French Cuisine: Warm hors d'Å“vres
- Saffron gnocchi with smoked cottage cheese and chives
- Saffron potato gnocchi with scallops and red wine shallots
- Saffronsoufflé on turmeric sauce
- Small mushrooms strudel with truffles sabayon
- Small quiche with courgettes and tomatoes on basil sauce
- Smoked salmon puddding with tomato cream
- Spinach beet crêpes with scallops
- Spinach soufflé on tomato cream
- Timbale of crêpes with chanterelles on artichokes sauce and fried bacon
- Vegetable cannelloni with oyster ragout
- Vegetable soufflé on saffron sauce
- Vegetables soufflé on a Fontina cheese sauce
- Walnut pudding with red onion butter
- Yellow boletus mushroom soufflé on water cress cream sauce
