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• Pagnon Borain • Panna cotta with melon • Parma ham with melon marinated in Port wine • Parmesan cream with truffle jelly • Parsnip velouté with duck leg ravioli • Partridge fillet with Calvados Cream • Partridge with figs, cactus fruits and Noilly-Prat sauce • Partridge with pears and cranberry sauce • Partridge with salsify and madeira sauce • Paté Gaumais - Meat pie from Belgian Lorraine • Pea soup with purslane • Peaches filled with tuna • Pear ‘belle Hélène’ • Pheasant à la Brabançonne • Pheasant fine champagne • Pheasant pâté with forest fruit compote • Pheasant with apricots and marsala sauce • Pheasant with braised chicory • Pheasant with cream liqueur • Pheasant with herb cream • Picon with white wine - Picon royal • Pies from the city of Lier - Lierse vlaaikes • Pineapple sorbet