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DAY ONE
Lunch
Bagnetta millefeuille with vine cherry tomato petals
Slow cooked seabass with a Ceviche sauce and a sauté of shreded snow peas
Crispy apple and Ginger baby rolls served with an apple and cinamon velouté
Dinner
Tiger prawns and fresh peas in a kafir lime perfumed coconut soup
Grilled veal noisettes on a sweet potato disc with pancetta and sage jus
Raspberry crème brulée
DAY TWO
Lunch
Avocado in shape with fresh crab claw, Lenotre style
Steamed scorpion fish in papillotte with saké soy sauce served with portobello mushrooms and french beans
Strawberry meringue basket
Dinner
Grilled peach and arrugula salad with roasted pecans
Frenched chicken breast filled with roasted almonds and spinach with a light lemon and tarragon cream
Classic banofee pie with a chocolate love cherry
DAY THREE
Lunch
Classic Ceasar salad with toasted croutons and crispy Basque jabugo papers
Variation of lobster tails hot and cold
Spicy fruit salad with an iced macaron
Dinner
Scorpion fish carpaccio with green sprigs and Asian beans
Grilled beef fillet served with parmesan potato roses and roasted asparagus tips
Feuilletté of summer berries and Grand Marnier ice cream
DAY FOUR
Lunch
Artichoke hearts salad with soft poached egg and a lemon grass herby sabayon
Nobu Japanese style seafood paella
Blue berries basket with vanillia ice cream
Dinner
Baby spinach leaves with rocket and grilled goat cheese, thyme flower émulsion
Crispy skin poussin drenched with Yuzu spicy lemon sauce served with parsley potatoes
Truffled chocolate mousse and a special cherry
DAY FIVE
Lunch
Fresh fig salad with melon & Serrano
Silky beetroot risotto with zuchini flowers and wrapped prawns
Caramelised mango and pine apple, chaud-froid
Dinner
Mediterranean grilled vegetables and sautéed girolles with a rocket pesto
Herb and pistachio crusted rack of lamb served with whipped potatoes and a Rosemary, galanga jus
Pear Tatin with mignardises and butterscotch sauce
DAY SIX
Lunch
Spinach and fetta parcels served with a wall nut grainy vinaigrette
Spaghetti a la Volonge with wrapped Tiger prawns and a herby wine sauce
Newzealand style pavalova with kiwi and strawberry, topped with a lemon dressing
Dinner
Ocean gaspacho with a crispy brunoise of raw vegetables and a few roasted almonds
Grilled duck breast on a parismash blinis served with a spicy caramelised sauce
Summer fruit soufflé with Malibu ice cream
DAY SEVEN
Lunch
Deluxe pasta salad with spinach, shaved parmesan, grilled tomato and toasted pine nuts
Mediterranean sole fish meunière with spicy shiso ponzu served with a pomme château and turned vegetables
Plum wine tagliatelles with a passion fruit bavarois
Dinner
Ricotta and caramelized onions, tart with smoked salmon with a mesclum salad and balsamic dressing
Grilled veal fillet with sauce béarnaise served with a vegetable tower
Profiteroles stuffed with baileys ice cream with a chocolate espresso sauce