Main courses with vegetables and fruits

Italian veal ball, mascarpone, tomato and basil sauce |

Beef tab seized with fleur de sel, butter with French shallots |

Brussel sprouts cocotte with bacon |

Roasted pork filet wrapped in bacon with mashed garlic purée |

Stroganoff beef with smoked paprika and mushrooms |

Chirashi bowl, jasmine rice, salmon, tuna, fish eggs, Japanese omelette |

Niçoise salad with fresh tuna in Tataki, garnished with vegetables and lemon juice vinaigrette |

Sole with shrimp mousse, roasted shrimp, leek fondue, garlic mayo, chilli and turmeric |

Roasted cod, crunchy fennel, small pink peppercorn fingerling potatoes and a creamy dill sauce

Salmon gravlax tartare, lemon cream, potato salad with capers & dill

Creamy veal sauced Swedish meatballs with roasted garlic mashed potatoes and sautéed mushrooms

Hazelnut crusted cod garnished with a leek fondue with blond grapes, roasted fingerling potatoes and a creamy fish fumet sauce |

Vol-au-vent, fricassee of poultry with mushrooms and bacond, onions, carrots and zucchini |

Lamb loin with crab apple and Colombo of spices, creamy butternut squash, candied apple |

Roasted Turbot, Canadian wild rice, squid ink tuile, virgin artichoke heart sauce

Seared black cod, arugula parmesan coulis, cauliflower head and almond gratin, wilted spinach |

Chicken thigh stew, white grape and wine sauce, roasted garlic potato purée, roasted carrots

Vacuum sealed duck breast, balsamic gastrique, seared foie gras, fresh herb spaetzle, leeks

Vegetarian chili, cheese, fresh cilantro, cumin, yogurt and sour cream

Beef top sirloin, peppercorn and mushroom sauce, roasted thyme fingerling potatoes, classic green beans |