To start, we will make a warm zucchini and goat cheese “terrine” with bell pepper and tomato coulis. Followed “Calamar farci a la Setoise", calamari stuffed with a preparation of pork meat and cooked in a delicious tomato garlic sauce, a specialty from the town of Sete on the Mediterranean coast. For desert we will make a “Blanc Manger” a delicious almond cream flavored with orange blossom water and cinnamon.