European cuisine: Main Course
- Breaded calf's head with remoulade sauce
- Breaded chicken breast
- Breaded chicken fillets
- Breast of guinea fowl in a crust of apricot and coriander on roast cerlery and Jerusalem artichokes
- Breast of guinea fowl on crisp vegetable strips with mustard sauce
- Breast of pigeon and poussin in a crust of celeriac
- Breast of poulard on leek strips with chanterelles
- Breast of poussin in vegetables
- Breast of poussin with honey and flowers of lavender and glazed pineapples
- Breast of quail sauté in potato crust on leaf salad
- Bresse poulard breast with raw ham in potato nest
- Broiled duck breast with cinnamon-soy sauce
- Calf's head cakes filled with mushrooms and herbs
- Calf's head praline in herbs with a warm rémoulade sauce
- Calf's liver sauté with caramelized apples on red wine sauce
- Calf's sweet breads au gratin with yellow boletus mushrooms
- Calf's sweetbreads au gratin with yellow boletus mushrooms
- Calf's tail mignon with early vegetables
- Calf's tongue in piquant sauce
- Calf's tongue in white sauce
- Carrot mould on sauteed Brussels sprouts with ginger sauce
- Casserole of wild hare in red wine
- Chicken breast in cheese and mushrooms crust
- Chicken breast with asparagus
- Chicken chasseur
- Chicken Marengo
- Chilli beans with spare-ribs
- Cold roast beef with tartare sauce
- Colt cutlet sauté with thyme sauce
- Courgettes and potatoes cake with marinated salad of vegetables and seeds
