Main courses with vegetables and fruits

Burnt shallots, red wine sauce

Beef koftas with Cacik sauce |

Pork chop on the bone, herb crust, roasted mushrooms, corn purée

Poultry sausage, tarragon, Sichuan pepper |

Veal sausage, lemon, sage

Ciabatta, grilled chicken, cranberries, crunchy vegetables and Quebec spices |

Sweet potato, mushroom dashi, sunflower condiment, lemon, onion marmalade

Braised bok choy, vegetable broth |

Coconut sauce, curry, lemongrass infusion |

Chicken breast with sage cooked sous vide, morel infused sauce, rosemary roasted Rattes potatoes, green asparagus, lemon |

Crispy chicken burger alla Parmigiana, crushed tomato, basil and mozzarella fondue |

Khizou Mchermel : Moroccan carrot salad |

Poultry ballottine, black olive and hazelnut stuffing, eggplant caviar, glazed carrots, morel and sage sauce

Wok of Chinese cabbage, mushrooms and zucchini, Japanese omelet, sesame |

Salted waffles with zucchini, garlic, parsley and mozzarella

Fresh Salad, Pesto, Pugliese Buratta |

American crab cake, spicy sauce, lemon, green onion |

Cod fillet, yellow carrot mousseline, thyme-smoked bell pepper coulis

Roast monkfish with chorizo butter, burnt garlic broth, root vegetables

Shredded duck ravioli, ginger carrot purée, herb salad and Porto reduction.