NewsletterPromotions, special courses and events
Maple and Sichuan pepper glazed salmon on a cedar plank, fennel, yellow beets and sour cream --copy
Grilled calamari and Sicilian salsa with capers and pistachios |
Chicken thighs marinated in lemon and basil |
Grilled vegetable skewers on the BBQ,
Raita sauce
Cuban rice, red bell pepper, black beans, deglazed with red wine vinegar |
Salmon gravlax with beet, granny-smith apple, sour cream, green onion whistles -Virtual Workshop version
Coconut cream, spiced dark rum, traditional flan |
Indian potato salad, Masala yogourt, Cilantro chutney, almonds and tamarind sauce
Roasted garlic mashed potatoes
Coleslaw salad |
Cold-infused almond milk custard |
Gochujang grilled shrimps, fresh salad of daikon, ginger and sesame
BBQ Shrimp, Cajun butter sauce |
Bacon and jalapeno cornbread |
Poached pear with the badiane, vanilla ice-cold heart, black chocolate dress with spices, crunchy caramelized almond
White wine risotto, green asparagus cream and parmesan tile - Vidéo Atelier
Pizza tomato sauce |
Financier, coconut oat, almond and peanut butter yogurt, chocolate sauce
Homemade pork, sausages with mushroom and white wine sauce