What kind of oil would you like to use ?
What kind of Vinegar would you like to use ?
-
Fresh cheese ravioli with rocket pesto -
Tips and tricks -
Avocado in virgin pistachio oil -
Fresh foie gras virgin pistachio oil -
Strawberry gaspacho -
Beef fillet in virgin almond oil and virgin pine nut oil -
Italian tomato salad -
Fried foie gras cutlet, quince balls with a tart Cox's apple jus -
Roasted Bresse Gauloise, pea mousse with grilled octopus. -
Sweet onion stuffed with Dublin bay prawn tartare and caramelised tomato -
Marinated tuna, herbs and virgin sesame oil -
Rigotte de Condrieu in virgin walnut oil -
Smoked salmon seed "navette" oil and quince vinegar -
Cervelle de canut cheese spread -
Tabbouleh style pasta salad -
Salade printanière aux herbes et fleurs du jardin -
Cod fillet in pecan crust -
Roasted wild bass in skin -
Brown trout cooked in salted hazelnut crust -
Fir-spiced Dublin Bay prawn -
Checkered tuna, quinoa and tomato vinaigrette -
Mullet with fresh minth, girolle mushroom and salicornia mash -
My tomato and mozzarella salad -
Gravlax millefeuille, vegetables, basil and citrus vinaigrette -
Foie gras, oxtail stew and jellied vegetables -
Porcini and hazelnut velouté sauce -
Truffles and Piedmont hazelnuts bring forgotten vegetables to the fore -
Grilled mackerel fillets, mango, hazelnuts and coffee oil -
Half-cooked tuna steak, braised red beetroot, red cabbage compote with cherry vinegar, red pepper coulis and pecan oil. -
Capuccino de petit pois glacé, crème montée à l'huile vierge de colza grillé -
Financier 100% noisette -
Risotto de lentilles corail, Huile d'Olive aux cèpes -
Saint jacques poêlées, Riz noir et Jus de volaille tranché à l’Huile vierge de Pistache -
Endive, Mousse de Fourme d’Ambert, Pickles de Pommes et Noigatine