- Apricot Chutney
- Caesar’s Mushrooms with Udon and Parmesan Cheese
- Clafoutis
- Consommé of Yellow Tomatoes
- Grilled Asparagus with Parmesan Cheese
- Lamb Shank with Rosemary
- Neck of Lamb with Star Anise, Ginger and Djeroek Poeroet
- Ratatouille
- Rhubarb with Ginger
- Salad of Small Artichokes
- Tagliatelle with Artichokes, Pancetta (or Speck) and Parmesan Cheese
- Tisane of Rosemary
- White Asparagus with Chervil
- White Asparagus with Egg, Ham and Parsley
- White Asparagus with Sauce Gribiche
- White Asparagus with Summer Truffle
Cook and Drink 