Main courses with pork

Pork chop glazed with mapple syrup and spices, mashed potatoes and carrots with nutmeg, Cortland apples and candied shallots

Pork tenderloin cooked under vacuum Sous vide in the Miele Steam Oven, cumin white beans puree green peas and butternut squash sauce.

Chipolata Sausage |

Sauteed noodles, Singapore style

Meat balls with sundried tomatoes, served with tomato sauce, foamy butter fingerlings potatoes, and fresh ricotta cheese

Piglet cheeks, du Puy lentils aromatized with sherry vinegar

Meat balls with sundried tomatoes, served with tomato sauce, foamy butter fingerlings potatoes and fresh ricotta cheese

Four spice Pork chop with garlic green beans

Beef, pork and chicken marinated then grilled, gratin dauphinois, Provençale style tomatoes

Glutton burger, candied mushrooms in soy sauce, cheese sauce, green salad

Braised Pork loin, sweet potatoes with caramelized onions, Brussels sprouts with a buttermilk dressing

Pork rack glazed with spiced honey, artichoke heart purée and wilted spinach |

Sausage stew and creamy polenta with a fresh herb sauce

Goulash stew ; beef, sausage, vegetables, creme fraiche and paprika

Quiche Lorraine, mesclun, balsamic vinaigrette

Brussel sprouts cocotte with bacon |

Roasted pork filet wrapped in bacon with mashed garlic purée |

Jambalaya rice with shrimps, chicken, sausages and Creole spices

Creamy veal sauced Swedish meatballs with roasted garlic mashed potatoes and sautéed mushrooms

Bone on pork loin, studded with garlic and William J. Walter chorizo