European cuisine: Main Course
- Courgettes omelette
- Couscous with fish
- Cream of asparagus soup with vegetable strudel
- Creamed slice meat with vegetable
- Duck leg in millet
- Duck liver with grapes in white wine jelly
- Escalope of pork with plums
- Escalope of veal Holstein
- Escalope of venison in pepper sauce
- Escalope of venison with cranberry sauce
- Fillet "Black and White"
- Fillet of beef in pepper sauce
- Fillet of beef in shallot gravy with mashed potatoes with parsley
- Fillet of beef on roast of asparagus and mushrooms
- Fillet of beef on roast oyster mushrooms and potatoes on asparagus
- Fillet of beef on roast yellow boletus mushrooms and dumplings
- Fillet of beef Stroganoff
- Fillet of deer en lard with pumpkin gnocchi and tarragon sauce
- Fillet of horse in juniper glaze with sage
- Fillet of horse Stroganov with potato croquettes and Brussels sprouts
- Fillet of kangaroo in pepper sauce
- Fillet of veal in vegetables crêpes with herb rice and asparagus
- Fillet of veal in yellow boletus mushrooms on mashed potatoes and green asparagus
- Fillet of veal in yellow boletus mushrooms on vegetable ratatouille
- Fillet of venison in a crisp bread crust on yellow boletus sauce with cranberries
- Fillet of young beef sauté in thyme butter with tomatoes and peppers on grilled yellow boletus mushrooms
- Fillet tips in creamed yellow boletus mushrooms sauce
- Foie gras sauté with stewed quince
- Fresh asparagus with grilled lambs chops
- Fresh yellow boletus mushrooms with ham
