Daily Breakfast
(Selection offered daily)
- Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette
- Spreads & Dairy: Butter, fruit preserves, honey, cream cheese
- Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon
- Eggs (on request): Boiled, scrambled, or poached
- Fresh Fruit Platter
- Yogurt or Fromage Blanc
- Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1
Lunch
- Chickpea & quinoa salad with cherry tomatoes
- Grilled vegetable tart
- Lemon sorbet
Dinner
- Starter: Citrus Sea Bream Tartare with Crunchy Fennel
- Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
- Dessert: Strawberries with Basil & Light Lemon Mousse
- Wine: White from Provence
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Day 2
Lunch
- Niçoise salad with tuna, green beans & olives
- Baguette with herb butter
- Apricot yogurt
Dinner
- Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
- Main: Langoustine Risotto with Green Asparagus
- Dessert: Rhubarb & Green Apple Crumble
- Wine: Chardonnay from Jura or Brut Nature Champagne
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Day 3
Lunch
- Lentil & feta salad with fresh herbs
- Tomato gazpacho
- Peach tartlet
Dinner
- Starter: Mango & Coriander Sea Bream Ceviche
- Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
- Dessert: Melon, Watermelon, Feta & Basil Salad
- Wine: Bandol Rosé or Corsican Vermentino
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Day 4
Lunch
- Ratatouille with soft polenta
- Mesclun greens with vinaigrette
- Plum compote
Dinner
- Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
- Main: Grilled Swordfish with Summer Vegetables
- Dessert: Honey-Roasted Apricots with Lemon Cream
- Wine: Rhône White or Dry Rosé
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Day 5
Lunch
- Grilled chicken wrap with cucumber & tzatziki
- Arugula & pine nut salad
- Iced tea
Dinner
- Starter: Tomato Gazpacho with Olive Toast
- Main: Sea Bass en Papillote with Herbs & Lemon
- Dessert: Peach and Rosemary Compote
- Wine: Rosé from Provence
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Day 6
Lunch
- Tuna poke bowl with sesame & avocado
- Chilled cucumber & edamame salad
- Coconut yogurt
Dinner
- Starter: Grilled Octopus with Lemon & Parsley
- Main: Mussels in White Wine, Served with Fries
- Dessert: Lemon-Thyme Tart
- Wine: Muscadet or Sauvignon Blanc
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Day 7
Lunch
- Zucchini & Goat Cheese Tart
- Roasted beet salad with walnuts
- Fig sorbet
Dinner
- Starter: Burrata with Roasted Tomatoes & Basil Oil
- Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
- Dessert: Lavender Crème Brûlée
- Wine: Côte du Rhône Red or Dry Rosé
