Italian cuisine
- Sausages risotto with broccoli
- Sauté of lamb with vegetables
- Sautéed courgettes
- Sautéed courgettes
- Sautéed diced aubergines with tomatoes
- Sautéed fillet of tuna fish with olives and tomatoes on rocket salad
- Sautéed frog-fish in raw ham on mediterranean vegetables
- Sauteed lamb noisette garnished with baby courgette and cherry tomatoes
- Sautéed rabbit fillet on marinated chicory
- Sauteed scallops in bacon on salad hearts with cream of curry soup
- Sautéed scallops with thyme on canterelles and jellow boletus
- Sautéed shrimps with spinach
- Sautéed vegetables of the season with fresh cherry tomatoes
- Savarin of salmon with tomato and basil vinaigrette
- Savoy cabbage roulades with polenta
- Savoy cake with chestnuts
- Savoy roulade with chestnuts
- Savoy soup with cheese
- Scallop and oyster salad
- Scallops in chards
- Scallops lasagne on truffle oil sauce
- Scallops ravioli in truffle sauce
- Scampi in Tempura batter for deep frying with anchovie in chips, stuffed courgettes rolls of goat cheese and praline of salmon mousse
- Scampi salad with marinated white asparagus
- Sea bass fillet au gratin with tomatoes and mozzarella on vegetable noodles
- Sea bass fillet on basil couscous with fennel sauce
- Sea bass with baked tomatoes on spinach beets and boiled potatoes
- Sea bass with fennel
- Sea food salad venetian style
- Sea-catfish in salt crust with vegetable julienne and basil
