European cuisine
- Artichoke bottom filled with mixed vegetable and chanterelles in chive sauce
- Artichokes omelette
- Asparagus in hazelnut bread on chive sauce
- Asparagus mousse tureen and ham on marinated Salads
- Asparagus mousse tureen in salmon on salads
- Asparagus mousse with sucking pig ham
- Asparagus ravioli in chive butter
- Asparagus tureen in smoked salmon
- Assorted cheese with marinated mushrooms
- Assorted colt cuts
- Assorted hors d'Å“vres of tunny in millefeuille
- Assorted pastries
- Atlantik turbot with bacon on lentils
- Aubergines roulades with tomato sauce
- Aubergines timbale with mozzarella and tomatoes au gratin
- Baked asparagus on saffron sauce with angler-fish medallion
- Baked asparagus with breast of quail
- Baked asparagus with king prawns on saffron sauce
- Baked Brie in Savoy cabbage with morels and raw ham
- Baked carp
- Baked chicken
- Baked gilthead in tomato and olive crust on sauted artichokes and noisette potatoes
- Baked gilthead with thyme
- Baked jacket potatoes
- Baked lamb chop with beans and rosemary gravy
- Baked poussin with oven tomato
- Baked semolina gnocchi with ham
- Baked shoulder of veal with rosemary
- Baked stuffed courgettes
- Baked stuffed tomatoes
