Game consommé made with pheasant fumet, garnished with royale made from a mixture of pheasant purée, chestnut purée and pheasant salmis sauce and a julienne of pheasant.

Beef consommé slightly thickened with tapioca, garnished with hop shoots and a poached egg per person, sprinkled with paprika.

Beef consommé granished with a chiffonade of cabbage and diced sweetbreads, served with profiteroles with an artichoke forcemeat.

Game consommé garnished with venison royale and lentil purée and julienne of hare.

Chicken consommé slightly thickened with tapioca, garnished with barley, potato balls and ravioli, served with grated cheese.

Chicken consommé enriched with partridge fumet, garnished with batons of cucumber, quenelles of partridge forcemeat and a julienne of truffle cooked in Marsala.

Chicken consommé slightly thickened with tapioca, garnished with quenelles of white chicken forcemeat with crayfish butter, bone marrow, asparagus tips and julienne of truffle,

Beef consommé garnished with diced sweetbreadsa and tiny chicken dumplings with a stuffing of onion purée, with chervil.

Chicken consommé garnished with little balls of potato and cucumber, peas and rice.

Chicken consommé garnished with quenelles of white chicken forcemeat, braised lettuces, green peas and chervil.