Paned Foie Gras cooked with honey vinegar
Roasted apples with lavender honey




Back of sea bass with acacia honey



Roasted pineapple with heather honey and coconut ice cream




Theme
« herbs of Provence »

Basil soup (soupe au pistou)

Lamb in a crust of herbs
Small stuffed vegetables



Crème Brûlée with lavender

Theme
« olive and olive oil »

Tomatoes and eggplants with onions
Brousse cheese with olive oil


T-bone veal stuffed with Provencal vegetables
Panisse with black olives tapenade juice


Strawberry soup with balsamic vinegar