European cuisine
- Pan seared angler-fish medallion in a potato coat on sauteed fennel strips
- Pan seared angler-fish medallions with glazed vegetables and cubio potatoes
- Pan seared catfish slice on vegetables couscous, sauteed spinach and tomato fillets
- Pan seared fillet of plaice on sauteed leaf spinach with white wine sauce
- Pan seared fillets of red mullet on sauteed fennel julienne with ginger sauce
- Pan-fried fillet of pike-perch with leek and champagne sauce
- Pan-fried sea bass with fennel purée
- Pan-fried skate with calf's head vinaigrette and poached quail eggs
- Pan-fried snapper fillet with crabmeat fritters, rice timbale and seasonal vegetable
- Pan-fried tuna steak with caper sauce
- Pan-fried tuna steak with vegetables couscous
- Pan-fried Wonton ravioli, filled with fresch goat cheese on marinated salads and crispy bacon
- Pancakes filled with strawberries
- Parfait of beetroot syrup and passion fruit with white chocolate mousse, brittle and apricot jelly
- Parfait of dates with nougat sabayon
- Parfait of mint and chocolat on raspberry sauce
- Parfait of passion fruit and blackcurrant on coconut sauce
- Parfait of smoked sturgeon in pumkin cream
- Parfait with dates on star anise sauce
- Parsley purée with quail egg and white truffle
- Passion fruit cream with wild strawberries
- Passion fruit parfait with pistachio and plain chocolate on white chocolate sauce
- Pasta of potato and chives on tomato and morel stew
- Pastry
- Peach Melba
- Pear fritters on rum cream
- Pear Helena
- Pear mousse with fruit sauce
- Pear strudel
- Pear strudel with cinnamon sauce
