French Cuisine
- Steamed pike-perch with artichoke hearts
- Steamed plaice and salmon roulades on spinach purée and saffron cream
- Stewed sea bass fillet with potatoes and black olives
- Strawberry and mint parfait with chocolate sauce
- Strawberry and pineapple gratin with vanilla ice-cream
- Strudel of potatoes, celery hearts cheese
- Stuffed and fried quail legs on green beans and braised red cabbage in courgette
- Stuffed angler-fish with lobster in broth of saffron and vegetables
- Stuffed artichoke bottoms
- Stuffed artichoke bottoms with cottage cheese
- Stuffed baby turbot on tomato and tarragon sauce
- Stuffed breast of quail with foie gras parfait
- Stuffed calamaries with yellow boletus mushrooms on marinated artichokes and fennel
- Stuffed chicken breast in ricotta cheese and vegetable crust
- Stuffed dattes with nougat mousse in a chocolate basket on white coffee sauce
- Stuffed quail
- Stuffed quail on Savoy in Madeira sauce
- Stuffed quail with morels on sauteed chards and potato cakes with wild rice
- Stuffed rock salmon on tomatoes and tarragon
- Stuffed saddle of rabbit with morels in cream sauce
- Stuffed tomato with pepper vinaigrette
- Sturgeon fillet on grilled chicory
- Sturgeon parfait with salmon and Impèrial caviar
- Sturgeon with hollandaise sauce au gratin on celery purée, spinach and lentils
- Swordfish in smoked salt crust
- Tartlet of orange and Grand Marnier with strawberry confit
- Tartlet St Honoré
- Tench au gratin
- Timbale of crêpes with chanterelles on artichokes sauce and fried bacon
- Timbale of vanilla mousse with fresh fruits
