Main courses with vegetables and fruits

Grilled asparagus and hollandaise sauce

Hash brown

Semi-seared scallops, tarragon pea mousseline, wild mushrooms, crunchy fennel |

Indian rice casserole with turmeric, saffron and keffir lime

Duck skewer cooked on charcoal, sweet potato stuffed with smoked cheddar cheese, traditional chimichurri |

Portuguese cod croquettes, Crushed tomatoes, white balsamic, parsley |

Japanese pancakes, Okonomiyaki

Korean pancake, Chijimi, served with a green salad with lemon zest |

Duck breast marinated with garlic and rosemary on the grill, paris mushrooms, Memphis style BBQ sauce

Beef stuffed Conchiglioni with foie gras, peas, French shallot reduction, and a beetroot coulis

Leeks and mushrooms fondue, creamy white kidney bean puree with fresh thyme, roasted hazelnuts, Sherry vinegar watercress |

Chicken with Chayote, lemongrass and ginger, Jasmine rice flavored with Kefir

Montreal-style smoked meat burger, home-made French fries

Minute beef with tri-coloured peppers, spicy cream sauce and blue cheese pureed potatoes |

Mushrooms express risotto, with dry tomatoes, parmesan shavings and truffle oil |

Quid ink risotto, peas, garlic and basil

Creamy chicken with forgotten root vegetables: parsnip, sweet potatoes and celery root roasted with garlic butter

Chicken thigh, chive butter tagliatelle, basil and garlic candied cherry tomatoes |

Shredded duck leg confit, fingerling potatoes with parsley, sour cream, green onion, fried shallots |

Raspberry chicken liver mousse on toast, Xeres vinegar, bed of spinach with butter, beet salad and basil