French Cuisine: Soups
- Essence of young beef with summer truffle quenelles of semolina
- Essence with butter quenelles and diced tomatoes
- Fish consommé with fish fillet and julienne of roots vegetable
- Fish stew
- French cream
- French onion soup
- French onion soup with croûtons
- Garlic soup with tarragon pesto sauce and crab
- Germiny soup with fine herbs
- Glazed snail soup
- Gnocchi of basil in a lobster sauce
- Green peas soup with Sherry
- Iced tomato soup with lobster medallions
- Jerusalem artichoke soup with oysters
- Julienne consommé
- Lobster bisque au gratin
- Lobster bisque with fried shellfish ravioli
- Lobster bisque with Kohlrabi noodles
- Mediterranean fish soup with saffron taste
- Pepper soup with quenelles of fish and saffron
- Petite marmite
- Petite marmite of tomato and pumpkin
- Pot-au-feu
- Pot-au-feu
- Pot-au-feu of seafish with lobster
- Potato soup with truffle oil and fried scampi
- Shellfish bisque with fried king prawns
- Shellfish in their brod with fried seafish and garlic
- Yellow boletus mushroom essence with breast of quails
