Truffle in pastry crust
Sweetbreads with morels in creamy sauce
Pork in pastry crust and mushrooms with mustard
Lobster with vegetables and chervil
Monkfish wrapped in bacon and truffles
Scallops with apples
Stuffed mushrooms
Greek-style mushrooms
Quail with chanterelles
Cream of mousseron soup
Parasol mushroom quiche
Mushrooms stuffed with chanterelles and button mushrooms
Scallops with ceps
Doe fillet and pear and red wine mini charlotte
Truffle cooked in ashes
Aveyron veal Paupiettes stuffed with mushrooms
Pie crust pastry cones filled with white sausage
Mashed mushrooms
Pan-fried chanterelles and ceps
Spiny lobster with crisp vermicellis
Young partridge with grapes
Cabbage stuffed with beef
Pears stuffed with goat's cheese and fresh goat's cheese
Bass in pastry crust
Tagliatelle with black truffles
Risotto with truffles
Shoulder of lamb in pastry crust
Brussels sprouts with diced bacon and chestnuts
Dish of pork chops with lentils and apples
Bass cooked in a salt crust
salmon in salt crust and artichoke stew
Lobster and roquefort
Whole sea bream stuffed with fennel and lemon
Knuckle of veal with apples
White truffle from Alba
Capon from Janze with stuffing
Beef fillet in pastry crust with mushrooms
Pigeon Pastilla
Scallops with chanterelles
Black truffles
Cauliflower and pear puree
Mushrooms stuffed with diced bacon
Small turkey stuffed with chestnuts and grapes
Roast beef in pastry crust
Spaghetti with urchins
Thick slab of beef with broccoli flan
Sauteed squid and mushrooms
Bowl of mushrooms
Lamb chops with beans and shiitakes
Veal round fillet with mousserons
Sauteed noodles with dried mushrooms
Thinly sliced pork with pleurotus mushrooms
Ham in pastry crust
Turbot with shredded apples
Morteruelo and truffle puff pastry pies
Guinea-fowl with chanterelles
Pork filet mignon in pastry crust
Stuffed leg of lamb in pastry crust
Spiny lobster in pastry crust with shrimps
Beef in pastry crust and a decanter of red wine
Pork filet mignon in pastry crust and pheasant pie
Roast beef in pastry crust, diced mixed vegetables
Lumaconis stuffed with capon and truffles
Chicken with mushrooms
Duck and wild mushroom Parmentier
Quail
Conchiglie with chanterelles
Veal mignon with spices and honey
Partridge with lentils
Duck foie gras with grapes
Lamb chops coated with crushed almonds
Roast beef coated with cold pesto
Button mushroom carpaccio with red pepper
Beef sate with black mushrooms
Piece of cod with mushroom crust and haricot beans with gravy
Potatoes in salt crust
Dublin Bay prawns with fennel and spicy sauce
Pink sea bream cooked in coarse salt crust
Leg of lamb in salt crust with broad beans
Loin of lamb in dried fruit crust and cherry tomatoes
Fish soup sealed with pastry
Pan-fried vegetables and Ganxet beans
Lentils with haddock and raisins
Mashed pumpkin
Pureed pumpkin
Small stuffed pumpkin
Scallops with dried fruit and black mushroom crust
Scallop puff pastry pies
Serving a bass baked in salt crust
Plate of chanterelles with garlic and parsley
Macaronis with button mushrooms
Linguine with chanterelles
Spinage,truffle,Brie and walnut bread sandwich
Black and white truffle
Truffle in a bowl
Brumale truffle and black truffle from the Perigord
Black truffle from the Perigord
Broth with vermicellis and vegetables
Pollock coated in crushed Mendiants
Brumale truffle on an egg
Stewed beef tail
Mushroom risotto
Truffle and rice in a laddle
Crunchy surimi sticks coated in cornflakes
Stuffed capon with autumn fruit
Beef fillet in pastry crust
Cep carpaccio
Pike-perch roast with cloves of garlic
Pork filet mignon with apples and prunes
Baked egg and mushrooms in a small casserole dish
Button mushroom pizza
Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic
Quails and apples in pastry crust
Salmon with green pepper and sesame seeds
Thick ostrich steak with pepper sauce
Dublin Bay prawns with garlic a la plancha
Dublin Bay prawns with bacon
Thick piece of salmon with rose petals and pistachios
Small scallop sausages and foamy sauce
Veal Blanquette
Veal carpaccio with onions and pomegrante seeds
Loin of lamb
Piece of salmon wrapped in haddock with lemon
pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)
Guinea-fowl cooked in clay
Tuna coated with sesame seeds and orange
roast chicken in salt crust
Duck magret sprinkled with dried fruit
Sauteed pork and broccoli with sweet and sour sauce
Cauliflower puree with peanuts
Lentils with diced bacon
Penne with anchovies
Quadrotti de filicudi with lemon
Romans raviolis
Raviolis in tomato and garlic sauce with olives
Cooking spaghettis in a stewpot
Spaghettis with red hot peppers
Scallops with pleurotus mushrooms
Ceps with chopped parsley
Individual pleurotus mushroom and chervil flan
Lamb chops cooked in herb crust
Duck's breast stuffed with figs and citrus fruit
Goose with spices,chestnuts and pears
Bass in salt crust
Sea bream in salt crust
Fricando,veal in sauce
Filet mignon with broccolis
Ostrich stew with chestnuts and pureed celeriac
Poached eggs with mushrooms
Pan-fried chanterelles
Truffle and syrupy wine
Grating a black truffle
Rabbit with Verjuice and chanterelles
Morel Tatin tart
Duck magret with chestnut crust
Filet Mignon in bread crust
Duck with sesame seed crust
Parpadelle with button mushrooms and vegetables
Figs in puff pastry
Salmon with bread and herb crust
Langoustines
Pigeon with figs and pears, soya and honey sauce
Button mushrooms with garlic
Country scrambled eggs
Button mushrooms with spanish ham
Scrambled eggs with mushrooms
Button mushrooms stuffed with Petits-suisses and herbs
Soft chicory with wild mushrooms in cream sauce
Sturgeon with almond sauce and caviar
Veal knuckle before cooking
Aveyron veal dish
Raw salmon roast
Oriental-style spiny lobster
Mushroom pie
Duck and morel puff pastry pie
Basket of truffles
Bowl of truffles
Black truffles from The Perigord
Fennel and haddock Tatin tart
Fig and Morbier Tatin tart
Cod with sesame seeds and onions
Dish of shrimps
Poached egg with pak-choi cabbage saute
Bass with cabbage and hedgehog mushrooms
Slicing the button mushrooms
Morteau sausage with Morbier cheese and chanterelles
Mushroom Fricasse
Mushrooms with mojo hot peppers
Sliced veal roast with chanterelles
Provencal stew with chanterelles
Duck breast with grapes and tea sauce
Duck Magret with grapes and sweet wine