European cuisine
- Fried squash blossoms
- Fried stuffed squash blossoms on mornay sauce
- Fried tripes
- Fried trout with vegetable julienne and parsley potatoes
- Fried tunny on marinated salads
- Fried veal cutlet breaded with herbs
- Fried veal cutlet breaded with herbs
- Fried vegetable escalope on vegetables in cheese sauce
- Fried vegetables
- Fried vegetables on brie sauce
- Fried wonton ravioli filled with chanterelles on chive sauce with oven baked tomatoes
- Fried zucchini
- Fruit cake
- Fruit meringue pie
- Fruit tart
- Fruit tartlet
- Fruit tartlets
- Fruit tureen in jelly on vanilla whip
- Game soup with pistacchio dumplings and vegetable strips
- Garlic soup with parsley pudding
- Garnished vegetable purée soup
- Garnished with vegetables
- Gingerbread mousse with glazed cherries
- Glazed calf's kidney with mustard sauce
- Glazed carrots
- Glazed onions
- Glazed peach with brittle sauce and sparkling wine ice-cream
- Glazed saddle of venison on apple and ginger purée with juniper and lemon gravy
- Glazed salsify
- Glazed shoulder of lamb with herb gravy and potato gratin
