A MEAL, A SIGN OF DIVERSITY
Chef at home Menu
Starter
Vegetable puff pastry : Manioc, aubergine caviar
Pepper and artichoke cooked in English style
Captain’s tartare (fish from the Congo River) with yuzu lemon
Spheres of poached courgette stuffed with tabbouleh
Chef’s meat samosa
Dish
Bonbon of poultry on a bed of manioc leaves with plantain cromesky and peanut sauce
Dessert
Moelleux au chocolat grand cru valrhona from Madagascar with bourbon vanilla ice cream and exotic fruit
Credits:
Nerry LIANZA (Chef Ô2Continents)