For our starter, Terrine fraîche de tomates au basilic, aux olives et anchois. A refreshing "terrine" of tomatoes, olives and anchovies flavored with basil. Next, our main course, a classic stew of Provençale cuisine. Lamb cooked with carrots and olives and simmered in white wine. For dessert, a lime and strawberry mousse served with its coulis.