Provencale Menus Pick and Choose
Mediterranean roasted vegetable terrine with tomato coulis and freshly made pesto
Warm salad of wild mushrooms, I like to add a little tamari, cumin and coriander
Soupe au pistou
Tomato and basil soup
Filo pastry baskets, crispy, filled with roasted cherry tomatoes and baby mozzarella and basil of course (garlic and a touch of chilli)
Crispy hot aubergine slices, with goats cheese and sun dried tomato on toast.
Bouillabaisse a la Tess which is a little more delicate that the usual Bouillabaisse I use lemon grass to scent the soup and keep it quite light with a julienne of carrots and leeks as well as the potatoes. My clients really enjoy it.
Mediterranean slow roasted shoulder of lamb served with goats cheese, pine nuts basil and roasted red peppers and pasta. Cooked for 7 hours this lamb dish is very tasty
Dorade Royale, local fish from the med, served with spicy fennel and lemon sauce, pommes dauphenoise and roasted ratatouille
Sea bass oven baked in salt. Rate ( small and very tasty french) potatoes and steamed vegetables
Not provencale, but very french tarte tatin
With figues from our tree, figue and walnut tarte
Panna cotta with raspberry coulis
Anything with chocolate
I think a rather delicious apple tarte with a lovely homemade custard