Italian cuisine: Hors d'Å“vres
- Marinated sea food
- Marinated yellow boletus mushrooms on grilled aubergines
- Mixed salad of endive, mozzarella milk cheese, dried beef meat and nuts in basil and olive oil sauce
- Mousse of turkey ham with white lard on toast
- Mozzarella and tomatoes
- Mozzarelline with cherry tomatoes, watercress and green basil sauce
- Octopus carpaccio garnished with fancy salad and shallots vinaigrette
- Octopus carpaccio on fancy salad and shallots vinaigrette with sesame grissini
- Pan-fried tuna tartare on frisée and rocket salad
- Parfait of smoked trout with chives bread
- Raw ham and melon
- Raw ham and melon
- Raw ham with parmesan and olive oil
- Roast duck breast on marinated salads with balsamic vinegar
- Roast duck breast on mixed salads with shallots in red wine
- Roast slice of duck breast on asparagus salad
- Roast slice of duck breast on springtime salad with balsamic vinegar
- Rocket salad in a seeds of grapes oil vinaigrette with sauteed pine nuts and pickled goat cheese
- Roulades of grisons air-dried beef on kohlrabi carpaccio
- Salad of calf's sweetbreads on leek in balsamic vinegar
- Salad of calf's sweetbreads on warm asparagus with chanterelles
- Salad of poulard,asparagus and chanterelles in balsamic vinegar
- Salad of seafood and mussels with garlic toast
- Salad of seafood with garlic croûtons
- Salad of seafood with raw celery
- Salad of small vegetables with shrimps
- Salad of trout aromatised with sage and rosemary, fried onion rings and purée of celery
- Salad of truffled poulard on leek in balsamic vinegar
- Sardines fillets in onions marinade
- Savarin of salmon with tomato and basil vinaigrette
