French Cuisine: Fish & Seafood
- Sea fruit patty American style
- Sea-catfish with chanterelles in their broth with white truffles
- Slice of eel Colbert
- Slice of salmon au gratin
- Slice of salmon with truffles
- Sliced lobster and morels in cream
- Sliced wild salmon with chive sauce and caviar
- Small fillets of red mullet in raspberry vinegar
- Sole Colbert
- Sole filled with crab on ratatouille and turmeric potatoes
- Sole in a champagne butter sauce
- Sole roulade with saffron sauce
- Sole roulades on salad with quail egg and anchovy sauce
- Spiny lobster with frisée chicory salad and black truffles
- Steamed filled of turbot with two sauces
- Steamed perch fillet in saffron and vegetables
- Steamed pike-perch fillet on tomato and tarragon sauce
- 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
- Stuffed angler-fish with lobster in broth of saffron and vegetables
- Stuffed baby turbot on tomato and tarragon sauce
- Stuffed rock salmon on tomatoes and tarragon
- Sturgeon fillet on grilled chicory
- Sturgeon with hollandaise sauce au gratin on celery purée, spinach and lentils
- Swordfish in smoked salt crust
- Tench au gratin
- Trout in crust of asparagus with a light lemon sauce
- Turbot in spinach coat on Beaujolai sauce
- Turbot in spinach cout with saffron sauce
