Sample Menu,
by Christelle Vannier

Day 1
Lunch
Tahitian style scallops
Shrimp curry with creole rice
Fruit salad from the islands

Dinner
Avocado salad
with smoked duck breast
Filet mignon with mustard sauce
and courgette pancakes
Frangipane pear tart

Day 2
Lunch
Green bean salad with almonds
Spinach and fresh goat cheese quiche
accompanied by Caesar salad
Mango mousse

Dinner
Fresh tuna carpaccio
Spaghetti alle vongole
Panna cotta with a red fruit coulis

Day 3
Lunch
Greek salad
Honey and lemon chicken fillets
with sweet potato puree
Banana and coconut verrines

Dinner
Steamed Thai fish bites
Red mullet salsa verde and
crispy vegetables
Chocolate fondant

Day 4
Lunch
Homemade coleslaw
Bulgur salad with feta cheese and herbs
Pineapple with hazelnuts
and strawberries

Dinner
Stuffed mushrooms
Beef meatballs in a tomato sauce
served with fresh tagliatelle
Tiramisu with red fruits

Day 5
Lunch
Melon with mint
Orzo salad with crab
Lemon fondant cake

Dinner
Roulade of smoked trout
Salmon papillote
with grilled vegetables
Chocolate fondant triangle

Day 6
Lunch
Ham cornets with avocado mousse
Tomato, mozzarella and
prosciutto tart with a fresh garnish
Nectarine ice cream

Dinner
Grilled crottin and pear
salad with walnuts
Veal paupiettes with port
wine and fried potatoes
Raspberry Melba

Day 7
Lunch
Mango and green papaya salad
Breaded snapper fillets
with leek fondue
Passion fruit cream

Dinner
Salmon flower and cucumbers
Prawns with a spicy mango sauce,
served with tomato rice
Flambéed bananas