Main Courses

tabbouleh with cashew nuts and mini confit vegetables

cod loin confit with potatoes, tomatoes and olives

potatoes, mushrooms and broccoli sautée

shrimp skewers; capellini pasta broken into pieces, roasted in olive oil and cooked in shrimp broth; creamy "bisque"

white fish, shrimp, squid ring, sweet potato and coriander in tropical sauce with coconut milk

black olives, eggplant, zucchini and tomato sautée with olive oil. Finished with goat cheese

sautéed jasmine rice with duck breast pieces, sausage, shimeji, pod, carrot and jambu flower infusion

slowly roasted lamb with aromatic broth

grilled Angus steak, purple sweet potato puree and mustard sauce

sautéed spätzle with cherry tomatoes, celery and smoked paprika

fettuccine with sage butter

paris, shiitake and funghi risotto