Lamb shank

Slow-cooked for 5 hours with spices, served with stewed baby vegetables and semolina.

Grilled Prawns with Grand Marnier

Served with Venere rice and an asparagus sauce.

Creamy scallop risotto

with leek-white cream and herbs

Grilled poultry medallion, Béarnaise sauce, and potato galette

Bouillabaisse of Prawns, Salmon, and Cod

Prawn bisque with bay leaf, basil, green olives, tomatoes, and fennel.

Grilled chicken with roasted cashews and rice pilaf

Sea bream ceviche

with Granny Smith apple and lime jelly

Bluefin tuna tartare

with avocado, mango, and herbs

Turkish-style kofta meatballs

with smoked paprika and herb sauce

Foie gras ravioli

with mushroom sauce

Homemade poultry terrine medallion

with fresh ginger sauce

Crispy herb-crab cannelloni

with lobster bisque

Mini tartlet with grilled tomatoes, basil pesto, and black olives

Homemade fish soup

with garlic croutons

Tricolor tomato and basil gazpacho

Leek and fresh cheese velouté

Beetroot velouté

with goat cheese cream and balsamic reduction

Red fruit pavlova

with meringue and French vanilla cream

Fresh fruit carpaccio

with orange blossom syrup

Speculoos, raspberry, and vanilla tiramisu

Alain Ducasse style pistachio financier

with raspberries and vanilla cream

White chocolate strawberry tart

Salted butter caramel profiteroles

with white chocolate coulis

Red Wine-Poached Pear Tarte Tatin, Almond Shortbread, Apple Gelée