Thai prawns stir-fry with tomatoes and basil, rice and cabbage

VIEW RECIPE

Paella valenciana

A Spanish speciality from the Valencia region made from round rice, it is one of the many variations of paella.

Chef's choice

VIEW RECIPE

Summer vegetable mille feuille with artichoke tapenade

Once baked, this Harlequin Vegetable Millefeuille with southern flavours will immediately transport you to the sunny side of Europe. The artichoke tapenade and smoked tomatoes make this dish difficult to forget!

Chef's choice, Vegetarian, Low carbs

VIEW RECIPE

Lemon ravioli

What we love about these lemon ravioli is the balanced ratio of dough to filling, with a delicate lemon flavour.

Chef's choice, Vegetarian

VIEW RECIPE

Soft chicken, pesto, crispy green vegetables with cereals

Healthy, light and delicious! This slow-cooked chicken is accompanied by spring vegetables dressed up in pesto sauce. We love this season!

Chef's choice

VIEW RECIPE

Thai prawns stir-fry with tomatoes and basil, rice and cabbage

A delicious prawn stir-fry spiced up with sun-dried tomatoes and flavoured with Thai basil for an exotic touch. Accompanied by perfectly cooked rice, this dish combines freshness and indulgence.

Chef's choice

VIEW RECIPE

Back of saithe, ratatouille provençale

Delicately cooked black back cod, with tender, pearly flesh, accompanied by a fine ratatouille of seasonal vegetables. A tasty, healthy and sun-filled plate.

Chef's choice, Low Carbs, Keto

VIEW RECIPE

Ratatouille provençale with Coral Lentils & DOP Buffalo Mozzarella

A generous ratatouille of courgettes, aubergines, peppers and tomatoes, slowly simmered with tender coral lentils and served with creamy DOP buffalo mozzarella. A colourful Mediterranean vegetarian dish full of flavour.

Chef's choice, Vegetarian, Low Carbs

VIEW RECIPE

Vietnamese Bo Bun Salad with Marinated Stir-Fried Beef

A fresh and fragrant Vietnamese creation featuring marinated stir-fried beef with delicately caramelised flavours, light rice vermicelli noodles, fresh herbs and crisp vegetables, enhanced with a balanced nuoc cham dressing and a touch of roasted peanuts.

Chef's choice