La Bonne Heure (vegan and veggie seasonal cuisine)

A fresh daily soup prepared with seasonal vegetables. Served hot in a bowl as a starter. Typically savory and smooth.

A small fisherman's plate featuring herring and mild anchovies. Accompanied by seaweed, raw vegetables, legumes, and fresh apple. A salty and savory seafood appetizer.

A poached egg with a runny yolk served over stewed vegetables (ratatouille). Topped with savory parmesan cheese. Rich and comforting.

A vegetarian fried spring roll, crispy on the outside. Served with a fresh green salad and raw vegetables. Savory and crunchy.

A savory tart of the day featuring seasonal ingredients. Served with fresh salad and raw vegetables. Check the blackboard for today's flavor.

A main course portion of the savory tart of the day. Accompanied by green salad, raw vegetables, and steamed vegetables. Check the board for details.

A fluffy omelet filled with either Comté cheese or seaweed. Can be ordered alone or with a side of rice or vegetables. Soft and savory.

A complete vegetarian plate with falafels, semi-whole grain rice, steamed vegetables, raw veggies, and seaweed. A balanced and healthy meal.

A vegetarian chili made with tofu instead of meat, spiced and savory. Served with semi-whole grain rice, steamed vegetables, and raw sides. Rich and filling.

Vegetable-filled spring rolls served as a main dish with semi-whole grain rice and steamed vegetables. Crispy texture paired with healthy sides.

A fresh plate of assorted raw vegetables, seaweed, cooked vegetables, and goat cheese. Light, refreshing, and tangy.

Vegetable-filled ravioli pasta topped with parmesan cheese. Offered with a choice of sauces such as cream and tamari, eggplant caviar, or red pesto.

A fillet of organic Irish salmon. Choose from sides like semi-whole grain rice with dill sauce, steamed vegetables with seaweed tartare, or tagliatelle with horseradish sauce.

A large seafood platter with herring, mild anchovies, smoked salmon, seaweed, and raw vegetables. Includes legumes and apple for variety. A diverse cold plate.

A selection of three cheeses served with a green salad and apple slices. A classic French cheese course.

Daily dessert selection. Check the blackboard for today's sweet options.

A hearty meal soup with potatoes, carrots, onions, and sweet potato with house curry. Served with homemade croutons and raw vegetable sides.

A vegetable plate with carrots, zucchini, celery, onion pickles, quinoa, and coriander. Served with chickpea cream and raw vegetables. Fresh and varied.

A vegetable plate featuring potatoes, carrots, and onions cooked in cider over a white bean mustard cream. Served with basmati rice and raw vegetables.