French Cuisine
- Nut tartlet with plums in armagnac and vanilla ice-cream
- Octopus carpaccio on salad of the season and lobster-shrimps mousse with toast
- Octopus carpaccio with marinated salad and lobster-shrimps mousse
- Onion tart
- Onion tart
- Onion tart with raw ham on chive sauce
- Orange and pineapple au gratin with Grand Marnier
- Orange au gratin in biskuit basket
- Orange segments in a Grand Marnier soup with almond ice-cream in biskuit basket
- Oven-cooked loin of lamb with mustard and herbs
- Oxtail with grapes
- Oyster mushroom tartlet
- Oysters for gourmets
- Oysters mornay
- Pan-fried angler-fish medallion in sesame crust on a bed of rocket
- Pan-fried angler-fish on artichokes with coriander
- Pan-fried catfish in rice leaves on ratatouille
- Pan-fried fillets of sole with chicory and saffron noodles
- Pan-fried gilthead with ratatouille
- Pan-fried redfish on green tomato chutny
- Pan-fried scallops and scampi on fennel julienne with oranges
- Pan-fried sturgeon in champagne sauce
- Panaché of fisch in basil vinegar
- Parfait of caramelized sesame with fruit ragout
- Parfait of nougat and coffee with armagnac sabayon
- Parfait of smoked eel with cucumbers and yoghurt sauce
- Parfait of wine sabayon on fruit sauce
- Parisienne potatoes
- Parisienne potatoes
- Parisienne potatoes with parsley
