Chicken salad with grilled potatoes and vegetables, chimichurri sauce

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Grilled sea bass fillet, sweet potato with smoked tomato sauce

We were thinking about a melt-in-the-mouth vegetable to accompany this perfectly cooked sea bass. That is why we have chosen the sweet for this dish; it has been grilled and then cooked in a tomato cardamom lime sauce for a sweet and tangy flavour.

Chef's choice

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Moroccan chicken tagine with potatoes, apricots and lemons

In this version, our tagine takes us straight to spring. Tomatoes, apricots and lemons cooked with this slightly spicy chicken are sure to take you on a journey. Enjoy your meal.

Chef's choice

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Caponata Sicilia, Feta marinated and baby potatoes

A classic dish from Sicilian cuisine with southern flavours. Capers with green olives and aubergine combine beautifully. They are paired with delicate feta marinated in oregano and baby potatoes.

Chef's choice, Vegetarian

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Prawns spaghetti with tomato, chilli and basil

This prawn pasta dish, flavoured with all the good things Italy can suggest: tomatoes, basil and olives

Chef's choice

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Ricotta and burrata ravioli with tomate sauce, basil and pistachios

Delicious homemade ravioli, generously filled with a creamy mixture of ricotta and burrata. All topped with a tomato sauce flavoured with fresh basil and garnished with crunchy pistachio chips for a gourmet and refined touch. An explosion of Italian flavours with every bite! 🍽️✨

Chef's choice, Vegetarian

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Chicken salad with grilled potatoes and vegetables, chimichurri sauce

Ultra-fast cooking of vegetables for more texture and flavour, and baby potatoes. Chimichurri condiment to accompany this beautiful Swiss poultry, always tender and juicy. Bon appétit.

Chef's choice

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Émincé of beef with Thai basil and fragrant rice, Pad Kaprow

A classic Thai street food dish. Tender strips of beef stir-fried in a wok with garlic, chilli, soy sauce and the unique flavour of holy basil. Served with delicately fragrant jasmine rice for the perfect balance between aromatic intensity and mildness.

Chef's choice

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Lamb coquille with roasted pepper & walnut dip and millet tabbouleh

A super tender cut of meat that should be served pink for the most delicate flavour, accompanied by a creamy muhammara sauce with roasted red peppers, walnuts and pomegranate molasses. Served with a quinoa tabbouleh with parsley, mint, tomato and lemon.

Chef's choice, Low Carbs