French Cuisine
- Sea-catfish with chanterelles in their broth with white truffles
- Seafood tart with white wine sauce
- Shell fish mousse on frisée salad with puff pastry sticks
- Shellfish bisque with fried king prawns
- Shellfish in their brod with fried seafish and garlic
- Shredded shallots
- Sirloin steak in herb crust with poached marrow
- Sirloin steak in red wine
- Sirloin steak of colt in red wine sauce
- Sirloin steak white mustard sauce
- Sirloin steak with balsamic vinegar, honey and pine nuts
- Sirloin steak with marrow sauce
- Slice of eel Colbert
- Slice of salmon au gratin
- Slice of salmon with truffles
- Sliced lobster and morels in cream
- Sliced venison in Port wine sauce with celery purée
- Sliced wild salmon with chive sauce and caviar
- Slices of Brie cheese on a bed of salad
- Small courgettes quiche with prawn cocktail and marinated green asparagus on salad
- Small fillets of red mullet in raspberry vinegar
- Small king prawns quiche with garlic sauce on marinated salads
- Small leek quiche on salads with potato vinaigrette
- Small light apple soufflé
- Small mushrooms strudel with truffles sabayon
- Small quiche with courgettes and tomatoes on basil sauce
- Small salmon tartlet on dill sauce
- Small vegetable quiche with red onion confit
- Small vegetable ragout in pancake baskets
- Smoked duck breast and fresh foie gras on frisée chicory salad with truffles Perigort
