Main courses with vegetables and fruits

Maple and Sichuan pepper glazed salmon on a cedar plank, fennel, yellow beets and sour cream |

Lamb shoulder rubbed with garlic, cashew hummus, roasted carrots and parsnips and burnt lemon

Cazuela de Mariscos: Cassolette of seafood with sweet peppers and fresh herbs

Marinated hanger steak, "macaire" potatoes, country style peas and nori seaweed, jasmine dried bonito

Seared duck breast with ginger, foie gras escalope, roasted parsnips and roasted hazelnuts, parsley coulis |

Cod with mild curry, coconut milk with turmeric, lemony potato mousseline

Pumpkin cream with smoked bacon and navy beans, pan-fried sea bass with thyme, crispy brick with sage

Pork meatballs, sweet and sour sauce, mashed potatoes with thyme |

Vacuum cooked chicken breast with morel sauce, roasted potatoes with rosemary and root vegetables |

Pâté chinois with duck confit and truffle infused mashed potatoes |

Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions |

Margherita pizza |

Marinara pizza |

Caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme |

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest

Soy and maple tofu steak, sesame sautéed bok-choys and beet hummus

Pan-seared scallops, sautéed oyster mushrooms and cumin carrot puree |

BERTAZZONI : Greek burger, beef and feta meatball, Tsazaki sauce, tomato and lettuce bacon, shredded Kalamata olive

Smoked paprika Beef Strogonoff, basmati rice, green peas and red onions |

Vegetable spring rolls, sweet and sour sauce - Virtual Workshop Version