French Cuisine: Dessert
- Pear charlotte with sugar caramel and poppy-seed tartlet on red currant jelly
- Pear tartlet with chocolate on anise mousse
- Pear tartlet with honey sauce
- Pineapple au gratin with chocolate ice-cream
- Pineapple tartlet on honey sauce
- Profiteroles with vanilla mousse on strawberry sauce
- Prune fritters on orange confit with almond ice-cream
- Prune fritters with ginger bread ice-cream on custard
- Puff pastry pyramid with stuffed pears and cinnamon sauce
- Pyramid of honey ice-cream with pineapple confit
- Raspberry tartlet with Grand Marnier mousse
- Rhubarb terrine with strawberries
- Ricotta cheese soufflé with marinated cherries
- Sachet of strudel pastry stuffed with quince apple on star anise sauce and chestnut parfait
- Savarin with fruit
- Savarin with whipped cream
- Soufflé of banana and nougat on caramel sauce
- Sour cherries au gratin with sesame ice-cream
- Strawberry and mint parfait with chocolate sauce
- Strawberry and pineapple gratin with vanilla ice-cream
- Stuffed dattes with nougat mousse in a chocolate basket on white coffee sauce
- Tartlet of orange and Grand Marnier with strawberry confit
- Timbale of vanilla mousse with fresh fruits
- Tureen of cinnamon mousse with figs in Port wine
- Tureen of strawberries and rhubarb with meringue and yoghurt sauce
- Variety of crème brulée of chocolate, nougat and vanille
- Variety of parfaits on coulis of sauces
- 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
