French Cuisine
- Veal steak with peppers and mushrooms
- Veal stew with mushrooms and pearl onions
- Veal tenderloin with goose liver and glazed with béarnaise sauce
- Vegetable cake with wild salmon
- Vegetable cannelloni with oyster ragout
- Vegetable soufflé on saffron sauce
- Vegetable tart on chive sauce
- Vegetable tureen with morels
- Vegetables soufflé on a Fontina cheese sauce
- Vegetables with lettuce
- Venison fillet with red cabbage strudel
- Venison in salmi with red cabbage strudel
- Venison noisettes in juniper sauce
- Venison noisettes with herb mashed potatoes and stewed Savoy cabbage
- Venison noisettes with morels sauce
- Venison pie and duck tureen on season salads with roquefort sauce
- Venison steak with juniper berry butter
- Voisin potatoes
- Vol-au-vent with mushroom sauce
- Waffle potatoes
- Walnut pudding with red onion butter
- Warm smoked wild salmon with Impèrial caviar and blinis
- Warm tureen of trout and salmon with a choice of sauces
- Watercress potatoes
- Whisky mousse in chocolate basket with almond sauce
- White and plain chocolate mousse on peach sauce
- White and plain nougat mousse on passion fruit sauce
- White chocolate tureen with marinated strawberries
- Whole John Dory in papillote poached in lemongrass and coriander broth
- Wholemeal savarin with oat and walnut ice-cream
