French Cuisine
- Duchesse potatoes
- Duchesse potatoes
- Duchesse potatoes, Brussels sprouts au gratin
- Duck à la provençal
- Duck breast filled with foie gras on sauteed shiitaki mushrooms and Port wine sauce
- Duck breast in cereals coat on bacon cabbage
- Duck breast in orange sauce
- Duck breast oven-baked with orange and lemon sauce
- Duck ham with warm mixed pickles and home-made nut brioche
- Duck in salt crust
- Éclairs
- Endive confit
- Entrecôte with black pepper and cognac sauce
- Entrecôte with shallots sauce
- Escalope of salmon and halibut Cordon bleu
- Escalope of turkey, Parisienne style
- Escalope of veal Cordon bleu
- Escalope of veal Cordon bleu
- Escalope of veal Cordon bleu with sautéed potatoes and vegetables
- Essence of chestnuts with pistachio rolls
- Essence of stuffed breast of guinea fowl
- Essence of stuffed breast of guinea fowl and poached quail eggs
- Essence of yellow boletus mushrooms with calf's tail parcels
- Essence of yellow boletus mushrooms with poached pigeon breast
- Essence of young beef with summer truffle quenelles of semolina
- Essence with butter quenelles and diced tomatoes
- Fan out sugar peas
- Fennel au gratin
- Filled almond crêpes with marzipan ice-cream
- Fillet of beef baked with hollandaise sauce and fried potato gnocchi
