Spring arrives at the Bistrot for a generous and sun-filled Easter brunch. Huguette Caren, former owner of Lou Calen, joins the chefs in the kitchen, bringing a selection of Provençal hors d’oeuvres to celebrate this convivial occasion with family or friends.
Huguette’s hors d’oeuvres
Tapenade with crostini
Provençal crespeou (layered omelette cake)
Green bean salad
Devilled eggs
Potato and smoked herring salad
White bean (coco) salad
Provençal caillette
Chickpea and red onion salad
Lentil salad with mussels
Rice salad with prawns
Chefs’ hot dishes
Potatoes stuffed with cured pork
Courgettes stuffed with tomato fondue
Tomato scrambled eggs
Chargrilled cod (“cachino” unclear — adapted for clarity)
Spit-roasted kid goat
Grilled sea bream
Dessert buffet
