Main courses with vegetables and fruits

Pork chop on the bone, herb crust, roasted mushrooms, corn purée

Poultry sausage, tarragon, Sichuan pepper |

Veal sausage, lemon, sage

Ciabatta, grilled chicken, cranberries, crunchy vegetables and Quebec spices |

Braised bok choy, vegetable broth |

Coconut sauce, curry, lemongrass infusion |

Chicken breast with sage cooked sous vide, morel infused sauce, rosemary roasted Rattes potatoes, green asparagus, lemon |

Crispy chicken burger alla Parmigiana, crushed tomato, basil and mozzarella fondue |

Khizou Mchermel : Moroccan carrot salad |

Poultry ballottine, black olive and hazelnut stuffing, eggplant caviar, glazed carrots, morel and sage sauce

Wok of Chinese cabbage, mushrooms and zucchini, Japanese omelet, sesame |

Salted waffles with zucchini, garlic, parsley and mozzarella |

Fresh Salad, Pesto, Pugliese Buratta |

American crab cake, spicy sauce, lemon, green onion |

Roast monkfish with chorizo butter, burnt garlic broth, root vegetables

Shredded duck ravioli, ginger carrot purée, herb salad and Porto reduction |

Bavette de boeuf, beurre à l'estragon et poivre de Sichuan, purée de haricots cocos à l'huile d'olive

St Pierre roasted like a meat, red wine sauce, burnt vegetables and leeks, glazed vegetables

Brussels sprouts, pecan, pomegranate, feta and green apple salad with yogurt and honey vinaigrette.

Cavatelli, sage butter and Parmesan |