A colorful salad with different types of tomatoes.
Very close to the chef's heart, the recipe of this dish was created by Chef Peter Goerge's mother. A warm and delicate tart with walnuts, raspberries and a butter-maple sauce.
A delight for your eyes as well as your taste buds. This dish meshes up the goodness of tofu, carrots, brinjal and other veggies with the tang of a blueberry-beetroot sauce.
Lobster cooked in the flavors of thyme and butter with a spinach-mushroom topping.