French Cuisine
- 4 "fines de clairs" oysters of bretan
- Angler-fish medallion au gratin with béarnaise sauce
- Angler-fish medallion with white wine sauce and ratatouille
- Angler-fish medallions in coriander sauce
- Angler-fish medallions on leef spinach in vegetable and saffron broth
- Angler-fish with coriander
- Aperitif with canapés
- Appetizing crêpes with nut filling and ginger ice-cream
- Appetizing gratin with broccoli and salmon
- Apple charlotte
- Apple charlotte with cinnamon ice-cream
- Apple crêpes with vanilla ice-cream
- Apple in crêpe bundles on marsala sabayon with vanilla ice-cream
- Apple sorbet in log with quince sauce
- Apple tartlet on honey sauce with vanilla ice-cream
- Apple tartlet on rum cream
- Apple tartlet with caramel sauce and caramel sugar
- Apricot tartlet with amaretto cream
- Armagnac cake
- Artichoke bottom filled with foie gras and summer truffles
- Artichokes crêpes on tomato sauce
- Artichokes tureen with bacon and pickled yellow boletus mushrooms
- Artichokes tureen with home-smoked salmon
- Artichokes tureen with wahlnut dressing
- Assorted vegetables with fish and garlic
- Atlantik turbot on leaf spinach with horseradish and Madeira sauce
- Aubergines au gratin
- Aubergines au gratin with chive sauce
- Baby veal chop in raspberry vinegar gravy
- Baked cannelloni of crêpes filled with artichokes
