European cuisine
- Salad of rabbit with asparagus and chanterelles
- Salads on the buffet
- Salmon in octopus on sautéed peppers with saffron sauce
- Salmon in pastry with lemongrass sauce
- Salmon in salt pastry
- Salmon tartare on a bed of cucumbres with green basil sauce
- Salmon tartare with potato cakes and Beluga caviar
- Salmon trout en bellevue
- Salmon trout parfait with green asparagus
- Salmon trout stew with calf's sweetbreads steamed in spinach beets on red cabbage
- Salsify with fine herbs
- Salzburg sweet dumplings
- Salzburg sweet dumplings with hot vanilla sauce
- Sautéed breast of duck with red wine sauce
- Sauteed cheese dumplings in a brodh
- Sauteed cheese dumplings on beetroots salad
- Sauteed cheese dumplings on potato salad with fried onion rings
- Sautéed fillet of saddle of lamb with fennel purée
- Sautéed Japanese artichokes with herb butter
- Sautéed medallions of lamb in herb sauce
- Sautéed mignons of pork fillet with apples
- Sautéed pork-steak in zingara sauce
- Sauteed ravioli, Tyrolean style on vegetables
- Sautéed turbot with butter and lime sauce
- Savoy cabbage dumplings with shallot butter and parmesan
- Savoy cabbage parcels
- Savoy filled with beef and mushrooms
- Scotch broth - mutton soup
- Sea bass stewed in white wine and herbs
- Selection of cheese with mustard of fig
