French Cuisine: Soups
- Cream of lobster soup
- Cream of lobster soup with poached roll and lemon grass sauce
- Cream of lobster soup with shrimps
- Cream of onions soup with croûtons
- Cream of plaice with poached fish roll and blue potatoes
- Cream of potato and leek soup with black truffle and millefeuille of foie gras mousse
- Cream of potato and leek soup with truffle aromatic
- Cream of potato soup with marjoram and Périgord truffles
- Cream of potatoe soup with white truffle and fried lobster ravioli
- Cream of saffron soup
- Cream of Savoy cabbage soup with sautéed bacon
- Cream of smoked trout with saffron and martini
- Cream of truffled potato soup with croûtons
- Cream of watercress with poached sole roulades
- Cream of white truffles with cress et chips frits
- Cream soup with ratatouille vegetable
- Crème brûlée with tangerine liqueur
- Cucumber soup with savoury dill sponge
- Double consommé of venison with yellow boletus mushrooms in pastry crust
- Double consommé with marrow quenelles and vegetables ratatouille
- Double consommé with sherry
- Double consommé with sherry, diced vegetables and dumplings of chicken stuffing and morels
- Double consommé with truffled chicken dumplings
- Double consommé with vegetables
- Double tomato consommé with diced poultry in pastry crust
- Essence of chestnuts with pistachio rolls
- Essence of stuffed breast of guinea fowl
- Essence of stuffed breast of guinea fowl and poached quail eggs
- Essence of yellow boletus mushrooms with calf's tail parcels
- Essence of yellow boletus mushrooms with poached pigeon breast
