French Cuisine: Hors d'Å“vres
- Lukewarm carpaccio of salmon with cucumbers and fresh morels
- Lukewarm octopus salad with marinated salad and sour cream sauce
- Marinated mackereles in herbs
- Marinated salmon with horseradish mousse and potatos nest on salads
- Marinated salmon with potato cakes
- Marinated salmon with sesame vinaigrette and potato cakes
- Marinated scallops with Impèrial caviar and chervil vinaigrette
- Millefeuille with smoked salmon and sour cream sauce on salads
- Mousse of herring
- Mussels au gratin with olive oil bread
- Octopus carpaccio on salad of the season and lobster-shrimps mousse with toast
- Octopus carpaccio with marinated salad and lobster-shrimps mousse
- Oysters for gourmets
- Parfait of smoked eel with cucumbers and yoghurt sauce
- Pâté de foie gras with croûtons on leaf salad
- Pheasant liver parfait with mango and Cumberland sauce
- Pike-perch galantine with herb sauce
- Poultry livers parfait on chive toast
- Prawn cocktail with asparagus and fried fish tartare on salads
- Quail tureen on spring salad
- Rabbit tureen
- Raw marinated foie gras on summer salad
- Rissoles filled with champignons on lamb's lettuce salad
- Rissoles with goose liver stuffing on salsifis
- Rondell of duck liver parfait with summer salad
- Salad of artichokes with sautéed breast of quail
- Salad of artichokes with vinaigrette sauce of tomatoes
- Salad of crayfish with morels and vegetable julienne
- Salad of quail with foie gras and asparagus
- Salad of spiny lobster with artichokes and spiced tomatoes
