French Cuisine
- Marinated salmon with potato cakes
- Marinated salmon with sesame vinaigrette and potato cakes
- Marinated scallops with Impèrial caviar and chervil vinaigrette
- Marquise of chocolate and morello cherries mousse with vanilla cream
- Meat tureen
- Meatballs in white wine
- Medallion of venison with spinal marrow
- Medallions of calf's sweetbreads on a bed of leek
- Medallions of venison in juniper gravy
- Mediterranean fish soup with saffron taste
- Mille feuille of white chocolate mousse
- Mille feuille with fresh foie gras and truffles
- Mille-feuille with crayfish on roquefort cream sauce
- Millefeuille
- Millefeuille of a variety of chocolate mousse garnished
- Millefeuille of apple and poppy-seed with vanilla ice-cream
- Millefeuille of apple with champagne and honey ice-cream
- Millefeuille of plain chocolate with orange mousse
- Millefeuille of venison with celery purée and pomme crêpes
- Millefeuille with smoked salmon and sour cream sauce on salads
- Millefeuille with strawberries
- Morels in cream sauce
- Morels in Sherry broth
- Morels with herbs
- Mousse of herring
- Mousseline potatoes
- Mussels au gratin with olive oil bread
- Nougat mousse with orange and date confit on orange sauce
- Nougat mousse with orange and prune confit
- Nougat parfait on orange sauce with chocolate millefeuille and fresh figs
