French Cuisine
- Tomato mousse and crayfish on sour cream with caviar
- Tongue of beef in Madeira
- Tossed mixed vegetables
- Tourned potatoes
- Tournedos of beef in Madeira sauce
- Trout in crust of asparagus with a light lemon sauce
- Turbot in spinach coat on Beaujolai sauce
- Turbot in spinach cout with saffron sauce
- Turbot on saffron sauce with tomatoes
- Turbot soufflé on saffron sauce
- Turbot with fresh morels
- Tureen of cinnamon mousse with figs in Port wine
- Tureen of duck liver with marinated chanterelles and lamb ham
- Tureen of fresh cheese with courgettes salad and raw tomato sauce
- Tureen of lamb with nectarine chutney
- Tureen of pheasant breast with boletus and sweet and sour cherries
- Tureen of pike-perch and salmon with artichokes sauce
- Tureen of poisson with herbs
- Tureen of strawberries and rhubarb with meringue and yoghurt sauce
- Turkey galantine with pistachio nut, grape and pine nuts on papaya and avocado tartare
- Turkey rolls in a creamy carrot broth
- Vacherin
- Variety of crème brulée of chocolate, nougat and vanille
- Variety of grilled fish on spinach with champagne sauce
- Variety of parfaits on coulis of sauces
- Variety of petits fours with fruit
- Variety of white and red tuna fish with chervil and mustard sabayon
- Veal fricassee grand mothers style
- Veal fricassee with Duchesse potatoe
- Veal fricassee with mushrooms
