European cuisine: Warm hors d'œvres
- Artichoke bottom filled with mixed vegetable and chanterelles in chive sauce
- Asparagus ravioli in chive butter
- Aubergines roulades with tomato sauce
- Aubergines timbale with mozzarella and tomatoes au gratin
- Baked semolina gnocchi with ham
- Barley risotto with chanterelles
- Barley risotto with chanterelles and stuffed roulades of grisons air-dried beef with goat cheese
- Barley risotto with ramsons and sucking pig stew
- Beetroots dumplings with melted gray cheese
- Buckwheat spätzle in yellow boletus mushroom sauce
- Buckwheat spätzle with rocket in cheese sauce
- Buckwheat strudel with cauliflower
- Chanterelle roll with parmesan and chive butter
- Cheese dumplings with parmesan and brown butter
- Chervil pudding with chanterelles in garlic sauce
- Crêpe millefeuille in asparagus sauce, saddle of rabbit and vegetable julienne
- Crêpes of cottage cheese and leek au gratin
- Crêpes with cheese and nuts au gratin
- Crêpes with cheese and vegetable au gratin
- Crêpes with yellow boletus mushrooms au gratin
- Dumplings with Savoy and cottage cheese
- Florentine cannelloni au gratin on chanterelle sauce
- Fried millet cakes with rice timbale on pepper sauce
- Fried ravioli with cabbage and spinach beets or ricotta cheese
- Gnocchi in chive sauce with caviar
- Herb cheese soufflé on chive cream
- Lasagne of fried potatoes with vegetables and Brie sauce
- Mille feuille with fresh white mushrooms
- Millefeuille with asparagus sauce
- Millefeuille with asparagus sauce on tomato essence
