French Cuisine
- Carpaccio of angler-fish with a truffled tomato vinaigrette and marinated salmon rose
- Carpaccio of king prawns in orange and fennel vinegar and shrimp mousse on brioche
- Carpaccio of venison with truffle vinaigrette and his pan-fried fillet
- Carrots with mineral water
- Casserole of goose
- Casserole of tuna
- Cassoulet of asparagus with lobster on red butter
- Cassoulet of quails in chive sauce
- Cauliflower mould
- Cauliflower parfait with crayfish and dill vinegar
- Celeriac purée
- Celery ravioli with Perigord-truffles
- Champagne
- Champagne Moet Chandon
- Champagne sauerkraut
- Charlotte
- Charlotte log with white chocolate mousse and a variety of fruit sauces
- Charlotte of lemon with blueberry and raspberry sauce
- Charlotte of pears with blackcurrant sorbet and poppy-seed cake on currant jelly
- Charlotte russe
- Chateaubriand with béarnaise sauce
- Chateaubriand with béarnaise sauce
- Cheese soufflé
- Cheese soufflé on marinated strawberries
- Cheese soufflé on pear sauce
- Cheese soufflé on tomato sauce
- Cheese soufflé with fresh wild fruits
- Cheese soufflé with oven-cooked cherry tomatoes and garlic sauce
- Cheese soufflé with rhubarb and strawberries
- Cheese soufflé with strawberries
