French Cuisine: Hors d'Å“vres
- 4 "fines de clairs" oysters of bretan
- Aperitif with canapés
- Artichoke bottom filled with foie gras and summer truffles
- Artichokes tureen with bacon and pickled yellow boletus mushrooms
- Artichokes tureen with home-smoked salmon
- Artichokes tureen with wahlnut dressing
- Brandade of salt cod
- Calf's sweetbreads medallions with autumn salad
- Calf's sweetbreads pie
- Calf's sweetbreads tartlet with foie gras sauté and yellow boletus mushromms
- Capon galantine on beetroots carpaccio with cranberries sauce
- 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
- Cauliflower parfait with crayfish and dill vinegar
- Chicken galantine on springtime salad with yoghurt dressing
- Composition of duck liver parfait,beans and artichokes
- Composition of sturgeon and salmon
- Crayfish parfait on grilled courgettes
- Delicately deep-fried scampi cakelets with a salad of cucumber, shallots, chillies and chopped cashew nuts
- Duck ham with warm mixed pickles and home-made nut brioche
- Flan of fish on marinated salads and sour cream sauce
- Fresh salmon tartare with caviar and toast on season salads
- Galantine of lobster and smoked trout with Sevruga caviar
- Galantine of lobster and smoked trout with Sevruga caviar
- Galantine of quail with grapes and yellow boletos mushrooms on mashed pumpkin
- Goose liver mousse with Port jelly
- Home-smoked salmon with olives croûtons
- Home-smoked salmon with warm cucumbers and sauer cream confit
- Jellied slice of salmon on a little salad with poached quail eggs
