An introduction to the menu at L’Auberge de la Fenière




Pigeonneau rôti à l’ail confit, croustillant de foies et poêlée de girolles.
Young Pigeon with roasted garlic confit, crispy livers and sautéed mushrooms.


Noisettes d’agneau de la Crau rôties, croustillant d’épaule confite au cumin, aubergine grillée et yaourt à la grecque.  Roasted lamb medallions from La Crau, crispy confit shoulder with cumin, grilled eggplant and Greek yoghurt.

L’Auberge is a posh French countryside Inn and travelers come from long distances to taste the cuisine at this Michelin rated restaurant. So, the pressure is high to make each dish a creation of art. For the moment, I start at 8 and we prep until noon and then we serve the lunch crowd. We are having a heat wave this week and everyone is anxious for this to be over as it is quite hot! Chef Sammut is and well known well liked and seems to be a very savy business woman on top of being voted France’s top female chef.  I am working the appetizer station which is interesting, plating is a huge priority here – the most interesting thing I tasted is the cream of zucchini soup served with lardon infused whipped cream – I will try to take a photo today….Though everything is delicious and we have “family meals” together before each service.

Here is the Tasting Menu / Menu Dégustation for August 2012:

Tasting Menu
Around the Mediterranean Olive Oils
* In 7 services 95€,, In 9 services 125€
Amuse-bouche :
Slipper lobster and summer purslane with candied ginger and Orient pearls
Olive Oil from Morocco Miracle du désert

*Tomato tartar and jabugo dried ham, bread crisp like a « Pan con tomate »
Olive Oil from Portugal Quinta de S. Vicente

*Octopus salad with a harissa vinaigrette, crunchy fennel and carbonised bread
Olive Oil from Greece Mantinéa e Avia

Shortbread with salt flower, candied tomatoes and crayfish from Camargue, creamy bisque
Olive Oil from Spain Nunez de Prado

*Oven-cooked Denti with a full-bodied broth,
fine semolina of wheat rolled in herbs, roasted dried fruits and crunchy vegetables
Olive Oil from Cucuron

*Medallion of lamb from la Crau, crispy cumin candied shoulder,
grilled eggplant and Greek yoghurt
Olive Oil from Italy Castel di Lego

*Pecorino with pepper
Olive Oil from Sicily

*Rosemary sorbet, lemon and olive oil
Olive Oil from Pouilles (Italy)

*Chocolate lingot, crunchy pralines with hazelnut
Olive Oil ice cream from Grans (Provence)
Menu « Découverte » à 85€
Et aussi une entrée, un plat et un dessert à 65€

Small purple artichoke salad with aged parmesan, summer truffles and Bresaola tuna shavings
John Dory carpaccio with citrus oil, Martigues caviar sauce and slices of poutargue

Ceps Risotto, summer truffles and toast of marrow
Olive Oil taggiasca of Italian kings

Roasted squab with candied garlic, crunchy liver and pan-fried girolles
Coriander steam-cooked sea bass, white coco bean hummus, chermoula sauce

Cheese Tray

White peach poached in verbona, milk mousse and vanilla ice cream, red fruit coulis
Like a “Pêche Melba”

Octopus salad with a harissa vinaigrette, crunchy fennel and carbonised bread

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Categories: Externship at La Feniere

4 Comments on “An introduction to the menu at L’Auberge de la Fenière”

  1. Nancy
    August 22, 2012 at 8:54 am #


  2. Karineeee
    August 22, 2012 at 11:41 am #

    Douce france de mon enfance…

  3. anne dawson
    August 24, 2012 at 6:15 pm #

    It’s beautiful, Tasha! I’m sure it’s incredibly hard but must be an amazing experience. You’re resume is going to be amazing!

    • anne dawson
      August 24, 2012 at 6:19 pm #

      You’re resume is going to be magnifique, Tasha!

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