Every day for breakfast the following will be served:
- Coffee
–
Tea
–
Orange juice
or mixed fruit juice
- Yoghurt
–
fromage
blanc
- Cereals
‐
honey
- Assortment of Fruits
- Croissants
–
Pains au
chocolat
s–
Baguette
à
l’ancienne
–
Homemade bread
‐ Butter,
Jam
- Assortment
of
charcuterie,
cheese,
ham
, bacon
- Eggs –
omelette,
boiled
.
Each
day
before
dinner
an
assortment
of
tapas
will
be
served
such as mini
tomato
mozzarella
, tomato and goat
cheese
with
grissini
, gazpacho
soup
,
fresh
tuna
tartare
, salmon
mousse
, zucchini
with
black
olive
tapenade
, fresh
vegetables
with
dip
, mini
melon‐parma
sticks, grilled
shrimp
with
dragon
, anchovies/octopus
in
garlic
, and grilled
vegetables.
Day 1
Lunch – Fish soup with grilled bread, rouille, and cheese
Dinner – Lamb chops with grilled vegetables, mini potatoes “fleur de sel”
Dessert – Vanilla ice with coffee and a splash of Vodka
Day 2
Lunch – Salad Niçoise with fresh tuna
Dinner – Escalope Milanese with pasta
Dessert – Chocolate mousse
Day 3
Lunch – Salad tomato mozzarella and assortment of Parma, Mortadella and French salami
Dinner – Codfish with leek and mashed potatoes
Dessert – Café Glacé
Day 4
Lunch – Caeser salad with crispy parmesan garlic bread
Dinner – Tomatoes and peppers stuffed with minced meat and rice
Dessert – Crème of chestnuts with mascarpone and macaroons
Day 5
Lunch – Greek salad
Dinner – BBQ of gambas and mixed fish with summer salad
Dessert – Egg custard with fresh berries
Day 6
Lunch – Carpaccio of St. Jacques with truffle oil and fleur de sel
Dinner – Fresh catch of the day and local grilled vegetables
Dessert – Brochettes de fruits and mint
Day 7
Lunch – Assortment of Club Sandwiches and wraps “terre et mer”
Dinner – Daurade Mediterranean style
Dessert – Mousse of Amaretto or Grand Marnier
