BREAKFAST --- coffee
LUNCH --- rice with vegetables
AFTERNOON-TEATIME --- tea
DINNER --- ( for cooking group) parboiled snap peas stuffed with minced egg, herbs, smoked tofu and mustard | roasted fresh garlic spread | chicken liver truffle pate | waffle crackers | Mosel Reisling || lightly-pickled Persian cucumber, Burrata, wine vinegar pickled pearl onion petals, fresh almond,fresh mint, dehydrated mushroom powder | French green lentils with garlic scape, dashi-braised Belgian endive, pan-fried lace cut Holland eggplant stuffed with seasoned meat and cilantro | petit chablis || ice cream with strawberries | Persian tea
- spring seasonal, lucky to have fresh ingredients that deserve the fancy treatment.