fine dining
A REFINED FEAST
- Terroir & Elegance -
Here are some sample menus for your gourmet dinner, designed according to the seasons and your desires.
Canapes
Three refined bites to begin, followed by a menu showcasing seasonal produce and delicious pairings.
Two starters
Two entries per person, chosen from the following:
Duo of Savoury Choux
Choux pastries filled with cod brandade and horseradish cream, and with zucchini, Saint-Félicien cream and almonds.
Raviolo
Raviolo with beef or pulses, pine nut cream, and arugula.
Tempura
Sesame vegetable tempura, with lemon–miso sauce (vegan)
Sea Bass Tataki
Seared Mediterranean sea bass with flax and squash seeds, homemade pickles, and lemon gel (gluten-free)
Braised Red Cabbage
Slow-cooked red cabbage, apple tartare, and reduced sauce (vegan)(gluten-free)
Squash & Hazelnut
Roasted butternut medallion, miso glaze, hazelnut variations, and smoked pumpkin velouté (vegetarian) (gluten-free)
Fresh Sheep's Milk Cheese
Fresh sheep's milk cheese quenelle, heirloom tomato, pesto, and pine nut cream (vegetarian) (gluten-free)
Œuf parfait
Perfect Egg
Perfect egg, minted pea cream, and crispy socca chips (vegetarian)
Mains
Eggplant Millefeuille
Candied eggplant millefeuille, chickpea cream with saffron from Provence, olive-lemon condiment (gluten-free) (vegan possible)
Rabbit
Rabbit ballotine stuffed with vegetables, roasted carrots with thyme and honey, carrot sauce, tricolor quinoa (gluten-free)
Beet Tournedos
Smoked beet tournedos with red wine sauce and vanilla parsnip purée (vegan)
Artichoke
Purple artichoke stuffed with summer vegetables, light fennel broth and orange zest (vegan)
Green Quenelle
Basil quenelle stuffed with Roquefort, served on a nest of zucchini spaghetti (vegetarian)
Tagliatelles Tagliatelles fraiches à la truffe, courgettes rôties, émulsion choux fleur & chèvre, amandes (végétarien)
Sea Bream
Sea bream fillet rolled with basil, bell pepper sauce, market vegetables, and fresh tagliatelle
Chicken Supreme
Chicken supreme studded with olives and confit tomatoes, served with eggplant riste
Cheese
Selected Cheese Platter
Curated from small producers, both local and from afar
Desserts
Apple Éclair
Éclair filled with apple, praline cream, hazelnut pieces, and Provence honey ice cream
Chocolate Mousse
Chocolate mousse with olive oil and rosemary, caramelized almonds (gluten-free)
Chestnut Soufflé
Chestnut and rum soufflé cake, pear sorbet (gluten-free)
Apricot Tartlet
Smoked apricot tartlet with almond, thyme, and lemon (vegan)
Extravagant Pavlova
Meringue, lemon ice cream, whipped cream, seasonal fruits, and caramel (gluten-free)
One cake for all
Got something to celebrate? Various options for desserts are available.
I don’t forget the younger food lovers! I enjoy cooking for them and introducing them to gastronomy in a way that's tailored to them, with sweetness and indulgence.
