pad thai
zupa tom yum
geng gari gay - czerwone curry z kurczakiem
deser- mango sticky rice

Badridżani - Georgian aubergine rolls with peanut paste with fresh garnet

Khachapuri - the famous cake, with a cheese mix

Chinkali or in the original version of khinkali - dumplings with characteristic pouch shape filled with aromatic meat stuffing

Appetiser: chopped bavetta / marinated bay bolete / gherkin / shallot / Parmesan cheese / anchovies / capers / herb toast / microgreens
Main course 1: beef burger / brioche / chilli salsa / truffle mayonnaise / mango chutney / lettuce / pickles / cheddar / bacon / caramelised onion
Main course 2: tomahawk steak / T-bone steak – reverse searing 
classic rib eye steak 
wedges / roasted peppers
Dessert:  banana / chocolate / cream cake / vanilla

Pizza fritta (smażona) - tradycyjna z regionu Kampania,  street food, calzone z nadzieniem z burraty i mortadeli
Pizza Napoletana - z sosem pomidorowym, mozzarellą di Bufala, oliwą i bazylią.
Pizza con le patate alla Romana - gotowane ziemniaki, mozzarella, oliwa, rozmaryn, guanciale.
 

Pizza fritta (smażona) - tradycyjna z regionu Kampania,  street food, calzone z nadzieniem z burraty i mortadeli
Pizza Napoletana - z sosem pomidorowym, mozzarellą di Bufala, oliwą i bazylią.
Pizza con le patate alla Romana - gotowane ziemniaki, mozzarella, oliwa, rozmaryn, guanciale.

LAAB WOONSEN - spicy salad with pasta, meat, mint and roasted rice
PAD WOONSEN- stir-fry pasta with shitake mushrooms, meat and dried shrimp
PAD KEE MAO- fried pasta with mushrooms, corn, side choy and Thai basil
GUAY TIEN REUA - spicy beef broth with pasta, spinach and sprouts

hosomaki

futomaki

uromaki

nigiri

Taramasalata and Fava – caviar paste and velvety pea purée – as a Greek Lenten appetiser
Saganaki prawns in an aromatic sauce, baked
Lenten bread with lots of sesame seeds - lagana
Fakes salata - tabbouleh-style lentil salad with lemon and lots of greens
Halva baked with oranges

Appetiser: chopped bavetta / marinated bay bolete / gherkin / shallot / Parmesan cheese / anchovies / capers / herb toast / microgreens
Main course 1: beef burger / brioche / chilli salsa / truffle mayonnaise / mango chutney / lettuce / pickles / cheddar / bacon / caramelised onion
Main course 2: tomahawk steak / T-bone steak – reverse searing 
classic rib eye steak 
wedges / roasted peppers
Dessert:  banana / chocolate / cream cake / vanilla

pad thai - fried pasta with pork, shrimps
tom yum- soup with coconut milk and chicken
geng gari gay- red curry with chicken
mango sticky rice - dessert

Double vanilla cupcakes
The best chocolate chip cookies
Plum and date truffles

1.    The perfect icing: two consistencies.
2.    Precise contouring
3.    Smooth filling:  the ‘flood icing’ technique
4.    Striking lace
5.    Easter designs

Ceviche de Camaron Cartagenero - prawns, onions, coriander, lime
Posta Negra Cartagenero - beef stewed in a dark sauce, with onions and garlic
Enyucado / Dulce de Pina Cartagenero - cake based on grated cassava with pineapple jam

Lemon cupcakes with pistachio cream
Rich chocolate cupcakes with cocoa custard cream
Nut cupcakes with dulce de leche cream

Roman-style pizza
Neapolitan style pizza
American-style pizza

1/ chintan shoyu - clear chicken broth / alkaline noodles / tare shoyu / chashu bacon / mung bean sprouts / roasted corn in spicy miso butter / chiyu oil / spring onion / nitamago egg / nori 
2/ miso butter mazemen - alkaline noodles / tare miso butter / panko-coated oyster mushrooms / roasted corn / wakame / egg yolk / spring onion / sesame
3/ Dessert: Crema Catalana with lemongrass and kaffir lime

Rigatoni alla Carbonara – pasta with a sauce made from egg yolks, Pecorino Romano cheese and guanciale
Saltimbocca alla romana – the second most famous dish after spaghetti
Mbriachelle al vino rosso e nocciole – straight from Castelli Romani, biscuits with red wine and hazelnuts

Rigatoni alla Carbonara – pasta with a sauce made from egg yolks, Pecorino Romano cheese and guanciale
Saltimbocca alla romana – the second most famous dish after spaghetti
Mbriachelle al vino rosso e nocciole – straight from Castelli Romani, biscuits with red wine and hazelnuts

Lavender-flavoured macarons
Pistachio macaroon
Cardamom milk-shaped macaroon
Lemon macaroon

zaalouk - baked aubergine salad
harira- the most famous soup (with beef)
tagine with chicken and vegetables
tfaya- caramelized onions with raisins-batbout
moroccan breads from the frying pan
loubia - white beans in Moroccan
dessert - oranges in cinnamon and honey

*Tortilla de trigo, tortilla de maiz used to prepare nachos that can be used as a base for tacos, burritos, quesadillas, fajitas, etc.
*Salsas: guacamole tipico, pico de gallo, salsa roja.
*Tacos de pescado - a light dish with fresh fish in a batter (we will also learn how to fillet the fish properly)
*Flamed bananas with rum and caramel

Cardamom tartlet
Lotus tart with roasted apple
Rustic savory tart with cauliflower, pear, walnuts, and gorgonzola cheese