A bevy of sweets — chocolate-covered profiteroles, lemon curd tarts, iced brownies — fills the bottom tier of an afternoon tea service that also includes fresh fruit and a ruffled mound of whipped cream.
Breakfast is a buffet of fruit, eggs, scones, iced tea and homemade custard tart, taken on the terrace.
The properly Gallic choices include leeks vinaigrette, crudités with saffron aioli, salade niçoise, grilled vegetables (or French ham and Gruyère) on a baguette and fresh fruit tarts, plus water, iced tea or homemade lemonade.
The menu is also typical Provençal fare, with lots of fish (écrevisse, sole, crab, rouget), loads of cheeses (such as chèvre chaud), and desserts to die for, true overdoses of sweet, smooth, iced, warm, bitter, and caramelized (peach tatin tart, roasted figs, lemon cream, basil and thyme sherbet).
Nor is a beer, an iced tea or a lemonade, though heaven knows few things are better than a tart lemonade in a beaded glass on a hot summer's day.
Serious about iced coffee?
A classic tart, slightly tarted up.
Galvin lemon tart, anyone?
