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 vegetarian
Ice-cold cream of asparagus and basil topped with smoked paprika scented creamy emulsion 18

Artichaut en vinaigrette Provençale vegetarian
Whole artichoke prepared and served with a Provençale Vinaigrette dressing 18

Fenouil confit en salade aux tomates, olives et vinaigrette aux agrumes vegetarian
Fennel braised with tomato and olives dressed with a citrus vinaigrette 18

Aumônière de fromage de chèvre frais et légumes confits vegetarian
Crispy pastry parcel filled with fresh goat cheese and braised local vegetables 18

Risotto aux petits légumes ou aux champignons du moment vegetarian
Assorted vegetable risotto or mushroom risotto 18

Courgettes fleurs farcies aux champignons et tartare de tomates aux aromates vegetarian
Courgette flowers with a mushroom stuffing and served with a spiced tomato relish 24

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 30

Queues de gambas en habit d’épices suaves, julienne tonique et verdure
Prawns with spices wrapped into a thin pastry, vegetable julienne and greenery 26

Queues de langoustines saisies, saveurs du sud, sauce vierge à l’orange et au basilic
Langoustines with southern scents served with a tomato, orange and basil sauce 34

Salade de homard aux saveurs de retour du potager provençal, sauce au basilic
Lobster and young Provence vegetables salad dressed with a basil sauce 35

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 29

Saint-Jacques marinées au fenouil et pamplemousse, parfums de combava et noix
Scallops marinated with combava and walnut and served with fennel and grapefruit 28

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 24

Soupe de poissons de la pêche locale et ses accompagnements
Local fish soup and its trimmings 22

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 29

Foie gras poêlé en bigarade d’orange et pommes Chantecler dorées
Foie gras pan-fried and served with bittersweet orange and apple relishes 32

Œuf brouillé aux truffes, servi à la coque vegetarian
Scrambled egg with truffle, served in its shell 30

fish

Daurade royale farcie d’une fine mousse à l’estragon
Mediterranean sea bream filled with a fine tarragon mousse 39

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 35

Loup de mer braisé et tartare de tomate au basilic
Sea bass dressed with a diced tomato, olive oil and basil sauce 34

Rougets en filets au zeste de citron, petits croûtons, câpres et tapenade
Fillets of red mullet with lemon zest, croutons, capers and olive tapenade 34

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 35

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 45

Bourride du pêcheur aux petits légumes
Combination of assorted fish in fillets and young vegetables 40

Risotto de coquillages et crustacés
Shellfish risotto 35

Homard au basilic et maraîchère multicolore de petits légumes
Lobster dressed with basil and served with colourful vegetable garnishes 55

meat

Grenadin de veau aux éclats de pistaches et parfum de réglisse
Grenadin of veal with pistachio chunks and a jus scented with liquorice 39

Grenadin de veau aux morilles
Grenadin of veal with morels (wild mushrooms) 42

Tagliata de bœuf à l’huile de truffe
Beef tagliata with truffle oil 39

Filet de bœuf aux échalotes rôties, fumet de vin rouge
Fillet of beef served with roasted shallots and a red wine essence 41

Filet de bœuf Wellington, farce de champignons et croûte feuilletée
Fillet of beef Wellington, mushroom stuffing, wrapped into a puff pastry 47

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 40

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 38

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 34

Médaillons de suprême de volaille farci aux morilles
Medallions of fowl stuffed with morels 37

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 34

Pastilla de canard au foie gras et amandes, petits légumes glacés
Braised duck and foie gras in a thin pastry with almond and glazed vegetables 38

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 33

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 34

Papillote de perles multicolores de légumes, parfums d’anis et safran
Parcel of colourful vegetable pearls with aniseed and saffron scents 34

Corolle croquante de petits légumes du moment et quinoa en Caponata
Crispy pastry cup filled with a vegetable medley and quinoa Caponata 32

Risotto Primavera et pistou de roquette
Vegetable risotto with a pesto of rocket leaves 32

Risotto aux champignons et tomate, copeaux de Parmesan
Mushroom and tomato risotto with Parmesan shaves 33

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 9

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 9

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 9

Sélection de fromages affinés
Assortment of matured French cheeses 9

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 14

Nougat glacé, sauce caramel et déclinaison de fruits rouges
Creamy iced nougat served with a variation of berries and a caramel sauce 14

Brochette de fruits à la crème de vanille Bourbon
Fresh fruit skewer with a Bourbon vanilla cream 14

Ballotin craquant de mangue et crème de pistache, coulis
Crispy pastry filled with mango and a pistachio cream, fruit coulis 15

Minestrone glacé de fruits infusés au zeste d’agrumes
Ice-cold fruit minestrone infused with citrus zest 14

Marinade d’agrumes aux douces épices, glace vanille
Citrus combination scented with mild spices and served with vanilla ice-cream 14

Eventail de fruits pochés au vin d’épices douces et sorbet
Fruits poached in a spicy wine syrup and served with sorbet 15

Charlotte fondante au chocolat et Cointreau, sauce vanille Bourbon
Chocolate and Cointreau liquor dessert served with a Bourbon vanilla sauce 16

Soufflé chaud au chocolat
Warm chocolate soufflé 15

Soufflé chaud au Grand Marnier
Warm Grand Marnier soufflé 16

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