French Cuisine
- Gremadine of veal in lemon sauce
- Greyerzer mashed potatoes with quail breast and white Alba truffles
- Grilled eel roll on lentils
- Grilled fillet of beef topped with lobster fritter
- Grilled Porterhouse-steak with maître d'hôtel butter
- Grilled poussin with morels in a creamy pepper sauce
- Grilled radicchio baked with cheese, flan with onions and cream
- Grilled salmon on celery purée, sauteed spinach and saffron noodles
- Grilled salmon with red onion confit
- Grilled scampi with endive confit
- Grilled sea bass with noisette potatoes of saffron and spring onions
- Grilled sirloin steak with maître d'hôtel butter
- Grilled veal tartare on courgettes and yellow boletus mushrooms
- Grouper fillet in a Merlot sauce on stewed onions
- Ham soufflé with asparagus stew
- Hazelnut and nougat parfait on caramel sauce
- Herb quenelles with saffron sauce and lobster meat
- Home-smoked salmon with olives croûtons
- Home-smoked salmon with warm cucumbers and sauer cream confit
- Honey parfait with cinnamon sauce
- Iced honey soup with champagne and strawberries
- Iced tomato soup with lobster medallions
- Jellied slice of salmon on a little salad with poached quail eggs
- Jerusalem artichoke soup with oysters
- John Dory fillet in Savoy cabbage on parsley purée and saffron potatoes
- John Dory in courgettes crust on paprika broth
- Julienne consommé
- Kid in herb crust on a bed of Savoy
- Lamb cutlets with Calvados, semolina cake and sugar peas
- Lamb fricassee
