
Quenelles de Brochet with Nantua Sauce (Pike Dumplings in Crayfish Cream Sauce)
Poached pike quenelles served with a creamy crayfish Nantua sauce


Poached pike quenelles served with a creamy crayfish Nantua sauce

Caramel chocoflan with vanilla flan and chocolate sponge

Baked Greek yoghurt cheesecake with a digestive biscuit base

Niçoise salad with tuna, eggs, vegetables and an olive oil dressing

Italian lemon custard tart with a crisp shortcrust base

Tender shortcakes with macerated strawberries and whipped cream
Beef and pork meatballs served with sweetened lingonberries and mashed potatoes
Tender Portuguese pumpkin biscuits flavoured with cinnamon and orange zest
Dutch gevulde speculaas baked until golden, then sliced into neat squares
Oliebollen are puffed Dutch fritters with sultanas, fried golden and dusted with icing sugar
Hearty boerenomelet made with eggs, milk and sautéed vegetables
Tender ricotta and lemon pancakes pan-cooked until golden on both sides
Brioche soaked in cinnamon vanilla custard, chilled, then baked until golden
Soft spiced lebkuchen biscuits finished with a simple lemon sugar glaze
French crêpes folded around cured ham and grated cheddar, warmed until melted
Italian chocolate cream puffs with crisp choux buns and icing sugar
Light choux-style fritters fried until golden, finished with icing sugar and lemon zest
Peanut butter cookies with butter and brown sugar, baked until just set

