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Our Serving tips

Spread the shrimp salad on a wheat pancake
Roll the pancake as tight as possible in plastic wrap and let it stiffen in the fridge for 2 hours
Place a bed of several leaves of red chard on a plate
Cut the pancake into 3 plieces, making sure that each piece has a straight side and a slanting side
Place the 3 pieces in the middle of the plate on the red chard and finish the 3 turrets with fine frisé, asparagus, bean sprouts, and a sprig of fresh dill
Sprinkle a few more grey shrimp on the plate, and lean a crayfish against the pancake turret.

Cook the pasta (e.g., Spirelli) al dente
Mix it with the fish salad
Garnish the dish with a leaf of rucola (mix with a little olive oil and roll up into a ball)
Put a shaving of fresh Parmesan on the rucola
Finish with sun-dried tomatoes, pesto, roasted pine nuts and a crayfish
Salmon tartare salad

Cut a cucumber in half lengthwise
Spread both halves with the salmon tartare salad, and top with slices of smoked salmon
Decorate the plate with a mixture of chervil and alfalfa sprouts
Finish with dill, a drop of lemon juice and balsamic syrup

Fill the bottom of a glass with fresh watercress
Fill the glass further with the seafood salad
Garnish with small fruit, like fresh red berries, physalis and a sprig of chives and shiso

Place three green, cooked asparagus on a plate
Using a ring-mould, make a turret of the asparagus-salmon salad
Place a slice of smoked salmon partly over the asparagus and the salad
Garnish with small rounds of leek, fresh asparagus shoots and a small leaf of shiso (Chinese Basil)
Sprinkle crushed red pepper berries over all

Make a turret by alternating a Parmesan biscuit with a layer of spicy surimi salad
Make 3 layers
End with the salad, and finish with a small red pepper, a yellow cherry tomato and a sprig of rucola

Place a couple of fresh rucola leaves on a brown kaiser roll
Cover with spicy pita salad and finish with red onion rings, red chard, apple capers and several sprigs of asparagus-bean sprouts

Place a little garden cress on a round Waldkorn roll and spread on the chicken curry salad
Add a slice of dried pineapple and several pieces of sun-dried tomato
Repeat with a layer of chicken curry and a slice of dried pineapple
Garnish with fresh rounds of leek, tomato sections, finely chopped chives and a pinch of coconut shavings

Cut an airy hard roll (brown or white as you prefer) in half and spread with asparagus-ham salad
Garnish with fresh green asparagus, a few sun-dried tomatoes and a leaf of fresh lamb's lettuce
Sprinkle with roasted pine nuts

Place a leaf of green frisé lettuce on one half of the roll
Spread on the shrimp salad
Finish with a cherry tomato, a hardboiled quail egg, and a slice of lemon
Sprinkle a number of fresh grey shrimp over all and garnish with a sprig of dill
Cover with the other half of the roll

Toast two slices of multi-grain bread golden brown and spread with the grilled vegetable salad
Add several slices of Camembert
Finish with fresh rucola leaves and thin slices of tomato
Season to taste with a little freshly ground black pepper
Grill the toast in a croque or panini appliance until the cheese begins to melt

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