Provencale Menus   Pick and Choose

 

Starters

 

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.

 

Mains

 

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

 

 

Desserts

 

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