Chef à domicile
Promote quality products, by honoring producers, distributors, and winegrowers
Tony Tichand, inducted disciple of Escoffier
Auguste Escoffier was the first chef to become a Knight and then Officer of the Legion of Honor. "Cook of Kings, King of Chefs," he was a pioneer in many fields related to gastronomy, and we can draw inspiration from his legacy to continue to make it shine throughout the world.
This is what the members of our International Association have been doing since 1954.
For you and only by reservation, La Ritournelle en Provence offers you an evening with a Chef disciple of Escoffier at home
MENUS UNIQUES PROPOSÉS
La Provence
Entrées
Crespeou provençal et son coulis au basilic
ou
Chèvre pané aux herbes fraîches et son mesclun
ou
Papeton d’aubergine et son coulis de basilic
*
Plats
Sauté d’agneau à l’avignonnaise & garniture de saison
ou
Gardianne de taureau accompagnée de riz camarguais
ou
Daube provençale, pommes de terre de Cabannes
*
Desserts
Plateau de fromage
ou
Nougat glacé
ou
Abricots confits au romarin et au miel, crumble d’amandes
ou
Tartelette à la crème de citron de Menton et aux fraises de Carpentras
45€ par personne
Menu unique (Le choix de l'entrée, du plat et du dessert doit être identique pour tous les convives)
La Ritournelle and the Leschancel estate invite novices and wine lovers to enjoy a sensory experience based on exchanges and sharing.
The AOP Ventoux vineyard has been restructured to offer a majority of white grape varieties. We base our originality on: old grape varieties forgotten in the region, grape varieties from the IGP Vaucluse & AOP Ventoux... and even Chenin!
Multi-enclosed areas worked organically like gardens, without pesticides.
Pruning wood is systematically burned to prevent the spread of disease. Harvesting is entirely manual, to select the best bunches. Yeasts are spontaneously natural and the work is carried out in plots from the vineyard to the barrels.