Realization of the following recipes

– Starter : Tart « Tatin » (Upside-down tart) in individual version of caramelized cherry tomatoes with grain mustard, shortcrust pastry with parmesan and oregano; lettuce (The most famous of French tarts, with an upside-down apple tart base, Chef Clément offers here a savory version with cherry tomatoes ; recipe possible all year round however season of French tomatoes in Provence, from April to November)

– Main Course : Beef cooked sous vide flavored with lavender flowers (Sous vide cooking was created by a French chef, it is very well known and used in the United States but surprisingly very little in France, in any case rarely among individuals. This is a cooking process where the air is removed and the meat is cooked at low temperature to preserve all its qualities), accompanied by a red wine sauce also flavored with lavender flowers accompanied by panisse fries (a typically Provencal recipe from Marseille, it is chickpea flour cooked and cut into the shape of fries, like polenta) and Provencal tomato (Provencal tomatoes are an essential specialty, simply covered with a mixture of garlic, parsley, breadcrumbs and olive oil, they are then cooked in the oven)

– Dessert : Chocolate macarons (Macarons are one of Chef Clément’s specialties. He has trained more than 5,000 French people on this theme alone, he shares his secrets with you to reproduce them at home, they will be made with a simple chocolate ganache; macaroons will always be better after a few hours in the refrigerator but you will still appreciate them at the end of your meal, you will leave with a box for those that have not been eaten)