Italian cuisine
- Pickled sardines
- Pigeon and barley consommé
- Pigeon breast and poussin in artichokes and potatoes crust on beans
- Pigeon breast with summer truffles, new potatoes and plums in balsamic vinegar
- Pike in lard
- Pike in white wine
- Pike-perch fillet in a layer of courgettes on white wine sauce
- Pike-perch fillet in a layer of courgettes, stewed cherry tomatoes and spinach
- Pike-perch fillet in a layer of potatoes with french beans and braised tomatoes
- Pike-perch fillet on wild garlic sauce
- Pike-perch fillet with capers and artichokes
- Pike-perch fillets with garlic sauce
- Pilaf rice
- Pilaf rice
- Pilaf rice with gorgonzola
- Pilaf rice, stewed cabbage
- Pineapple carpaccio with grapefruit sherbet and figs in red wine
- Pineapple carpaccio with lemon ice-cream
- Pineapple carpaccio with lemon ice-cream and marinated watermelon pearls
- Pineapple coupe with whipped cream
- Pineapple sorbet
- Pissenlits-fillet ravioli with bacon on chive sauce
- Pistachio ice-cream
- Poached calf's tongue with tomato ragout
- Poached codfish
- Poached eel slice in white wine sauce with parsley on white polenta
- Poached figs with almond cream and poppy-seed ice-cream
- Poached fillet de veau on asparagus vinaigrette
- Poached fillet of beef in olive broth with semolina dumplings of thyme
- Poached peach with almond macaroons parfait
