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Recipes

Starters
Main courses
Desserts
Chicken Provencal

Chicken Provencal
Ratatouille

Ratatouille
Teriyaki Vegetables

Teriyaki Vegetables

Starters

Crunchy wild mushroom parcels – Salad of New Zealand spinach and green apples
Escalopes of duck foie gras – Spiced roasted pears
Melon Gaspacho with water melon pearls and mint
Nectarine and tomato salad with feta and basil
Old-style snail cassolette
Pan fried wild mushrooms
Potato blinis
Prawns and avocado in aspic with watercress cream
Salad Niçoise
Smoked salmon and dill cake
Vegetable risotto
Warm asparagus with hollandaise sauce

Main courses

Cabbage stuffed with deer venison – Grandmother’s sauce
Chicken fillets
Chickpea Curry
Conchiglioni stuffed in 3 ways
Cottage Pie
Crusty Dutch-Oven Bread
Cushion of Veal, Parsley and Baby Vegetable Crumble
Duck breast aiguillettes with peach tabbouleh
Fideua
Fine Herb Omelet
Juicy and tender steakhouse burger
Langoustines with baby vegetables
Mouclade mussels
Mushroom Risotto with Basil and Parmesan
One Pot Pasta
Pea Risotto
Piperade
Pork Shoulder and Cider Confit served with Rosemary Flavored Caramelized Apples
Roasted of Beef in a Red Wine Sauce
Salmon ‘mi-cuit’, soubise sauce with onions and Vin Jaune wine, crispy bacon, herbed potatoes
Spiced confit of lamb
Spicy beef meatballs
Steamed chicken breast with ginger and lemon grass
Striped Bass and Provence-Style Tomatoes
Thai style mussel soup with coconut milk
Vegetable and king shrimps stir fry
Yakitori duck skewers

Desserts

Almond biscuit with dates, ginger syrup, and vanilla ice cream
Chocolate cake with black sesame seeds
Creamy Custard
Crêpe Suzette
Crêpes “Suzette” with chocolate and mint truffles
Crunchy apple parcel with Vin Jaune wine ice cream
Fluffy Pancakes
Lemons preserved in salt
Mixed red berry coulis
Orange Flower Donuts
Pear and Apple Crumble
Pineapple & raspberry surprise with champagne
Roasted pineapple with lemon tree honey, grapefruit and basil sorbet
Two-chocolate mousse
20/09/2018 02:30:19
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