A tomato soup cooked in chicken broth with tomatoes, celery, onion, red and white beans, finished with feta and fresh cilantro

Aromatic chicken-broth soup with lemongrass, ginger, garlic, and kaffir lime leaves. Enriched with coconut cream, tomatoes, wakame, mushrooms, glass noodles, chicken thigh, fresh herbs, and a slice of lime

A green salad with smoked mackerel, iceberg and lollo rosso lettuce, sweet pepper, cucumber, beans, corn and red onion, dressed with a zesty ginger sauce

A classic Olivier salad made with potatoes, carrots, green peas, eggs, pickles, olives and sous-vide chicken, dressed with homemade mayonnaise

Romaine lettuce with cherry tomatoes, cucumber, marinated mushrooms, green beans and a boiled egg, dressed with a light fruit-vinegar dressing

Homemade chicken and pork aspic served with mustard

Pan-seared beef liver with onions in a creamy sauce, served with mashed potatoes

Served with lentil purée

Pasta with roasted duck and baked pumpkin, simmered in a creamy hoisin sauce with garlic oil and onions, finished with Parmesan, thyme, rosemary and roasted walnuts

A hake roll wrapped in nori and fried in light tempura, served over beetroot risotto with Parmesan and finished with pesto sauce

Served with Irish potatoes