Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise

Grilled Japanese scallops with truffle butter

Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté

Baked butterflied deboned spatchcock sauce Bourguignon, potato gratin

Petit choux filled with Cointreau custard, topped with chocolate sauce and grilled almonds

(Sardinia, Italy) Medium firm, creamy rich cheese with flavours of sharp sheep’s milk cut through with earthy truffles and olive oil