Eggplant caviar Roasted saddle of lamb with green garlic topped pistacchio crust Bouillabaisse Fougasse with bay leaf fragranced onion compote Creme brulee flavoured with lavender PEACH SOUP WITH LEMON VERBENA Serves 6 2 kg white peaches 500 g sugar 10 cl lemon juice 1 bouquet of fresh lemon verbena The evening before, boil the sugar in 1 litre of water for 30 mins. Add the verbena and leave to infuse. Plunge the peaches into boiling water for 2 mins., then peel. Put aside half of the peaches and cut and stone the rest. Blend the cut and stoned peaches using a blender or food mill and add them to the syrup along with the lemon juice. The next day, halve and stone the rest of the peaches, pour the soup into each dish and decorate with the peach halves and a few verbena leaves.