MES PETITS PLATS MAISON
BY Chef Elly Marion
MES PETITS PLATS MAISON
EAT THE RAINBOW, THEY SAID
VERSATILE VEGETAL DISHES
as sides, starters, or even light lunch base.
Roast Peaches with Rosemary
Artichokes, Shredded Parmesan, Capers and Truffle
Grated Carrot
Sesame Slaw
Spiced Roast Cauliflower Salad
Aubergine Thai Salad
Pimientos Asados
Grilled Summer Vegetables
Ratatouille
Charred Broccoli
Mixed Greens Al Dente
Sweet Potato Purée
Roast Baby Potatoes
Leek and Potato Soup
BALANCED, GENEROUS
& FUEL FILLING
your main, your starch, your greens.
each in its own glass container
THE COOP
Whole Roast Farm Chicken, Gratin Dauphinois, French Green Beans
Roasted Whole, then cut, in its juice, with a side of classic baked potato gratin. French green beans al dente.
Lemon Chicken Breasts, Sweet Potato Purée, Charred Broccoli
2 Slow cooked Chicken Breasts infused and marinated with Lemon. Sweet potato purée. Charred Broccoli.
Chicken Satay, Steamed Jasmine Rice, Mange-tout
Pulled chicken in a rich ginger, lime, soy infused coconut peanut cream. Mange-tout al dente.
Thai Chicken Curry, Steamed Jasmin Rice, Augergine Thai Salad
Pulled Chicken in a ginger, lime, lemongrass, curry, infused coconut cream, fresh coriander. Oven Baked aubergines, served cold with a spiced lime soy marinade.
Woked chicken and vegetables. Egg noodles. Baby Pak Choi
Chicken strips woked with a vegetable julienne, in spiced soy sauce with scallions. Baby Pok Choi
La Quiche Lorraine Style
Homemade short crust pastry base, eggs, cream, milk. With Turkey ham and Comté Cheese.
THE FIELD
Beef and vegetables wok, Egg Noodles. Baby Pok Choi.
Beef strips woked with a vegetable julienne, in spiced soy sauce with scallions. Egg noodles and Baby Pok Choi.
Cottage Pie, Mix Greens Al Dente
Roasted Whole, then cut, with its juice, and classic baked potato gratin with cream and nutmeg. French green beans al dente.
Chilli con Carne, Bell Peppers, Mix Quinoa
Roasted Whole, then cut, with its juice, and classic baked potato gratin with cream and nutmeg. French green beans al dente.
Lasagne Bolognese, Mix Greens Al Dente
Minced beef bolognese, pasta leaves, grated mozzarella, no bechamel, topped with a parmesan crust. Mixex greens vegetables, al dente.
Lamb Tajine, Apricot and Plum Couscous, Courgette and Carrots.
Roasted Whole, then cut, with its juice, and classic baked potato gratin with cream and nutmeg. French green beans al dente.
Shepherd’s Pie, Mix Greens Al Dente
Roasted Whole, then cut, with its juice, and classic baked potato gratin with cream and nutmeg. French green beans al dente.
THE GARDEN
Butternut Dahl, Steamed Basmati Rice, Charred Mix Greens, Baby Spinach.
Spiced butternut and red lentil soup, with coconut cream infused with fresh ginger. Steamed basmati rice. Baby Spinach.
Lentils Koftas, Spiced Tahini Greek Dip, Buckwheat and vegetables skillet.
Oven baked brown lentils koftas, greek yoghurt tahini dressing, buckwheat sauteed with vegetable and spices.
Aubergine Parmigiana, silky polenta, Mix Greens Al Dente
Aubergines, layered with marinara sauce and grated mozzarella, topped with parmesan, baked in their 1 liter glass dish. Silky polenta. Mixed greens al dente.
Spinach Ricotta Cannelloni, Roast Summer Vegetables.
Filled with Spinach and ricotta, topped with grated mozzarella and parmiggiano, baked in their 1 liter glass dish. Summer roast vegetables.
La Quiche Leek and Comté Cheese
Homemade short crust pastry base, eggs, cream, milk. With Leek and Comté Cheese.
La Quiche Spinach and Ricotta
Homemade short crust pastry base, eggs, cream, milk. With spinach and ricotta.
THE SEA
Oven Baked Salmon Fillet, Sweet Potato Purée, Charred Broccoli
Oven baked with cherry tomatoes, with a side of sweet potato purée, and charred grilled broccoli.
Fish Parmentier, Ratatouille.
Catch of the day baked with leek, topped with potato purée and a bread crust. Ratatouille.
La Quiche Salmon Dill
Homemade short crust pastry base, cream, milk, eggs. Oven baked salmon, and dill.
WHEN MAKING NUTRITIOUS DELICIOUS
TAKES ON ITS FULL MEANING
breakfast essentials and indulgences.
Home-Made Granola
Oven baked, gluten-free oats, almonds, hazelnuts, sunflower seeds, tahina, vanilla, agave, raw cocoa nibs.
Pure Chia Base Prep
Chia seeds, a drop of agave syrup, and water. To be added to greek yoghurt, berries, and granola bowl.
Caramelized Hazelnut Spread
The ultimate breakfast classic with 75% fewer calories per spoon than traditional spreads. Hand-blended with no palm oil, no added refined sugars and zero additives. To be kept in the fridge for up to two weeks.
Superpower Pancakes
Crushed banana, gluten-free oats, chia seeds, raw coconut oil, eggs.
Heritage Cake Loaf
Timeless cakes, from childhood classics to much-loved favourites.
Signature Energy Balls
Medjool dates, raw peanut butter, organic coconut oil, gluten free oats, a pinch of himalayan pink salt.
No-Bake Cheesecake
Whipped on a caramelized shortcrust topped with a fresh raspberry coulis, in a 400ml glass container with lid.
Eggless Tiramisu
The Italian classic, yet alcohol free and eggless. Dusted with dark raw cocoa. In a 400ml glass container with lid.
