Culinary Chef Sartre
Grilled porc loin with bell peppers and quinoa
Grilled duck breast with thyme, arugula and grilled dauphinoise potatoes
Raw prime cut beef, raw egg and herbs
Roasted lamb with caramelized figs and dauphinoise potatoes
Grilled saint jaques, crisp salad and balsamic vinegar soy reduction
Grilled sole on a bed of baby asparagus with garlic butter
Traditional French fish soup
Monkfish skewers with baby tomatoes and arugula salad
Vegetable stew with tomatoes, zucchini, peppers, and onions
Thin slices of potato slow-cooked in the oven with cream and garlice
Mixed green salad with baby tomatoes and shallots
Fresh green mango mouse with assorted fruits of the season
BRAISED BEAT SORBET
Sticky rice with mango slices and white tea sauce and tofu
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