Wrapping up our visit, in the Papal city of Avignon, adjacent to the Palace, the restaurant of Master Chef Christian Etienne is a must if you are in the area. Please enjoy below a tomato menu…
Tomato juice as a palate opener.
Tomato on a bed of tomato goat cheese.
Gaspacho of green and yellow tomatoes.
Tomato mousse in a rail of tomato cracker with tempura snail on tomato coulis.
Mediterranean fish with tomato confit and eggplant caviar.
Mediterranean fish with tomato risotto.
Conversations with wine pairing from the sommelier.
Chocolate cake, mousse, fondant.
Raspberry cake with fig.
After dessert “Mignardises”: Macaroons, Caneles, Pates de Fruits.
Hoping you enjoyed this Provence Chefs series. Next week we start autumn vegetables back in Chicago 🙂