What kind of oil would you like to use ?
What kind of Vinegar would you like to use ?
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Millefeuille de Noël : poivre, roquefort, noix et huile d'olive et... -
Boudin blanc déglacé à la liqueur de Réglisse -
Shrimp tartare with avocado and mango -
Cod loin with summer virgin oil -
Tarte Tatin à la carotte -
Wok de Gambas printanier -
Bruschetta with cured ham, marinated tomatoes and burrata -
Cucumber salad with raspberry-sesame vinaigrette -
Double chocolate cookies with defatted hazelnut flour -
Stir-fried noodles with vegetables and grape seed and chipotle... -
Caramel pork with strawberry vinegar -
Confit beef chuck Shitake, yogurt with toasted virgin sesame oil -
Soft cabbage tacos with smoked salmon and tzatziki with virgin... -
Skewer of Pork marinated in coffee, roasted mayo and courgette... -
Spinach muffin with virgin pistachio oil -
Endive, mousse de Fourme d’Ambert, pickles de pommes et noigatine -
Black rice risotto with scallops and pistachio virgin oil -
Red lentil risotto with porcini olive oil -
100% Hazelnut financier -
Chilled pea cappuccino with whipped cream and toasted rapeseed oil -
Grilled mackerel fillets, mango, hazelnuts and coffee oil -
Truffles and Piedmont hazelnuts bring forgotten vegetables to the fore -
Porcini and hazelnut velouté sauce -
Foie gras, oxtail stew and jellied vegetables -
Gravlax millefeuille, vegetables, basil and citrus vinaigrette -
My tomato and mozzarella salad -
Mullet with fresh minth, girolle mushroom and salicornia mash -
Checkered tuna, quinoa and tomato vinaigrette -
Fir-spiced Dublin Bay prawn -
Brown trout cooked in salted hazelnut crust -
Roasted wild bass in skin -
Cod fillet in pecan crust -
Spring garden flower and herb salad -
Tabbouleh style pasta salad -
Cervelle de canut cheese spread -
Smoked salmon seed "navette" oil and quince vinegar -
Rigotte de Condrieu in virgin walnut oil -
Marinated tuna, herbs and virgin sesame oil -
Sweet onion stuffed with Dublin bay prawn tartare and caramelised... -
Roasted Bresse Gauloise, pea mousse with grilled octopus. -
Fried foie gras cutlet, quince balls with a tart Cox's apple jus -
Italian tomato salad -
Beef fillet in virgin almond oil and virgin pine nut oil -
Strawberry gaspacho -
Fresh foie gras virgin pistachio oil -
Avocado in virgin pistachio oil -
Fresh cheese ravioli with rocket pesto