- Pan-cooked prawns, broccoli with ginger, butternut purée and a shellfish jus with flat-leaf parsley
- Sautéed veal seasoned with Melegueta pepper, with organic maize penne, vegetables and pearl onions
- Roasted guinea fowl breast, carrot and cardamom ketchup, organic red quinoa like a risotto with a cranberry jus
- Orecchiette pasta with squid and rocket on a tomato base flavoured with coriander seeds.
- Veal chuck, sautéed porcini mushrooms, smooth artichoke purée with an organic beetroot and blackcurrant jus
- Cod loin fillet, basmati rice in turmeric, crushed courgette with cashew nuts, and coconut sauce seasoned with Espelette pepper