Le Provencal

Preparation based on shredded and seasoned crab meat, with a creamy and spreadable texture. The taste is oceanic and delicate. Usually enjoyed on toast or toasted bread.

Pieces of squid cooked with a sauce based on tomatoes, garlic, olive oil, and herbs. The texture is tender and slightly chewy, with sunny Mediterranean flavors.

A light and crispy puff pastry crust filled with mussels and a creamy sauce. A mix of textures between the flaky pastry and the tender seafood filling.

Rustic pork terrine with a coarse texture, rich in meat flavors. Seasoned traditionally, it is eaten cold, often accompanied by pickles and country bread.

A rich composed salad, typical of southwestern France, often garnished with gizzards, duck breast, or foie gras. Flavorful and hearty, it mixes freshness with hot or warm charcuterie.

Raw or semi-cooked fish fillets marinated in oil, lemon, and aromatics. The flesh is firm and melts in the mouth with a pronounced fish flavor enhanced by the acidity of the marinade.

A white-fleshed fish, fine and delicate, usually grilled or pan-seared on the skin side. Mild flavor and flaky texture.

Poultry meat with a slightly gamey flavor, served with a mushroom sauce (forest sauce). The meat is firm but juicy, with woody and earthy notes.

Tender veal chop with bone, coated in a rich fresh cream sauce. The meat is tender and the sauce adds creaminess and sweetness.

A thick piece of beef grilled to your desired doneness. The meat is red, juicy, and marked by the grilled flavor.

Lean white meat roasted in the oven with a mixture of aromatic herbs (thyme, rosemary, oregano). The meat is fine and fragrant with southern herbs.

A creamy dessert, like a custard or crème brûlée, flavored with pistachio. Sweet, with the characteristic nutty taste of pistachio.

Classic Italian dessert alternating coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. Mousse-like and creamy texture with a pronounced coffee flavor.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Crispy and caramelized on the outside, melting on the inside, served warm.

Tart with a rich and dense chocolate filling, often semi-cooked or ganache. Intense cocoa taste and melt-in-your-mouth texture.

Fresh fruits cut into very small dice, served raw. A light, very fresh, and tangy dessert, highlighting the natural sweetness of exotic fruits.