Main courses with vegetables and fruits

Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan spicy mayo

BBQ grilled vegetables Salad , hazelnut virgin vinaigrette. - Virtual Workshop Version

Oven-roasted eggplant, tomato sauce, black olives and Parmesan - Virtual Workshop Version

Banh Bao, Asian rolls, shredded duck thigh confit glazed with maple syrup and soy, shiitake, grated carrots --copy

Kasha Risotto with roasted squash, Parmesan and green onions - Virtual Workshop Version

Korma chicken, creamy sauce with spices, indian pilaf - Virtual Workshop Version

Ratatouille confit, seared salmon and garlic cream - Virtual Workshop Version

Chicken Stroganoff, paprika, mushrooms and red peppers, egg pasta and green onion pasta - Virtual Workshop Version

Braised pasta a la Puttanesca, anchovies, tomato sauce and black olives - Virtual Workshop Version

Pâté chinois with duck confit and truffle oil mashed potatoes and smoked paprika corn - Virtual Workshop Version

Duck leg confit and sage ravioli, reduction of Parmesan cream with spinach - Virtual Workshop Version

Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, butter tagliatelle - Virtual Workshop Version

Crostini rubbed with black olive tapenade and grilled vegetable salad - Virtual Workshop Version

Duck breast, mashed potatoes and chestnut, maple cranberry sauce - Virtual workshop version

Roasted duck breast with honey spices, creamy polenta with mushrooms, baby onions, asparagus

Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, tagliatelle with butter |

Forest egg, squash purée with bacon and truffle oil, fresh chives |

Indian mushroom curry, Basmati rice, green onion and peas |

Beef tenderloin, seared foie gras, sautéed mushrooms and bacon, potatoes and celery mousseline, red wine and shallots sauce - Virtual Workshop Version

Grilled haloumi and Portobello, chimichurri, with lemon and oregano |