Dishes / Cuisines
- Glazed peach with brittle sauce and sparkling wine ice-cream
- Glazed pigeon and chestnuts with salsify and polenta
- Glazed saddle of venison on apple and ginger purée with juniper and lemon gravy
- Glazed saddle of venison with celery and chestnuts
- Glazed salsify
- Glazed shoulder of lamb with herb gravy and potato gratin
- Glazed shoulder of pork Mirza
- Glazed shoulder of veal on rosemary gravy
- Glazed shoulder of veal with roast vegetable rice and fried courgettes
- Glazed snail soup
- Glazed spring onions
- Glazed veal shank
- Glazed veal shank plain cooking
- Glazed veal shank with tarragon on carrots and fennel vegetables
- Glazed veal slice with ratatouille
- Glazed vegetable
- Gnocchi à la parisienne on tomato sauce
- Gnocchi de potatoes with carpet shells and vegetables
- Gnocchi in chive sauce with caviar
- Gnocchi of basil in a lobster sauce
- Goat cheese dumplings with nuts and pomegranate
- Goat cheese rolls in courgettes with grapes and fried chicory
- Goat cheese rolls in courgettes with plums in a balsamic sauce
- Goat cheese tureen in carrots and leek with rocket and black olive dressing
- Goat cheese tureen in courgettes with toast and raw ham
- Goose liver mousse with Port jelly
- Goose liver with glazed apples on Madeira sauce
- Gorgonzola ravioli with radicchio on sweet peppers sauce
- Gorgonzola-filled ravioli with vegetable julienne in cream sauce
- Goulash soup
