French Cuisine: Hors d'Å“vres
- Salmon tartare with sour cream
- Savarin of crayfish with fennel and courgettes tartlet
- Scampi with cucumbers in lemon sauce
- Shell fish mousse on frisée salad with puff pastry sticks
- Small courgettes quiche with prawn cocktail and marinated green asparagus on salad
- Small king prawns quiche with garlic sauce on marinated salads
- Small leek quiche on salads with potato vinaigrette
- Small leek quiche with chive sauce
- Smoked duck breast and fresh foie gras on frisée chicory salad with truffles Perigort
- Smoked fish roll on frisée salad
- Smoked goose breast on leaf salad with fried champignons and tartare sauce
- Smoked goose breast with game mousse, black olives and cherry tomatoes on toast
- Smoked salmon crêpes on springtime salad
- Smoked salmon mousse with toast on green asparagus in sour cream sauce
- Smoked salmon on buckwheat blinis with fried quail egg
- Smoked salmon on potato cakes and sour cream sauce
- Smoked salmon praline on roast nut-bread with vegetables vinaigrette
- Smoked trout fillet with horseradish
- Spinach with anchovies
- Stuffed artichoke bottoms
- Stuffed artichoke bottoms with cottage cheese
- Sturgeon parfait with salmon and Impèrial caviar
- Tomato mousse and crayfish on sour cream with caviar
- Tureen of duck liver with marinated chanterelles and lamb ham
- Tureen of fresh cheese with courgettes salad and raw tomato sauce
- Tureen of grilled vegetables and artichokes with sesame grissini on marinated Salads
- Tureen of lamb with nectarine chutney
- Tureen of pheasant breast with boletus and sweet and sour cherries
- Tureen of pike-perch and salmon with artichokes sauce
- Tureen of poisson with herbs
