French Cuisine
- Wild boar marinated in red wine
- Wild duck mousse in Port wine jelly
- Wild hare kebab on stewed Savoy cabbage
- William potatoes
- Wolffish on tarragon sauce
- Yellow boletus mushroom essence with breast of quails
- Yellow boletus mushroom soufflé on water cress cream sauce
- Yogurt roulade in crêpes on apricot
- Young pigeon in pastry on truffle sauce
- Zander tureen on springtime salad
