Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.

Fresh sea bass poached in a delicious shrimp and saffron broth.

Ragoût of Fennel and Langoustine with Saffron for a dinner party? This savoury “stew” is served on little boxes of puff pastry. Inspired by Provence, David decided on a pink-theme for their dinner starting with a potted salmon appetizer and this served this impressive seafood main course.

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes.
Saumon à la Crème d’Oseille

A simple yet elegant fish fillet served on a creamy warm pea risotto.

Tender scallops seared and served with a creamy curried leak sauce.

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.