European cuisine
- Medallion of veal with chanterelle sauce, sauteed vegetables and fried squash blossom
- Medallions of lobster on coriander and tomato couscous
- Medallions of pork in herb crust on apple sauce
- Medallions of veal au gratin with yellow boletus mushrooms
- Medallions of veal with mustard
- Medallons of lamb sautés in mustard sauce
- Melon cocktail
- Mignon of veal fillet in Savoy cabagge with canterelles on thyme sauce
- Mignons of ostrich fillet with pepper sauce on potato cake
- Mille feuille of pork fillet with asparagus, peppers and potato cake
- Mille feuille with fresh white mushrooms
- Millefeuille of sole, scallops and fried squash blossom
- Millefeuille with asparagus sauce
- Millefeuille with asparagus sauce on tomato essence
- Millefeuille with chanterelle sauce
- Millefeuille with strawberry mousse
- Millefeuille with yellow boletus mushrooms sauce and diced tomato
- Millet cake
- Millet cakes with boiled potatoes and fine herb cream
- Millet cakes with boiled potatoes on herb cream sauce
- Mint marinated brook trout on courgette cakes
- Mirabelle tart
- Mixed boiled meat with parsley sauce
- Mixed fried fish with bearnaise sauce
- Mixed meat en brochette on green pepper sauce
- Mixed meat en brochettes with green pepper sauce
- Mixed vegetables
- Mocha cake
- Mushroom fritters
- Mushroom omelette
