- Grapefruit and fennel juice with thyme and honey
- Baked beetroot and blood orange salad with salted pumpkin seeds
- Millet with spring onions and mussels

- Pear, fennel, watercress and melisse juice with aloe vera
- Roast kabocha squash with pumpkin seeds, fresh dill and sesame sauce
- Brussel sprouts with smoked almonds, sage and parmesan

- Blood orange juice with mint and rosemary hydrolat
- Brown rice with chicken liver and tomato ragu
- Braised radicchio with kabocha pumpkin, pine nuts, sultanas and rosemary

- Walnut “milk” with maple syrup and iranian rose water
- Baked yam soup with russet apple and nutmeg
- Hatomugi with green beans and porcini sauce

- Lemonade with agave syrup, melisse and mint hydrolat
- Cavalo nero salad with pear, pumpkin seeds and lime+ginger dressing
- Puy lentils with mousseron mushrooms and poached duck eggs

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