European cuisine
- "After Eight" parfait on white chocolate sauce
- A variety of fish on a bed of zucchinis with marinated salads
- Almond cake
- Almond cake
- Amandine potatoes
- Angler-fish in king prawns and swiss chards with lime sauce on mashed potatoes
- Angler-fish medallion baked in a fresh herbs crust on celery purée and glazed tomatoes
- Angler-fish medallions in leek
- Angler-fish medallions in potato cout with tomatoes
- Angler-fish steamed in spices with caramelized cabbage vegetable and light caraway gravy
- Aperitif with canapés
- Aperitive with appetizers, hors-d'Å“uvres and finger food on the buffet
- Apple cake
- Apple dumpling
- Apple dumplings on blueberry sauce and champagne mousse
- Apple fritters in cinnamon sugar
- Apple fritters with whipped cinnamon cream and apple mousse
- Apple mousse with raspberry sauce
- Apple spring rolls with whipped cinnamon cream and apple sherbet
- Apple strudel
- Apple strudel with custard sauce
- Apple tart
- Apple tartlet on whipped cinnamon cream
- Apple tartlet with brittle ice-cream on cinnamon- and quince mousse
- Apple tureen on cinnamon mousse
- Apple-and strawberry tartlet on white chocolate sauce
- Apricot dumplings with custard sauce
- Apricot strudel on vanilla sauce
- Apricot strudel with yoghurt ice-cream
- Apricot tart
