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Friday, April 20

Vendredi

Menu du Jour

Breakfast


Organic porridge served with fresh blueberries & strawberries

Lunch


Tabbouleh with tomato & cucumber, fused with fresh mint, parsely & corriander
and served with a leafy side salad and balsamic vinegar glaze

Dinner


Swiss onion tart, served with baby new potatoes and a mixed leaf salad with balsamic dressing

Dessert


Medley of fresh canteloupe melon, strawberries, blueberries and raspberries
served with whipped cassis cream and fresh mint


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