Rosé ice cream and acoustic guitar tunes entice you to this all-white summer evening party. At dinnertime, guests gather in the vineyards to enjoy a table d’hôtes menu by chefs Emmanuel Soulière and Benoît Witz, lulled by the sounds of jazz coming through the vines.
An aperitif under the tent at the Jardin Secret
○ Rosé ice cream
○ Special Provençal wines
○ Canapés
Dinner in the vineyards
Starters to share
○ Artichoke barigoulette dip
○ Multicoloured radishes with a sardine sauce and marinated olives
○ Pork wrap with olives and vegetables with a spiced vinaigrette
○ Red mullet fish fillets with watermelon escabeche
Main courses
○ Bell peppers à la Marseillaise and sweet potato with lavender
○ Swordfish in fig leaves on a vegetable carpaccio
○ Grilled beef loin with bone marrow and a salsa from our kitchen-garden
Aged cheese now roasted with Marc de Provence
Desserts
○ Flambéed rhum baba with ice cream
○ Fresh peaches with rose flower jus
All-white attire required!
About Chef Emmanuel Soulière
With a career spanning Michelin-starred kitchens and luxury hotels across Asia, Europe, and the Middle East, he has earned accolades such as “Chef of the Year” and recognition in prestigious culinary competitions. Notably, he has served as Executive Chef at Conrad Beijing and Hilton properties in Singapore and Shanghai.
Most recently, Emmanuel returned to his native France to establish Le Grill d’Henry in Haute Provence, a destination that showcases his passion for blending refined artistry with rustic charm. The restaurant highlights organic, locally sourced ingredients, prepared over a traditional wood fire to deliver extraordinary dishes that celebrate the region’s natural character.
Known for his creativity and precision, Emmanuel’s culinary philosophy emphasizes enhancing flavours with thoughtful techniques and seasonings, crafting memorable dining experiences that seamlessly unite sophistication with nature’s bounty.
