French Cuisine
- Crepe with turbot and salmon
- Crêpe-parcels filled with apples on white wine sabayon
- Crêpes à soufflé with orange segments
- Crêpes filled with orange mousse au gratin
- Crêpes with asparagus and shrimps au gratin
- Crêpes with Grand Marnier
- Crêpes with smoked salmon au gratin
- Crêpinette of lamb with parsley and truffle oil
- Crêpinette of poultry on aromatic herb gravy
- Crisp puff pastry with passion fruits mousse and kiwi
- Croissant
- Cucumber soup with savoury dill sponge
- Cucumbers with dill sauce
- Currant ice-cream in biskuit basket with champagne apple and caramel sauce
- Dauphine potatoes
- Deer scallops in crêpes with potato and red cabbage stroudel
- Delicately deep-fried scampi cakelets with a salad of cucumber, shallots, chillies and chopped cashew nuts
- Dentex in court-bouillon of tomato and garlic
- Dill potatoes
- Dill potatoes, spinach with butter
- Double consommé of venison with yellow boletus mushrooms in pastry crust
- Double consommé with marrow quenelles and vegetables ratatouille
- Double consommé with sherry
- Double consommé with sherry, diced vegetables and dumplings of chicken stuffing and morels
- Double consommé with truffled chicken dumplings
- Double consommé with vegetables
- Double sirloin steak with béarnaise sauce
- Double sirloin steak with herb hollandaise sauce
- Double sirloin steak with herbs in a hollandaise sauce
- Double tomato consommé with diced poultry in pastry crust
