Main courses with vegetables and fruits

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

Ratte potato gratin with parmigiano reggiano cheese

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

Cavatelli, sage butter and Parmesan |

Mexican Tostada with chicken shreds, tomato sauce and tomatillos, Queso fresco, lime

Glazed sausages with maple syrup and fresh rosemary |

Rustic pâté |

Veal burger with roasted peppers, lime mayonnaise, provolone cheese, fresh basil |

Salmon tartar with cranberries, spicy mayonnaise, puffed rice chips and lime zest |

Mexican salsa, guacamole, grilled corn, halloumi cheese, cilantro and tostadas |

Crispy shrimp and fresh ginger dumpling, sweet and spicy Vietnamese sauce |

Salmon trout, pea purée, spinach, fennel petals, raspberries |

Mediterranean-style fried chickpea panisse, green olive tapenade with preserved lemon |