European cuisine
- Grilled fillet of turbot with curry sauce
- Grilled fillet of turbot with tomatoes and olives on sautéed vegetables
- Grilled fillets en brochette with parsley butter
- Grilled fillets of brook trout with warm potato salad with herbs
- Grilled half lobster with herbs salad and garlic toast
- Grilled lake trout with maître d'hotel potatoes and creamed spinach
- Grilled pike-perch fillet in a banana leaf with fine herbs
- Grilled pike-perch fillet on Chinese noodles with vegetables and cherry tomatoes
- Grilled rump-steak with tomatoes and fried onion rings
- Grilled rumpsteak with potato noodles
- Grilled salmon steak with hollandaise sauce
- Grilled salmon steak with seafood with white wine sauce
- Grilled sea bass fillet with vegetable couscous with fennel sauce
- Grilled sea bass with fennel cream
- Grilled sea-fish en brochettes on pepper couscous
- Grilled seafish on vegetables and boiled potatoes
- Grilled skewer of meat fillets with herbs purée, asparagus and corn on the cob
- Grilled spare ribs
- Grilled steak on fried vegetables
- Grilled swordfish Paillard with fried squash blossoms and herb potatoes
- Grilled swordfish with avocado herb spread on peppers and celery vegetables
- Grilled tuna slice with herbs
- Grilled venison steak, served with red cabbage and croquettes of potatoes and yellow bolletus mushrooms
- Grisons air-dried beef with celery and cottage cheese
- Grouper in herb crust with tomato chutney and mashed potatoes
- Gugelhupf
- Guinea fowl and yellow boletus mushrooms mousse with fried poussin wings and pineapples chutney
- Guinea fowl tureen with morels in vegetable jelly and fried goat cheese
- Guinea fowl with vegetables
- Guinea hen roll filled with ham and leek on creamed pepper vegetables and sauteed blue potatoes
