Ester eggs

Easter in Provence

On April 1st evening and April 2nd noon, 2018, we offer the traditional Easter menu.

Book your table now.

 

MENU

ORGANIC EGG
In a herb crust
Local green asparagus, cooked and raw
Cream of morel sauce

FILLET OF SEA BREAM
Fennel in all its forms
Thyme jus

SLOW COOKED SHOULDER OF LAMB
Creamy and crispy aubergines with fresh goats’ cheese and black olives
Garlic jus

Cheeses from Josiane Deal, MOF 2004, Lou Canestéou

CHOCOLATE SPHERE
Madagascan vanilla
Strawberries and Breton shortbread with garden thyme


Menu of 1st of April 2018 evening and 2nd of April 2018 noon, 69 euros per person

 

To book please go to our restaurant page or call +33 4 90 54 32 54 or send an email to reservations@benvengudo.com