European cuisine
- Plum tart
- Plum tartlet with whipped cinnamon cream and Marsala sabayon
- Poached calf's brains with capers
- Poached egg on sauteed spinach and chanterelles
- Poached egg with truffles on leaf spinach
- Poached fillet of veal on vegetables in aromatic vinaigrette
- Poached saddle of baby lamb with goat cheese dumplings and paprika beans vegetables
- Poached steak with pepper ratatouille and hollandaise sauce with rosemary
- Poached tournedos of beef fillet in chive sauce
- Poppy-seed cake
- Poppy-seed roll on pears sauce
- Poppy-seed savarin with marinated strawberries and caramel sugar
- Poppy-seed strudel
- Poppy-seed tartlet on stewed pears
- Poppy-seed tartlet with red currant jelly
- Poppy-seed-filled fritters,peasant-style
- Pork chop / spareribs marinated of garlic, marjoram, bay and lemon peel
- Pork escalope with fried onion rings and diced tomatoes
- Pork escalope with onion and tomato sauce
- Pork fillet with mustard sauce on baked potatoes
- Pork goulash with chanterelles, pearl onions and bacon
- Pork sirloin in pepper sauce
- Pork steak with spinach and cheese au gratin on sauteed vegetables
- Pork tenderloin in chive sauce served with vegetables and croquette potatoes
- Potato and nettle roulades
- Potato cake with courgettes
- Potato cakes
- Potato cakes in sesame
- Potato croquettes
- Potato croquettes, green beans and bacon
