The restaurant at your place
The restaurant at home is meals to be enjoyed at home or at your place of work in the style of a traditional, careful and seasonal cuisine.
DAVID MILLET
The restaurant at your place
We want to bring restaurant cuisine to your table, at home or at work. With all the advantages of a restaurant but with the comfort of your home.
Follow us on social networks Facebook and Instagram to discover all our weekly seasonal suggestions, our thematic weeks around the classic gourmet dishes of Provence or traditional French... and holidays.
Some gourmet suggestions that can be proposed to you and will make your mouth water:
SUGGESTIONS FOR
Menus
The entries
- Carpaccio of red and yellow peppers marinated in virgin olive oil, sweet anchovies and marjoram.
- The "Môloise" salad: green salad, semi-dry goat cheese from La Môle, carrot shavings, radishes, colored beets, red cabbage, diced tomatoes, croutons and seasoning.
- Colorful zucchini cannelloni with fresh goat cheese, roasted hazelnuts, lamb's lettuce emulsion, small flowers.
- Terrine of grilled vegetables from Provence, scorpion fish leaves, light emulsion with mild garlic.
- Traditional leek vinaigrette, egg mimosa with flat parsley and kumquat, smoked bacon chips.
- Conchiglionis of salmon rillette with dill, sour cream, chives and baby greens.
- Corolla of local melon and cured ham, some red fruits and balsamic vinegar.
- Rock octopus salad, green asparagus, lovage, fava beans and colored cherry tomatoes.
- Fine mostelle tartar on parmesan shortbread, colored beets and arugula shoots.
- Homemade pork pie with pistachio, fig chutney with Provence beggars.
Gourmet dishes
- Galantine of trout with almonds, oyster mushrooms and watercress coulis.
- Shrimp fricassee, coriander and lime, Asian-style vegetable wok and soba noodles.
- Swordfish curry with coconut milk and green chili, flat coconut bean, three color peppers.
- Lamb shoulder confit overnight, "boulangères" apples as in the past, thyme juice.
- Braised farmhouse pig's cheek in a garlic casserole with carrots and melting apples.
- Chicken casserole "Grand Mère", simple juice and flat parsley.
- Sautéed rabbit with parmesan cheese and arugula sprouts.
- Braised half cockerel in crapaudine, an American garnish, devil's sauce.
- Traditional small stuffed Niçois, old fashioned tomato coulis and zucchini flower.
- Provençal beef stew with colored carrots and creamy polenta.
- Sauté of lamb with olives, garnishes and navarin juice.
- Traditional veal blanquette, vegetables in broth and rice pilaf.
The desserts
- Poached pear in syrup, star anise and salted butter caramel.
- Organic country apple pie with cinnamon.
- Gourmet plum pie like my grandmother.
- Clafoutis with fresh seasonal fruits as in the past.
- Rum savarin, pastry cream and fresh fruit méli mélo.
- Raspberry tiramisu with pink Reims cookies.
- Banana and chocolate pancake sushi rolls.
- Roasted yellow peach with verbena, lemon madeleine.
- Country apricot morsels, pink berries and small meringues.
- Oven-roasted apple with a flowing heart of red currant and cat's tongue.
- Chocolate and hazelnut crisp, island vanilla cream.
All orders must be taken 24 hours in advance.
Delivery Action Zone
La Môle, Cogolin and Port Cogolin, Gassin, Grimaud and Port Grimaud, Ramatuelle, La Croix Valmer and Saint Tropez.
Drop-off point
For Cogolin: Le Jardin Du Primeur - Fruits and Vegetables in Cogolin
Do not hesitate to contact us for any particular request concerning any type of meal or recipe.
Allergens
All our products are likely to be in contact with the 14 allergens on the following list: Shellfish, Gluten (pasta, bread, PAI), Crustaceans, Eggs, Peanut, Fish, Soy, Milk, Nuts, Celery, Mustard, Sesame, Sulfite, Lupin.
The testimonies
Concierge: picinic to be delivered 7/05/23
A big thank you for Sunday's service, Madame & Monsieur Rozenfeld were delighted and I had nothing but praise for the buffet (for its beauty) but above all for the quality of the dishes (with a real favorite for the petits farcis).
