European cuisine: Main Course
- Medallions of veal au gratin with yellow boletus mushrooms
- Medallions of veal with mustard
- Medallons of lamb sautés in mustard sauce
- Mignon of veal fillet in Savoy cabagge with canterelles on thyme sauce
- Mignons of ostrich fillet with pepper sauce on potato cake
- Mille feuille of pork fillet with asparagus, peppers and potato cake
- Millet cakes with boiled potatoes and fine herb cream
- Millet cakes with boiled potatoes on herb cream sauce
- Mixed boiled meat with parsley sauce
- Mixed meat en brochette on green pepper sauce
- Mixed meat en brochettes with green pepper sauce
- Mushroom omelette
- Noisettes of veal with Schitaki mushrooms on beans, celery and tomato vegetables
- Oven-baked pheasand
- Ox sirloin steak in walnut crust on pepper sauce
- Parsley purée with quail egg and white truffle
- Pigeon breast in parsley crust
- Pink roasted duck breast with crunchy market vegetables and teriyaki grill sauce
- Poached calf's brains with capers
- Poached egg on sauteed spinach and chanterelles
- Poached egg with truffles on leaf spinach
- Poached fillet of veal on vegetables in aromatic vinaigrette
- Poached saddle of baby lamb with goat cheese dumplings and paprika beans vegetables
- Poached steak with pepper ratatouille and hollandaise sauce with rosemary
- Poached tournedos of beef fillet in chive sauce
- Pork chop / spareribs marinated of garlic, marjoram, bay and lemon peel
- Pork escalope with fried onion rings and diced tomatoes
- Pork escalope with onion and tomato sauce
- Pork fillet with mustard sauce on baked potatoes
- Pork goulash with chanterelles, pearl onions and bacon
