Whole grain pasta penne rigate with chicken breast, broccoli and spinach

Fideuà pasta cooked in seafood broth with shrimps and alioli sauce

Fideuà pasta cooked in chicken broth with chicken and alioli sauce

Pasta pappardelle with brown champignons, portobello mushrooms, soybeans, flavored with truffle oil

Eggplants matured at 85C temperature with freshly fried spinach and matured tomatoes, with parsnip puree

Fennel matured at 85C temperature fried in orange glaze and maple syrup with salted ginger and spinach couscous, tahini sauce and pomegranate seeds

Salmon steak with chorizo couscous, legumes and sweet peas, sweet corn puree

African catfish with dijon mustard sauce, baked beetroot and potato gratin

Walleye fillet with stewed kohlrabi, ray beans, soy beans, matured tomatoes, sweet corn puree and dill oil

Duck breast in cheery-muscat souce with celery risotto and beetroot fried in salt

Rabbit thigh matured for 8 hours at low temperature with demi glace sauce with polenta and crunchy vegetables

Pork bacon for 24 hours matured at low temperature with butter caramelized potatoes with caraway, celery-horseradish puree, stewed sauerkraut

Beef steak with matured cherry tomatoes, grilled zucchini, fried champignons, with butter caramelized potatoes with caraway and aromatic herb oil.

Pepper beef steak with potato gratin, crispy carrots and broccoli

Salmon with green salad, two-flavored sauces and potato, fried in foil, with tatziki sauce

Shrimps with green salad, two-flavored sauces and potato, fried in foil, with tatziki sauce

Beef steak in chimichurri herb wrap with green salad, two-flavored sauces and potato, fried in foil, with tatziki sauce