Dishes / Cuisines
- Lobster flambé
- Lobster fricassee with aromatic spices
- Lobster fricassee with Noilly prat
- Lobster in saffron sauce with black noodles
- Lobster medallion with yellow boletus mushrooms on salad
- Lobster medallions on iced tomatoes
- Lobster on Savoy with Beaujolai sauce
- Lobster ravioli with morels
- Lobster salad with vegetables, sunflower seeds and water-cress dressing
- Lobster Thermidor
- Lobster with mixed vegetables
- Lobster with noodles and white truffle sauce
- Lobster-filled ravioli in their sauce
- Local venison medallions on roast of yellow boletus mushrooms and dumplings
- Log tartlet filled with coconut mousse on bramble sauce and mandarin orange sorbet
- Loin of baby veal in tomato and chards with thyme sauce
- Loin of lamb and sweetbreads with wild fennel and celeriac
- Loin of lamb in a thyme crust
- Loin of lamb in herb crust with thyme sauce
- Loin of lamb in spiced bread crust on vegetable ratatouille
- Loin of veal oven-cooked with rosemary and garlic
- Loin of veal oven-cooked with rosemary and garlic
- Loin of veal stew with root vegetables
- Lorette potatoes
- Lorette potatoes, chive carrots
- Lovage soup with rabbit fillet
- Lukewarm calf's tongue on salad hearts with tomato vinaigrette
- Lukewarm carpaccio of salmon trout with cucumbers and chanterelles
- Lukewarm carpaccio of salmon with cucumbers and fresh morels
- Lukewarm carpaccio of salmon with wheat sprouts
