French Cuisine: Soups
- Bouillabaisse - fish soup with saffron
- Bouillabaisse marseillaise style
- Broccoli soup
- Clear chervil soup with steamed turbot
- Cold cucumber soup with crayfish
- Consommé "princess"
- Consommé Célestine
- Consommé Célestine
- Consommé Célestine with pumkin
- Consommé madriléne
- Consommé of basil with tomato quenelles and leek sticks
- Consommé of guinea fowl with tarragon quenelle
- Consommé with paprika croûtons
- Consommé with quenelles of poultry
- Consommé with yellow boletus mushroom parcels
- Crap soup with sea urchins croûtons
- Cream of artichokes soup with sautéed shrimps
- Cream of black salsify soup with Parma ham dumplings
- Cream of celery soup with fried turkey quenelle
- Cream of cerlery soup with Perigord truffle
- Cream of champagne soup with fine herb
- Cream of chicken soup
- Cream of fennel soup with fried leek and smoked trout
- Cream of fennel soup with lobster
- Cream of fennel soup with smoked swordfish
- Cream of frog legs with Pernod
- Cream of green peas with fresh cheese roll in crêpes
- Cream of herb soup with poached quail egg
- Cream of Jerusalem artichokes and potatoes with black truffles
- Cream of king prawns soup with fleurons
