vegetarian recipes

Financier lavander and apricot |

Tangerine blancmange pudding, tarragon jelly, mandarin and lime fruit salad

Nougat with honey and lime, dried fruits, mandarin tarragon compote

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

Tofu patties, edamame, chickpeas, avocado cream and green onion whistles

Caramel donut, apple, butter and cinnamon compote |

Caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme and bacon

Sliced ​​Chinese cabbage salad, tomato and cucumber brunoise, refreshing Asian vinaigrette |

Green salad with lemon zest |

Crunchy almond tart, dark chocolate mousse, caramel balls

Grilled romaine lettuce heart, blue cheese, tomato and croutons

Shortcake with flambéed strawberries and vanilla whipped cream |

Indian rice casserole with turmeric, saffron and keffir lime

Pineapple steak with cardamom syrup, caramelized on the grill, rosemary crumble, vanilla ice cream |

Bananas Foster (rum caramel, bananas, vanilla ice cream)

Grilled asparagus and hollandaise sauce

Baked Banana in its skin, candied raisins, spiced caramel and honey tiles

Lemon zest financier almond cakes |

Crostini rubbed with black olive tapenade and grilled vegetable salad |

Mont Saint-Bruno, light raspberry ganache, limoncello whipped cream, almonds meringue |