This 10th of May 2017, join us for our special Arts and Gastronomy evening

Starting at 7 pm, Jérôme Héraud, head chef at La Table du Cantemerle, accompanied by the sculptor Cyril Mendjiski, proposes: A 3-course menu with wine A glass of champagne Bouches d’émotion sculpturale /  sculpted hors d’oeuvres Fresh sardines from the Mediterranean, pressed tomatoes with basil,   Royal sea bream, Shellfish, Mediterranean vegetables, lime and raspberry Cactus Throughout…

A Recipe from our chief Jérôme Héraud : Roasted jumbo prawns with Timut Nepal pepper, stuffed with 
curried courgette, sun dried tomatoes and lemon

Roasted jumbo prawns with Timut Nepal pepper, stuffed with 
curried courgette, sun dried tomatoes and lemon (Serves 4) Ingrédients : 8 beautiful jumbo prawns 200 g
 8 small courgettes with the flowers 200g yellow tomato “ananas”
 200g black tomato “noire de Crimée”
 200g green tomato “verte green zebras”
 200g red tomato “Marmande” Timut Nepal pepper
 2…

A Recipe from our chief Jérôme Héraud : Pimientos del Piquillos peppers stuffed with crab, courgettes, olives and lemon

Pimientos del Piquillos peppers stuffed with crab, courgettes, olives and lemon (Serves 6) Ingrédients : 4 large crabes 18 pimientos del piquillos 6 large courgettes
 4 lemons 200g of black Olive 1 small pot of salmon eggs Basil leaf Oregano leaf Marjoram leaf Chives Salt Freshly gorund pepper Olive oil Preserved lemon syrup Espelette pepper (mild…