April 7–10, 2026

Chicken with orange sauce

Pork Shan Chan with Chinese peanut sauce

Beef with garlic sauce

Tofu vegetables

Grilled chicken breast topped with tomatoes and mozzarella, served with tagliatelle and spinach

Baked Camembert with mixed leaf salad, strawberry chutney, pears, and toasted walnuts

Chicken with sweet and sour sauce

Pork with curry sauce

Beef Xian Lan

Tofu Szechuan

Sliced beef in a creamy mushroom sauce with rösti

Mascarpone and Lemon Risotto with Roasted Green Asparagus & Parmesan Shavings

Chicken with hot and sour sauce

Pork Xian Lan

Beef Jian Bao

Fried noodles with vegetables

Pork Roll with Red Wine Sauce, Rosemary Potatoes, and Green Beans

Eggplant Piccata with a Fruity Tomato Sauce and Spaghetti

Baked chicken with mango sauce

Pork Jian Bao

Beef in curry sauce

Monk's vegetables steamed

Pan-seared salmon fillet with white wine foam, herb rice, and green asparagus

Wild garlic crêpes filled with creamed vegetables and cream cheese sauce