<Chinese>美食<French>Bon Appetit
<Chinese>開胃頭盤<French>Les Hors D'Oeuvres<English>Appetizer
<Chinese>香草牛油焗法國田螺<French>Escargots à la Bourguignonne<English>Baked Burgundy Snails with a Garlic and Parsley Butter
<Chinese>熏鮭魚卷配魚子醬及鮭魚子<French>Les Gourmandises de Saumon Fume aux Deux Caviars<English>Smoked Salmon Ballotine Served with Caviar and Salmon Eggs
<Chinese>香煎蛙腿配蒜蓉糜糕<French>Petits Gigots de Grenouilles à la Mousse<English>Panfried Frog Legs Served with a Garlic Mousse
<Chinese>煎鵝肝伴蘋果及香酒<French>Foie Gras d'Oie Poêlé aux Pommes<English>Panfried Goose Liver with Apples and Calvados Sauce
<Chinese>甜蝦酒香啫喱沙律<French>Langouste à la Gelée de Sauternes<English>Crayfish in Sauternes Jelly Served with Orange Dressing
<Chinese>卷釀扇貝配香檳汁<French>Les Coquilles St. Jacques à la Feuille Romaine au Champagne<English>Scallops Wrapped in Romaine Served with a Champagne Sauce
<Chinese>熏肉洋蔥塔<French>Quiche Lorranine<English>Bacon, Onion and Egg Tart
<Chinese>香草鳮茸卷<French>Galantine de Volaille aux Herbes<English>Chicken Galantine with Herbs
<Chinese>韃靼式生牛排沙律<French>Steak Tartare et ses Crudités<English>Steak Tartar Served with Salad
<Chinese>特色焗蠔<French>Les Hu?0?6tres Gratinées<English>Oysters Gratinated
<Chinese>湯類<French>Les Potages<English>Soup
<Chinese>法式洋蔥湯<French>Soupe Gratinée a L'Oignon<English>French Onion Soup
<Chinese>普羅旺斯式海鮮湯<French>La bourride du pecheur ala provencal<English>Provencal Seafood Cream Soup Flavoured with Garlic
<Chinese>香草鮮蘑菇濃湯<French>Bouillon Leger de Champignons<English>Creamed Mushroom Broth
<Chinese>龍蝦清湯伴小雲呑<French>Consommé Clair de Langouste, et son Raviolis<English>Lobster Consomme Garnished with Raviolis
<Chinese>凍大蒜薯茸湯<French>Vichyssoise<English>Chilled Leek and Potato Cream Soup
<Chinese>海鮮類<French>Les Poissons et Crustaces<English>Seafood
<Chinese>酥皮焗三色魚茸糕配紅花淇淋汁<French>Vol-au-vent Trois Mousses au Sabayon de Safran<English>Tri-colour Fish Mousses Baked in Puff Pastry Served with Saffron Sauce
<Chinese>香草蘑菇茄茸炒鮮扇貝<French>Coquilles Saint-Jacques Proven?0?5ale<English>Fresh Scallips Sautéed with Mushroom, Tomato, Garlic and Herbs
<Chinese>扒海鰽柳配炒野菌<French>Filet de Perche Grillée aux Champigons<English>Grilled Fillet of Perche Served with Wild Mushrooms
<Chinese>香煎鮭魚柳配淇淋汁<French>Le Filet de Saumon au Gengembre<English>Fillet of Salmon with a Light Ginger Cream Sauce
<Chinese>扒大蝦配百裏香汁<French>Gambas Grillées, jus à la Fleur de Thym<English>Grilled King Prawns, in a Thyme Blossom Sauce
<Chinese>鮭魚龍脷魚柳辮配白酒汁<French>Tresse de Saumon et Sole au Chablis<English>Salmon and Sole Plait with "Chablis" White Wine Sauce
<Chinese>酥香焗海鱸配甜蒜淇淋汁<French>La Filet de Bar à la Créme d'Ail Doux<English>Oven Baked Sea Bass with a Light Garlic Cream Sauce
<Chinese>多寶魚卷配摩利士菌淇淋汁<French>Les Petites Roulades de Turbot aux Morilles<English>Small Turbot Rolls in a Delicate Moral Cream
<Chinese>肉類及家禽類<French>Les Viandes et Les Volailles<English>Meat and Poultry
<Chinese>扒牛柳配青胡椒粒汁<French>Filet de Boeuf au Poivre Vert<English>Beef Tenderloin with a Green Peppercorn Sauce
<Chinese>煎鴨脯配橘柳松仁汁<French>Le Magret de Canard à la Mandarine Douce<English>Panfried Duck Breast with Mandarin and Pine Nuts Sauce
<Chinese>燒羊柳配鼠尾香草汁<French>La Selle d'Agneau Parfumée à la Sauge<English>Roast Boneless Saddle of Lamb Served with an Elegant Sage Cream Sauce