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SET LUNCH
3 courses set$130
2 courses set$115
"A LA CARTE"
Starter $35-Main $105-Dessert $35
Enjoy a lunch delivered directly to your place every morning.
A twist to the traditional middle east recipe with a perfect balance between the chickpeas, the lemon and the sweet beetroot.
Ingredients:
Beetroots, tahini, chickpeas, lemon, garlic, olive oil, beetroot salad with carrot & cucumber sticks.
Portion:
125g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
Bresaola della Valtellina is from the Lombardy region in Italy, which has a protected geographical indication (PGI). It is made from beef, salted and seasoned, and eaten raw.
Bresaola is served with a piece of bread.
Ingredients:
Beef, salt.
Portion:
50g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
A fish version of the “Blanquette de veau”; the cod fish is cooked with the water of the vegetable and lightly creamed at the end for a light but gourmet result.
Ingredients:
Cod fish, onion, leeks, carrots, celery, garlic, fresh cream, lemon
Portion:
350g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
Traditional South East of France stew made of veal pieces slowly cooked for hours with aromatic herbs and vegetables. The result will be a very tender meat with a juicy garniture full of flavours.
Ingredients:
Veal, onions, celery, tomato, garlic, thyme, parsley, zucchini, Kalamata olive, baby potatoes and bell pepper.
Portion:
350g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
The famous stew imagined by Canarian (islanders) with Moroccan and Mexican influences in vegetarian version. That is one of the possible story.
Ingredients:
Red beans, bell pepper, tomatoes, onions, garlic, cumin, parsley served with rice.
Portion:
350g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
Our homemade yoghurt is made with milk, natural vanilla flavour and organic lactic ferments. We put some roasted almonds and nuts on top to add some crunchy!
Ingredients:
Homemade vanilla yoghurt 100% with almonds and nuts.
Portion:
75g
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
A taste of childhood, as Marcel Proust describes it in the book “à la recherche du temps perdu”.
Ingredients:
Traditional French recipe of madeleine with flour, baking yeast, eggs, sugar, butter, milk and vanilla.
Portion:
75g each
This meal is not available for order anymore.
Ordering cut-off time is 5PM on previous day.
A famous Moroccan recipe, this slow-cooked casserole is flavoured with coriander and “ras-el-hanout” spices, mixture of spices and aromatic herbs used throughout North Africa and the Middle East and mainly associated with Moroccan cuisine.
Ingredients:
Lamb, eggplant, zucchini, onions, carrots, ras-el-hanout spices, dry apricots, coriander, semolina.
Portion:
350g
Its so-called accidental invention by the Tatin sisters would be a story invented by the culinary critic Curnonsky who launched the fashion for this dessert in Paris in 1926.
The Tatin tart is a caramelized apple tart with sugar and butter whose dough is placed on top of the filling before baking in the oven.
Ingredients:
Apple, sugar, flour, butter, egg.
Portion:
75g
A spring salad made with organic Bulgur and some crunchy vegetables full of vitamins.
Ingredients:
Organic bulgur, zucchini, fresh pomegranate, cucumber, chickpeas, fresh mint leaves, shallots, lemon, basil, olive oil, cucumber with tzatziki dressing.
Portion:
350g
French original recipe named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. It’s a stew cooked for hours made with white beans, duck and pork.
Ingredients:
White beans, duck, onions, pork, tomatoes.
Portion:
350g
Traditional southwestern French flavours with dry duck breasts, walnuts and pine nuts, pair with dry cranberry to make this completely tasty and original salad.
Ingredients:
Duck breast, salad, bell pepper, pine nuts, walnuts, shallots, dry cranberry, cherry tomatoes, pink radish, provencal herbs.
Portion:
350g
La crème du Barry is a classic among the velouté of French gastronomy… It is named after the Countess Du Barry, mistress of King Louis XV because at the time, each new dish was named after the king’s favorite!
Ingredients:
Cauliflower, fresh cream, onions.
Portion:
125g
A traditional recipe from the US, we have a bit transformed in a stew. The purists will for sure forgive us this creation as there are already at least 7 different recipes of clam chowder.
Ingredients:
Clams, onions, milk, flour, potaoes, onions, mushroom.
Portion:
350g
The traditional bolognese sauce which is more a meat ragout than a tomato sauce, revisited with impossible meat because everyone should know the taste of the Italian magic at its finest!
Ingredients:
Pasta, cherry tomatoes, fresh basil, pine nuts, olive oil, parmesan cheese, impossible meat, tomatoes, garlic.
Portion:
350g
This veal stew is a recipe created in 1800 for Napoleon after a victory in Italy in the village of Marengo. His personal Chef Dunant has only a few ingredients available to prepare a meal for the future French Emperor and used all to prepare this meal which will remain in history.
Ingredients:
Veal, onion, tomatoes, garlic, thyme, onion, bay leaf, flour, mushroom, potatoes, butter, milk
Portion:
350g
A spring salad made with organic quinoa, some zucchini cooked in lemon and olive oil top by an organic poached egg.
Ingredients:
Organic quinoa, zucchini, fresh pomegranate, cucumber, fresh mint leaves, shallots, lemon, basil, olive oil, organic egg.
Portion:
350g
A recipe which comes directly from Norway. A salmon marinated with salt, sugar and dill for three days, served with a light dill sauce. Healthy and delicious.
Ingredients:
Green salad, homemade gravlax salmon, avocado, dill, cucumber, tomatoes, capers.
Portion:
125g
Order for 5 days and get the flexibility to cancel anytime.