Epicerie et Associés Castellane

A bistro classic: hard-boiled eggs topped with a creamy homemade mayonnaise. · Firm egg texture and creamy sauce. · Enjoy cold as a starter.

Grated celeriac mixed with a remoulade sauce (mustard mayonnaise). · Crunchy and fresh with a slightly spicy flavor. · A traditional refreshing starter.

Fresh grated carrot salad with vinaigrette dressing. · Crunchy and slightly sweet. · Simple and light to start the meal.

A plate of cabbage, diced cooked ham, and Comté cheese. · A mix of crunchy and tender textures with savory flavors. · A rustic and gourmet starter.

Rabbit meat pâté with crunchy pistachios. · Dense and melting texture, rich flavor. · Eaten with country bread and gherkins.

Slice of foie gras, delicate and rich dish. · Buttery texture and refined taste. · To be enjoyed on toasted or brioche bread.

Savory tart filled with a cream and egg mixture with smoked bacon. · Rich and flavorful with a crispy crust. · Served hot, it's a French cuisine must-have.

Savory tart with seasonal vegetables. · Light and colorful. · A gourmet vegetarian option.

Quiche combining salmon and spinach. · Mild seafood flavor balanced by green vegetables. · Served hot with a salad.

Savory tart filled with a melting mix of three cheeses. · Very rich and creamy. · Ideal for cheese lovers.

Layers of pasta, salmon, and spinach topped with sauce. · Melting and comforting. · A complete hot dish.

Vegetarian lasagna filled with various vegetables. · Tomato sauce and gratinated cheese. · Savory and meat-free.

The Italian classic: pasta, minced meat, tomato sauce, and béchamel. · Rich, meaty, and gratinated with cheese. · A family dish par excellence.

Ground beef hash topped with gratinated mashed potatoes. · Soft texture and stewed meat flavor. · Very comforting traditional French dish.

Baked potatoes with cream and truffle flavor. · Powerful truffle aroma and melting texture. · Served with ham.

Large ravioli stuffed with ricotta cheese and porcini mushrooms. · Served with a creamy herb sauce and a touch of honey. · Sophisticated pasta dish with forest flavors.

Tender poultry served with a creamy mushroom sauce. · Served with basmati rice. · A rich and flavorful dish.

Cauliflower baked with bacon and a béchamel or cheese sauce. · Mix of tender vegetables and cured meat. · Gratinated and warm dish.

Gourmet salad with four cheeses (Goat, Comté, Beaufort, Parmesan). · Enhanced with walnuts and grapes for crunch and sweetness. · Rich in milky flavors.

Mixed salad with thinly sliced smoked duck breast. · Mix of smoky and fresh flavors. · A salad with character.

Inspired by Italy with Parma ham and parmesan shavings. · Savory and flavorful. · A classic and elegant salad.

Fresh salad combining citrus and goat cheese. · Sweet, savory, and tangy balance. · Very refreshing.

Salad rich in charcuterie (pancetta, duck). · Pronounced smoky and peppery taste. · For meat lovers.

Spicy salad with Espelette pepper, bacon, and goat cheese. · Southwestern flavors, slightly spicy. · Hot and cold.

Festive salad with truffled ham and quince paste. · Sophisticated sweet and savory combination. · Autumn flavors.

Seafood salad with smoked salmon and lemon. · Fresh and oceanic. · Light and healthy.

Périgourdine salad with foie gras. · Rich and creamy. · A gourmet salad.

Bold mix of salmon, blue cheese, and grapefruit. · Strong and contrasting flavors. · For those who like character.

Salad centered around a creamy Burrata cheese ball. · Served with a choice of ham or salmon. · Very fresh and milky.