- Bavette with Mai Take and Thyme
- Belgian Endive, Witloof or Chicory with Lemon
- Blanquette de Veau
- Bread
- Cauliflower with Parmesan Cheese
- Celeriac Flan with Garlic, Tiger Prawn, Chervil and Tobiko
- Chicken a la Carolus Battus
- Chicken with Tarragon, Leek and Nero d’Avola
- Cod with Lentils, Cilantro and Parsley
- Duck with Green Pepper Corn Sauce
- Duck with Soy Sauce and Ginger
- Eggs with Shrimps
- French Stew of Veal
- Guineafowl with Morels and Gnocchi
- Red Gurnard with Shrimps
- Haddock with Shiitake and White Wine Sauce
- Londonderry Soup
- Monkfish Spanish Style
- Monkfish with a Tomato Olive Sauce
- Mussels with Anise
- Mussels with Spicy Tomato Sauce
- Omelet with Oyster Mushrooms and Nasturtium
- Orange Flan
- Oysters with Tarragon
- Panna Cotta with Candied Orange Zest
- Parsley Sauce (cold) or Pasto
- Piementos de Padron
- Rape a la Marinera
- Roulade of Chicken with Rosemary and Pancetta
- Curry with Shrimps
- Quail with Marsala
- Quail with Pruneaux d’Agen and Bay Leaf
- Quail with Pruneaux d’Agen, Sage and Olives
- Ratatouille
- Red Cabbage with Apple and Balsamic Vinegar
- Salad of Oyster Mushrooms, Pancetta and Chives
- Salad of Oyster Mushrooms and Smoked Breast of Duck
- Skate with Capers
- Tellines with Parsley
- Tofu Flan with Dashi and Ginger
- Veal Cheeks with Pak Choi
