Slow-roasted chicken prepared in the Bourguignon style, braised with red wine and herbs, accompanied with mushrooms, chestnuts, pearl onions, and roasted country potatoes.
Served with creamy risotto, brown mushrooms, wilted spinach, and oven-dried tomatoes.
Served with roasted vegetables and a creamy potato gratin.
Served with fruit compote and shaved almonds.
Slow-cooked tender beef in a rich coconut milk and spice reduction with lemongrass, served with fragrant turmeric rice.
Grilled spice-marinated lamb glazed with Indonesian sweet soy sauce, served with stir-fried vegetables and fragrant yellow rice.