Italian cuisine
- Carpaccio of spiny lobster with Impèrial caviar
- Carpaccio of swordfish and salmon on a bed of salad
- Carpaccio of tunny and swordfish garnished with salads
- Carpaccio of tunny, swordfish and sturgeon with marinated radicchio
- Carpaccio of wild sea bass, salmon, scallops with terrine of grilled vegetables
- Carrot cake
- Carrot tartlet with cinnamon sabayon
- Carrot tartlet with Marsala sabayon
- Cassata
- Cassata Napoletan style
- Catfish in salt crust on fennel and leek stew
- Cavatappi noodles with anchovies and cherry tomatoes
- Cerf goulash with mushrooms
- Champagne noodles with fresh foie gras and truffles
- Champagne risotto
- Champagne risotto
- Champagne risotto with salmon mignons and salmon caviar
- Champagne risotto with sautéed salmon mignons
- Champagne sorbet
- Champignons risotto with fresh cheese ravioli
- Chanterelle ravioli in parsley sauce
- Chanterelle risotto with green peas
- Chanterelle terrine with fillet of venison in balsamic vinegar
- Charlotte with brittle mascarpone cream and white coffee ice-cream
- Cheese and spinach-filled ravioli on tomato and basil sauce
- Cheese cake
- Cheese croquettes on tomato sauce with basil
- Cheese dumplings in gorgonzola sauce
- Cheese dumplings with melted butter and parmesan on beetroots carpaccio
- Cheese dumplings with melted butter and tomato concassee
