French Cuisine
- Fried celeriac steak with vegetables and cheese sauce
- Fried codfish
- Fried salsify
- Fried seafood
- Fried seafood with rémoulade sauce
- Fried squash blossoms with scallops in Madeira sauce
- Fritters
- Galantine of lobster and smoked trout with Sevruga caviar
- Galantine of lobster and smoked trout with Sevruga caviar
- Galantine of quail with grapes and yellow boletos mushrooms on mashed pumpkin
- Garlic soup with tarragon pesto sauce and crab
- Germiny soup with fine herbs
- Gilthead in champagne broth with aniseed potatoes
- Gingerbread charlotte with orange segments and black nuts
- Gingerbread mousse on punch sauce
- Glazed calf's sweetbreads and kidney on mashed potatoes with tarrragon gravy
- Glazed calf's sweetbreads in Port wine
- Glazed calf's sweetbreads with tarragon
- Glazed saddle of venison with celery and chestnuts
- Glazed snail soup
- Glazed veal slice with ratatouille
- Gnocchi à la parisienne on tomato sauce
- Gnocchi of basil in a lobster sauce
- Goose liver mousse with Port jelly
- Goose liver with glazed apples on Madeira sauce
- Gratinated millefeuille of polenta, goat cheese and fresh herbs
- Gratinated potatoes
- Green peas soup with Sherry
- Green peas with lettuce
- Green spelt cake in yellow pepper sauce
