French Cuisine
- Fillet of cerf in bacon on juniper berry sauce
- Fillet of cerf in Savoy with red cabbage vegetable
- Fillet of codfish in crisp potato coat on spinach with saffron sauce
- Fillet of river trout in olive broth with mashed potatoes and crayfish
- Fillet of sea bass in herb crust with red wine sauce
- Fillet of sea bass in olive and tomato crust on roasted potatoes and artichokes
- Fillet of sea bass with vegetables and potatoes en papillote
- Fillet of veal in Savoy cabbage
- Fillets fricassee in creamed morels sauce
- Fillets of sole in champagne
- Fish consommé with fish fillet and julienne of roots vegetable
- Fish fricassee with herb sauce
- Fish grill with hollandaise sauce
- Fish stew
- Flan of fish on marinated salads and sour cream sauce
- Flemish beef stew
- Flemish stew
- Floating island on caramel cream
- Foie gras in pastry on beans with truffle gravy
- Foie gras sauté in red cabbage vinaigrette
- Foie gras sauté with stewed quince
- Foie gras strudel on glazed hop sprouts
- French cream
- French onion soup
- French onion soup with croûtons
- Fresh salmon tartare with caviar and toast on season salads
- Fried black salsify
- Fried cakes with foie gras stuffing on quince with Perigord truffle in Madeira sauce
- Fried camembert with balsamic plums and fried parsley
- Fried camembert with grilled pineapple and cranberry jam
