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Robuchon's Baeckeoffe

Baeckeoffe

Boeuf Bourgignon

Flemish-style piece of pork with prune and raisins

West Indian blood sausages with diced apples

Pork filet mignon with quetsch plums

Cotriade :fish soup

Stuffed squid

Pan-fried spiny lobster a l'armoricaine

Eels with potatoes

Mushroom savoury tart

Robuchon's Gratin Dauphinois

Meat skewers

Venison with chinese artichokes

Stuffed crabs a la Mornlay from Brittany

Woodcutter's pork

Veal's heart and vegetable stew

Venitian-style veal's liver

Shepherd's pie

Roast quail with roses

Knuckle of lamb with spring vegetables and artichokes

Beef Carpaccio with raw button mushrooms and celery stalks

Hare a la royale

Moussaka

Adrienne's beef stew

Robuchon's oysters,scallops and caviar in creamy sauce

Chicken and citronella brochettes with mini corn on the cobs

Beef in pastry crust and a decanter of red wine

Veal Paupiettes

Boeuf Bourgignon

Pork filet mignon in pastry crust

Loin of lamb in pastry crust with flageolet beans

Veal Grenadin with vegetables

Haggis

Beef Paupiettes with carrots

Petit sale bacon with lentils

Boeuf Bourguignon

Pork Paupiettes

Salt pork with lentils

Veal blanquette

Veal a la guardiane

Oyster of chicken with morels

Creole-style pork shoulderblade bone

Chicken with cherries

Veal blanquette

Veal blanquette

Pork Caillettes with baby spinach leaves

Veal loin with vegetables

Loin of lamb with white beans

Duckling Supreme

Roast shoulder of lamb

Salt pork with lentils

Two meat skewers

Partridge a l'escabeche

Fondue Bourguignone

Thai beef and cucumber

Tourin : traditional soup from the Perigord

Stuffed cabbage

Scallop casserole

Broad beans,flageolet beans and white haricot beans

Pan-fried spiny lobster and squid with chanterelles

Provencal-style vegetable Tian

Bouillabaisse

Oven-baked trout with button mushrooms

Tourain soup

Cassoulet

Chili con carne

Hotpot

Wild boar sausage with apples

Pork shoulderblade bone

Carbonade a la Flamande

Pork with veal and lamb stuffing

Pork filet mignon with figs and peaches

Lamb in paprika sauce

Leg of lamb in salt crust with broad beans

Herb Caillettes

Boeuf a la ficelle

Chicken pie

Normandy hotpot

Young partridge with grapes

Pork brochettes

Lamb with vegetables

Sliced loin of pork with apples

Young goat a la poulette

Pheasant cooked with grapes

Goose blanquette

Garbure

Hare a la royale

Boeuf Bourguignon

Leg of lamb with spring vegetables

Veal Blanquette

Pork filet mignon with sage

Country hotpot

Veal chop with button mushrooms

Lamb knuckle joint with provencal-style tomatoes

Asian-style sweet and sour chicken

Pork blanquette with mustard sauce

Stuffed roast veal

Mexican spicy pork

Poulet Basquaise

Pork with onions and cloves cooked in a casserole dish

Stuffed pheasant with walnuts

Stuffed goose with chestnuts

Roast pigeons with peas

Poule-au-pot

Chicken with orange and lime

Stuffed milk-fed lamb with semolina and pomegranate seeds

Roast quail with rose petals

Chicken brochettes

Pigeon with Dublin Bay prawns and salsifies

Guinea-fowl with grapes

Cooked beef and Alsace wine

Tripes a la mode de Caen

Cabbage and carrots with Chipolatas sausages

Uncooked ratatouille tart

Savoury pie and lettuce salad

Flamenkueche

Scallop and salmon carpaccio with basil and dill

Jambon persille

Ficelle de Picardie

La Garbue

Gudgeons,raw and fried

Sardines and stuffed vegetables

Bavarian cooking

Pan-fried vegetables

Scallops au gratin

Mushroom stir-fry

Oriental -style eggplant rolls

Moussaka

Provencal-style red mullets

Skate a la grenobloise

American-style monkfish

Cod a la bressane

Calamaries a la nicoise

Cod Basquaise

American-style lobster

Tartiflette

Button mushroom salad

Stuffed morels

Stuffed Roses des pres mushrooms

Provencal-style tuna

Stuffed black morels

Steamed vegetables

Chorba : Moroccan soup

Fried calamaries

Crab Parmentier

Mexican salad

Braised sweet corn,tofu,and seaweed

Lebanese tabbouleh

Diced and mixed vegetable salad

Greek salad

Panisse and mushroom salad

Tartiflette

Stuffed zucchinis

Dublin Bay prawn and filo pastry hors d'oeuvre

Lobster purse

Red mullet Parmentier

Zarzuela

Provencal-style stuffed vegetables

Lebanese tabbouleh

Stuffed pike-perch

Tchoutchouka

Vegetable blanquette

Sardines a l'escabeche

Mushroom pie

Portunus stuffed with young vegetables

Matafans

Cabbage and apple salad

Vegetable brochettes

Slightly salty sardines with mixed salad

Sweet and sour grilled vegetable savoury tart

Polenta with olives

Fougasse Riviera

Cold vegetable cannellonis with olive oil,Andalusian gaspacho

Apples with saffron,onions and dried fruit

Warm caramelized pear Mille-feuille

Sea bream in salt crust

Red tuna and avocado tartare with salmon roe

Trout tartare

Trout with chive butter

Skate,mushroom and radish salad

Scorpion fish,tomato and caper cheese-topped dish

Scorpion fish with shellfish and creamy sauce

Scorpion fish with tomato sauce and herbs

Deep-fried whiting

Sole fillets with truffles and pleurotus mushrooms

Sole fillets with morels and littleneck clams

Sole fillets a la dieppoise

Spiny lobster and asparagus salad

Sardine and spinach cheese-topped dish

Deep-fried sardines

John Dory with diced tomatoes and black olives

Norwegian cod salad

Cod and herb cheese-topped dish

Bass fillet with Brouilly sauce

Mackerel,shellfish and vegetable soup

Hake with green sauce and cockles

Tartiflette

Whiting,avocado and mild pepper fried filo pastry rolls

Sardines a l'escabeche