Main courses with vegetables and fruits

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 |

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 |

Pilaf rice with lemon and saffron |

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

Sautéed veal with olives, lemon pilaf rice |

Udon noodles, creamy Miso sauce, prosciutto, mushrooms and Parmesan cheese |

Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |