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In Season

• Bresse bleu and fig carpaccio
• Granadilla ice cream in handmade tuile cones
• Grilled prosciutto-wrapped chicken with sage and grilled green beans
• Pesto chicken broth with baby vegetables
• Roast olive and tomato sauce with penne
• Vanilla-soya milk ice and rosewater pomegranate sorbet
• A plate of red beans and sticky papino
• Algerian veal stew with spinach and chickpeas
• Anchovy, olive and tomato gnocchi
• Angel food cake with beetroot icing and dried pomegranate