Our food list :

Eastern Mediterranean.

Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

Served cold.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mousseline : light culinary preparation to which whipped cream is added.

Served cold.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Do not serve fine wine.

Served cold.

Served cold.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.