Food & Wines paring

Spaghetti

Spaghetti served with olive oil, parsley, garlic, a hint of chilli and decorated with a few cherry tomatoes (to add a touch of...

very rare on the inside, seized on the outside

Veal cutlet, slices of prosciutto, 2 SAGE leaves, all held together by toothpicks and pan-fried rosé. Perfect with Brilliant Carmine.

Furred game, black pudding with two apples, heart of melted camembert with Provence herbs.

Tapenade, eggplant caviar, toast and olives

Sugar and sprinkled with a little La Rosée

Grilled, with a drizzle of olive oil and sprinkled with parmesan. Also delicious with cream of asparagus.

Some aromas of the Basilica are found in the Mistralet

served with garlic mayonnaise

Cod, steamed vegetables, aioli

Steeve Grilled but raw in the center and a little cream