French Cuisine
- Salad of artichokes with vinaigrette sauce of tomatoes
- Salad of crayfish with morels and vegetable julienne
- Salad of quail with foie gras and asparagus
- Salad of spiny lobster with artichokes and spiced tomatoes
- Salmon and sauerkraut in brioche on chervil sauce
- Salmon creamed rosé-wine
- Salmon escalope in calvados sauce
- Salmon escalope with small vegetables en papillote
- Salmon in dill sauce with small potato crêpes
- Salmon in pastry on sauteed vegetables and champagne sauce
- Salmon in pastry with tarragon sauce
- Salmon tartare with sour cream
- Salmon trout in chervil crust on lemon sauce
- Salpicon of John Dory and lobster in orange and basil broth
- Salsify stew on courgette cakes
- Sautéed courgettes with tomatoes
- Sauteed duck liver with currants on summer salad
- Sauteed goose-liver with apples in Madeira sauce with potato and celery purée
- Sautéed skate on tomato & artichokes ragoût in coriander
- Savarin of crayfish with fennel and courgettes tartlet
- Savarin with fruit
- Savarin with whipped cream
- Savoy cabbage roll
- Savoy potatoes
- Savoy potatoes, stewed cucumbers
- Scampi with cucumbers in lemon sauce
- Scollops with leek and truffes
- Sea bass fillet in a crust of herbs with tomato chutney
- Sea bass fillet on fennel au gratin
- Sea fruit patty American style
