Italian cuisine: Main Course
- Roast chicken à la deviled
- Roast chicken breast in mustard sauce
- Roast chicken breast with broccoli and peppers
- Roast chicken with rosemary on polenta with grilled vegetables
- Roast duck breast with balsamic vinegar gravy
- Roast duck breast with kohlrabi vegetable and balsamic gravy
- Roast duck breast with wild rice in creamed Savoy and grilled polenta
- Roast fillet of beef on pesto sauce with vegetables
- Roast fillet of beef, baked with marrow on pesto sauce
- Roast kid in fine herb sauce
- Roast lamb noisette with thyme sauce
- Roast lamb with olives
- Roast partrige with lentils and bacon
- Roast pork with rosemary gravy
- Roast quail breast on lentils ragout and sauteed mushrooms
- Roast rabbit medallion with rolled polenta and aubergines
- Roast saddle of baby lamb with herbs
- Roast saddle of lamb with aubergines sauce
- Roast saddle of venison with prunes in bacon cout
- Roast shoulder of kid with spices and courgettes parcels
- Roast slice of beef with aromatic fresh herb sauce
- Roast slice of horse with aromatic fresh herb butter
- Roast slice of veal with sauteed vegetables and thyme sauce
- Roast veal in caper sauce
- Roast veal with rosemary sauce
- Roastbeef in foie gras on sauteed vegetables and mashed potatoes
- Roll of fillet of rabbit with apples and prunes on grilled fennel
- Roll of hare in crêpes with pilav rice and fennel
- Roll of sucking pig ham with asperges cream
- Rolled calf's liver paillard with balsamic sauce
