Breakfast

Egg & Bayonne ham nests

Buckwheat pancakes with blood orange syrup

French butter

Ramps and breakfast

French breakfast

Brekkie Bowls

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Lunch

Baked camembert

Tomato toast

Persimmon salad

Provencal Classics: Pissaladière

Provencal Classics: Tapenade

Carrot & fennel soup

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Dinner

Topinambours à la barigoule

Blue cheese leeks

Simple Suppers: Honey and tarragon chicken

Pork Roast with Cranberry and Onion Chutney

Veal chops with thyme butter

Fleur de Chèvre goat cheese balls

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Dessert

Orange ricotta cakes

Chocolate Fleur De Sel Cookies

Olive oil brownies

Lavender vanilla crème brûlée

Peach clafoutis

Mexican vanilla pears

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Drinks

Hot Spiced Butter Rum

Spiced pear cocktail

Festive and flowery drink

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Entertaining

Holiday Cheese Pairings – a chat with Chef Carlo Bigi

Austrian Cheeses

Baked camembert

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