Italian cuisine: Warm hors d'Å“vres
- Cheese-spinach-filled ravioli on salmon sauce with vodka
- Chervil noodles with chervil pesto sauce and mussels
- Chicken liver risotto
- Chicken liver tagliatelle
- Cottage cheese gnocchi with leek and baked tomatoes
- Courgettes risotto with grilled Taleggio-cheese
- Courgettes risotto with squash blossoms and saffron
- Crayfish risotto
- Creamed aromatic herb risotto with roast venison fillet
- Creamed parmesan cheese risotto with crispy spring roll
- Creamed radicchio risotto
- Creamed risotto with shrimps, rocket and scampi
- Crêpes filled with gorgonzola au gratin on tomato sauce
- Crêpes with champignons, baked with gorgonzola and pesto sauce
- Crêpes with Jerusalem artichokes baked with mozzarella, ewe's cheese and basil
- Crêpes with radicchio au gratin
- Crêpes with spinach au gratin
- Crisp red mullet fillet on saffron risotto with mussels
- Duck-filled ravioli
- Eaw ham San Daniele and melon
- Essence of venison with celery ravioli and herb quenelles
- Farfalle with turbot, tomato concasse and basil julienne
- Fillet of salmon trout on vegetable julienne black tagliolini and lemongrass sauce
- Florentine cannelloni
- Florentine cannelloni au gratin with chanterelle sauce
- Florentine cannelloni au gratin with tomato sauce
- Florentine cannelloni on tomato sauce
- Foie gras risotto with fan out smoked duck breast
- Fresh chanterelle risotto with smoked goose breast
- Fresh herb barley risotto with rosa lamb noisette
