5 day dinner menu Winter season
“Flavors of Comfort and Whimsy by Sahara”
A vibrant weekly menu that infuses the warmth of home-style cooking with a playful twist. Each day brings a new discovery of Sahara’s artful blend of fresh ingredients, flavorful sauces, and unexpected accents
4 day dinner menu - Blue Zones
“Blue Zones inspired vegetarian menu”
Designed with longevity in mind, these five nourishing, plant-powered dishes bring together the wholesome, natural ingredients that help support a long, healthy life. Each plate is packed with vibrant flavors and textures so irresistibly delicious, even the little ones will be asking for seconds!
%20(1).png?width=108&height=106&name=image%20(44)%20(1).png)
5 day dinner menu Winter Flavours
“Winter Flavors & Delights by Mickaël ”
Between sweetness and character, this menu of the week takes you on a journey. It is about creamy with exotic accents, vegetables that flourish under a golden veil, and a touch of cheese ready to melt with pleasure. Let yourself be carried away by comforting aromas and colorful nuances.
%20(1).png?width=115&height=92&name=image%20(45)%20(1).png)
Barley Butternut Risotto
Asian Rice Noodles with Fried Vegetables
Quinoa in Balsamic Glazed Sweet Potatoes
The famous Sardinia Minestrone
Split Pea Guacamole
Carrot Cake (gluten-free)
This menu created by Sahara
Sahara brings a unique blend of culinary artistry and technical recision. Originally from the Philippines, her journey began as an engineer, but her lifelong passion for cooking led her to pivot careers and pursue formal culinary training at the prestigious École Ducasse in Paris.
Her love for food was cultivated early in life, growing up in a family that nurtured its own vegetables and celebrated the art of cooking with ancestral Filipino recipes.
Today, she combines this rich heritage with the refined techniques of French cuisine, creating innovative and delightful dishes that enchant clients. Her culinary philosophy is rooted in authenticity, creativity, and a deep respect for ingredients.
Main plates
Day 1. BARLEY BUTTERNUT RISOTTO
There are few things more comforting than a bowl of creamy risotto. Switching up the whole grain from rice to barley gives it a deliciously nutty taste.
Allergens: cheese
Day 2. ASIAN RICE NOODLES WITH FRIED VEGETABLES
A hearty, also a comfort dish made of rice vermicelli noodles sauteed in aromatics, mild soya sauce and sesame oil, carrots, champignons, broccoli and spinach.
Allergens: soy sauce, sesame
Day 3. QUINOA IN BALSAMIC GLAZED SWEET POTATOES
Roasted sweet potatoes and carrots served with quinoa, sliced pommes and onions in sweet spiky Honey Balsamic Vinaigrette. Can be topped with lettuce or salad leafy vegetables you prefer upon serving.
Day 4. THE FAMOUS SARDINIA MINESTRONE
A bountiful dish that is eaten every day for lunch by some of the world’s longest-lived families in Sardinia, Italy.
Allergens: cheese
Appetizer
SPLIT PEA GUACAMOLE
High in potassium and low in salt, avocados may help reduce blood pressure and the risk of stroke. An avocado contains 30% more potassium than a banana, a dietary staple for many people with high blood pressure. Try a variation of the ever-popular guacamole dip with split peas!
Dessert
CARROT CAKE
Unbelievably moist and brimming with sweet carrots and aromatic spices, this guilt-free treat proves that going gluten-free can still be utterly delicious.
Grains & Legumes
- Pearl barley
- Quinoa
- Rice vermicelli noodles
- White beans (cannellini or similar)
- Chickpeas
- Split peas
Vegetables & Fruits
- Butternut squash
- Carrots
- Sweet potatoes
- Apples
- Onion (red & yellow)
- Garlic
- Champignons (mushrooms)
- Broccoli
- Spinach
- Celery
- Cabbage
- Potatoes
- Zucchini
- Tomato (fresh or canned)
- Avocado
- Lime
- Jalapeño (optional)
Leafy Greens & Herbs
- Mixed leafy greens (lettuce, spinach, or arugula)
- Cilantro
- Thyme
- Rosemary
- Bay leaf
Dairy & Dairy Alternatives
- Parmesan cheese (or dairy-free alternative)
- Butter (or coconut oil for dairy-free option)
Pantry Staples & Condiments
- Vegetable broth
- White wine (optional)
- Soy sauce (or tamari for gluten-free option)
- Sesame oil
- Olive oil
- Neutral oil for frying (vegetable or sunflower oil)
- Balsamic vinegar
- Honey (or maple syrup for vegan option)
- Baking powder
- Vanilla extract
Nuts & Seeds
- Walnuts or pecans (optional)
Spices & Seasonings
- Cinnamon
- Nutmeg
- Salt & pepper
- Baking oven
- Medium-sized pot
- 2 pans
-
OFFRE SPECIALE
-
OFFRE SPECIALE
-
OFFRE SPECIALE
-
OFFRE SPECIALE
