ONE WEEK SAMPLE MENU BY CHEF MARINA BELZ 

 

 

DAY 1

LUNCH

Tabbouleh puff pastry

Shellfish risotto

Pineapple, mango and kiwi gazpacho

DINNER

Carrots cooked in a sesame crust

Roasted sea bream, ricotta ravioli, asparagus and salad

Pear and hazelnut tatin with crème caramel

DAY 2

LUNCH

Avocado tartlet with fried bacon and basil

Tagliatelle with prawns

Cookies and fruit salad

DINNER

Roasted potato and crab rillette (marrowbone style)

Roasted John Dory, pan-fried foie gras, mushroom duxelles, black rice and fondue of leek

Red fruits sponge

DAY 3

LUNCH

Greek salad

Lasagna

Lemon tart

DINNER

Aumônière parcels with truffle oil

Pork filet-mignon with pesto, lentil blinis and rice

Chocolate cake

DAY 4

LUNCH

Marinated bluefin tuna and chickpea purée

Quiche, quinoa salad, roulé of country ham

Pineapple-vanilla meringue with diplomat cream

DINNER

Gazpacho

French-style leg of lamb

Dark and white chocolate dessert

DAY 5

LUNCH

Pan-fried polenta

Roast chicken and potato salad

Lemon and chocolate dome, ginger sauce

DINNER

Cream of beetroot soup

Pan-fried sea bream, vegetable tart

Coconut Charlotte, banana and pistachio

DAY 6

LUNCH

Flammekueche

Handmade tomato and basil gnocchi

Ile flottante

DINNER

Beef Carpaccio

Roasted bass, stuffed cabbage

White chocolate dome, dark chocolate mousse, salted butter caramel heart and crunchy biscuit

DAY 7

LUNCH

Cucumber salad

Smoked salmon rolled omelet

Ice cream and sorbet

DINNER

Bisque of langoustines

Caramelized duck breast, honey sauce and basil mashed potatoes

Crème brûlée

ONE WEEK SAMPLE MENU BY CHEF MARINA BELZ 

 

 

DAY 1

LUNCH

Tabbouleh puff pastry

Shellfish risotto

Pineapple, mango and kiwi gazpacho

DINNER

Carrots cooked in a sesame crust

Roasted sea bream, ricotta ravioli, asparagus and salad

Pear and hazelnut tatin with crème caramel

DAY 2

LUNCH

Avocado tartlet with fried bacon and basil

Tagliatelle with prawns

Cookies and fruit salad

DINNER

Roasted potato and crab rillette (marrowbone style)

Roasted John Dory, pan-fried foie gras, mushroom duxelles, black rice and fondue of leek

Red fruits sponge

DAY 3

LUNCH

Greek salad

Lasagna

Lemon tart

DINNER

Aumônière parcels with truffle oil

Pork filet-mignon with pesto, lentil blinis and rice

Chocolate cake

DAY 4

LUNCH

Marinated bluefin tuna and chickpea purée

Quiche, quinoa salad, roulé of country ham

Pineapple-vanilla meringue with diplomat cream

DINNER

Gazpacho

French-style leg of lamb

Dark and white chocolate dessert

DAY 5

LUNCH

Pan-fried polenta

Roast chicken and potato salad

Lemon and chocolate dome, ginger sauce

DINNER

Cream of beetroot soup

Pan-fried sea bream, vegetable tart

Coconut Charlotte, banana and pistachio

DAY 6

LUNCH

Flammekueche

Handmade tomato and basil gnocchi

Ile flottante

DINNER

Beef Carpaccio

Roasted bass, stuffed cabbage

White chocolate dome, dark chocolate mousse, salted butter caramel heart and crunchy biscuit

DAY 7

LUNCH

Cucumber salad

Smoked salmon rolled omelet

Ice cream and sorbet

DINNER

Bisque of langoustines

Caramelized duck breast, honey sauce and basil mashed potatoes

Crème brûlée