European cuisine: Hors d'Å“vres
- A variety of fish on a bed of zucchinis with marinated salads
- Aperitif with canapés
- Aperitive with appetizers, hors-d'Å“uvres and finger food on the buffet
- Asparagus mousse tureen and ham on marinated Salads
- Asparagus mousse tureen in salmon on salads
- Asparagus mousse with sucking pig ham
- Asparagus tureen in smoked salmon
- Assorted colt cuts
- Assorted hors d'Å“vres of tunny in millefeuille
- Barley timbale of vegetable on salads with crispy bacon
- Breast of quail sauté in potato crust on a bed of leaf salad
- Buffet of hors d'Å“uvres of fish
- Calf's head in jelly with lobster in aromatic dressing
- 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
- Chanterelle and vegetable jelly with fillet of hare
- Cold calf's tongue with radishes and tomato vinaigrette
- Crayfish mousse with frisée chicory salad and tomato jelly
- Crisp salad with smoked trout and goat cheese
- Fancy salad with apples and balsamic vinegar
- Fish salad with shrimps and artichokes
- Fresh cheese tureen with courgettes and raw tomato sauce
- Fresh cheese tureen with raw tomato sauce
- Gratinated scallops on salads
- Green mussels from New Zeeland baked with herbs and breadcrumbs
- Grisons air-dried beef with celery and cottage cheese
- Guinea fowl tureen with morels in vegetable jelly and fried goat cheese
