vegetables and fruits appetizers

Piri-Piri chicken thighs, chickpea and Sherry vinegar salad

Beetroot tartare with avocado, crunchy apple julienne, dried fruits

Carrot velouté flavored with turmeric, roasted hazelnuts and fresh mint

Seasonal vegetable tempura, Ponzu sauce |

Parmesan and zucchini fritters, sriracha mayonnaise |

Flank steak seared with orange, caramelized onions with ginger, curry mayonnaise and country bread - Virtual Workshop Version

Peas with Garam masala vinaigrette, chickpea hummus in olive oil, crunchy tortillas - Verson virtual workshop

Asian tuna tartare, homemade wafu sauce, cucumber, grilled Panko and Wonton - Virtual Workshop Version

Fluffy spinach and feta cake, pumpkin and sunflower seeds, grated carrot salad. --copy

Tuna cake, gruyère cheese and green onion whistles, sour cream - Virtual Workshop Version

Asparagus cream, fresh goat cheese and Espelette pepper - Virtual Workshop Version

Grilled Scallops, Grilled Soybeans, Citrus Freshness, Small Vegetables

Albacore tuna sahimi, buttermilk dressing, wasabi whipped cream, ginger marined -Version Atelier Virtuel

Palak Paneer - Virtual Workshop Version

Spicy Indian mango salad, lime zest and fresh cilantro - Virtual Workshop Version

Indian potato salad, Masala yogourt, Cilantro chutney, almonds and tamarind sauce - Virtual Workshop Version

Marinated artichoke salad, parmigiano and prosciutto- Virtual Workshop Version

Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples - Virtuel Workshop Version

Turmeric waffle, shredded duck leg confit, crumbled fresh goat cheese, baby spinach, olive oil and lemon zest

Tuna ceviche with soy sauce, ginger, mango and fresh coriander - Virtual Workshop Version