Italian cuisine: Main Course
- Polenta soufflé with courgettes and tomatoes
- Polenta with anchovies
- Polenta with brown beans, truffled leek and sugar peas
- Polenta with chanterelle sauce
- Polenta with chanterelle sauce and cheese au gratin
- Polenta with yellow boletus mushrooms
- Pork chop au gratin with vegetables and parmesan
- Pork chop sauté with sage, served with vegetables in season and new potatoes
- Pork chop with tomato and garlic sauce
- Pork escalope in Marsala sauce
- Pork escalope in Marsala sauce
- Pork escalope with capers sauce
- Pork escalope with ham and cheese au gratin
- Pork escalope with mushrooms and cheese au gratin
- Pork escalope with raw ham and parmesan
- Pork fillet with fresh herbs in bacon on a bed of spring onions
- Pork fillet with garlic and basil sauce
- Pork fillets in a mustard crust on thyme sauce
- Pork fillets with pears and gorgonzola au gratin
- Pork medallion with mushrooms and cheese au gratin
- Pork tenderlo in raw ham on potatoes, peppers and chanterelles
- Pork tenderloin in bacon and rosemary with burgundy sauce on stewed onions
- Poussin breast sautéed with lentils and sliced bacon
- Poussin chasseur
- Quails en brochette in potato crust on lentils
- Quails kebab with yellow boletus mushroom sauce
- Rabbit liver on roast potatoes with balsamic vinegar
- Rice timbale with squash blossom, tomatoes, basil, fried sweetbreads and scampi
- Roast breast of turkey in white wine
- Roast capon in white wine
