Long villa-terrace banquet table dressed in white linen, bistro chairs and a Provençal garden behind.

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Plates, Art de la table, and behind the scenes

Here is a glimpse of recent menus, beautifully appointed tables and the chef at work, from Saint-Tropez to Monaco.

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The dishes

Recent Menus

  • Black quenelles on a fresh-pea sauce, plated in series with edible pansies.
  • Tuna tartare topped with caviar, sorrel leaves and a borage flower.
  • Fish carpaccio with mandarin and flowers on a blue plate.
  • Amuse-bouche spoons dressed with flowers.
  • Bouquet of fresh herbs and an edible flower plated as a starter garnish.
  • Fish course with parmesan and edible flowers, plated in series.
  • Burrata, tomatoes and chive flowers.
  • Red mullet fillet with a vegetable condiment and an edible flower.
  • Seared scallops, plated detail.
  • Seared scallops on a tomato concassé.
  • Tartare and caviar served in glass spoons.
  • Crispy kadaif-wrapped prawns on black spoons.
  • Pissaladière bites and tartare spoons ready for the apéritif.
  • Poultry breast on a peppercorn sauce with a golden potato gratin.
  • Amuse-bouche dusted with green herb powder, edible flowers.
  • Composed vegetable starter with young leaves.
  • Composed plate with fresh herbs and a light jus.
  • Risotto with edible flowers on a small plate.
  • Shaved black truffle over a creamy base, finished with a bread crisp.
  • Seared fish fillet on a fine vegetable condiment, carrot crisp and edible flower.
  • Red mullet fillets over a Provençal-style crushed-vegetable base.
  • Avocado and prawn bites served on tasting spoons.
  • White fish plated with fresh condiments and an edible flower on a dark plate.
  • Creamy burrata over a tomato concassé, topped with a dianthus flower.
  • Stuffed baby-courgette amuse-bouche on textured porcelain.
  • Tuna tartare verrine finished with micro herbs.
  • Apéritif bites lined up on serving spoons.
  • Lobster salad with tomatoes and edible flowers on a gold-rimmed platter.
  • Composed endive salads dressed in serving bowls.
  • Black galette on a green herb coulis, topped with a pansy.
  • Crispy kadaif prawns over a flowered salad platter.
  • Fish fillet with a golden crust, baby courgette and cream sauce.
  • Black truffle shavings over a velouté in a deep plate.
  • Crisp courgette-flower fritters finished with edible pansies.
  • Scallop carpaccio with artichoke, pine nuts and edible flowers on a blue plate.
  • Fresh raspberry tart with gilded berries and rose petals.
  • Tartare tower with berries and a borage flower.
  • Caramelised-onion tartines on a serving board, amuse-bouche spoons behind.
  • Plated course with citrus segments on blue ceramics, seen from above.
  • Carpaccio rolls topped with caviar, plated for service.
  • Close-up of a carpaccio roll crowned with caviar and a white flower.
  • Crushed-tomato starter with fresh herbs in a serving bowl.
  • Large raviole on a green herb coulis, scattered with flower petals.
  • Tartare spoons dressed with edible flowers for the apéritif.
  • Fresh-fruit platter: mango, berries, kiwi and dragon fruit.
  • Stuffed baby courgettes with tomatoes and micro greens.
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The setting

Beautifully Appointed Tables

  • Table dressed with peonies and candelabra.
  • Round table set with spring roses and folded napkins.
  • Dining table dressed with a fresh-produce centrepiece.
  • Villa table with a runner of fresh produce and candles.
  • Festive table against the Dubai skyline.
  • Dressed table facing Burj Khalifa.
  • Festive table and tree against the skyline.
  • Long table in white linen before floor-to-ceiling windows over the Dubai night skyline.
  • Long table dressed in white linen and candlelight in a Dubai villa.
  • Place setting with candles and white floral centrepieces.
  • A long dinner table dressed with greenery and printed menus.
  • Garden-terrace table under a reed canopy.
  • Round table dressed in blue toile de Jouy linen, garden statue behind.
  • Blue toile de Jouy tablescape under the banana trees.
  • Garden buffet of sharing dishes at a villa reception.
  • Table dressed on a terrace under a reed canopy, summer evening light.
  • Long table in pale-blue linen set under the trees.
  • Place setting with printed menu and artichoke-and-grape centrepieces.
  • Long indoor table with artichoke centrepieces by the picture windows.
  • Marble dining room, table dressed in white linen and flowers.
  • Marble table decorated with fruit, flowers and candles.
  • Wedding table with pink peonies, roses and candles.
  • Buffet with fresh flowers and courgette-flower fritters.
  • Evening table with red roses by the bay windows.
  • Long white table dressed with roses and candlelight at night.
  • Glassware and vivid florals on a lavender-linen table.
  • Long garden table in lavender linen with vivid floral runners.
  • Bentwood chairs lined along a lavender-linen banquet table.
  • Fuchsia floral centrepiece and printed menus on lavender linen.
  • Flowered table by the Provençal shutters of the villa.
  • Long flowered table under the pergola, garden and sea beyond.
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Behind the scenes

The Chef at Work

  • Chef François Savin in his whites on a Riviera villa terrace.
  • The chef grilling vegetables over fire.
  • The chef giving a long dinner table its final look.
  • The chef plating the main course plate by plate.
  • The chef plating tartare starters in series.
  • The chef at the outdoor grill with market vegetables.
  • The chef plating a flowered first course in series.
  • Chef François Savin at the head of a flowered banquet table.
  • The chef reviewing the printed menu beside the flowered table.
  • The chef checking the menu on the terrace, sea on the horizon.
  • Chef François Savin at the stove of a marble villa kitchen, courgette flowers at hand.
  • The chef plating amuse-bouche spoons on an olive-wood board.
  • Chef Savin working a sauce in a villa kitchen.
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