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Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
An earthy, nutty Jerusalem artichoke soup blended with luxurious white truffle oil and topped with fresh chives.
Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.
A creamy risotto base combined with sautéed mixed mushrooms, finished with Parmesan cheese, fresh herbs, and white truffle oil.
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.