European cuisine
- Variety of fish with marinated salads and salmon caviar
- Variety of fried, grilled and sauteed yellow boletus mushrooms
- Variety of fruit tartlets with honey sauce
- Variety of hors d'Å“vres with home-made brown walnut bread of marinated salads
- Variety of pan-seared seafish on vegetables couscous
- Variety of parfaits on carpaccio of pineapple
- Variety of pies and cakes
- Variety of rabbit on sauteed peppers with duchesse potatoes
- Variety of salmon tartare, tuna in sesame crust, fried crab claws and swordfish carpaccio
- Variety of smoked salmon roulades with panfried scallops and fried tuna tartare
- Variety of smoked sausages
- Variety of vegetables
- Variety of yellow boletus mushroom ravioli in maître d'hôtel butter
- Veal cutlet stuffed with oyster mushrooms
- Veal fillet steak sauté with tomatoes and peppers
- Veal in tuna sauce with truffled potatoes
- Veal roulade with zingara sauce
- Veal roulades chasseur
- Veal steak on potato and leek vegetables with chanterelles
- Veall cheeks in a almond crust with beans and mushrooms
- Vegatables kebabs in tempura batter for deep frying with stewed cherry tomatoes and Pesto sauce
- Vegetable cakes
- Vegetable gnocchi with marinated yellow boletus mushroom salad
- Vegetable pudding
- Vegetable strudel in shrimp and saffron sauce
- Vegetable strudel on brie fondue
- Vegetable strudel on tomato sauce
- Vegetable tart with garden cress
- Vegetable tartlet with garlic sauce
- Vegetable terrine with lobster and aromatic vinaigrette
