Continuing our culinary sojourn brought us to Saint Rémy de Provence in Les Alpilles. At the heart of the village is an exquisitely classy and discrete restaurant: La Maison Jaune. Please enjoy the following creations from François Perraud.
Delicious ‘mise en bouche’ with herb and garlic olives, olive oil AOC from La Vallée des Baux, and…
Zucchini soup, quail egg with tomato confit.
Purple artichokes with goat cheese and herb vinaigrette.
Cantaloupe from Cavaillon with carrots and radishes accompanied by a vinaigrette with mustard from Meaux.
Marinated Red Label Scottish salmon with roe, capers, tomato and herbs.
Steamed fish with seasonal vegetables.
Goat cheese with fig bread and strawberry jam.
Pineapple carpaccio with vanilla and herb served with ‘pain d’épice’.
Walnut and hazelnut tart served with fresh citrus and strawberry syrup.
Kumquat, nougat and pate de fruit.
Trusting you enjoy the sharing of these images.
Our culinary visit of Provence led us to exceptional chefs. Please enjoy photos of creations from Xavier Matthieu, chef of Le Phebus.
Tempura snails with licorice and fennel emulsion. A perfect ‘mise en bouche’.
Pistou soup. The flavors were out of this world. A masterpiece.
Crayfish Jambalaya. Spicy and yet so delicate.
Saint Pierre with autumn squash and mushroom. Exquisite!
Purée de pommes de terre with black truffles. The best and smoothest texture ever coupled with amazing truffles.
Vanilla and anchovy ice cream with basil and lemon sherbet. Unexpectedly perfect combination.
Cherry macaroon, apple mousse and pâte de fruit. Sublime!
If your eyes and tastebuds can already anticipate how extraordinarily delicious these dishes are, just imagine how much fun it would be to learn how to prepare them!