French Cuisine
- Poached salmon slice and sole fillets in champagne sauce
- Poached slice of salmon in Vermouth on a bed of artichokes
- Poached steak of hake with Savoy vegetables
- Poached turbot with saffron stigmas
- Pont-Neuf potatoes
- Pont-Neuf potatoes, sautéed peppers
- Porter-house steak with herb butter
- Pot-au-feu
- Pot-au-feu
- Pot-au-feu of seafish with lobster
- Potato and leek gratin
- Potato cake, ratatouille of vegetable
- Potato crêpes with smoked salmon on sour cream sauce
- Potato gnocchi with pistachio nut- mussels sauce and crayfish
- Potato gratin, mixed vegetables
- Potato gratin, sugar peas
- Potato soup with truffle oil and fried scampi
- Potatoes en papillote
- Potatoes Maxime
- Potpourri of dessert
- Poulard with chanterelles
- Poultry livers parfait on chive toast
- Poussin breast glazed with honey, oranges and black olives
- Poussin with morels
- Prawn cocktail with asparagus and fried fish tartare on salads
- Profiteroles with vanilla mousse on strawberry sauce
- Proveçal stew of vegetables
- Prune fritters on orange confit with almond ice-cream
- Prune fritters with ginger bread ice-cream on custard
- Pudding of artichokes with bacon and gravy
