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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