GLOBAL FEATURE | CELEBRATING THE HOLIDAYS
November & December 2018
Vanilla Rice Pudding with Caramel Apples
Christmas Goose with Red Cabbage
Gooey Chocolate Fondant Pudding
Gingerbread Cookies with Icing
GERMANY FEATURE | CULINARY HERITAGE
September & October 2018
Whitefish baked on Hay with Potatoes, Buttermilk and Alpine Milk
Pancake with Chocolate and Fresh Fruits
German Beef Roulades with Prosciutto and Potato Dumplings
Sea Bass with Cacciucco Broth and Rouille-Raviolo
ITALY FEATURE | CULINARY TRADITION
July & August 2018
Tagliatelle with Pancetta, Leek and Tomato
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
JAPAN FEATURE | CHERRY BLOSSOM
March & April 2018
Taka Grilled Chicken with Wasabi
Sushi Matsui Hokkaido Matsukawa Flounder
USA FEATURE | FRESH & HEALTHY
January & February 2018