This salad is super complete with green leaves, apple, walnuts and the classic and protagonist goat cheese. Undoubtedly an explosion of flavor perfect to eat in your day to day at the office.
The sweetness of the pumpkin is balanced with the citrus touch of the orange in this colorful and flavorful cream. An adapted version of a recipe by Yottam Ottolenghi that brings together two ingredients meant to be together. An autumnal dish that envelops you with its warmth and makes you feel at home.
Topping: Pumpkin seeds (served separately in a small...
Steamed bao bun, soft and fluffy, filled with juicy pork sausage and flavours inspired by Asian cuisine, served with a sambal capsule with a slightly spicy touch, recipe inspired by a trip to Bali.
Nikkei-style squid, tender and full of flavour, served over roasted courgette. A dish that fuses the best of Mediterranean cuisine with an Asian punch.
Fresh, with strawberry and tomato... It is smooth but with all the aroma of the strawberry, and of course seasoned with fine herbs, our inseparable companions.
The term 'Crudités' has its origins in France and is a salad composed of raw vegetables and greens accompanied by an herb vinaigrette. The combination is amazing!
This dish reminds us of those barbecue Sundays with good weather, a very flavored chicken with a lot of flavor. We accompany it with smoked sweet potato.
This is a zucchini lasagna that contains neither gluten nor dairy (yes vegan cheese). We make it with zucchini slices, tofu, tomato sauce, carrot, and eggplant. Vegan béchamel: coconut milk, cornstarch, oil, pepper, and salt. Vegan feta cheese in the filling.