Deer roastbeef, homemade pan-fried spätzli and red cabbage mousse
Poultry stir-fry with mushrooms, pilaf rice and green beans
Quinoa salad with crunchy vegetables, artisanal curry tofu and squash steak
Cod sashimi marinated with clementines, mashed Charlotte potatoes in maple syrup and chestnuts, red...
Duckling fillet, roasted polenta with thyme, tomato coulis and vegetable tagliatelle
Bass gravlax with beetroot and green asparagus, bulghur with radish shavings and French dressing with...
Buckwheat with ricotta, southern vegetable tian and rocket pesto
Roasted salmon, apple-celery sauce, rémoulade and crushed potato with dill
Orecchiette, pea coulis and baked ricotta
Provencal quiche, fresh veProvencal quiche, fresh vegetable saladgetable salad