French cuisine
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Steamed plaice and salmon roulades on spinach purée and saffron cream
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Fried camembert with grilled pineapple and cranberry jam
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John Dory fillet in Savoy cabbage on parsley purée and saffron potatoes
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Cream of celery soup with fried turkey quenelle
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Grilled salmon on celery purée, sauteed spinach and saffron noodles
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Sachet of strudel pastry stuffed with quince apple on star anise sauce and chestnut parfait
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Tureen of duck liver with marinated chanterelles and lamb ham
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Beef filet in foie gras crust with black truffels and fan out baked potatoes on sauteed vegetables
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Cream of Jerusalem artichokes and potatoes with black truffles
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Chocolate fondue with exotic fruit
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Turkey galantine with pistachio nut, grape and pine nuts on papaya and avocado tartare
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Mediterranean fish soup with saffron taste
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Vegetables soufflé on a Fontina cheese sauce
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Duck breast filled with foie gras on sauteed shiitaki mushrooms and Port wine sauce
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Galantine of quail with grapes and yellow boletos mushrooms on mashed pumpkin
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Stuffed and fried quail legs on green beans and braised red cabbage in courgette
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Roast quail in bacon on braised red cabbage and potato cakes
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Stuffed quail with morels on sauteed chards and potato cakes with wild rice
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Cream of lobster soup with poached roll and lemon grass sauce
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Cream of plaice with poached fish roll and blue potatoes
