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Hors d'Å“vres

  • Shrimps cocktail with melon pearls, salads and pomelo segments on avocad cream
  • Smoked trout tartare on marinated cucumber slices and sour cream sauce
  • Skewered king prawns and scallops on vegetables couscous with stewed white balsamic onions
  • King prawns in tempura batter for deep frying on grilled watermelon and courgettes carpaccio
  • Grilled octopus on Beluga lentil salad with mint caviar and springtime salad in crispy basket
  • Baby courgettes filled with pumpkin cream served with Thai asparagus and tomato ragoût
  • Grilled vegatables tureen on curry jelly with basilic foam and springtime salad
  • Budín de polenta with bacon crème fraiche and smoked goose breast
  • Grilled vegetables tureen with mini blinis and marinated salads
  • Tureen of tunny mousse with black olives jelly, served with red currant sauce and garlic bread
  • Lasagnetta of Palamide fish, tomato, smoked cheese and courgettes with sweet-and-sour radicchio on tomato sauce
  • Crepinette of duck fillet on green peas cream with glazed Belgian endive
  • Roast breast of guinea fowl on marinated vegetable-lentil salad with garlic foam
  • Polenta timbale with yellow boletus mushrooms and grilled cheese on springtime salad
  • Grilled king prawns on spicy millet-quinoa couscous with king prawns foam
  • Royale rice timbale with curry-lemongras foam on marinated salads
  • Tureen of potato and yellow boletus mushrooms with smoked goose breast and red onion confit
  • Quiche Lorraine with sour cream and bacon quenelle on marinated salads
  • Roulades of tuna filled with avocado on tomato carpaccio and trout caviar
  • Interpretation of mozzarella caprese
  • Carpaccio of beef with lemon oil and parmesan flakes on rocket bed
  • Tureen of game mousse in bacon on chickpeas cream with balsamic onion chutney, Cumberland sauce and salads
  • Steamed sole roulade filled with saffron and spinach on lemongrass- beetroots purée
  • Timbale of fresh goat cheese and carrot mousse with potato pearls on beetroots carpaccio
  • Crispy spring rolls stuffed with spicy king prawns and vegetables on courgettes carpaccio and sour cream sauce
  • Roast turkey in raw ham coat on beetroots carpaccio
  • Guinea fowl fillet in pistaccio coat on marinated kohlrabi-apple salad with sunflower seeds cream
  • Crispy spring roll stuffed with cabbage and feta-cheese on grilled courgettes carpaccio
  • Pan seared plums filled with goat cheese in bacon on kohlrabi carpaccio with mango- chili tartare
  • Marinated coalfish with home-made brioche and honey-mustard sauce
  • Fried duck fillet in pistachio nuts on marinated orange-fennel salad
  • Variety of tomato with asparagus stew and sour cream sauce
  • Grilled vegetables tureen with pepper jelly on tomato sauce and potato foam
  • Fried gorgonzola rolls with grilled radicchio on yellow courgettes carpaccio
  • Tureen of beetroots with three kinds of tartare and horseradish cream
  • Bundle of Grisons air-dried beef with fresh goat cheese on marinated kohlrabi carpaccio and herb vinaigrette
  • Fried fillet of hare in a crisp bread crust with potato foam
  • Pan seared fillet of halibut in Chorizo ham with mousse of tamarinde
  • Crispy king prawns in Kataifi coat with avocado and papaya tartare
  • Roast turkey breast on coloured vegetable with red wine sauce and celerie rave cream
  • Stuffed courgettes with tomato stew and courgettes cream on parmesan foam
  • Grilled Taleggio cheese with courgettes, sour cream sauce and filled tomato
  • Roast venison slice on celery-apple salad and jus of Porto
  • Potato tureen in yellow boletus mushrooms jelly, red wine onions and venison ham on coloured lentil salad
  • Pan seared lamb chops with potato tureen, salads and venison ham
  • Tartare of tomato, mozzarella and basil on marinated endive and quail breast
  • Lukewarm smoked porc fillet on aromatic barley salad with mustard vinaigrette
  • Grilled king prawns on celeriac purée aromatised with lemon verbena, orange salad and tomato jelly
  • Saddle of venison on marinated red cabbage salad with walnut gravy
  • Poached sole fillets on green peas cream with artichoke hearts
  • Poached rolls of sole and salmon on red cabbage salad with shrimps foam
  • Fried praline and mousse of foie gras with apple jelly
  • Variety of sashimi and sushi roll with marinated ginger and soy sauce
  • Grilled vegetables with herb vinaigrette
  • Grilled tomino cheese in raw ham on fancy salad with blossoms and balsamic caviar
  • Timbale of grilled vegetables in jelly with tomatoes and sour cream sauce
  • Polenta cakes with mushrooms and cheese au gratin, fancy salad and edible garden flowers
  • Grilled sea bass fillet on marinated courgettes salad with garlic foam
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