Cordon bleu (turkey cutlet), potato salad, frisée salad (lunch).
Cordon bleu: score a pocket in the side of the turkey meat, insert piece of ham and cheese, plug opening. Season meat and sear on both sides.
Potato salad: boiled, cut potatoes in marinade of vinegar, beef broth, salt, pepper, mustard, onions, stir in 1tl oil at last.
Frisée or endive salad: dress in vinegar-oil marinade.
*In case of 5BE regulation, offer 1 kiwi (130g) as dessert.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!