This month, we invite you to enjoy spring flavours that awaken the senses and delight every gourmet!
Cold spinach and sorrel cream soup with spring vegetables, quail egg and wild sorrel
Zander fillet served with young carrot and ginger puree, haricot vert beans and lemongrass-lime sauce
Avocado-mango cheesecake with strawberry-coconut gel and fresh berries
Spring on your plate – fresh, light and sophisticated!
