GAEL I SAMPLE MENU

Daily Breakfast
(Selection offered daily)

• Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette
• Spreads & Dairy: Butter, fruit preserves, honey, cream cheese
• Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon
• Eggs (on request): Boiled, scrambled, or poached
• Fresh Fruit Platter
• Yogurt or Fromage Blanc
• Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1

Lunch

• Chickpea & quinoa salad with cherry tomatoes
• Grilled vegetable tart
• Lemon sorbet

Dinner

• Starter: Citrus Sea Bream Tartare with Crunchy Fennel
• Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
• Dessert: Strawberries with Basil & Light Lemon Mousse
• Wine: White from Provence

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Day 2

Lunch

• Niçoise salad with tuna, green beans & olives
• Baguette with herb butter
• Apricot yogurt

Dinner

• Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
• Main: Langoustine Risotto with Green Asparagus
• Dessert: Rhubarb & Green Apple Crumble
• Wine: Chardonnay from Jura or Brut Nature Champagne

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Day 3

Lunch

• Lentil & feta salad with fresh herbs
• Tomato gazpacho
• Peach tartlet

Dinner

• Starter: Mango & Coriander Sea Bream Ceviche
• Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
• Dessert: Melon, Watermelon, Feta & Basil Salad
• Wine: Bandol Rosé or Corsican Vermentino

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Day 4

Lunch

• Ratatouille with soft polenta
• Mesclun greens with vinaigrette
• Plum compote

Dinner

• Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
• Main: Grilled Swordfish with Summer Vegetables
• Dessert: Honey-Roasted Apricots with Lemon Cream
• Wine: Rhône White or Dry Rosé

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Day 5

Lunch

• Grilled chicken wrap with cucumber & tzatziki
• Arugula & pine nut salad
• Iced tea

Dinner

• Starter: Tomato Gazpacho with Olive Toast
• Main: Sea Bass en Papillote with Herbs & Lemon
• Dessert: Peach and Rosemary Compote
• Wine: Rosé from Provence

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Day 6

Lunch

• Tuna poke bowl with sesame & avocado
• Chilled cucumber & edamame salad
• Coconut yogurt

Dinner

• Starter: Grilled Octopus with Lemon & Parsley
• Main: Mussels in White Wine, Served with Fries
• Dessert: Lemon-Thyme Tart
• Wine: Muscadet or Sauvignon Blanc

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Day 7

Lunch

• Zucchini & Goat Cheese Tart
• Roasted beet salad with walnuts
• Fig sorbet

Dinner

• Starter: Burrata with Roasted Tomatoes & Basil Oil
• Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
• Dessert: Lavender Crème Brûlée
• Wine: Côte du Rhône Red or Dry Rosé