ITALY FEATURE | CULINARY TRADITION

July & August 2018

Ricotta and Spinach Gnudi

Tagliatelle with Pancetta, Leek and Tomato

Bistecca Alla Fiorentina

Mozzarella Stuffed Gnocchi with Tomato Confit

FRANCE FEATURE | CULINARY TRILOGY

May & June 2018

Sea Bass with Candied Tomatoes, Roasted Artichokes and Potatoes

Red Mullet with Beurre Blanc and Glazed Roots

Breton Blue Lobster in Bisque Sauce

Cap Ferret Oysters A La Chez Boulan

Roast Veal De Larrivaux

JAPAN FEATURE | CHERRY BLOSSOM

March & April 2018

 Unadon – Japanese Grilled Eel

Honey Blue Cheese Toast

Taka Grilled Chicken with Wasabi

Sushi Matsui Hokkaido Matsukawa Flounder

Pesto Avocado Sandwich

USA FEATURE | FRESH & HEALTHY

January & February 2018

Persian Cucumbers with Melon

Herb Marinated Rack of Lamb

Cubano Sandwich

Grilled Chicken Tacos

Farm Salad

Romanesco

Ahi Poke Bowl