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!