Italian cuisine: Main Course
- Loin of lamb in a thyme crust
- Loin of lamb in herb crust with thyme sauce
- Loin of veal oven-cooked with rosemary and garlic
- Medallion of beef with yellow boletus mushrooms sauce
- Medallion of pork baked with Gorgonzola and walnuts
- Medallions of beef in mustard sauce with herbs
- Medallions of beef with mustard sauce
- Medallions of turkey with tomatoes and mozzarella au gratin
- Medallions of veal gratinated with tomato and buffalo mozzarella
- Medallions of veal gratinated with vegetables and buffalo mozzarella
- Medallions veal with radicchio and gorgonzola
- Medallons of turkey breaded with herbs
- Mignon of veal fillet in spinach beets and raw ham on truffle sauce
- Mini pizza
- Mixed boiled with two sauces
- Noisettes of veal with buffalo mozzarella au gratin
- Oxtail goulash with polenta roulade
- Pan-fried yellow boletus mushrooms with herbs
- Pan-seared yellow boletus on polenta with grilled cheese
- Pappardelle with guinea fowl and yellow boletus mushrooms
- Piccata of veal au gratin with tomatoes and mozzarella and vegetable rice
- Piccata of veal fillet in white truffle sauce
- Piccata of veal Milanese
- Piccata of veal with oyster mushrooms and herb rice
- Pigeon breast and poussin in artichokes and potatoes crust on beans
- Pigeon breast with summer truffles, new potatoes and plums in balsamic vinegar
- Poached calf's tongue with tomato ragout
- Poached fillet de veau on asparagus vinaigrette
- Poached fillet of beef in olive broth with semolina dumplings of thyme
- Polenta and braised Savoy with cheese au gratin
