STIR FRY E-FU NOODLES with vegetables and tofu

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Miso-marinated cod with red wine sauce | Baked polenta, bok choy and shallot confit (by guest chef Olivier Jean)

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Corn-fed chicken ragout with toasted almonds | Red quinoa and carrots with anise (by guest chef Tanja Grandits)

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Vegetarian paella with zucchinis, mushrooms, broccoli and olives

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Char marinated with Oyster Sauce, Jasmine Rice, Rapeseed Flowers with Ginger, Garlic and Soy Sauce, besides Oyster Sauce refined by Sesame Oil

Char marinated with ...

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