European cuisine: Fish & Seafood
- Pan seared fillets of red mullet on sauteed fennel julienne with ginger sauce
- Pan-fried fillet of pike-perch with leek and champagne sauce
- Pan-fried sea bass with fennel purée
- Pan-fried skate with calf's head vinaigrette and poached quail eggs
- Pan-fried snapper fillet with crabmeat fritters, rice timbale and seasonal vegetable
- Pan-fried tuna steak with caper sauce
- Pan-fried tuna steak with vegetables couscous
- Perch fillet in spinach and savoy with parsley potatoes
- Pike-perch fillet in mustard crust on stewed onions and thyme potatoes
- Pike-perch fillet with vegetables in pastry on spiny lobster sauce
- Pike-perch fillets in red wine with leaf spinach
- Pike-perch fillets Joinville
- Pike-perch steak with coriander butter and fried vegetables
- Plaice and fillet of salmon trout roll with vegetables and couscous
- Roasted (Gröstl) salt cod ragout
- Roll of John Dory and salmon trout
- Roll of red mullet on a bed of leek salad
- Roll of salmon and plaice in spinach beets on sautéed vegetables of soy-bean sprouts and lemongrass sauce
- Roll of sole and salmon on oven-cooked tomatoes with fried king prawns in coconut
- Roulade of red mullet, lobster and sole with jerusalem artichokes purée and sugar peas
- Roulades of sole and lobster on champagne sauce
- Roulades of sole and salmon
- Salmon in octopus on sautéed peppers with saffron sauce
- Salmon in pastry with lemongrass sauce
- Salmon in salt pastry
- Sautéed turbot with butter and lime sauce
- Sea bass stewed in white wine and herbs
- Slice of hake in mustard sauce
- Slices of lobster with yellow pepper sauce
- Sole in a courgette and potato crust
