European cuisine: Main Course
- Stuffed quail in bacon on red rice and mashed pumpkin
- Stuffed quail with chanterelles on lentils
- Stuffed rabbit roll on a beet of baked green beans with roast potatoes
- Stuffed roll of venison with grapes sauce and grilled yellow boletus mushrooms
- Stuffed saddle of rabbit with apples and chanterelles
- Stuffed turkey leg with pretzel on white pepper sauce
- Stuffed turkey roulades with spinach and mushrooms
- Sucking pig chops with walnuts on chive sauce
- Sucking pig goulash with fresh marjoram
- Sucking pig in crêpes and vegetables on sauteed aromatic asparagus
- Sucking pig with spiced sauce on braised cabbage
- Sword fish Paillard with mashed celery and Thailand asparagus
- Tangy salad made with spicy, grilled steak slices, shallots, strips of stalk celery and muscatel grapes
- Tartlet of veal fillet tartare on roast potatoes with Alba truffle
- Tournedos of beef fillet stuffed with yellow boletus mushrooms in rosemary gravy
- Tournedos of glazed veal breast
- Turkey fricassee with curry
- Turkey in vegetables crêpes on sautéed vegetables
- Turkey medallions in mustard sauce with glazed peppers
- Tyrolian steak with onions sauce and potato croquettes
- Variety of breast of guinea fowl
- Variety of fried, grilled and sauteed yellow boletus mushrooms
- Variety of rabbit on sauteed peppers with duchesse potatoes
- Veal cutlet stuffed with oyster mushrooms
- Veal fillet steak sauté with tomatoes and peppers
- Veal in tuna sauce with truffled potatoes
- Veal roulade with zingara sauce
- Veal roulades chasseur
- Veal steak on potato and leek vegetables with chanterelles
- Veall cheeks in a almond crust with beans and mushrooms
