French Cuisine: Main Course
- Glazed calf's sweetbreads in Port wine
- Glazed calf's sweetbreads with tarragon
- Glazed saddle of venison with celery and chestnuts
- Glazed veal slice with ratatouille
- Goose liver with glazed apples on Madeira sauce
- Gremadine of veal in lemon sauce
- Greyerzer mashed potatoes with quail breast and white Alba truffles
- Grilled fillet of beef topped with lobster fritter
- Grilled Porterhouse-steak with maître d'hôtel butter
- Grilled poussin with morels in a creamy pepper sauce
- Grilled sirloin steak with maître d'hôtel butter
- Grilled veal tartare on courgettes and yellow boletus mushrooms
- Kid in herb crust on a bed of Savoy
- Lamb cutlets with Calvados, semolina cake and sugar peas
- Lamb fricassee
- Lamb fricassee with curry
- Leek tart with truffles
- Leg of rabbit stuffed with fennel in a coriander sauce
- Meat tureen
- Meatballs in white wine
- Medallion of venison with spinal marrow
- Medallions of calf's sweetbreads on a bed of leek
- Medallions of venison in juniper gravy
- Millefeuille of venison with celery purée and pomme crêpes
- Onion tart
- Onion tart with raw ham on chive sauce
- Orange and pineapple au gratin with Grand Marnier
- Oven-cooked loin of lamb with mustard and herbs
- Oxtail with grapes
- Oyster mushroom tartlet
