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