European cuisine
- Crêpes with cheese and vegetable au gratin
- Crêpes with hot wild berries and vanilla ice-cream
- Crêpes with yellow boletus mushrooms au gratin
- Crisp salad with smoked trout and goat cheese
- Crispy chon filled with raspberry mousse and fresh wild berries
- Croquette potatoes amandine
- Croquette potatoes amandine, purée of parsley
- Croquette potatoes amandine, spinach au gratin
- Dandelion parfait
- Date strudel with cranberries and Marsala sabayon
- Dessert buffet
- Dessert Nesselrose
- Doughnuts
- Duck consommé with vegetable julienne
- Duck leg in millet
- Duck liver with grapes in white wine jelly
- Dumplings in a napkin, lettuce salad au gratin
- Dumplings in à napkin, sautéed kohlrabi
- Dumplings with Savoy and cottage cheese
- Eel in red wine
- Egg-drop soup
- Egg-drop soup
- Egg-drop soup
- Escalope of pork with plums
- Escalope of veal Holstein
- Escalope of venison in pepper sauce
- Escalope of venison with cranberry sauce
- Essence of baby chicken with puff pastry of sesame
- Essence of duck with buckwheat quenelle and oyster mushrooms
- Essence of venison with herb strudel and chanterelles
