Breakfast Options Include:

  • Coffee – Tea – Orange juice or mixed fruit juice
  • Yoghurt–fromage blanc
  • Cereals ‐ honey
  • Assortment of Fruits
  • Croissants–Pains au chocolats–Baguette à l’ancienne – Homemade bread ‐ Butter, Jam
  • Assortment of charcuterie, cheese, ham, bacon
  • Eggs – omelette, boiled.

Tapas Options:

  • 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 and Parma Sticks
  • Grilled Shrimp with Dragon Anchovies/Octopus in Garlic with 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
L
unch – Assortment of Club Sandwiches and wraps “terre et mer”
Dinner – Daurade Mediterranean style
Dessert – Mousse of Amaretto or Grand Marnier

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