The Pastry Chef’s Palette (Mini 3 chocolate croustillants, mini berry dacquoises and mini caramel pear
entremets) and Fountain of chocolate (if not chosen for the cocktail) served on a buffet OR Tower of
choux filled with vanilla and chocolate creams in the form of a Tall Cone
Individual portions of a selection of three regional cheeses, OR Pyramid of cheeses with
mesclun salad OR toasted goats cheese with honey on a bed of mesclun salad
Loin of Salmon (from Moulin du Couvent), crumble of provencal vegetables with pistou sauce OR
Brochette of cod and top shell, crème of saffron(from a local farm)
Magretof duck breast (Dufour), sauce royale OR Filet of pork (La Baie des Champs), mushroom sauce
and creamy risotto Or gratin of potatoes and Provençale baked tomatoes OR stir fry of seasonal
vegetables
