European cuisine: Soups
- Cream of spinach soup with fried lamb fillet
- Cream of sweet corn soup with diced cooked Prague ham
- Cream of tomato soup with spring roll aromatised of basil and lime
- Cream of tomato soup with spring roll of vegetables aromatized with basil
- Cream of watercress with egg and herb croûtons
- Cream of white parsley roots soup with salmon quenelles
- Cream of yellow boletus with quenelles
- Duck consommé with vegetable julienne
- Egg-drop soup
- Egg-drop soup
- Egg-drop soup
- Essence of baby chicken with puff pastry of sesame
- Essence of duck with buckwheat quenelle and oyster mushrooms
- Essence of venison with herb strudel and chanterelles
- Fine cream of potato soup with watercress and gratinated toast with yellow boletus mushrooms
- Fish-soup
- Fish-soup
- Fish-soup with fennel and almonds
- Fish-soup with toast
- Fresh herb cream soup with beetroots quenelles
- Fresh-water fish soup with aniseed taste
- Game soup with pistacchio dumplings and vegetable strips
- Garlic soup with parsley pudding
- Garnished vegetable purée soup
- Goulash soup
- Goulash soup with crispy brown bread slice
- Green spelt soup
- Harlequin cream soup of spinach, peppers and turmeric
- Hungarian goulash
- Hungarian goulash soup
