European cuisine: Main Course
- Pork sirloin in pepper sauce
- Pork steak with spinach and cheese au gratin on sauteed vegetables
- Pork tenderloin in chive sauce served with vegetables and croquette potatoes
- Potato gnocchi with sautéed calf's sweetbreads
- Poulard with truffles
- Poussin breast with truffled gravy, glazed pineapples and mashed potatoes
- Quails in bacon with figs and kale
- Quails in vine leaves
- Rabbit liver with artichoke hearts in a cream of yellow boletus mushrooms sauce
- Rabbit with plums
- Ragout of oxtail with pilaf rice
- Ragout of poultry with tomatoes
- Roast (Gröstel) of yellow boletus mushrooms and dumplings
- Roast beef with tartare sauce
- Roast breast of guinea fowl in mustard sauce
- Roast chicken breast with asparagus tips
- Roast chicken breast with capers sauce
- Roast duck breast on honey and apple sauce
- Roast fillet of veal in herb crêpes
- Roast leg of lamb
- Roast leg of sucking pig
- Roast leg of sucking pig oven-baked with herb sauce
- Roast leg of sucking pig with herb sauce
- Roast leg of venison with fresh figs
- Roast loin of lamb with fresh herbs, served with potato gratin and ratatouille of vegetables
- Roast loin of lamb with herbs and mustard
- Roast loin of lamb with red wine sauce
- Roast loin of lamb with shallots sauce
- Roast loin of sucking pig with lemon sauce
- Roast of pork fillet and potatoes with chanterelle sauce
