Examples of menus

Fish Workshop

Gravlax Salmon, Passionfruit Marinade Prawns with Spiced Caramel, Star Anise Fine Tart of Scallops, Hazelnut Vinaigrette, Coriander and Ginger

Asian Workshop

Beef and Chicken Yakitori Skewers Red Tuna on the Plancha, Raspberry Caramel Japanese Vegetable Mizzo Bread, Wasabi Mayonnaise Coconut-Ginger Broth

Foie Gras Workshop

Spiced Terrine
Pan-Seared Foie Gras
Foie Gras Crème Brûlée

Vegetable Workshop

Fine Tomato and Curry Tart My Style Fine Onion Tart Tapenade and its Breads Vegetable Achards

Hot Dishes

Low-Temperature Veal Fillet, Sage and Bacon Powder, Mini Glazed Vegetables
Beef Fillet Just Seared, Reduced Balsamic Vinegar Sauce, Green Asparagus and Asian-Marinated Broccolini
Lamb Fillet Marinated in Lime, Curry Leaves, Reduced Sauce and Glazed Turnip Candies

Desserts

Shared Dessert Slates Or Pavlova Concept

Sharing Starters

Sea bass carpaccio, citrus dressing
Asian-style vegetable salad
Homemade-style Buffala tomatoes, spiced caramel, and dried tomato chips
Grilled Gravlax on its skin

Sharing Hot Dishes

Caramelized and spiced duck breast on skin
Wild sea bass in salt crust, virgin tomato vinaigrette
Roasted poultry supreme, reduced garlic sauce

Accompaniments

Glazed carrots with peanuts
Asian-style marinated vegetables
Chickpea, artichoke, and bean bowls in curry
Couscous-style semolina tart, spiced broth

Desserts

Pavlovas to share
Variations of large crème brûlées

Reworked Rustic Salads

My version of Chicken Caesar
Tex-Mex salad
My roasted potato salad, garlic and shallot chips
Beetroot in sesame crust

Dishes Cooked in Front of You

Large grilled prawns and their soy marinade
Cajun chicken, herb vinaigrette
Ribs with our spice marinades and BBQ sauce
Chicken in salt crust, curry mayonnaise
Caramelized bone-in ham with Madeira sauce

Accompaniments

Grilled and marinated corn
Crushed potato chips
Charred leeks
Glazed carrot tart

Old-Fashioned Desserts

Rustic apple tart with Calvados
Rosemary burnt apricots
Chocolate brownies

Starter

Caramelized salmon on its skin, Dashi broth with ginger, lemongrass, and tomato
- Or -
Fine tart of scallops on Jerusalem artichoke puree, hazelnut, coriander and ginger vinaigrette
- Or -
Quail blinis and confit leg, reduced garlic juice, green asparagus deglazed with balsamic vinegar

Main Course

Duck breast with spices, glazed turnip candies
- Or -
Low-temperature cooked veal fillet Saltimbocca style, reduced sage and tomato sauce, mashed potatoes my way
- Or -
Lamb tenderloin marinated in curry and lime, caramelized with garlic, glazed small vegetables

Dessert

Variation of chocolate and crispy peanut
- Or -
Individual Pavlovas, chocolate, lime, and ginger