Cavalaire, week 2 - by Isabelle

Cavalaire, week 2 - of Tony

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Cavalaire, week 1

This year's NEW TO THE MENU series is over 80 recipes long.

New to the menu in 2025 / part 1 : POULTRY

CHICKEN SWARMA

CHICKEN KATSU

ROMAN CHICKEN CACCIATORE WITH BRAISED PEAS AND ROASTED POTATOES

COCONUT CHICKEN CURRY

SPICY TURKEY, GARLICK AND GINGER STIR FRY

JAPANESE CURRY

CHICKEN WITH CAPERS, LEMON AND ANCHOVIES WITH SPICY CAULIFLOWER

SUPREMES DE CANARD DIAVOLO AVEC ASPERGES ET RICE-A-RONI

ROASTED DUCK WITH SWEET POTATOES RAVIOLIS

TURMERIC CHICKEN KEBABS WITH PEARL COUSCOUS

New to the menu in 2025 / part 2 : PORK

LION'S HEAD MEATBALLS

LION'S HEAD MEATBALLS

BEAN PORCHETTA

BRAISED PORK WITH PLUM AND ORANGES ON POLENTA

DANDAN NOODLES

SSAMJANG MEATBALLS

KATSUDON

YAKIUDON

STIRFRIED PORK AND CABBAGE WITH FISH AND BUTTER SAUCE

New to the menu in 2025 / part 3 : BEEF

SMASHED BEEF KEBAB WITH CUCUMBER YOGURT

BEEF SOGAYAKI, AVOCADO AND TOFU SALAD AND YAMITSUKI SALAD

BEEF AND PORK GREEK MEATBALLS  WITH SPICY CAULIFLOWER

BEEF TAGINE WITH GREEN BEANS AND OLIVES

OPEN KIBBEH

PEPPER BEEF AND CELERY STIR FRY 

PEPPER BEEF AND CELERY STIR FRY WITH YAMITSUKI SALAD

OKLAHOMA SMASHED BURGERS

PASTEL DE CHOCLO

BAVETTE AUX ÉCHALOTTES