One’s discovery of a french region like Provence would not be complete without the gastronomic aspect.
Just to tease you a bit, read hereafter the gorgeous new menu of the Mas Candille especially the “Spoils of the Land” chapter…
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Country-style pigeon pie with confit baby onions, jus de presse with foie gras
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Fillet of Sisteron lamb in walnut crumb crust, larded with asparagus, Vin Jaune emulsion
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Roast rib steak for two, caramelised baby leeks, Provencal tartiflette, mustard reduction with tarragon
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Calves’ sweetbreads in lemon grass brochette, piquillo pepper basquaise with currants
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Boneless breast and stuffed drumstick of Bresse poultry, baby vegetable casserole, champagne-herb infusion
another good reason to visit the website is the page “The Chef’s recipe”, to bring mediterranean flair home…
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