What a beautiful day! The six of us are going to Domaine Paul Mas, the winery with good wines and a great restaurant. We find Matilde in the wine shop and have a nice time tasting wines.
Before we buy our wine picks, we go to the restaurant for a great lunch. The restaurant is lovely. We are seated below an incredible chandelier. We start with their sparkling rosé from Domaine Martinolles “Prima Perla.” It is perfect.
Our first courses are tuna served Tataki style (pan-seared) rolled in chopped herbs, with spaghetti of turnip and yuzu (a citrus fruit) foam; foie gras cooked two ways: lightly cooked and seared, spiced mango chutney & toasted brioche; scallops served carpaccio style with creamed peas and Iberico ham wrapped bread sticks (grissinis); and a salad of seasonal vegetables and flowers from the local market garden, Japanese seasoning, Tannes olive oil and balsamic vinegar. The main courses we enjoy are tender ribeye steak 
with a red wine reduction and fricassee of wild mushrooms; lamb served pink with a reduction sauce, Tarbais beans and Saikoro (daikon radish, garlic and ponzu sauce, a citrus based vinegar sauce); and sea bass roasted en papillote (looks more like a roasting bag than the usual parchment paper), Asian spiced sauce, yuzu and wakame (seaweed) risotto served al dente. For dessert we had crisp tropical fruit timbale, white chocolate and coconut milk soup, Tonka bean foam (a bean that delivers complex vanilla, coconut, sour cherry, clove and liquorice flavors; banned in the US because of potential carcinogenic properties if used in excess); mango roasted with vanilla, sea-salted shortbread biscuit, banana and coconut milkshake; lemon meringue
tart inspired by the Key Lime Pie; and homemade ice cream and sorbet: Vanilla, chocolate (a favorite of the group), coffee, pistachio (a favorite of the group), pineapple, mango, passion fruit, coconut, lemon.
We enjoy a Domaine Martinolles merlot with lunch.
Wow! We had a fantastic lunch. After a few purchases of wine we head back home.