European cuisine
- John Dory on red cabbage in champagne sauce
- Jugged hare
- Julienne potatoes, bacon courgettes
- Kebab a la zingara
- King prawns on roast potatoes with paprika vinaigrette
- Kirsch cake
- Kirsch tartlet on cinnamon mousse
- Lamb casserole and lamb with pepper gratin
- Lamb chop with yellow boletus mushrooms filling in wholemeal pastry
- Lamb chops in a layer of peppers with potato and leek gratin
- Lamb cutlets in a light ramsons-and mustard crust on ratatouille of vegetables
- Lamb fillet on parsley mousse
- Lamb goulash with curry and chanterelles
- Lamb stew with spring vegetables
- Lamb stew with spring vegetables
- Lamb stew with spring vegetables
- Lamb's lettuce salad with warm ewe's cheese
- Larded catfish on beetroots with horseradish
- Lasagne of fried potatoes with vegetables and Brie sauce
- Leaf salad with fresh ewe's cheese and cress
- Leek and wheat roll with mango chutney
- Leek au gratin
- Leg of quail stuffed with yellow boletus mushrooms and red cabbage and apple salad
- Lemon sole roulades with green asparagus tips
- Linzer tart
- Liver dumpling soup
- Liver dumplings soup
- Lobster american style
- Lobster au gratin on noodles
- Lobster bisque with leek ravioli
