European cuisine
- Calf's tail mignon with early vegetables
- Calf's tongue in piquant sauce
- Calf's tongue in white sauce
- Caramel and vanilla parfait with chocolate mille feuille
- Caramel and vanilla parfait with chocolate mille feuille
- Caramelized goat cheese medallion with beetroot mousse on grilled chicory
- Caramelized millefeuille with plain chocolate mousse on persimmon sauce
- Caramelized millefeuille with vanilla mousse on raspberry sauce
- Caramelized millefeuille with white chocolate mousse and fig in red wine
- Caramelized millefeuille with white chocolate mousse and persimmon sauce
- Caramelized nougat parfait on a variety of sauces
- Caramlized pearl onions
- Caraway potatoes
- Carpaccio of pigeon breast in aromatic oil
- Carpaccio of salmon and angler-fish with caviar
- Carpaccio of salmon with sesame
- Carpaccio of veal on salad with asparagus
- Carpaccio of yellow boletus mushrooms with lamb's lettuce salad and lobster mousse
- Carrot cake
- Carrot mould on sauteed Brussels sprouts with ginger sauce
- Carrot pudding
- Carrot tartlet with yoghurt and honey cream
- Carrots and courgettes julienne
- Carrots in cream
- Casserole of wild hare in red wine
- Cauliflower cheese
- Caviar from the Caspian sea
- Celery essence with cauliflower timbale and smoked salmon
- Celery rémoulade
- Celery rolls aromatised with mustard
