St. Tropez Inspired Luncheon
As seen in Hibiscus Magazine
Let us transport you to the south of France through dining! Our Mediterranean-inspired luncheon is the perfect way to bring Provençal charm to your next gathering.
Setting the Scene
When hosting, setting the right tone begins with your table. Lemons and sprigs of lavender bring the charm of the South of France right to your table. For an eye-catching centerpiece, assemble a large platter of crudité. Not only does it evoke the French coast, but it doubles as your first course. Personal paddle fans at each seat offer a thoughtful touch - and make effortlessly elegant name cards.
On the Bar
Lighter, brighter drinks suit the Mediterranean mood. One cocktail we love is the Rosé Floater. Blend vodka, St. Germain, cognac or brandy, fresh lemon juice, and rosé wine. It’s refreshing and just boozy enough.
Ingredients
2 oz Vodka
¾ oz St. Germain
¾ oz fresh lemon juice
½ oz Cognac or peach, apricot brandy
1 oz rose wine
Edible flower, for garnish + Edible flower ice cubes
Method
In a cocktail shaker, combine vodka, St. Germain, fresh lemon juice and cognac/brandy. Add ice and shake vigorously for 10-15 seconds.
Strain over a large ice cube (or just a glass filled with ice)
Float the Rose wine by pouring it slowly over a spoon held just above the surface
Garnish with a edible flower
The Main Event
Nothing says Mediterranean like fresh fish. Opt for whole white fish such as Loup de Mer (European seabass). Stuff the fish with fresh herbs like thyme, rosemary, and parsley before cooking. Serve with herbed rice & homemade compound butter. This subtly flavored side elevates the dish without overpowering the delicate fish.
Ingredients
3 or 4 Whole sea bass or sea bream, cleaned
1 bunch Sage
1 bunch Parsley
2 lemons, sliced
Salt, to taste
Pepper, to taste
Method
Stuff each fish with the herbs and lemon slices.
Secure with kitchen twine and grill.
Serve with a drizzle of olive oil.
A Bright Side
Alongside your fish, bring out a deconstructed salade niçoise. Layer it with vibrant beets, baby potatoes, and crisp romaine hearts—adding variety beyond the crudité. Serve the dressing on the side so guests can customize their portions.
Ingredients:
For the salad:
1 bunch Carrots
4 baby Romaine hearts, halved
½ lb Green beans (haricots verts)
600 g Boiled mini fingerling potato
1 bunch radishes, halved
1/2 cup capers
Seared fresh tuna filets
1 cup Kalamata olives
For the Lemon vinaigrette:
½ cup fresh lemon juice
½ cup extra virgin olive oil
Salt, to taste
Pepper, to taste
For the classic aioli:
2 cloves garlic
3 large egg yolks
Coarse salt
½ tsp Dijon mustard
¼ cup canola oil
Juice of 1 lemon
½ cup extra virgin olive oil
2 tsp cold water
Method
For the platter:
Arrange all vegetables and small bowls of the vinaigrette, aioli and dijon onto a platter.
For the lemon vinaigrette:
In a small bowl whisk the fresh lemon juice and extra virgin olive oil until it is emulsified. Season with salt and pepper to taste.
For the classic aioli:
Mince garlic in the bowl of a food processor fitted with the metal blade. Add egg yolks, a pink of salt, and mustard; process to combine. With the machine running, slowly pour in about half the canola oil through the feed tube, a few drops at a time. Stop to make sure the sauce is thickening, and scrape the sides of the bowl with a rubber spatula.
The Sweet Finish
Finish with a rustic fresh fruit galette. This French pastry is like a pie but freeform and effortlessly chic. Fill it with seasonal fruits, and serve warm with vanilla ice cream or crème fraîche for a decadent finish.
Ingredients:
1 Frozen pie crust
4 cups Fruit of choice (berries, plums, apricots, apples, pear, etc.)
2 Tbsp Lemon juice
½ cup Sugar
1 Egg
½ cup Sliced almonds
Dollop of Creme fraiche
Method
Preheat the oven to 375F
Roll out the pie crust to a little larger than 10 inches on a piece of wax paper. Press into a 9-inch round tart pan (with a removable bottom) and cut off the pie crust that hangs over the edge.
Mix the fruit, lemon juice and sugar and pour it into the center of the tart crust.
Brush the crust with egg wash and sprinkle sliced almonds over the fruit.
Bake according to pie crust instructions. Remove from pie crust pan and cool on a wire rack.
Serve warm or room temperature. Optional to serve with a dollop of creme fraiche.