The menus proposed for this first year will take you on a real journey to the country of traditional French flavors: a tour of France's most accomplished recipes and the most prized by the French. The idea is to accompany you in the choice, perhaps difficult among the 46 recipes offered à la carte from 2018 to allow you to achieve a "star" and balanced menu! Follow the guide and choose your menu.

Seasonals menus

Winter

Apetizer Soupe à l’oignon | Onion soup

Entrée Cassoulet | Beans baked with pork loin, sausage, and preserved duck legs

Dessert Galette des rois | King’s griddlecake

 

CHRISTMAS

Apetizer Bûche de saumon | Smoked salmon Yule Log

Entrée Dinde farcie aux marrons | Turkey stuffed with chestnut

Dessert Bûche aveline au Chocolat |Chocolate Christmas Yule log

 

SPRING

Apetizer Terrine de saumon sur fond d’artichaut | Salmon terrine

Entrée Carré d’agneau aux baux de provence | Lamb rack stew with tomatoes, olives and bacon

Dessert Fraisier | Strawberry cake with cream

EASTER

Apetizer Asperges sauce mousseline | Aspergus with mousseline cream sauce

Entrée Navarrin d’agneau | Lamb stew with spring vegetables

Dessert Gâteau de Pâques au chocolat | Easter chocolate cake

SUMMER

Apetizer Salade de poivrons | Pepper salad

Entrée Homard à l’Armoricaine | Lobster simmered with wine, tomatoes, garlic, and herbs)

Dessert Tarte au citron meringuée | Meringue lemon pie

 

BARBECUE

Apetizer Terrine de légumes
à la provençale |Vegetables terrine

Entrée Brochettes terre et mer avec purée aux trois poivrons | Skewer with salmon, chorizo, zuchini, and tomatoes

Dessert Brochettes de fruits sauce
chocolat | Meringue lemon pie

 

AUTUMN

Apetizer Velouté de Potimarron | Brown pumpkin velouté

Entrée Bœuf Bourguignon | Beef stew in red wine, with bacon, onions, and mushrooms

Dessert Tarte Tatin au caramel au beurre salé | Upside-down apple tart

 

GRAPE HARVEST

Apetizer Tartelette de  pommes reinettes au Saint Marcelin | Apple and goat cheese small pie

Entrée Noix de Saint Jacques aux parfums des bois | Swallops with mushrooms cake, and lemon sauce

Dessert Tarte des vendanges | Harvest grapes pie

 

 

CONTACT US

Bon Appétit Santa Barbara

Nelly Kerbiriou

West Ortega Street - 93101 Santa Barbara

+33 (0)621 315 601

bonappetitsantabarbara@gmail.com

www.bonappetitsb.com

 

 

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