Tapenade with Garlic Croutons
Onion Tart with Anchovies and Olives
Crispy Squids with Paprika and Green Chilli
Butter Bean Dip with Aioli and Quinoa Crisps
Petits Farcis with Veal Stuffed Vegetables
Marinated Sweet Peppers
Whole Warm Artichoke with Lemon and Anchovies Vinaigrette
Marinated Beetroot
Burrata with Cherry Tomatoes and Basil
Asparagus with Confit Shallots and Goat’s Cheese Dressing
French Beans Salad
Green Lentil Salad with Apple and Tomatoes
Cauliflower Salad
Caesar Salad with Artichokes
Niçoise Salad
Cured Sirloin with Pickle Dressing
Scallops Carpaccio with Almonds and Golden Raisins
Tuna Carpaccio with Hazelnut
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Thinly Sliced Octopus with Lemon and Green Chilli Dressing
Salt Cod Croquettes with Oven Roasted Pepper Relish
Snails with Garlic Butter and Parsley