Carte blanche is given to our chef Jonathan Garnier with his many original ideas for appetizers, for entertaining at any time. A know-how and a creativity that he shares with us. A tasting accompanied by 2 glasses of wine will conclude this course.
Contents: Pissaladière niçoise with shortcrust pastry / Shortcrust pastry (not sweetened) / Zucchini fritters / Fish escabeche in jelly / Veal carpaccio, capron and parmesan / Shrimps sautéed in Ricard / Carnival bugnes
Please note that the recipes mentioned are subject to change.
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