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

New to the menu in 2025 / part 4 : LAMB, VEAL & DEER

LAMB MEAT BALLS WITH SPICED TOMATO SAUCE

LAMB AND GREEN BEANS WITH CACIO E PEPE 

TAJARINE WITH VITELLO RAGU

BIRYIANI

SHEEK KEBAB 

SHEEK KEBAB, ROASTED CAULIFLOWER AND CHAAT SALAD

ADANA MEATBALLS

ADANA MEATBALLS WITH CAULIFLOWER

DAUBE DE CHEVREUIL

New to the menu in 2025 / part 5 : FISH

CACCIO ET PEPPE WITH TUNA

SCALLOPS WITH LIMA BEANS

SHRIMP GRITS

SHRIMP GRITS

DOS DE CABAILLOT WITH MUSSELS

SCALLOPS WITH PEAS ANS SAUTEED PANAIS

DOS DE CABAILLOT SAUCE GRENOBLOISE WITH LOBSTER RAVIOLIS

HOMARD A L'AMERICAINE

HOMARD A L'AMERICAINE WITH RIZ PILAF AND JULIENNED ZUCCHINI

THE RETURN OF COD LYONNAISE (FROM L'HOTEL LUTECIA)

MALAAY QUMBE WITH MIXED SABZI

SAUTEED MONKFISH WITH MINI GRATIN AND PEA PUREE

STEAMED FISH WITH SPICES PEARL COUSCOUS AND FRIED ZUCCHINI

THAI GRILLED TUNA AND VERMICELLI SLAW