APERTIF "3 Textures"
 Cauliflower velouté shot - Taste of vegan cheeses -
 Mushroom spread with truffle oil and nut / fig bread
 
 APPETIZER
Grilled chicory on a bed of Borlotti puree with pickled red onion and panko crumbs
 
 MAIN DISH
Asian carrot puree with curry spices, potato gratin with lime and coconut and cucumber salad à la Xi'an Impression
OR
Coq au vin with coconut bacon and mashed potatoes
 
 DESSERT
Chocolate mousse with seasonal fruit
 OR
Vegan lemon cheesecake with nut base