The document lists various appetizers, main courses, desserts, and pastries prepared by Olivier Hoën. It includes items like three-colored savory cake, Alsatian pumpkin cake, tuna carpaccio, stuffed mushrooms, carrot and ginger mini cakes, chicken and hummus tortillas, pumpkin soup, and foie gras terrines for appetizers. Main courses include curry chicken with cashews, cannelloni, beef and carrots, watermelon chicken, lamb stew, and coconut pork. Desserts and pastries include floating islands, crème caramel, coconut flan, green plum panna cotta, watermelon granita, chocolate ganache, crepes,