Italian cuisine
- Tomato rice
- Tomato soup with basil dumplings and vegetable julienne
- Tomato soup with celery and rabbit ravioli
- Tomato soup with turbot
- Tomatoes au gratin
- Tortellini filled with meat in gorgonzola sauce
- Tortelloni filled with yellow boletus mushrooms and sugar peas
- Tournedo of beef fillet in parmesan crust, mashed potatoes and peppers and broccoli vegetables
- Tripe soup with parmesan
- Truffle risotto
- Truffled potatoes, sautéed springtime onions
- Tuna salad with onions and eggs
- Tuna stroganov with vegetables in a white wine sauce
- Turbot au gratin with yellow boletus mushrooms and tomatoes with baked potatoes
- Turbot on spinach with truffle sauce and horseradish
- Tureen of game mousse with red wine jelly, fan out pear and toast
- Tureen of passion fruit and buttermilk with raspberries
- Tureen of saddle of lamb in lard on salad with toast
- Tureen of salmon and pike-perch with shrimps and basil sauce
- Tureen of smoked breast of guinea fowl with chicory and apple balsamic vinegar
- Tureen of yoghurt and apricot with meringue
- Turnover filled with courgettes, tomatoes and mozzarella
- Vanilla cream raviolis with white chocolate sauce and stewed rhubarb
- Vanilla ice-cream
- Vanilla parfait in brittle
- Vanilla parfait with cherries in red wine essence
- Vanilla parfait with wild berries and cinnamon sabayon
- Variety of cheese with raw ham
- Variety of chocolate and gingerbread mousse on coffee and white chocolate sauce
- Variety of fish on salads with marinated asparagus
