Spring Week's Chef's Selection

Seabream poached in coconut milk, rice and green beans.

Beef stew with tomato sauce and potato ecrasée and courgettes.

Baked cod with tomato coulis, rice and peas.

Chicken casserole with rice and broccoli

Pollack with lemon, olives, venere rice and coco beans

Chicken casserole Couscous végétarien carottes courgettes et semoule.

Stuffed courgette with tomato coulis and boulgour.

Chicken tagine with dried apricots and quinoa.

Plaice filet, citrus sauce, rice and pack-choi

Echine de porc grillée yakitori, pak-choi et riz basmati.

Vegetarian lasagna

Porc saussage, oignon sauce with purée and mange tout peas

Salmon with miso sauce, spinach and gold millet

Vegetarian moussaka, potatoes and aubergine bake