Dishes
- Plum tartlet with whipped cinnamon cream and Marsala sabayon
- Poached eel slice in white wine sauce with parsley on white polenta
- Poached fillet of beef in a aromatic herbs broth with potato gratin and green asparagus stew
- Poached shoulder of veal in a broth of roots vegetable with green sauce and boiled potatoes
- Pork steak with spinach and cheese au gratin on sauteed vegetables
- Pork tenderlo in raw ham on potatoes, peppers and chanterelles
- Potato gnocchi with smoked goose breast, rocket and mushrooms in gravy
- Potato ravioli with chanterelles filling on sauteed leek and bacon strips
- Potato ravioli with ham and leek on a tomato cream
- Pumpkin risotto with grilled Taleggio cheese
- Pumpkin-filled ravioli with brown butter, sage and macaroons
- Radicchio tartlet with brie on garlic sauce
- Raspberry cream charlotte
- Raspberry cream gateau
- Ravioli with aromatic pumkin filling, sage, brown butter and macaroons
- Ravioli with cheese filling and melted butter on tomato stew
- Risotto of pan seared king prawns and steamed chards
- Risotto with apples, smoked cheese and garden cress
- Risotto with lemon and thyme, artichoke in tempura and ham chips
- Roast duck breast with wild rice in creamed Savoy and grilled polenta
- Roast filet of veal on asparagus risotto with baked tomatoes
- Roast fillet of pork in herb crêpes with potato strudel and broccoli
- Roast lamb chop in almonds crust on Savoy with potato gratin
- Roast of pork fillet and potatoes with chanterelle sauce
- Roast quail breast on lentils ragout and sauteed mushrooms
- Roast saddle of veal with aromatic herb sauce on a beet of green beans and baked potato
- Roastbeef in foie gras on sauteed vegetables and mashed potatoes
- Rocket pudding on cheese sauce with tomato spum
- Roll of salmon and plaice in spinach beets on sautéed vegetables of soy-bean sprouts and lemongrass sauce
- Roll of sole and salmon on oven-cooked tomatoes with fried king prawns in coconut
