vegetables and fruits appetizers

Grilled leaks, Corinthian grape, spices and tea vinaigrette, burned shallots

Pine nut and garlic roasted pepper, grilled country bread, basil pesto and fresh greens |

Tuna tartare with an avocado mousse and a panko crumble |

Thai fish cake (Tod mum pla), sweet and sour spicy sauce |

Tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Waldorf salad, creamy vinaigrette, crisp and authentic |

Smooth and creamy clam chowder, celery-branch leaves

Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers |

Pan-fried scallops, butternut caviar, coffee frothed milk |

Pan seared foie gras, Granny smith apples confit with maple syrup and spices, caramelized pearl onions, speculos crumble |

Ratatouille and apple smoked bacon casserole with a sunny-side up egg |

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Fluffy spinach and feta cake, pumpkin and sunflower seeds, grated carrot salad |

Pogos of old Cheddar stick, salsa of sun-dried tomatoes with mustard, chopped romaine lettuce, lemon zest

Grilled asparagus and hollandaise sauce, flavours of Québec |

Perfect egg, garlic croutons, caramelized onions, sésam oil infused tomato salad |

Broccoli cream soup, bacon, pickles oignons, radish petals, soft boiled egg, young shoots and olive oil croutons |