This meal is inspired by market produce and Mediterranean flavors, showcasing fresh, seasonal ingredients. For the starter, a seasonal salad with crunchy vegetables, an egg en papillote, and a light sesame-puree vinaigrette. For the main course, roasted poultry served with a seasonal Mediterranean vegetable garden and a reduced poultry jus. For dessert, roasted apricots with honey and thyme, served with farm-fresh yogurt and a crispy caramel tuile.

This menu showcases the flavors of the South through fresh, seasonal ingredients. For the starter, an old-school tricolor tomato carpaccio, served with buffalo mozzarella, fresh basil, and an aromatic herb oil. For the main course, roasted sea bass fillet, served with grilled Mediterranean vegetables and a reduced fish stock. For dessert, a fresh seasonal fruit salad, enhanced by a light lemon-verbena infusion.

This option showcases premium ingredients for an elegant and refined tasting experience at home. As an appetizer, a delicate tartlet with seasonal vegetables. For the starter, sea bream carpaccio with citrus fruits, enhanced with fruity olive oil, ginger, salmon roe, and lemon caviar. For the main course, a rack of roasted lamb, served with a gratin dauphinois, seasonal vegetables, and a lemon-thyme jus. For dessert, a Menton lemon tart, topped with an Italian-style meringue.

This menu features, as an appetizer, a parmesan shortbread with lemon curd, and, as a main course, warm blinis with sturgeon caviar. For fish, there is seared red mullet with roasted Mediterranean vegetables. For the meat course, roasted duck breast takes center stage, accompanied by a Mediterranean vegetable garden, celeriac mousseline, and a fig-infused jus reduction. For dessert, a royal red-berry pavlova is served with a light vanilla cream and a tarragon sorbet.