Cut a banana over the lenght. Place three scoops of chocolate ice-cream between the two halves and decorate with a banana topping.

Place 2 scoops of vanilla ice cream on a plate. Decorate with chocolate topping and whipped cream.

Place a pancake in a deep plate together with a scoop of vanilla ice cream. Decorate with a warm strawberry sundae.

Prepare the pannacotta and pour into the glasses. When cooled, cover the pannacotta with a sundae of cherries.

Place a scoop of vanilla ice cream aside the waffle. Decorate generously with a sundae of red fruits.

Place 2 scoops of vanilla ice cream on a plate, decorate with a topping of eggnog and whipped cream.

Suggestion: fill a half eggshell with eggnog topping.

Take a slice of chocolate cake and decorate with a line of raspberry topping.

Place a scoop of raspberry sorbet, a scoop of forest fruit sorbet and a scoop of vanilla ice cream on a plate. Decorate with raspberry topping and a leaf of minth. 

Let the pudding cool down , after preparation. Place the pudding on a plate and decorate with a sundae of rhum-raisins.  

Place two scoops of lemon sorbet on a plate, sided by slices of melon. Decorate with a half passion fruit and passion fruit topping.

Cut a slice of wild boar, ouper une tranche de marcassin, contour with lingonberries with apple cubes. Decorate with a puree of patatoes.

Serve three meat balls on a plate , covered with a sundae of warm cherries.

Frie the guinea-fowl and cut into pieces. Place it on a plate together with a sundae of cranberries and caramelised apples.

Place a couple of deer slices on a plate, decorate with endives and lingonberries.