French Cuisine: Main Course
- Saddle of venison in salt pastry with pistachio and Port wine sauce
- Saddle of venison in Savoy cabbage coat with celery purée and chanterelles on Port wine sauce
- Saddle of venison in Savoy cabbage leaves on Port wine sauce
- Sauteed duck liver with currants on summer salad
- Sauteed goose-liver with apples in Madeira sauce with potato and celery purée
- Seafood tart with white wine sauce
- 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
- Sliced venison in Port wine sauce with celery purée
- Small salmon tartlet on dill sauce
- Small vegetable quiche with red onion confit
- Small vegetable ragout in pancake baskets
- Snails in white wine sauce
- Snails with meat glaze in mashed potato nests
- Snalis in potato nest with pesto
- Souffléed lamb noisettes with herbs and stuffed courgettes
- Stuffed and fried quail legs on green beans and braised red cabbage in courgette
- Stuffed breast of quail with foie gras parfait
- Stuffed calamaries with yellow boletus mushrooms on marinated artichokes and fennel
- Stuffed chicken breast in ricotta cheese and vegetable crust
- Stuffed quail
- Stuffed quail on Savoy in Madeira sauce
- Stuffed quail with morels on sauteed chards and potato cakes with wild rice
- Stuffed saddle of rabbit with morels in cream sauce
- Tongue of beef in Madeira
- Tournedos for gourmets
