The best time of the day:  a beautiful morning on the terrace or in the cosy dining-room with its seven tables and relaxing decor of linen table-cloths and stone-walls decorated with 19th century water-colours, restored by Philippe.

Bread and Butter Pudding with fresh fruit and caramel, cereal, muesli with dried fruits, yoghurt, freshly-squeezed orange juice are all home-made.

In the morning Philippe and Andonis greet you as old friends and propose a real breakfast of fresh home-baked bread, croissants, pain au chocolat ...

Further to requests from our regular guests, we have set up cookery courses for small groups (maximum 8 participants).  The lessons will enable participants (amateur cooks and also companies who wish to organise special events) to learn how to prepare our most popular dishes and how to reproduce them at home using non-professional equipment.  Visits to local markets, cheese-makers and vineyards will also be proposed.  The content of the lessons will be defined with the participants to include varied subjects such as preparing and serving foie gras, vegetarian cooking, Greek dishes, jam-making, brunches, gourmet buffets, ...

Artichokes, parmesan and morel velouté  

Ingredients(for 6 persons)

•    10 artichoke hearts
•    80g of butter
•    1L of chicken stock
•    2 leeks (white part only)
•    1 chopped onion
•    150 g grated parmesan
•    20cl cream
•    Salt and pepper
•    some slithers of parmesan to taste
•    30g of dried morel mushrooms washed well and soaked in water
•    Chopped parsley

Chop 8 of the artichoke hearts in to small pieces. Cut the other two into small strips and set aside.  

Cook the 8 artichoke hearts in half the butter on a gentle heat, add the onion and the leeks, the morels and the chicken stock. Simmer for 20 minutes.

Cook the 2 artichoke hearts in the rest of the butter and set aside.

Take most of the morels out of the mixture. Add the parmesan to the mixture and blend it until creamy. Add cream and season to taste.

Chop the morels, mix them with the artichoke strips.

To serve, place the chopped morels and artichokes in the middle of the soup plate with some slithers of parmesan. Pour the soup over and top with some cream, chopped parsley and pepper.