Seminars and banquets

Starters

• Pumpkin velouté with coconut milk and roasted wild mushrooms
• Citrus-marinated salmon, croutons and root vegetable shavings
• Poultry with baby spinach, cider vinegar and mimosa egg

Main Courses

• Roasted sea bream with wild thyme, buckwheat-glazed carrots and orange butter
• Vegetable and chickpea tagine, coriander hummus
• Spiced roasted veal, basmati rice with preserved lemon and coriander, sweet and sour sauce

Desserts

• Chocolate and hazelnut fondant, custard
• Apple and almond shortbread
• Fresh fruit salad, mint syrup

Starters

• Endive and radiccio salad, smocked duck breast, croutons and Parmesan shavings
• Sea bream ceviche with lemongrass and grapefruit
• Parsnip velouté with roasted chestnuts and almonds

Main Courses

• Roasted sea bass with crustacean butter, celeriac purre and cabbage petals
• Spice-crusted lamb fillet with honey, seasonal vegetable cake, cardamom jus
• Parsnip and heirloom carrot fricassee, caramelized smoked tofu with pistachios

Desserts

• Shortbread with roasted figs and caramel ice cream
• Opera cake with custard
• Pineapple and mint salad, passion fruit syrup

Starters

• Scallop carpaccio with verbena and lime, heirloom beetroot
• Duck foie gras with pistachios, honeyed fruit chutney and toasted brioche
• Sweet potato and carrot velouté with cumin and hazelnuts

Main Courses

• Monkfish ballotine with seaweed and citrus fruits, crushed split peas with almonds, galangal cream
• Veal with chestnuts and mushrooms, creamy sweet potato purée
• Macaroni gratin with truffle cream and fresh herbs, garlic-sautéed oyster mushrooms

Desserts

• Kouglof style rum baba with vanilla cream
• The Decadently Chocolate, granola
• Fresh fruit minestrone, ginger syrup and coconut milk, financier