Go Provence "World Cuisine" theme week
Inspire Yoga Festival Avignon
owner of the first vegan chambres d'hôtes in France
friends and family . . .
Inspire Yoga Festival Avignon
owner of the first vegan chambres d'hôtes in France
friends and family . . .
|
sourdough bread
crepes pain perdu/French toast rice waffles pancakes |
starters
salad with edible flowers
chilled zucchini soup French flageolet bean soup caviar d'aubergine / eggplant dip |
Dinnerquinoa risotto
pasta with sage pesto grilled tofu with couscous and vegetables Provencal ratatouille |
dessert
|
dessert - baked
|
|
chocolate mousse
lavender custard melon/fruit sorbet |
muffins
chocolate cake |
more ideas for seasonal dishes:
~ fresh homemade pasta with asparagus pesto / pate aux pistou d'asperge~ purée of melon de Cavaillon on mint reduction
~ salad with fresh fava beans, cucumber and green bean
~ homemade ravioli with mushroom and courgette filling with sweet pea & mint mousse
~ pasta with sage pesto
~ pasta with freshly squeezed lemon juice
~ savory crepes filled with seasonal vegetables
~ slow-cooked courgette & mange-tout risotto
~ lentil & red pepper timbale with wild rice and Provencal salsa
~ cherry clafouti
~ cherry compote
~ cherry sorbet with mint reduction
~ lavender pesto with fresh pasta
~ lavender flan with lavender essential oil
~ lavender scones
~ lavender & green pea risotto
~ lavender roasted potatoes and vegetables
~ salad with lavender dressing
~ lentil paté with lavender
~ homemade ravioli filled with fresh courgette
~ cherry sorbet with Pastis
~ tomato pesto pasta with zucchini coulis
~ blanched zucchini in a vinaigrette
~ zucchini couscous with seasonal vegetables
~ apricot & cherry mint smoothie
~ chilled tomato soup
~ tomato pesto on home-made pasta with zucchini coulis
~ apricot & cherry mint smoothie
~ gnocchi with savory plum sauce
~ Provencal bean & olive soup
~ fresh purple figs with fresh goats' milk yogurt
~ fig sorbet
~ bell pepper soup
~ risotto with mushrooms and plums
~ fresh homemade pasta with asparagus pesto / pate aux pistou d'asperge~ purée of melon de Cavaillon on mint reduction
~ salad with fresh fava beans, cucumber and green bean
~ homemade ravioli with mushroom and courgette filling with sweet pea & mint mousse
~ pasta with sage pesto
~ pasta with freshly squeezed lemon juice
~ savory crepes filled with seasonal vegetables
~ slow-cooked courgette & mange-tout risotto
~ lentil & red pepper timbale with wild rice and Provencal salsa
~ cherry clafouti
~ cherry compote
~ cherry sorbet with mint reduction
~ lavender pesto with fresh pasta
~ lavender flan with lavender essential oil
~ lavender scones
~ lavender & green pea risotto
~ lavender roasted potatoes and vegetables
~ salad with lavender dressing
~ lentil paté with lavender
~ homemade ravioli filled with fresh courgette
~ cherry sorbet with Pastis
~ tomato pesto pasta with zucchini coulis
~ blanched zucchini in a vinaigrette
~ zucchini couscous with seasonal vegetables
~ apricot & cherry mint smoothie
~ chilled tomato soup
~ tomato pesto on home-made pasta with zucchini coulis
~ apricot & cherry mint smoothie
~ gnocchi with savory plum sauce
~ Provencal bean & olive soup
~ fresh purple figs with fresh goats' milk yogurt
~ fig sorbet
~ bell pepper soup
~ risotto with mushrooms and plums
