Dishes / Cuisines
- Jellied boiled beef with horseradish mousse
- Jellied ham and parsley
- Jellied shrimps with leek on a bed of peppers salad
- Jellied slice of salmon on a little salad with poached quail eggs
- Jellied trout on autumn salad with truffled potatoes
- Jellied vegetables with chanterelles and fillet of venison on salad julienne with brown bread
- Jelly of regional beef with caviar cream
- Jelly of tomato bouillon with basil and shrimps
- Jerusalem artichoke soup with oysters
- Jerusalem artichokes
- John Dory fillet in herb crust
- John Dory fillet in Savoy cabbage on parsley purée and saffron potatoes
- John Dory in coriander sauce with fried vegetables
- John Dory in courgettes crust on paprika broth
- John Dory in pasta leaves with lentils, sugar peas, potatoes and jerusalem artichokes
- John Dory in pasta on summer leek
- John Dory in sesame crust
- John Dory in thyme crust
- John Dory on ginger vegetable in curry sauce
- John Dory on ginger vegetable with lemon grass sauce
- John Dory on red cabbage in champagne sauce
- John Dory on yellow boletus mushrooms in potato crust
- Jugged hare
- Julienne consommé
- Julienne potatoes, bacon courgettes
- Kebab a la zingara
- Kid in herb crust on a bed of Savoy
- King prawn in tempura batter for deep frying with sesame on a beet of cucumbers with avocado tartare
- King prawns en brochette on courgettes salad
- King prawns in potatoe crust on radicchio
