Mediterranean pasta, tomato in the Italian way, the strength of the Kalamata olive, parsley...And capers
Ingredients: Pasta, tomato, capers, black olive, high oleic oil, garlic and parsley.
We really love these aubergines. It is one of the star dishes of our chef David.
We cut the eggplant into halves and roast it, we but then spices and tha aubergine melts in your mouth with a sweet and caramelized sauce.
Small tray: 2 halves of aubergine
Large tray: 4 halves of aubergine
Ingredients: aubergine, hoisin sauce (ginger, sesame, soy, gluten...
Creamy and rich texture of this artisanal yogurt made with fresh milk from free-range cows, the intensity of wild raspberries brings all the natural freshness of the authentic flavour of this fruit of the forest.
A cream soup that can be enjoyed cold but also hot. The truth is that it’s a simple cream that’s perfect for this time of year, a classic spoon dish. A traditional cream with leek and onion, just a little potato, and a touch of cream.
Ingredients: Leek, potato, vegetable broth, onion, high oleic sunflower oil, salt, and spiced bread (wheat flour (gluten)).
There is nothing like an herbed chicken and swirling it around in a bed of sweet carrot purée. It's a healthy chicken.
As side dish: carrot purée, celeriac, parsnip.
Ingredients: chicken marinated with herbs, garlic, parsnip, baked carrot,celeriac and oil emulsion
Light and detoxifying, this zucchini and leek cream is perfect for a day when you crave something refreshing. The balance of mild and fresh flavors will leave you feeling light yet comforted.
Ingredients: Leek, zucchini, cumin, coriander seeds, paprika, pepper, salt.