European cuisine
- Roll of marinated salmon in crêpes on leaf salads
- Roll of red mullet on a bed of leek salad
- Roll of salmon and plaice in spinach beets on sautéed vegetables of soy-bean sprouts and lemongrass sauce
- Roll of sole and salmon on oven-cooked tomatoes with fried king prawns in coconut
- Rolled roast rabbit with yellow boletus sauce
- Rosette of strawberries with coconut ice-cream
- Roulade de turkey in Savoy cabbage with ham on creamed Savoy with vegetables
- Roulade de turkey of zucchini and carrots with asparagus
- Roulade of red mullet, lobster and sole with jerusalem artichokes purée and sugar peas
- Roulades of sole and lobster on champagne sauce
- Roulades of sole and salmon
- Rump-steak with maître d'hôtel butter
- Sachet of strudel pastry stuffed with cherries and vanilla parfait
- Sachet of strudel pastry with pineapple and blackcurrant parfait with passion fruit mousse in a chocolate cup
- Saddle of rabbit in bread crust with warm potato salad
- Saddle of rabbit in cream sauce
- Saddle of rabbit in mustard sauce with mushrooms
- Saddle of sucking pig with white pepper sauce and glazed chestnuts
- Saddle of veal in chanterelle crust with asparagus
- Saddle of veal oven-baked with shallots sauce
- Saddle of veal sautéed Orlov
- Saddle of veal steak with courgettes au gratin
- Saddle of veal steak with spinach and cheese au gratin
- Saddle of veal with yellow boletus mushrooms and raw ham in pastry crust
- Saddle of venison on celery purée with glazed cherries
- Saddle of wild boar in white pepper sauce with mashed potatoes and Schitaki mushrooms
- Saffron dumplings with smoked cottage cheese, rocket and tomatoes
- Salad of calf's sweetbreads and pickled ox tongue on chicory
- Salad of fresh herbs with fresh cheese
- Salad of rabbit fillet with mushrooms and lettuce salad
