Partners
Awarded by 2 écotable stars (a French label rewarding sustainable restaurants), Kif makes homemade cooking using 100% seasonal, local and organic products. No tasteless salad here, only good products roasted, snacked, pimped and tossed with quality vinaigrettes, and then combined with starters and sweet touches to make up a complete picnic. After each trip, Kif collects the jars, washes them and puts them back into the circuit: no waste, no hassle, just the pleasure of eating well at sea.
” MAXIKIF-NIQUE” formula 33€excluding VAT/person
● Starters
Olive cream with fresh goatr cheese and toasted almonds
+ farmhouse cheese or nitrite-free charcuterie of the moment
+ dried fruit or crackers of the moment
+ organic sourdough farmhouse bread
● Seasonal salad, served with an edible fork with Provence herbs
Examples:
– Bulgur, fresh chickpeas, carrots & almonds roasted with cumin, PDO feta cheese,
fresh parsley, red onion pickles
– Fregola sarda (Sardinian small pastas), cherry tomatoes & fennel roasted with fennel
seeds, stracciatella, toasted pumpkin seeds
– Small spelt, eggplant & zucchini roasted with garlic and thyme, fresh cheese, toasted
almonds, red onion pickles
● Dessert of the day
Examples :
– Milk chocolate & salt flower cookie
– Coconut Rocher
– Almond crunch
Drinks
- Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
- Eaux minérales
- Café
” BUFFET ” formula 40€excluding VAT/person
10 PERSONS MINIMUM
● Assortment of 3 homemade seasonal spreads
Examples:
– Olives, fresh goat's cheese & grilled almonds
– Hummus, artichoke & truffle oil
– Onions, pastis & herbes de Provence
– Cherry tomatoes, ricotta & smoked paprika
– Pumpkin, gorgonzola & walnuts
● Organic sourdough farmhouse bread
● Assortment of 4 nitrite-free charcuterie & farmhouse cheeses
Examples:
– Chiffonnade of white ham with truffles
– Coppa from the Tarn
– Extra old Isigny mimolette cheese
– Corsican sheeps tomme
● Savoury cake of the moment (1 recipe)
Examples:
– Dried tomatoes, parmesan & oregano
– Roasted carrots, cumin & pumpkin seeds
– Olives, PDO feta cheese & Provence herbs
● Seasonal mini-salad, served with an edible fork with Provençal herbs (1 recipe)
Examples:
– Semi-complete annelletti pasta, roasted zucchini with thyme & garlic, sundried
tomatoes, sunflower seeds, red onion pickles
– Fresh chickpeas, 4-spice roasted pumpkin, PDO feta cheese, toasted pumpkin
seeds, red onion pickles
● Selection of desserts of the day (2 minimum)
Examples :
– Milk chocolate & salt flower cookie
– Coconut Rocher
– Lemon crinckle
Drinks
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Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
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Eaux minérales
-
Café
SAVTA is an ode to heartfelt cuisine.
It’s a colorful and spicy cuisine… A cuisine made of mixtures and memories.
SAVTA is committed to selecting local and seasonal suppliers, and to working with biodegradable packaging.
This catering is available from 10 people.
Seasonal Cold Buffet formula 40€ excluding VAT/person
Apéritif : Punch Planteur de la Réunion/Pastis
Salads
- Spelled Salad, fêta, raw vegetables, dried fruits, honey sauce
- Tomato Salad, anchovies, croutons, capres
- Zucchini salad, eggs, fresh herbs
Pies
- Coca Pie
- Pissaladière
- Zucchini tart, tapenade, fêta, zaatar
Dip
- Houmous
- labneh, zaatar, olive oil
Dessert
- Fruits salad
- Cookies chocolat/sésame
-
Rochers coco
Drinks
- Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
- Vin rouge: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
-
- Eaux minérales
- Café
Seasonal Buffet formula 48€ excluding VAT/person
Aperitif: Réunion Planter Punch/Pastis
Starter
- Tomato Salad, anchovies, croutons, capres
- Mimosa Eggs
- Iranian pancake, tahini sauce
- Zucchini salad, eggs, fresh herbs
Main dishes
- Chicken satay, rice with fresh herbs
- Stuffed vegetables, spelled
- Vegetable curry, rice and flaked almonds
Dessert
- Fruits salad
- Cookies chocolat/sésame
- Rochers coco
Drinks
- Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
- Vin rouge: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
-
- Eaux minérales
- Café
Seasonal cocktail 50€ excluding VAT/person
Aperitif: Réunion Planter Punch/Pastis
10 salty + cheese (cheese pre-cut tray « la Meulerie ») + 3 sweets
Exemples of dishes offered
Salty
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Semolina roll, labneh, red cabbage, olive and candied lemon
-
Iranian pancakes, tahini sauce
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Grilled and marinated peppers
-
Tuna tataki, Asian sauce
-
Chicken satay skewer
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Coca tart (shortcrust pastry, shakchouka, olive, marinated anchovy)
-
Hummus and raw vegetables
-
Burrata cream focaccia, mortadella
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SAVTA meatballs
-
Croque Monsieur, truffled ham
Sweets
- Cookies chocolat/sésame
- Rochers coco
- Fruits brochettes
Drinks
- Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
- Vin rouge: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
- Eaux minérales
- Café
ECAILLER – DÉGUSTATION DE COQUILLAGES
Pendant 50 ans, Roger a transporté avec ses camions, les coquillages et fruits de mer des lieux de production français pour les livrer sur Marseille et la Côte d’Azur (il sait où choisir les meilleurs produits).
Depuis 10 ans, avec ses enfants, ils ont ouvert sur le Vieux Port à Marseille une dégustation de coquillages
« Plateau coquillage » (sous condition de disponibilité des produits).
160€HT Pour 4 personnes (40€HT personne)
24 huîtres Marennes n°3
12 moules dégustation
12 palourdes
4 praires
18 bulots
12 crevettes (40/60)
1 tourteau
Boisson comprise
1 bouteille de vin blanc AOP
Wine tasting
Organize an oenological event with the partners we’ve selected for you.
THE ART OF WINE TASTING: presentation by a wine expert for an introduction to tasting, with an approach of wines through the three phases of sensory appreciation (sight, smell, and taste), tasting techniques and wine service (how and when to open a bottle, etc.). Traditionally, tastings include three wines (white, rosé, and red), but the quantity and variety of products on offer (sparkling or sweet wines, etc.) can be tailored to your interests.
Other options:
– THE ART OF TASTING PASTIS
– WINE AND CHEESE PAIRINGS
– GASTRONOMY AND CULINARY WORKSHOPS
– INTRODUCTION TO PROVENÇAL CUISINE: how to make tapenade, anchoïade, and pistou.
Our partners:
Jean-Jacques BENETTI: Association« Quatre et Demi l’Heure de Goûter »
Thibault MARTIN-BATTISTI : Guide Conférencier et œnologist
Agatha BRZUCHACZ : oeunologist