LIST OF HOT DISHES

LIST OF HOT DISHES
(Equivalent to 6 cocktail pieces)

SPRING / SUMMER

• Duck Parmentier Confit with Basil, Crau Tomato, Hazelnut Pistou and Celery Mousseline
• Braised Quasi of Veal in Provençal Jus, Confit of Summer Vegetables and Rosemary Potatoes
• Seared Red Scorpionfish, Whipped Butter with Pastis and Orgeat, Pan-fried Courgettes, Tomato and Oregano
• Seafood Parrillada, Sea Bass, Sardine and Red Mullet, Chimichurri Sauce, Paella-Style Rice
• Nice Courgette Moelleux with Nyons Olives, Fresh Goat’s Cheese and Stewed Tomatoes
• Tortellini with Scallops

AUTUMN / WINTER

• Chicken Ballotine stuffed with Mushrooms and Grapes, Fried Apple and Mashed Potatoes with Truffle Oil
• John Dory, Lobster Bisque, Potato Rose Confit
• Bourgeoise Quasi of Veal and Glazed Mini-Vegetables
• Beef Goulash with Mashed Potatoes and Truffle Shavings
• Moelleux of Scallops, Champagne Sauce and Tartufata Risotto
• Fresh Cheese Ravioli with Truffle Shavings and Simmered Forgotten Vegetables with Olive Oil