Gastronomic Terms
- roasted
- Rum baba
- Ravioli of basil
- roast
- Roast chicken
- roll of butter
- Roast potatoes with mushroom
- Roast potatoes with mushrooms
- Royal soup
- rare
- Roast duck
- Roast pheasant
- Roast truffles pheasant
- ready dishes
- Roast fillet of beef
- Roast goose with apple sauce
- Roast goose
- Roast goose
- Rillettes
- Rillettes
- roasted
- Roast stuffed sucking pig
- roasted
- Roast potatoes
- Roast gilthead
- Rose-hip tea
- rare, underdone
- Roast mutton
- Roast leg of mutton with onions and potatoes
- Roast hare
- Ragout of hare
- Roast stuffed chicken
- Roast pike
- Raspberry
- Raspberry ice-cream
- Raspberry jelly
- Raspberry jam
- Raspberry paste
- Raspberry syrup
- Roast venison
- rip
- Redcurrant
- Redcurrant jam
- Redcurrant sauce
- Roast veal
- Roast loin of veal
- Roast veal in cream
- Ragout of ox-tongue
- Rabbit fricassee
- Rabbit pie
- Rabbit fricassee
- Rabbit fricassee in white wine
- Rabbit with olives
- Rabbit with mustard
- Rabbit chasseur
- Rabbit pie
- Rabbit stew
- Roast truffled capon
- Ramekins
- Roast kid
- Royal soup
- Roulades of herbs
- Roast lamb
- Ribs of lamb
- Roast leg of lamb
- Roast saddle of lamb
- Roast shoulder of lamb with onions and potatoes
- Roast sirloin
- regional dish
- Red mullet
- roux
- Razor shells
- Rice pudding
- Ragout of oxtail
- Rum omelette
- Roast ortolans
- Roast guinea fowl
- Roast turkey
- Raclette
- Red chicory
- Red chicory salad
- Red chicory salad
- Radishes
- Radish salad
- Radishes vinaigrette
- Ratatouille
- Ratatouille
- Rocket
- Ravigote
- Ravigote sauce
- Ravioli
- Ravioli soup
- Ravioli niçoise
- Ravioli in gravy
- Roast partridge on toast
- Rainbow trout
- Roast venison
- Roast potatoes
- ripe
- Rice
- Rice pudding
- Rice-stuffed tomatoes
- Rice à l'impératrice
- Rice croquettes
- Rice timbale
- Rice pudding
- Rice ring with mushrooms
- Rice salad
- Remoulade
- Remoulade sauce
- Reindeer
- Reindeer steak
- Radis
- Radis salad
- recipe
- Rhubarb
- Rhubarb tartlet
- Rhine
- Rhine salmon
- Rhine wine
- Roast beef
- Risi
- Rice and pea soup
- Risotto
- Rissoles
- Rissoles with truffles
- Roast beef
- Rye-bread
- raw
- Raw ham
- raw vegetables and fruits
- Raw vegetable salad
- Rolled roast veal
- Rollmops
- Romanescu
- Roquefort
- rose
- Rosé
- Rosé
- Raisins
- Raisins sauce
- Rosemary
- Rosemary in gravy
- Rosemary potatoes
- Red mullet
- Red mullet en papillote
- Red mullet meunière
- Rosefish
- Red sea-bream
- Red
- Red beans
- Redcurrant
- Red
- Red cabbage
- Red cabbage, Flemish style
- Red cabbage with chestnuts
- Red cabbage salad
- red cabbage
- Red wine
- Red wine fig
- Red wine sauce
- Red wine sauce
- Rouen duck
- Romaine salad
- Roast potatoes
- Roast potatoes
- roasted onions
- Rum
- rum fruit parfait
- Rump-steak
- Russian eggs
- russian
- Russian salad
- Real turtle soup
- roasted ham
- Rolled roast veal
- Roast pork
- Rillettes
- Rillettes
- Roast leg of pork
- Rockling
- Rolled sole fillets
- Roast meat on the spit
- Rock patridge
- Roast potatoes with yellow boletus mushrooms
- Roast stuffed pigeon
- Russulas
- Roast stuffed turkey
- Roast turkey with chestnut dressing
- Roast quails
- Ragout of snails
- Rue
- Roast wild boar
- Roots vegetable
- Ragout of tongue
- Rice paper
