Main courses with vegetables and fruits

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 |

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

Gnocchi al pomodoro e salsiccia (tomato and sausage) |

Chicken thighs marinated in lemon and basil |

Grilled vegetable skewers on the BBQ,

Indian curry and poached cod, Basmati rice with star anise, green onion and peas |

Coleslaw salad |

Gochujang grilled shrimps, fresh salad of daikon, ginger and sesame

White wine risotto, green asparagus cream and parmesan tile - Vidéo Atelier

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

All dressed pizza |