FOUR-HAND DINNER
Thibaut Spiwack
& Quentin André
July 25th
In the heart of Provence, Terre Blanche Hotel Spa Golf Resort***** presents a unique four-hands dinner on July 25, 2025, at its Michelin-starred restaurant, Le Faventia. Executive Chef Quentin André will join forces with Chef Thibaut Spiwack of the Michelin-starred restaurant Anona, for an exceptional culinary collaboration celebrating creativity and responsible gastronomy.
Menu
THIBAUT SPIWACK
Leaves of celery with Breton vanilla,
Dill condiment, vinaigrette sauce with verjuice
(Celery, lactose, and sulphites)
THIBAUT SPIWACK
Stuffed tomato with tomato, fresh herbs,
Aged Comté and Aquitaine pecan, tomato water and strawberry
(Sulphites, lactose, nuts, and celery)
QUENTIN ANDRÉ
Braised oysters mushrooms from “la Serre du Plan” and creamy of mushrooms Strong sauce with juniper pesto, pickles of shiitake mushrooms, ice cream, juniper praline and mushrooms
(Lactose, sulphites, egg, and tree nuts)
THIBAUT SPIWACK
Poched line seabass with citrus tea,
Stewed mussels and young vegetables with raz-el-hanout spices
(Fish, molluscs, sulphites, and lactose)
THIBAUT SPIWACK & QUENTIN ANDRÉ
Roasted Vidauban poultry with nepita
Preserved eggplant with garlic, leg ravioli and gourmet juice
(Lactose, gluten, egg, and sulphites)
THIBAUT SPIWACK & QUENTIN ANDRÉ
Best selection from our farmers, raspberry, radish and Champagne
(Lactose, sulphites, gluten, and egg)
JÉRÉMIE GRESSIER
Chocolate cream from the Duplanteur factory with pine honey and aquafaba meringue
Sorbet aus Mucilage und frischem Pollen
(Eggs, soy, sulphites, lactose)
Sweet Delicacies
€235 per person
Includes one glass of Champagne per person. Net price in euros, service included, drinks not included. Excessive alcohol consumption is harmful to your health – please drink responsibly.
The Chefs & Their Masterpieces
In Pictures
