European cuisine
- Sucking pig with spiced sauce on braised cabbage
- Sugar-peas
- Summer vegetables
- Sword fish Paillard with mashed celery and Thailand asparagus
- Tangy salad made with spicy, grilled steak slices, shallots, strips of stalk celery and muscatel grapes
- Tartare of tuna fish with tomatoes and olives
- Tartlet
- Tartlet of beef fillet tartare with Osietra caviar
- Tartlet of veal fillet tartare on roast potatoes with Alba truffle
- Tasting of smoked trout in vinegar sauce and cucumber salad
- Tench au gratin in potato and courgettes
- Terrine of nougat mousse with vanilla brioche squares austrian style
- Timbale of crayfish with sour cream
- Timbale of lemon mousse with season fruit and sunflower seeds brittle
- Today's vegetables
- Tomato and fennel tartlet with grilled fillets of sole
- Tomato mousse on green asparagus salad with sour cream and toast
- Tomato mousse with salmon
- Tournedos of beef fillet stuffed with yellow boletus mushrooms in rosemary gravy
- Tournedos of glazed veal breast
- Trifle
- Truffled potato tartlets
- Tuna tartare with tomatoes and olives
- Tunny mousse on marinated salads in season
- Turbot filled with carrots with basil and courgette sauce
- Turbot in lobster crust
- Turbot on salad with avocado vinaigrette
- Turbot with avocados and peppers
- Tureen of banana with marinated strawberries
- Tureen of fish in octopus on sauteed sugar peas
