A printed signature tasting menu by Chef François Savin: amuse-bouche, starters, main course and dessert, signed by hand.

The cooking

The Signature Menu

Provençal cooking, the cuisine of the sun, built on classical French technique: olive oil, fresh herbs and market fish, with, on occasion, a discreet personal accent. Every menu is bespoke.

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The approach

Provençal cooking, the cuisine of the sun

This is Provençal cooking, the cuisine of the sun: olive oil, fresh herbs, vegetables and fish from the Riviera markets. Each dish is written for the table in front of it, never from a fixed list.

Pissaladière flatbread on a wooden board with porcelain spoons of tartare and edible flowers.

Example menu

The Signature Gastronomic Experience

This is an example. My full signature menu, The Gastronomic Experience, is broader, and every dish is adapted to your taste, your guests and the season.

  • Amuse-bouche Chef’s daily canapés
  • Starter Heirloom multicoloured tomato salad, burrata & lemon-confit dressing
  • Starter Large lobster ravioli, fresh herb jus & lemongrass bisque
  • Main course Lightly seared wild turbot, champagne sabayon & young braised vegetables
  • Cheese Artisanal cheese selection, Fromagerie Metin in Vence
  • Dessert Traditional tarte tropézienne, soft brioche and vanilla cream
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Plated this season

The plates, up close

  • Black quenelles on a fresh-pea sauce, plated in series with edible pansies.
  • Sea-bream carpaccio on a dark plate with pomegranate, shaved parmesan, pine nuts and edible flowers.
  • Tuna tartare topped with caviar, sorrel leaves and a borage flower on white porcelain.
  • Bouquet of fresh herbs and a single edible flower plated as a starter garnish.
  • Red mullet fillet with glazed baby carrot, herb-vegetable condiment and edible flower.
  • Squid-ink ravioli on a white morel-cream sauce, dressed with seared morels.

FAQ

Frequently asked questions

Do you cater vegan menus?

Yes. A full vegan tasting menu is one of the formats I write often. Tell me the day and the number of guests and I will draft a proposal.

Gluten-free, kosher-style, halal?

All catered for as a default, designed into the menu rather than as substitutions.

Allergies?

Each menu is reviewed against the allergies of every guest at the table. Please share them when you enquire.

Wine pairings?

Optional. I can propose wines from trusted local merchants, or work alongside a sommelier of your choice.

Can I see the current menu?

The menu shown on this page is an example. Write to me and I will send you my full signature menu, The Gastronomic Experience, or build a menu tailored to your event.

Private menu

Request a tailored menu

Share the date, the venue, the number of guests and any dietary constraints.

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