Other sample menus are available upon request

DAY 1:

LUNCH

• Pesto, tomato, and pine nuts cake
• Carrot tagliatelle with parmesan and green sauce, grilled red mullet
• Lavender caramel peach skewers

DINNER

• Swordfish carpaccio with lime
• Duck breast strips glazed with peanuts, sesame vegetables and new potatoes
• Banana caramel verrine (Banoffee style)

DAY 2:

LUNCH

• Roasted apricot with fresh goat cheese
• Thai beef salad with coriander, mint, and peanuts
• Roasted pineapple with spices and coconut ice cream

DINNER

• Asparagus and pea soup with poached egg
• Seafood risotto
• Peach tiramisu

DAY 3:

LUNCH

• Melon, prosciutto, and arugula pesto
• Grilled chicken with yogurt-coriander sauce and tabbouleh red cabbage, pomegranate, and raspberry
• Fig tart

DINNER

• Mini tartlet with three peppers and chorizo
• Pollock with young carrots and buckwheat crumble
• Passion fruit mousse

DAY 4:

LUNCH

• Eggplant caviar
• Salmon tartare with lemon and pink pepper, quinoa with asparagus
• Cherry pistachio cake

DINNER

• Mesclun salad with bacon and red fruits
• Roasted veal with sage and summer vegetables
• Spiced honey rice pudding

DAY 5:

LUNCH

• Vegetables with lemon yogurt sauce
• Scamorza cheese with figs and smoked duck breast
• Moroccan-style orange salad

DINNER

• Shrimp, lamb’s lettuce, and citrus salad
• Provençal-style Artichoke, grilled prawns with garlic and parsley, sweet chili pepper wheat
• Lemon brownie

DAY 6:

LUNCH

• Watermelon, mint, and feta verrine
• Dorade ceviche with gooseberries, roasted zucchini with brousse cheese
• Strawberry tart

DINNER

• Goat cheese, fig, and prosciutto panna cotta
• Chicken with lemon, saffron, honey, and saffron-thyme confit carrots, bulgur
• Mascarpone cream with citrus and pistachio crumble

DAY 7:

LUNCH

• Cucumber soup
• Tuna tataki with soba noodles and grilled vegetables
• Raspberry millefeuille

DINNER

• Melon soup with coppa chips
• Grilled octopus with mashed potatoes and chorizo sauce
• Roasted figs with rosemary and lemon