In this section, you will find examples of themes and menus.

Depending on your needs, Sandrine makes you vegetarian menus comprised solely of products from organic farming, menus adapted to special diets and menus for children.

Sandrine’s « cuisine » is hearty and tasty while being healthy and balanced blend, combining refined dishes and traditional dishes revisits. The whole is always realized over the moment, with fresh products.

Sandrine suggests you a wide choice of dishes which vary over de seasons.

Feel free to submit your ideas and desires, I would arrange to meet them.

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Each menu Sandrine creates is customized for you, your guests and your occasion.

She prepares visually stunning buffets. Exquisitely designed plate presentations and range of international flavors are crafted from the freshest, highest quality seasonal ingredients ensuring a delicious culinary experience that appeals to all of the senses.

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Menu gourmand

Greedy menu

 

  • Assortiment d'amuses-bouches gourmands

    Selection of greedy appetizers

  • Terrine d'artichauts, écrasé de tomates séchées et roquette du pays

    Artichoke terrine, dried tomatoes crushed with aragula

  • Filet de bœuf, foie gras poêlé, sauce aux échalotes confites - Pommes darfins et petits légumes de saison

    Beef tenderloin, pan-fry foie gras, shallot confit sauce – potato pancakes and season vegetables

  • Poire pochée sauce caramel au beurre salé

    Poached pears with a salted butter caramel sauce

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Menu SantE

Healthy menu

 

  • Rouelles d'espadon fumé au fromage frais, radis noir et sauce spéciale

    Rounds of smoked swordfish and the soft white cheese, black radish and special sauce

  • Wok de saumon au gingembre, combawa et petits légumes

    Salmon wok, with ginger, combawa and small vegetables

  • Suprême d'oranges au miel et noisettes caramélisées, glace au lait d'amande

    Orange delight with honey and caramelized hazelnuts, almond milk ice cream

 

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Menu bio

 

  • Assiette nissarte

    Plate of Nice's specialities

    (pissaladière, petits farcis niçois, poivrons à l'huile, beignets de courgette et mesclun du pays) (Anchovy and onion pie, stuffed vegetables, oil peppers, zucchini fritters ans lettuce)
  • Roulé de poulet au pesto, sauce délicate tomate et poivron,frites de polenta aux olives et petits légumes de saison

    Chicken and pesto roll,delicate tomatoe and pepper sauce, polenta and olive chips, season vegetables
  • Pêches à la méditerranéenne et fondant à la pistache

    Mediterannean recipe of peaches and pistachio nut fondant cake


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Menu vegetarien

Vegetarian menu

  • Salade de légumes du soleil marinés et tofu aux herbes croustillant
    ou trio de gaspacho

    Marinated sun vegetables salade and crusty herbs tofuor trio of gazpacho

  • Tajine de légumes et fruits secs et son mélange de boulgour et quinoa

    Vegetables and dried fruits tajine with bulgue and quinoa mixture

  • Papillote de poires aux saveurs de Sud et entremet au lit de riz

    Steamed South's flavors pears with rice milk sweet

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Menu « tradition »

« Tradition » menu

  • Assiette de petits farcis « à ma façon »

    Plate of homemade stuffed vegetables

  • Médaillons de veau façon Orloff , gratin dauphinois et fagots de haricots verts lardés

    French recipe of Veal cooked with bacon, cheese, onion and mushroom puree and bechamel sauce. Potato gratin and larded French beans

  • Crème brûlée aux fraises

    Strawberry crème brûlée

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Menu « Fuji »

Japanese menu

  • Soupe miso aux pinces de crabe

    Miso soup with crab's pincers

  • Amuses bouches vinaigrés et chawan-mushi (flan vapeur aux crevettes) ou tempura

    Vinegar appetizers and chawan-mushi (steamed shrimps custard tart) or tempura

  • Assortiment de sushi, sashimi, maki et california aux choix

    Selection of sushi, sahimi, maki and california rolls

    ou

    Pavé de saumon ou de thon grillé à la sauce teriyaki

    Grilled slice of salmon with teriyaki sauce

    ou

    Assortiment de yakitoris Selection of different meats cooked in a special sauce

  • Bol de riz vinaigré

    Bowl of vinegar rice

  • Coupe de glace au thé vert matcha

    Cup of Green matcha tea ice cream

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Menu du pEcheur

Fisherman's menu

  • Farandole de coquilles

    (Huîtres gratinées, moules au beurre persillé maison, coquilles Saint-Jacques au chorizo

    Shell farandole

    (Browned oyster, mussels with homemade parsley butter, scallop with chorizo)

  • Filets de rouget et ratatouille en feuilleté, crème safranée

    Red mullet filets and ratatouille in puff pastry, saffron cream

  • Iles flottantes « tradition »

    Traditionnal french dessert