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Vegan opties

• Quinoa à la forestière · Plats / main coursesQuinoa with shiitake and button mushroom cream, plant-based fillet, butternut squash, roasted hazelnuts, shimeji and nori
• Bourguignon de légumes · Plats / main coursesSmoked tofu, carrots, turnip and oyster mushrooms simmered in red wine, with crushed potatoes and figs
• Steak de chou fleur sauce tigre · Plats / main coursesRoasted cauliflower with tamari, lemongrass, ginger and Thai basil sauce, spiced chickpeas, corn purée and pickled red onion
• Mapo tofu revisité · Plats / main coursesFried tofu and vegetables in Mapo-style sauce, Thai coconut-lime rice, steamed bok choy and lotus-root chips
• Velouté de butternut · Entrées / StartersButternut squash velouté with peanuts, coconut milk, ginger, lemon, fried onions and peanut oil