Dishes
- Blueberry and vanilla mousse on marinated peaches and wild berries
- Blueberry parfait on white chocolate sauce
- Bouillabaisse - fish soup with saffron
- Bouillon with milt croûtons
- Braised leg of rabbit on sauteed asparagus stew
- Braised shoulder of veal in white wine sauce with Brussels sprouts and mashed potatoes
- Breadcrumbed fried curd cheese on salads with Zaziki sauce
- Breast of quail in bacon on kohlrabi purée, Savoy and red rice
- Brie and cherry tomatoes in Savoy cabbage on pumpkin cream
- Brioche squares austrian style with vanilla sauce and cranberry jam
- Brochette of King prawns in tempura batter for deep frying with papaya tartare
- Brochette of scallops in tempura batter for deep frying on vegetables couscous with lobster sauce
- Brochette of seafish on aromatic vegetables couscous with basil sauce
- Broiled angler-fish on mashed potatoes aromatized with garlic and sauteed vegatables
- Browned omelette with stewed rhubarb and vanilla ice-cream
- Bundle of Grisons air-dried beef with fresh goat cheese on marinated lentils salad and lard on toast
- Cacao ravioli with chocolate canache, stracciatella ice cream on pistachio sauce and orange segments
- Caramelized goat cheese medallion with beetroot mousse on grilled chicory
- Caramelized millefeuille with plain chocolate mousse on persimmon sauce
- Caramelized millefeuille with white chocolate mousse and fig in red wine
- Carpaccio of scallop, tuna and swordfish marinated with lime and tomato oil
- Cavatappi noodles with anchovies and cherry tomatoes
- Charlotte of coffee mousse on mascarpone sauce
- Chickpeas soup with crispy bacon
- Chocolate fondue with exotic fruit
- Chocolate gateau
- Chocolate mousse in log with fresh fruits
- Chocolate mousse on raspberry sauce with chocolate clown
- Chocolate parfait on stewed pears with phitaya fruit
- Coconut parfait filled with strawberries on pineapple carpaccio
