This is just a sample menu to give you an idea of the types of dishes the host cooks. Your menu will vary according to seasonal availability.
Seasonal fruit tartSquash blossoms stuffed with ratatouille, fresh herbs, goat cheese and tomato coulisFrench lamb stew or Roasted fresh cod, seasonal vegetables and baby potatoes served with a green aioliGerald is a lively chef with a great sense of humor, who has called Provence home for over three decades. Growing up in a family that owned a hotel restaurant, he was immersed in the culinary world from a young age. He honed his skills through a cooking apprenticeship in Geneva and gained invaluable experience working at over three Michelin-starred restaurants in Switzerland and Belgium. Today, Gerald works as a private chef in Provence, bringing his expertise to intimate gatherings and catering weddings with his signature flair. Gerald has two cats in his home but they will not be in the professional cooking studio.
"Spending the afternoon with Gerald in his kitchen was a highlight of our trip! We made the green sauce as soon as we got home, and it was a great success. As we adjusted the flavor we kept adding to the quantity, so our first batch was big enough to feed an army! We found some of the giant white asparagus, which was delicious, but here in the States it is worth its weight in gold—even at today’s high gold prices.
"Thank you for sharing your home with us. It was a wonderful experience, and a real pleasure to get to know you. I hope the next time we are in France, we will also meet your wife and family.""
