- Sauted Chicken Provencale
- Slow Roasted Shoulder of Lamb Stuffed with Herbs de Provence Roa
- Pot au Feu with Crusty Bread
- Toasted Brioche topped with Prawns cooked In Lobster Garlic Butt
- Provencale Tart on a Cooling Rack
- Slice of Provencale Tart with Dressed salad
- 40 Clove of Garlic Roasted Chicken with Baby Spring Vegetables
- Confit of Onions on Toasted Baguette
- Salad of Tuna Nicoise
- Pressing of Foie Gras and Green Peppercorns with Cornichons Brio
Photo of Pissaladiere
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