skewer with a Bourbon vanilla cream 16

Ballotin craquant de mangue et crème de pistache, coulis
Crispy pastry filled with mango and a pistachio cream, fruit coulis 17

Minestrone glacé de fruits infusés au zeste d’agrumes
Ice-cold fruit minestrone infused with citrus zest 16

Marinade d’agrumes aux douces épices, glace vanille
Citrus combination scented with mild spices and served with vanilla ice-cream 17

Eventail de fruits pochés au vin d’épices douces et sorbet
Fruits poached in a spicy wine syrup and served with sorbet 17

Charlotte fondante au chocolat et à l’orange confite, sauce vanille Bourbon
Chocolate and candied orange dessert served with a Bourbon vaniila sauce 17

Soufflé chaud au chocolat
Warm chocolate soufflé 16

Soufflé chaud au Grand Marnier
Warm Grand Marnier soufflé 17