Fennel, marjoram, bay, rosemary, thyme, winter savory, and lavender – grown in the south of France is the traditional mix that make up this herb mix, and the theme for this wonderful dinner prepared by Chef Stephen. Whether you are a cook, armchair gourmand, or just a lover of good food, this dinner will transport you to the gracious world of Provence. Asparagus Soup with Parmesan Croutons (le velouté de asperges vertes); Tomato Galette with Goat Cheese & Sage (galette á la tomate et caille doux); Mixed Salad with Bay Leaf Vinaigrette (mesclun de fleurs vinaigrette au laurier); Fillet of Beef with Thyme (filet de boeuf et fleur de thym); Gypsy Fennel (Bohémienne de fenouil); Pears & Hazelnut Soufflé with Chocolate Sauce (poires et noisettes soufflé avec sauce au chocolat)