- Bavette with Mai Take and Thyme
- Blanquette de Veau
- Chicken a la Carolus Battus
- Chicken with Tarragon, Leek and Nero d’Avola
- Cod with Lentils, Cilantro and Parsley
- Duck with Green Pepper Corn Sauce
- Duck with Soy Sauce and Ginger
- French Stew of Veal
- Guineafowl with Morels and Gnocchi
- Lamb Shank with Rosemary
- Leg of Lamb with Pasto and Autumn Ratatouille
- Neck of Lamb with Star Anise, Ginger and Djeroek Poeroet
- Monkfish Spanish Style
- Monkfish with a Tomato Olive Sauce
- Partridge with Courgette and Thyme
- Roulade of Chicken with Rosemary and Pancetta
- Quail with Pruneaux d’Agen and Bay Leaf
- Quail with Pruneaux d’Agen, Sage and Olives
- Rape a la Marinera
- Sweetbread with Truffle and Madeira
- Roulade of Turkey with Chestnuts and Madeira Sauce
- Veal Cheeks with Pak Choi
Cook and Drink 