Private chef – Signature menu

Starters

–

• Prawn ravioli with lemon zest, coconut milk, lemongrass, and miso emulsion

• Crispy fresh goat cheese with orange blossom honey, rocket, flax seeds, and balsamic dressing

• Fresh Icelandic salmon with chive espuma, avocado cream, and risoni

• Thin tart with marinated zucchini, feta, cherry tomato variations, and pesto

Main Courses

–

• Pan-seared John Dory filet with ginger and coriander herb crumble, asparagus risotto

• Veal steak from the Adour region with baby potatoes, port and red fruit sauce, and market vegetables

• Seared scallops with sweet potato cream and fava beans roasted in browned butter

• Roasted duck breast with soy caramel, organic mashed potatoes with truffle oil, and roasted cherry tomatoes

Desserts

–

• Yuzu lemon tartlet with lime meringue shards and passion fruit coulis

• Revisited cheesecake with speculoos and dragon fruit

• Dark chocolate lava cake with hazelnut heart, bourbon vanilla ice cream, and light cream

• Red fruit pavlova with vanilla meringue and lime mascarpone cream