Main courses with vegetables and fruits

Japanese pancakes, Okonomiyaki

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

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

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

Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons |

Cod cooked in a thyme butter, basil pesto, edamame lemon zest, mashed artichoke hearts |

Semi-cooked salmon, roasted chorizo, white kidney beans puree with olive oil, fresh coriander, green salad |

Quinoa salad with golden raisins, brunoise of yellow zucchini, chickpeas, white balsamic caramelized tofu, and sun dried tomatoes

Beef tataki with a citrus infused sea salt, mashed new potatoes with roasted garlic, homemade crostini |

Salmon tartare with avocado and lime, spicy mayonnaise, fried panko, chia seeds, mesclun salad |

Lamb balls, roasted hazelnuts, turmeric, Jarlsberg cheese, green beans, fresh parsley, garlic puree

Crispy salmon burger, garlic and capers mayonnaise, turmeric bell pepper, romaine leaf, spinach salad |