Healthy & delicious beetroot soup with roasted tomatoes, hazelnuts, wild arugula, goat cheese foam & toasted pumpkin oil.

Fall comfort-food — mushroom, parsley, cream & toasted walnut turnovers

Pink pear cardamom muffins served with girolles mushroom salted caramel — an original recipe by a professional French pastry chef!

Girolles mushroom tartine, poached egg & celery cream served with edible borage flowers and yarrow leaves

Classic millefeuille with lavender-infused mousseline custard for a touch of Provence

A fall butternut squash & pecorino traditional risotto perfumed with rosemary and served with crispy bacon.

Pan-seared fresh water pink trout from French Auvergne region served with Provençal tomato, garlic, basil & parsley “sauce vierge”.

A typical French “terroir” dish from the Auvergne region: slow-cooked green lentils in a casserole with onions, carrots, sausage and bacon.

Beautiful and juicy roasted whole figs on a crunchy pie crust and ground hazelnuts. Recipe from professional French pastry chef!

The perfect pie crust, simple and flavorsome applesauce & beautifully arranged sliced apples. Trained pastry chef version of a great classic.

Classic Black Forest cake from a trained pastry chef with tips on chocolate decoration (chocolate shavings, lattice & strip).