A 33€ special menu is possible from 20 guest, demand by email
42€ Menu, over 8 People
(38€ over 20 People)
- Roasted eggplant and roasted tomatoes with mozzarella and basil.
- Roquette salad and grilled salmon with citrus vinaigrette.
- Verrines with crab meat and avocado.
- Provencal vegetable tart with green salad.
- Shrimp salad with vegetable and soja marinade.
- Olive bread tartine,with olive and tomatoes tapenade, parma ham.
- Goat cheese wrap in bacon, and roasted red pepper, fresh pistou.
- Parmesan crust tart, with bayaldi of vegetables and fresh pistou.
- Roasted guinea fowl with vanilla sauce, sweet potato cakes.
- Fricassee of chicken with lemon and rosemary, roasted potatoes.
- Pan fried salmon, basel pistou sauce and eggplant caviar.
- Filet mignon of pork with tapenade and steam potatoes
- Veal stew with olives and creamy polenta.
- Filet of Sea bream with zucchini purée and chive sauce.
- Salmon medallion grilled with,sauté zucchini and Basel.
- Lamb stew with orange zest and vegetables.
- Caramelized banana, vanilla ice cream.
- Mini brownies, vanilla ice cream, red fruit coulis.
- Panacotta in glass with red fruit.
- Key lime pie.
- Carrot cakes, custard.
- Red fruit crumble.
48€ menu, over 8 People
(44€ over 20 People)
- Risotto with lobster and cream. (+ 5 €)
- Fried Gambas with sweet corn ralish, mesclun salad.
- Gambas roasted with passion fruit vinaigrette, julienne of vegetables
- Salmon tartar with mango and curry
- Zucchini chutney with cumin and fried shrimp.
- Fresh asparagus vinaigrette and parmesan cheese. (Season).
- Red mullet fillets with red wine shallot comfit and grilled bacon.
- Poached back of cod fish, cherry tomatos salad with a pistou mayonnaise.
- Fried gambas, with thai mango and papaya exotique salad.
- Roasted rack of Lamb with mustard, with roasted vegetable in owen...(+ 4 €)
- Fillet of sea bass with vegetables bayaldi (typical from Provence).
- Salmon marined with herbs,lemon butter and mashed potatoes..
- Original lamb tagine and dried fruit, and semoule with coriander.
- Tuna steak, with provencale vegètables and basel.
- Sea Bream with a sauce vierge, fennel, spring onions, tomato and mint.
- Pave of cod fish, red pepper puree, and green vegetable.
- See bass marinated with olives, tomato and herb salsa, steam potatoes.
- Mignon of pork roasted with caramelized shallot.
- Braised veal chop served with tomatoes beef heart and onion comfit.
- Lamb stew, with orange and vagetables.
- Warm Pecan nuts tart with vanilla Ice cream.
- Lemon cake with raspberry puree.
- Exotic fruits plate and sauce.
- Coco nut tart and red fruits coulis.
- White chocolate mousse, mango coulis.
- Chocolate tart with berries salad.
- Mini Cheese cake with white chocolate.
- Tart tatin and Madagascar vanilla ice cream.
- Crunchy fruit tart, with lemon yougurt chantilly and coulis.
- Exotic fruit tart with soft biscuit base.
58€ menu, over 8 People
(54€ over 20 People)
- Tuna tartar with mango and coriander.
- Foie gras terrine with fig marmalade. (Min. 8 people)
- Lobster salad with passion fruit vinaigrette and fresh herbs. (+6€)
- Spaghetti with lobster carbonara. (Max 12 people)
- Tuna Carpaccio with passion fruit vinaigrette.
- Scallop risotto and parmesan cheese. (Max 12 people)
- Scallop Carpaccio with avocado, and passion fruit vinaigrette.
- Pan fried Scallop, with tomatoes comfit with olives, basel, garlic.
- Fish marmite with garlic croutons.
- Fried gambas and exotic salad.
- Big fried gambas, with mango and tomatoes tartar.
- Home made smoked salmon, mesclun salad, and lime mayonaise.
- Scallop with thai bouillon and vegetables.
- Fried Scallop served with mashed potatoes and fresh pesto.
- Rack of lamb with rosemary and mini ratatouille.
- Beef filet with red wine sauce, mashed potatoes.
- Veal filet mignon, honey sauce and fresh vegetable. (+8€)
- Roasted gambas and fresh pasta with soya sauce.
- Fried Monkfish with fresh vegetable, lemon butter.
- Monk fish with bacon, cherry tomatoes and fresh pistou.
- Sea Bass roast with grilled vegetable, cherry tomatoes.
- Lobster navarin creamy sauce and vegetable.
- Tuna or sword fish grilled with eggplant caviar.
- Tuna steak with lime, fresh coriander, and tomatoes olive oil marinade.
- Chocolate tart with lemon custard.
- Mango Tatin with cinnamon, chocolate ice cream.
- Champaign sabayon with berries and meringue.
- Chocolate fondant with caramelised ginger. (Max 12 people)
- Spring rolls of pineapple with spices, vanilla ice cream.
- Pistachio macaroon or chocolate macaroon with fruit and sorbet.
- Traditional French Baba au rhum and whipped cream and berries.
- Red fruit gelee, and home made sorbet.
- Crunchy tart with lemon cream, raspeberry.
- Shortbread with mascarpone and lime, strawberries, lemon sorbet.
- Chocolate cup, berries salad and vanilla ice cream.
- Opéra cake. (french traditional dessert).
How does it work ?
For every meal each client must choose the same menu (same starter, main & dessert) for all the guests. Wine is not included in the menu.
Beyond 30 km there are extra fees.
Examples : St-Tropez 100 €, Callas 50 €, Nice 20 €, Monaco 50 €.
8 people Minimum
- Puff pastry for aperitif
- 8 € for 5 pieces, 1,20€ for any extra piece.
- Cheese plate
- 5 € per person.
- Or Brillat savarin with truffle
- 8€ per person.
- 1,50€ per person.
- Expresso Nespresso
- 1,50€ per person.
- Plates for rent
- 3€ per person. (3 plates)
- Anniversary cake on demand
- 6€ per person.