Name: Mediterranean Delight Menu
Cuisine: francese
Ingredients: Zucchini Flower Fritters with Ricotta; Pissaladière Revisited; Capoun à la Niçoise; Tourta de Blea

France

Provence-Alpes-Côte d'Azur

Maritime Alps

Nice

<p style="border: 0px solid rgb(217, 217, 227); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-shadow-colored: 0 0 transparent; --tw-blur: ; --tw-brightness: ; --tw-contrast: ; --tw-grayscale: ; --tw-hue-rotate: ; --tw-invert: ; --tw-saturate: ; --tw-sepia: ; --tw-drop-shadow: ; --tw-backdrop-blur: ; --tw-backdrop-brightness: ; --tw-backdrop-contrast: ; --tw-backdrop-grayscale: ; --tw-backdrop-hue-rotate: ; --tw-backdrop-invert: ; --tw-backdrop-opacity: ; --tw-backdrop-saturate: ; --tw-backdrop-sepia: ; margin-bottom: 1.25em;">After working in the hospitality and restaurant industry as a Marketing, Communication, and HR Manager, I decided to follow my passion and embark on a career change.</p><p style="border: 0px solid rgb(217, 217, 227); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-shadow-colored: 0 0 transparent; --tw-blur: ; --tw-brightness: ; --tw-contrast: ; --tw-grayscale: ; --tw-hue-rotate: ; --tw-invert: ; --tw-saturate: ; --tw-sepia: ; --tw-drop-shadow: ; --tw-backdrop-blur: ; --tw-backdrop-brightness: ; --tw-backdrop-contrast: ; --tw-backdrop-grayscale: ; --tw-backdrop-hue-rotate: ; --tw-backdrop-invert: ; --tw-backdrop-opacity: ; --tw-backdrop-saturate: ; --tw-backdrop-sepia: ; margin-top: 1.25em; margin-bottom: 1.25em;">It all began with experiences abroad where I discovered, cooked, and embraced new flavors. Upon returning, I delved into my roots. I invite you to join me in a culinary experience filled with memories of travels and childhood.</p><p style="border: 0px solid rgb(217, 217, 227); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-shadow-colored: 0 0 transparent; --tw-blur: ; --tw-brightness: ; --tw-contrast: ; --tw-grayscale: ; --tw-hue-rotate: ; --tw-invert: ; --tw-saturate: ; --tw-sepia: ; --tw-drop-shadow: ; --tw-backdrop-blur: ; --tw-backdrop-brightness: ; --tw-backdrop-contrast: ; --tw-backdrop-grayscale: ; --tw-backdrop-hue-rotate: ; --tw-backdrop-invert: ; --tw-backdrop-opacity: ; --tw-backdrop-saturate: ; --tw-backdrop-sepia: ; margin-top: 1.25em; margin-bottom: 0px;">I specialized in plant-based cuisine while continuing to adapt to the preferences of the guests. I emphasize the art of living, hosting, and indulging in oneself. A gourmet world where each dish is an ode to freshness, showcasing local products.</p>

A modern take on the classic pissaladière, featuring caramelized red onions for a sweet and savory start.

Revisited Pissaladière

Fresh daurade ceviche paired with peas, ginger, and strawberries for a refreshing and tangy starter.

Daurade Ceviche

A traditional Niçoise dish with cabbage leaves stuffed with vegetables, beef, spiced rice, and a pear sauce infused with rosemary.

Capoun à la Niçoise

A sweet and nutty Tourta de Blea paired with a refreshing orange blossom ice cream for a unique and delightful finish.

Tourta de Blea

Discover the essence of Provençal cuisine with a modern twist. Delight in a reimagined pissaladière, a fresh and vibrant ceviche, a hearty Niçoise-inspired main, and a unique dessert featuring sweet chard and pine nuts.

francese

Mediterranea

Moderna

chef privato

catering

matrimoni

Provencal Elegance Menu

Crispy zucchini flower fritters filled with creamy ricotta, green onion, pine nuts, and mesclun.

Zucchini Flower Fritters with Ricotta

A modern take on the classic pissaladière with caramelized red onions.

Pissaladière Revisited

A traditional Niçoise dish featuring cabbage leaves stuffed with vegetables, beef, spiced rice, and a pear gel infused with rosemary.

A sweet chard and pine nut dessert paired with refreshing orange blossom ice cream.

An exquisite journey through Mediterranean flavors, featuring delicate zucchini fritters, a refined Niçoise-inspired dish, and a unique chard dessert.