Amusements and canapes
-
Marie Sicard's collection tomatoes
Sardines from our coasts with Camargue salt and oregano oil
Tomato/raspberry smoothie with “olive kernel almond”
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Ardèche trout with pine salt
Bud pickles, tangy yoghurt with garden lovage
Wildflowers
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Depending on the fishing; the Gurnard Perlon or the Red Mullet from our coasts
Full-bodied juice from the carcasses
Visan zucchini bayaldi, vegetable ketchup
And/or*
The sirloin or beef pear from our regions
Carrots with carrot butter
Fine ratatouille with zucchini flowers, bitter cocoa sauce
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Vegetable interlude (Panisse Provençale, pepper and eggplant coulis)
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Selection of mature cheeses from our region
And/or*
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Apricots from the Estau farm smoked then roasted with bay leaf
Brousse from our regions with Mary's bee balm, geranium rosa gel
Bivouak White Beer and Rhubarb Sorbet
