French Cuisine: Main Course
- Baby veal chop in raspberry vinegar gravy
- Baked duck with Port sauce
- Beef filet in foie gras crust with black truffels and fan out baked potatoes on sauteed vegetables
- Beef fillet tips in rice ring with Cognac sauce
- Beef goulash bourguignon
- Beef in oyster sauce with broccoli
- Braised beef cheeks in burgundy with root-vegetables
- Braised burgundy beef
- Breaded celeriac on pepper coulis
- Breast of duck sauté with orange and lemon sauce
- Breast of guinea fowl with fresh herbs and armagnac sauce
- Breast of patrige with pepper sauce
- Breast of quail in pistachio nuts with marinated kohlrabi sticks
- Breast of quails with foie gras sauce and mashed truffled potatoes
- Bresse pigeon breast in potato crust
- Calf's feet on canard liver sauce
- Calf's sweetbread with apples
- Calf's sweetbread with yellow boletus mushrooms
- Capon filled with pumpkin, macaroons and mustard on red wine sauce with artichokes and turnips
- Casserole of goose
- Cassoulet of quails in chive sauce
- Chateaubriand with béarnaise sauce
- Chateaubriand with béarnaise sauce
- Chicken breast in mustard cream on peppers
- Chicken chasseur
- Chicken croquettes with béarnaise sauce
- Chicken fricassee in white wine
- Chicken fricassee with tarragon
- Chicken in champagne
- Chicken with cestnuts
