Italian cuisine: Main Course
- Rolled carpaccio of rabbit with rocket
- Rolled paillard of calf's liver
- Rolled paillard of saddle of veal with risotto and white Alba truffles
- Rump-steak of beef in a layer of walnuts
- Rump-steak, pizzaiola style
- Rump-steak, pizzaiola style
- Saddle of rabbit in herbs
- Saddle of venison in bacon with prunes in red wine sauce
- Saddle of venison in herb and bacon on celery purée and chanterelles
- Saddle of venison in yellow boletus mushrooms and pastry
- Saltimbocca à la roman
- Saltimbocca of calf's sweetbreads with mashed potatoes and sage butter
- Saltimbocca romain style
- Sauté of lamb with vegetables
- Sauteed lamb noisette garnished with baby courgette and cherry tomatoes
- Sautéed rabbit fillet on marinated chicory
- Savoy cake with chestnuts
- Sliced calf's liver in marjoram butter
- Sliced calf's liver, Venetian style
- Small pork escalope with raw ham and sage
- Smoked ox tongue of beef with beans
- Spring lamb in garlic sauce
- Stew of calf's head and calf's sweetbreads with ravioli filled of braised veal shank
- Stuffed aubergines
- Stuffed chicken breast with ham, rocket and cheese on sauteed vegetables
- Stuffed courgettes rolls with tomatoes, parmesan and basil on potatoes au gratin
- Stuffed leg of rabbit with rosemary sauce
- Stuffed pig's trotter on lentils
- Stuffed pig's trotter on lentils
- Stuffed pig's trotter on stewed lentils
