vegetables and fruits appetizers

Duck breast carpaccio, citrus fruits, Parmesan, marinade, olive oil |

1/ SOUS-BOIS

Onion soup à la Claudette, smoked bacon, Gruyère cheese, garlic butter croutons ||

Asian-style beef and oyster tartare |

Brussels sprouts, pecan, pomegranate, feta and green apple salad with yogurt and honey vinaigrette.

Tartare de thon à la mexicaine, jalapeno, avocat, lime, croustille de maïs

Salade mexicaine fraîchement ciselée, vinaigre de de framboise

Mexican salsa, guacamole, grilled corn, halloumi cheese, cilantro and tostadas |

Lebanese Muhummara dip, roasted peppers, walnuts and Zaatar pita bread |

Crispy shrimp and fresh ginger dumpling, sweet and spicy Vietnamese sauce |

Creamy burrata, seasonal tomatoes, herb oil, foccacia croutons with Provence herbs |

Indian sweet potato samosa, mint and cucumber Raita sauce |

Whipped Feta cheese and avocado, cherry tomatoes, cucumber and toasted Ciabatta bread |

Thin tart with zucchini and Proscuitto, caramelized onions, Parmesan shavings and arugula leaves

Snow crab à la royale, remoulade with preserved lemon, garlic croutons |

Aromatic broth, shellfish cooking |

Thai soup with coconut milk and curry, fried tofu, cauliflower, rice noodles and fresh herbs |

Perfect egg, coral lentil, Chimichurri sauce and crispy onions |

Chicken salad, mango salsa, cherry tomato, cucumber, plantain chips |

Leek and potato velouté, sour cream, chives, turmeric croutons |