Italian cuisine
- Fruit salad with wild berries and vanilla ice-cream
- Fruit sherbets garnished with fresh fruit
- Fruit sorbet
- Frying pan of mussels with garlic baguette
- Frying-pan of mussels
- Fusilli with vegetables and capers sauce
- Game liver mousse, voul-au-vent with mushrooms sauce and raw ham
- Game-filled ravioli on chivet sauce
- Garlic bread
- Ginger bread cockies
- Gingerbread mousse with mandarin oranges and black walnuts
- Gingerbread pafait and chocolate mousse on star anise sauce
- Gingerbread parfait on caramel and white chocolate sauce
- Gingerbread parfait on white chocolate sauce and caramelized date
- Glazed cinnamon pears with banana ice-cream
- Glazed goat cheese medallions with beetroots mousse and Port vinaigrette
- Glazed pigeon and chestnuts with salsify and polenta
- Glazed shoulder of pork Mirza
- Gnocchi de potatoes with carpet shells and vegetables
- Goat cheese rolls in courgettes with grapes and fried chicory
- Goat cheese rolls in courgettes with plums in a balsamic sauce
- Goat cheese tureen in carrots and leek with rocket and black olive dressing
- Goat cheese tureen in courgettes with toast and raw ham
- Gorgonzola ravioli with radicchio on sweet peppers sauce
- Gorgonzola-filled ravioli with vegetable julienne in cream sauce
- Grains of wheat risotto with vegetables and grilled breast of quail
- Grape mousse with apple sorbet in a biskuit basket
- Grape strudel with cinnamon ice-cream and almonds
- Grapefruit sherbet
- Grapefruit sorbet
