The codes of a Mediterranean menu
The Mediterranean is cooked in freshness and clarity: seafood treated with respect, seasonal vegetables, herbs, olive oil, citrus. The chef seeks balance rather than richness, for a bright table that holds from first plate to last.
Iodised starters
Sea bream carpaccio with citrus, burrata and confit tomatoes, fish soup with rouille, grilled octopus with olive puree: Mediterranean starters set a fresh, colourful tone.
The fish main
Line-caught sea bass in a herb crust, sea bass with fennel, a reinvented bouillabaisse, or a cut of lamb with confit vegetables for a land version. The chef plates it like a restaurant, in your own home.
Pairings and rose
Provence roses and coastal whites accompany this cuisine naturally, and a sommelier can build the full pairing. To have it cooked at home, see our private chef on the French Riviera.
A full Mediterranean menu, as an example
Frequently asked questions
Who builds the menu?
The chef, with you, from seasonal produce and your tastes, then refined to a finished menu unique to your table.
Does it suit a summer lunch?
Perfectly: Mediterranean cuisine is light and sunlit, ideal for a terrace lunch as much as an exceptional dinner.
Can a sommelier pair it?
Yes. A sommelier can build the pairing, from Provence roses to prestige cuvees.
How do I have this menu cooked at home?
By booking a private chef: they cook the menu in your home and handle the service. Plan your evening.
Want this menu, or your own, cooked at home? Plan your evening and we will reply within 24 hours.