by A Week In Provence on May 28, 2014

Here are some exerts from our menus and what you might expect to feast on when on one of our tours.


Ham, wholegrain mustard & tarragon crepes

Goat’s cheese terrine with figs, crème de balsamic reduction, fig chutney and roquette

Crispy, slow roasted belly pork, sage sauce & roasted fennel

Strawberry and vodka jellies with home made vanilla ice cream


Mousse de canard on toasted brioche

Gravadlax with sweet dill mustard sauce & pickled cucumber salad

Roast leg of spring lamb with rosemary garlic & feta crumble, burn aubergine sauce, & roast sweet potatoes

raspberry grappa panna cotta


Greek salad on parmesan shortbread

walnut, pear, endive & blue cheese salad

Duck confit, served with a Mediterannean salad

Tart tatin


Crostini with toppings

Watermelon & prawns with sweet chilli

Fillet cooked on the BBQ and served with a sauce vierge, on a gorgonzola polenta

cherry tart



Soufflé, goats cheese and chive, double baked OR roulade with ricotta and pesto

Fresh fish with Béarnaise sauce, crushed new potatoes with chives and asparagus

Crème caramel / crème brule


 Asparagus (or roquette) ham & goats cheese rolls

Sweet potato and sage gallette with chilli garlic oil

Chicken balotine with roast Mediterranean vegetable couscous harissa & pesto sauce

Apricot frangipane torte



Foie gras with caremelised figs

Magret de canard with warm salad

Lemon curd soufflé


{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: