Dishes / Cuisines
- Deer scallops in crêpes with potato and red cabbage stroudel
- Delicate glass noodle soup with chicken, onion, stalk leeks, tree ear mushrooms and fresh cilantro
- Delicately deep-fried scampi cakelets with a salad of cucumber, shallots, chillies and chopped cashew nuts
- Dentex in court-bouillon of tomato and garlic
- Dessert buffet
- Dessert Nesselrose
- Deviled poussin
- Dill potatoes
- Dill potatoes, spinach with butter
- Double consommé of venison with yellow boletus mushrooms in pastry crust
- Double consommé with marrow quenelles and vegetables ratatouille
- Double consommé with sherry
- Double consommé with sherry, diced vegetables and dumplings of chicken stuffing and morels
- Double consommé with truffled chicken dumplings
- Double consommé with vegetables
- Double sirloin steak with béarnaise sauce
- Double sirloin steak with herb hollandaise sauce
- Double sirloin steak with herbs in a hollandaise sauce
- Double tomato consommé with diced poultry in pastry crust
- Doughnuts
- Duchesse potatoes
- Duchesse potatoes
- Duchesse potatoes, Brussels sprouts au gratin
- Duck à la provençal
- Duck breast filled with foie gras on sauteed shiitaki mushrooms and Port wine sauce
- Duck breast in a juniper berry crust with lentils and apples in balsamic vinegar
- Duck breast in cereals coat on bacon cabbage
- Duck breast in orange sauce
- Duck breast oven-baked with balsamic sauce
- Duck breast oven-baked with orange and lemon sauce
