We'll be serving up some delicious, flavoursome dishes. And nutritious too! It's the perfect opportunity to show your friends and family who are reluctant to give up meat that you can still enjoy yourself.
🔥Special session on Friday 17 January with a guest, Patrick from Chêne Grenouille (91) producer of soya-based ingredients and products.
🔥He'll be there and we'll all cook a succulent menu together:
➡️Entrée : Vegetarian Caesar salad with smoked tofu
➡️Plat : Chili Sin Carne
➡️Dessert: extra dark chocolate cream and dried fruit crumble
For other sessions:
Spring-Summer menu until around August
Starters:
Vegetarian Caesar salad
Main course:
Creamy peas with ricotta ravioli, soy-cooked egg yolk and black garlic chantilly cream
Dessert :
Pannacotta with black sesame and seasonal fruit, hopefully strawberry or cherry!
Autumn-Winter menu
Starters :
Cream of Jerusalem artichoke soup, roasted hazelnuts and poached egg
Main course :
Buckwheat risotto and roasted squash, mushroom sauce
Dessert :
Chocolate cream with caramelised peanuts
🔥He'll be there and we'll all cook a succulent menu together:
➡️Entrée : Vegetarian Caesar salad with smoked tofu
➡️Plat : Chili Sin Carne
➡️Dessert: extra dark chocolate cream and dried fruit crumble
For other sessions:
Spring-Summer menu until around August
Starters:
Vegetarian Caesar salad
Main course:
Creamy peas with ricotta ravioli, soy-cooked egg yolk and black garlic chantilly cream
Dessert :
Pannacotta with black sesame and seasonal fruit, hopefully strawberry or cherry!
Autumn-Winter menu
Starters :
Cream of Jerusalem artichoke soup, roasted hazelnuts and poached egg
Main course :
Buckwheat risotto and roasted squash, mushroom sauce
Dessert :
Chocolate cream with caramelised peanuts
