European cuisine
- Lobster flambé
- Lobster medallion with yellow boletus mushrooms on salad
- Lobster medallions on iced tomatoes
- Lobster salad with vegetables, sunflower seeds and water-cress dressing
- Lobster Thermidor
- Local venison medallions on roast of yellow boletus mushrooms and dumplings
- Loin of baby veal in tomato and chards with thyme sauce
- Loin of lamb and sweetbreads with wild fennel and celeriac
- Loin of lamb in spiced bread crust on vegetable ratatouille
- Loin of veal oven-cooked with rosemary and garlic
- Loin of veal stew with root vegetables
- Lovage soup with rabbit fillet
- Lukewarm carpaccio of salmon with wheat sprouts
- Lukewarm salad of lobster with chanterelles
- Marinated fillet of rabbit with leaf salad
- Marinated lamb fillet on dandelion salad
- Marinated salmon and halibut with potato cakes of cottage cheese
- Marinated salmon with fennel purée
- Marinated salmon with honey and mustard sauce on salads with toast
- Marinated salmon with toast and butter
- Marinated scallops on sour cream with trout caviar
- Mariners fresh seafood with garlic bread
- Mashed celery
- Mashed jerusalem artichokes
- Mashed potatoes
- Mashed potatoes with Imperial caviar on sour cream
- Mashed potatoes with yellow boletus mushrooms
- Mashed red cabbage
- Mashed white cabbage
- Médaillon of cerf in yellow boletus mushrooms and Savoy cabbage on cranberry sauce
