Wine Pairing

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh leek and herb vegetable roulade, whipped shallot potatoes, market vegetables

Trim and clean the leeks, then slice them thinly. Sauté in a pan with a bit of olive oil until softened. Set aside to cool.

Prepare the Leeks

In a mixing bowl, combine flour, eggs, salt, and pepper. Whisk until smooth. Fold in the cooled leeks and chopped fresh herbs.

Make the Batter

Spread the batter onto a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes until golden and set.

Bake the Roulade

Once baked, spread the cream cheese evenly over the roulade. Roll it up tightly using the parchment paper. Refrigerate for at least 30 minutes before slicing.

Add Cream Cheese

Peel and cube the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.

Boil the Potatoes

Finely chop the shallots and sauté in butter until translucent.

Sauté the Shallots

Combine the boiled potatoes, sautéed shallots, milk, salt, and pepper in a bowl. Whip until creamy and smooth.

Whip the Potatoes

Chop seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for 20-25 minutes until tender.

Prepare and Roast the Vegetables

Leeks

Fresh herbs (parsley, chives, thyme)

Cream cheese

Eggs

All-purpose flour

Salt

Black pepper

Potatoes

Shallots

Butter

Milk

Seasonal vegetables (e.g., carrots, zucchini, bell peppers)

Olive oil

Roulade de Poireaux (Végétarien)

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Roulade De Poireaux (Végétarien) Recipe in just 1h 30m. Fresh leek and herb vegetable roulade, whipped shallot potatoes, market vegetables

Roulade De Poireaux (végétarien) Recipe

Ingredients

Roulade

Whipped Shallot Potatoes

Market Vegetables

Method

Roulade Preparation