European cuisine: Main Course
- Roast rabbit with Jerusalem artichoke cakes
- Roast saddle and cheek of baby veal with stewed pears and shallots of pepper
- Roast saddle of rabbit with herb sauce
- Roast saddle of veal and veal cheek with stewed pears and shallots
- Roast saddle of veal in rosemary gravy, potato strudel and steamed vegetables in season
- Roast saddle of veal with aromatic herb sauce on a beet of green beans and baked potato
- Roast shoulder of local veal
- Roast sirloin of lamb on red lentil salad
- Roast stuffed sucking pig
- Roast turkey, vienna style
- Roast veal in a herb crust with leek vegetables with chanterelles
- Roast veal in tyme sauce with yellow boletus mushrooms
- Roast veal in zingara sauce
- Roast whole-loin of venison with bacon julienne and Brussels sprouts
- Roastbeef
- Roasted artichokes
- Rolled roast rabbit with yellow boletus sauce
- Roulade de turkey in Savoy cabbage with ham on creamed Savoy with vegetables
- Roulade de turkey of zucchini and carrots with asparagus
- Rump-steak with maître d'hôtel butter
- 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
