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Menu 22.-

From 25th to 29th April 2016

  • Monday
    • Red tuna from Philippines, zucchini’s flower stuffed with piperade, virgin sauce
  • Tuesday
    • Guinea fowl’s breast from Les Dombes cooked at low temperature, declension of eggplants, preserved tomatoes
  • Wednesday
    • Gnocchi from Agria potatoes, oyster mushrooms from Cartigny, chicken stock slightly buttered and green head tips
  • Thursday
    • Lamb filet from NZ with dried herbs crust, stewed young spinach, vegetables drops
  • Friday
    • Mackerel filet cooked in the oven, zucchini drops, dressings with crunchy vegetables
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