French Cuisine: Main Course
- Crêpinette of lamb with parsley and truffle oil
- Deer scallops in crêpes with potato and red cabbage stroudel
- Double sirloin steak with béarnaise sauce
- Double sirloin steak with herb hollandaise sauce
- Double sirloin steak with herbs in a hollandaise sauce
- Duck à la provençal
- Duck breast filled with foie gras on sauteed shiitaki mushrooms and Port wine sauce
- Duck breast in cereals coat on bacon cabbage
- Duck breast in orange sauce
- Duck breast oven-baked with orange and lemon sauce
- Duck in salt crust
- Entrecôte with black pepper and cognac sauce
- Entrecôte with shallots sauce
- Escalope of salmon and halibut Cordon bleu
- Escalope of turkey, Parisienne style
- Escalope of veal Cordon bleu
- Escalope of veal Cordon bleu
- Escalope of veal Cordon bleu with sautéed potatoes and vegetables
- Fillet of beef baked with hollandaise sauce and fried potato gnocchi
- Fillet of cerf in bacon on juniper berry sauce
- Fillet of cerf in Savoy with red cabbage vegetable
- Fillet of veal in Savoy cabbage
- Fillets fricassee in creamed morels sauce
- Flemish beef stew
- Flemish stew
- Foie gras in pastry on beans with truffle gravy
- Foie gras sauté in red cabbage vinaigrette
- Fried cakes with foie gras stuffing on quince with Perigord truffle in Madeira sauce
- Fried camembert with grilled pineapple and cranberry jam
- Glazed calf's sweetbreads and kidney on mashed potatoes with tarrragon gravy
