A garden in August

This one started as the vegetarian version of the June menu and ended up being booked on its own, mostly by people who eat meat. In August the garden does the work: I pick up from two growers in Biot on the morning of the dinner and build the card at the stall.

The petits farcis are the one dish I won’t change. They’re from Nice, they’re best barely warm, and they’re the plate guests ask for the recipe for.

Vegan works without losing a course: the burrata becomes a cold almond cream, the Parmesan goes, the farcis take more herbs. Say so in the form.