Cook and Drink

• Bavette with Mai Take and Thyme
• Belgian Endive, Witloof or Chicory with Lemon
• Blanquette de Veau
• Bread
• Bread – update
• Cauliflower with Parmesan Cheese
• Celeriac Flan with Garlic, Tiger Prawn, Chervil and Tobiko
• Chicken a la Carolus Battus
• Chicken with Tarragon, Leek and Nero d’Avola
• Cod with Lentils, Cilantro and Parsley
• Dashi
• Duck with Green Pepper Corn Sauce
• Duck with Soy Sauce and Ginger
• Eggs with Shrimps
• Flan with Prawns, Blue Cheese, Spinach and Dill
• Flan with Tofu, Dashi and Ginger
• French Stew of Veal
• Guineafowl with Morels and Gnocchi
• Red Gurnard with Shrimps
• Haddock with Shiitake and White Wine Sauce
• Haddock Marinated in Miso
• Londonderry Soup
• Monkfish Spanish Style
• Monkfish with a Tomato Olive Sauce
• Mussels with Anise
• Mussels with Spicy Tomato Sauce
• Omelet with Oyster Mushrooms and Nasturtium
• Orange Flan
• Oysters with Tarragon
• Panna Cotta with Candied Orange Zest
• Parsley Sauce (cold) or Pasto
• Piementos de Padron
• Rape a la Marinera
• Risotto with Beetroot and Gorgonzola
• Risotto with Mushrooms
• Risotto with Squid
• Roulade of Chicken with Rosemary and Pancetta
• Curry with Shrimps
• Quail with Marsala
• Quail with Pruneaux d’Agen and Bay Leaf
• Quail with Pruneaux d’Agen, Sage and Olives
• Ratatouille
• Red Cabbage with Apple and Balsamic Vinegar
• Salad of Oyster Mushrooms, Pancetta and Chives
• Salad of Oyster Mushrooms and Smoked Breast of Duck
• Skate with Capers
• Grilled Swordfish with a Spicy Tomato Sau
• Tellines with Parsley
• Tuna with Sesame Seeds and Pickled Cucumber
• Veal Cheeks with Pak Choi