- Green Asparagus with Sauce Gribiche
- Grilled Asparagus with Parmesan Cheese
- Caesar’s Mushrooms with Udon and Parmesan Cheese
- Celeriac Flan with Garlic, Tiger Prawn, Chervil and Tobiko
- Cod with Lentils, Cilantro and Parsley
- Consommé of Yellow Tomatoes
- Eggs with Shrimps
- Farfalle with Ramson (or Wild Garlic) and Parmesan Cheese
- Red Gurnard with Shrimps
- Haddock with Shiitake and White Wine Sauce
- Londonderry Soup
- Matsu Take with Spinach and Ginger
- Monkfish with a Tomato Olive Sauce
- Mussels with Anise
- Mussels with Spicy Tomato Sauce
- Omelet with Oyster Mushrooms and Nasturtium
- Omelet with Pied Blue
- Oysters with Tarragon
- Piementos de Padron
- Pumpkin Soup
- Quail with Marsala
- Risotto with Mushrooms
- Salad of Oyster Mushrooms, Pancetta and Chives
- Salad of Oyster Mushrooms and Smoked Breast of Duck
- Salad of Small Artichokes
- Scallops with Winter Truffle
- Curry with Shrimps
- Skate with Capers
- Sweetbread with Truffle and Madeira
- Tagliatelle with Artichokes, Pancetta (or Speck) and Parmesan Cheese
- Tellines with Parsley
- Tisane of Rosemary
- Tofu Flan with Dashi and Ginger
- White Asparagus with Chervil and Tarragon
- White Asparagus with Egg, Ham and Parsley
- White Asparagus with Hollandaise
- White Asparagus with Sauce Gribiche
- White Asparagus with Summer Truffle
