French Cuisine: Warm hors d'Å“vres
- Artichokes crêpes on tomato sauce
- Aubergines au gratin
- Aubergines au gratin with chive sauce
- Baked cannelloni of crêpes filled with artichokes
- Broccoli pudding in carrot juice
- Buckwheat crêpe au gratin filled with leek
- Cauliflower mould
- Celery ravioli with Perigord-truffles
- Cottage cheese dumplings in roquefort sauce
- Courgettes mould with chanterelles
- Crêpe with asparagus au gratin
- Crêpes with asparagus and shrimps au gratin
- Crêpes with smoked salmon au gratin
- Crêpinette of poultry on aromatic herb gravy
- Foie gras strudel on glazed hop sprouts
- Gnocchi à la parisienne on tomato sauce
- Green spelt cake in yellow pepper sauce
- Ham soufflé with asparagus stew
- Herb quenelles with saffron sauce and lobster meat
- Leek quiche
- Mille feuille with fresh foie gras and truffles
- Morels in cream sauce
- Morels in Sherry broth
- Onion tart
- Potato crêpes with smoked salmon on sour cream sauce
- Potato gnocchi with pistachio nut- mussels sauce and crayfish
- Pudding of artichokes with bacon and gravy
- Pudding of leek
- Pumpkin gnocchi with courgettes and roquefort sauce
- Pumpkin pudding with morels with cream sauce
