Salad of Cuttlefish and Asparagus with Parsley and Trumpet Mushroom

Cuttlefish, cutted into linguine shape, poaching it with water. Trumpet mushrooms, marinated in red wine vinegar, mixed it with olive oil then finished with parsley. Serving cold. plain starter for summer..

Squal Risotto

Pan-fried squal , cooked medium to well. Cheesy Risotto cooked to Altante with sage. Decorated with olive oil and chopped chives.

Hot Chocolate Pudding with Saffron

Tall and baked chocolate cake 10 mins in the oven. melted chocolate and saffron in the middle. Rich and heavy chocolate with a taste of saffron. Thats Martin's creation.

Porcini Risotto With Baby Watercress

Risotto cooked to altante with fondue gives chessy and buttery taste. Matching the full flavour of wild porcini mushroom. A rich vegaterian main course.

French Foie Gras Layers

Savoy Cabbage topped and bottomed , San danielle and mushrooms underneath, foie gras in the middle. Finishing it with carbonated balsamic, served with pieces of slightly grilled toast. A pretty refreshing Entree...