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


Rhubarb meringue


Floating islands


I think a rather delicious apple tarte with a lovely homemade custard