Examples of Menus

APERITIF COCKTAIL...

Cold Pieces - 4 Pieces
6 to 8 pieces per person

Red Mullet Waffle, Ravigote Sauce with Smoked Peppers, Pissalat Condiment and Baby Spinach
Semi-Cooked Tuna with Fig Oil, Chilled Tomato & Strawberry Soup, Panzanella and Crumbled Feta
Ceviche of Sea Bream with Lime and Basil, Artichoke, Pickled Vegetables
Rainbow Heirloom Tomatoes, Green Asparagus, Smoked Buffalo Mozzarella and Foccacia Crumbed Olives

Quasi of Veal with Vadouvan Spices, a few Fruits Macerated in Balsamic Vinegar, Mashed Potatoes with Basil, Peas and Carrots with Tops
Lamb Shoulder Confit in a Provençal Tarragon Jus, Figatelli Cromesquis, Pearl Barley with Artichokes and Pickled Onions
Roast Sea Bass with Rhubarb, Whipped Butter with Blackcurrant Wine, Polenta Fries, Celery Mousseline and Sauce Vierge
Pan-fried Fillet of Sea Bream, Green Crab Jus with Basil, Creamy Risotto, Crunchy Spring Green Vegetables
Pan-fried Pulses with Basil and Provence Honey, Roasted Seasonal Vegetables

Mont Venasque Cherry Crumble, Opalys Cream with Slightly Tangy Fromage Blanc
Salad of Vine Peaches Poached in Bandol Rosé Syrup, Thyme Sorbet, Crunchy Sweet Almond Biscuit
La Savonnette: Light Basil Lemon Cream, Lemon Thyme ‘Pain de Xavier’ Biscuit, Stewed Citron, Crunchy Hazelnut Flame

Perfectly Cooked 63° Egg, Crispy Bruschetta with Fresh Summer Truffles, Porcini Mushroom Foam
Lobster and Citrus Salad with Avocado Espuma, Caviar Pearls, Tangy Vegetables

Chateaubriand Fillet of Beef, Pan-fried in Truffle-Infused Butter, Baby Artichoke Buds, Potato Flower, Acacia Honey-Glazed Baby Carrots
Domino of Seared Turbot and Lobster with Camargue Sea Salt, Creamed Gratin Dauphinois with Summer Truffles, Grilled Green Asparagus, Baby Fennel and Pickled Radish

Couleur Madras: Roasted Pineapple Mille-Feuille with Sweet Tonka Bean from French Guiana, Light Vanilla Rum Cream, Mango Mosaic and Coconut Coulis
L’Elégant: Ciflorette Strawberries, Bourbon Vanilla Panna Cotta, Crunchy Meringue Shell, Lime Mousse, Marshmallow Cube and Strawberry Citrus Jelly
Sillon Sacher: Opalys Ganache with Saffron, Raspberry Cream, Red Fruit Marmalade, Sacher Sponge
White Chocolate & Saffron Glaze, Raspberry Sorbet and Szechuan Pepper