Chef Ladan Raissi, our Kitchen and Academy Director designed and executed this delicious special. We started with an organic carrot soup with young Thai Yogurt and sprouted lentil crackers. The soup had also a light curry taste that was just right. The Second course was a Brazil Nut and Wheatberry Risotto with Fennel confit and Truffle...

Adaptation of an Italian classic. The cannelloni is made out of three distinct layers: ricotta, marinara and pesto. The ricotta is a Macademia nut-based cheese. Light and fluffy with a touch of white truffle oil. The marinara is sweet and full of sun dried tomato flavors. The pesto is robust and is made of walnuts,...

Open-faced Portobello Burger… what a feast! Adaptation of an American classic makes this dish a favorite! The burger bun is made out of almond flour, zucchini and flax meal as well as different spices. The portobello cap is marinated and dehydrated for several hours to give it a chewey texture. The dish is served with...

Simple and fabulous! This dish is colorful, creamy, tasty and delicious. Butternut squash is used for the “lasagna” part. It is thinly sliced and assembled to form a structure for the Macademia Nut Ricotta and Chanterelle mushrooms layers. The dish is topped with a beautiful mushroom and some fresh marjoram leaves. Then the plate is...

Simply Caesar! This Kale Caesar Salad is very fulfilling in every way. First ingredient: kale. Fresh and full of vitamins, calcium, magnesium and potassium to name a few. Second ingredient: Caesar dressing… In traditional Caesar dressing, one of the components is usually a dairy product and another one is anchovies. However or course in a...

These Wild Mushroom Ravioli were made for a special event. The ravioli is made out of young Thai coconut meat and swirls are the same coconut meat with a little of spinach-parsley juice for coloring. The filing is a mixture of wild mushrooms, ricotta and thyme. The plate is dressed with four ravioli placed around...

This Mango Cascade Dessert is composed of a lime-mango cake with a vanilla custard filling, topped by a mango sorbet. The cake is laying on top of a mango-agave reduction colored with beet juice. The garnish is made out of young Thai coconut meat that has been dehydrated to crispiness and dressed with bits of...

Fajitas dish is possible even in raw cuisine… First we have the tortillas. Simply made with a mixture of corn, red bell peppers, shallots, garlic, Mexican spices and a little flax meal. Then dehydrated for a few hours to achieve the right consistency. The filling is made with marinated onions, red and yellow bell peppers,...

These Corn Nachos are absolutely delicious! The Tortilla chips are made out of fresh corn, red pepper, lime juice, cumin and cayenne pepper. It is topped with some delicious fresh salsa, Macademia Red Pepper Cheese and guacamole. It is garnished with cilantro microgreens. It is very light, crunchy and full of flavors. A...

This Mexican Salad is refreshing and delicious! It is composed of romaine lettuce with honey-lime vinaigrette, salsa, fresh corn, avocado, marinated tomatoes and topped with a mango-guacamole quenelle. The garnish is composed of a delicious red-pepper “cheese” crumble and tortilla strips. It is a very light course and satisfying at the same time. Come and enjoy...