Spicy caramelized rabbit with tagliatelles
Rabbit in mustard sauce
Casserole dish of pork with onions and caramelized chestnuts
Rabbit skewers with barbecue sauce
Tortellonis stuffed with rabbit and olives,balsamic vinegar sauce
Pork with lemon
Tripoux crumble
Rabbit with mustard sauce
Fish caramelized with maple syrup and orange peppers
Stewed Bourbonnais beef
Duck Magret with grapes
Duck magret with peaches
Spicy suckling pig
Spanish pork cooked in red wine with vanilla
Rabbit and mushrooms with mustard sauce
Rabbit stuffed with prunes
Beef skirt with shallots
Rabbit fricassee with mushrooms
Tomatoes with curry-flavored stuffing
Scallops with leeks
Rabbit saddle stuffed with dates,apples and liver
White sausage with saffron sauce
beef curry and spicy semolina
Pork Filet mignon with mustard sauce
Meatball appetizers
Thinly sliced rabbit with preserved tomatoes
Venison Civet with chestnuts
Roast leg of lamb
Cooking Boeuf Bourguignon
Bourbonnais beef stew with orange rinds
Fricando,veal in sauce
Partridge with lentils
Caramelized chicken with garlic
Chicken and pear curry
Slab of doe with orange sauce and pumpkin puree
Capellinis with onions and botargo
Rabbit fricassee cooked with cider vinegar
Plate of cooked Udons with sauces
Shoulderblade bone cooked for 7 hours
Stuffed tomatoes
Lamb casserole
casserole dish cooked pheasant
Stuffed squid
Salmon with streaky bacon and Piperade
Tuna steak with Sauce chien
Beef chuck with carrots and sauce
caramelized petoncle scallops (topic: shellfishes)
Sturgeon with almond sauce and caviar
Oven cooked duck Magret
Small casserole dish of octopus and chickpeas
Malsouka Tajine in filo pastry
Pork with pineapple
Oven cooked duck drumsticks
Morbier Tartiflette
Sea bream in salt crust
Tagliatelles with season mushrooms
Stuffed squid in tomato sauce
Date Couscous
Sauteed pork and broccoli with sweet and sour sauce
Partridge with chocolate sauce
Duck Magret with violets
Pasta shell,rabbit,tarragon and mustard timbale
Hare with red kidney beans
Roast beef with mushroom sauce
Cheese-topped rabbit with polenta
Country-style stuffed tomatoes
Flank with lemon and green pepper sauce
Fried egg
Thick ostrich steak with pepper sauce
Thick beef steak with pepper sauce
Rabbit in mustard sauce and tagliatelles
Black sausage with apples
Dish of pork chops with lentils and apples
Caramelized chicken with pineapple
Gnocchis with pesto
Guinea-fowl with chanterelles
Piece of cod caramelized with miso, cauliflower
Rabbit with Verjuice and chanterelles
Cooking the meat in a casserole dish
Baekeoffe
Grilled meat
Tuna coated with sesame seeds and orange
Aligot from Aubrac
Bass cooked in a salt crust
Veal knuckle before cooking
Aveyron veal dish
Cardoon gratin
Milk-fed veal with turnips and honey
haddock and cabbage Pannequets
Pan-fried veal liver with vegetables
Saddle of rabbit stuffed with almonds and herbs
Small casserole dish of cod in garlic sauce
Small casserole dish of grouper with urchin sauce
Cauliflower emulsion with mussels
Salt-cod with crushed whole wheat
Salmon with leeks
Piece of cod with butter sauce
Cod with haricot beans
Crab claws with two sauces
Thick beef steak covered with cheddar and mustard sauce
Small casserole dish of broad beans and cod
veal chops with apple
Rabbit with lemon
Beef and carrot stew
Roast turkey with chestnuts
Cooking a leg of lamb
Lamb with pineapple and peppers
Traditional pheasant Salmis
Leg of lamb with cumin and coriander
Pork saute with cashews
Braised fennel with orange
Squid ink black tagliatelles
Dublin Bay prawns with fennel and spicy sauce
Red mullets with citrus fruit
Asian noodles with beef
Broad beans with diced bacon
Trouts with diced bacon
White sausage with red cabbage and orange
Mushrooms stuffed with diced bacon
tagliatelles with pesto and pine nuts
Maroilles savoury tartlet
Fancy salmon sandwiches
Tabbouleh
Pie crust pastry cones filled with white sausage
Cooking gambas a la plancha
Noodles with sliced mini corn on the cobs
Scallops with apples
Raw mackerels with onions ans carrots
Split peas with cockles
Spaghettis with red hot peppers
Quail with rose petals and sauce
Lasagnes
Thick piece of beef with roquefort butter and mushroom fricassee
Roast pork cooked with milk
Pork Mignon with balsamic sauce
Pork filet mignon with red quinoa
Duck Magret with cherries
Pork with green and white asparagus
Lumaconis stuffed with salmon
Veal Grenadins with ginger
Duck Caillette with beets and thinly sliced green apples
Beef,carrot and potato stew
Roast pork with plum sauce
Duck's breast with poached pear and cinnamon
Rabbit with apricots and rosemary
Small casserole dish of lamb and carrot stew with oregano
Tagliatelles with cockles
Azuki beans with diced pumpkin
Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic
Chestnuts and brussels sprouts
baked potato stuffed with dried fruit
Petoncle scallops caramelized with kumquats
salmon in salt crust and artichoke stew
Rabbit Osso-buco
Potee auvergnate
Cod with lentils
Quails with Verjus
Stewed rabbit with carrots and celery
Crunchy surimi sticks coated in cornflakes
Thick piece of salmon with coriander and lemon cream sauce
Braised chicory
Sliced roast pork with mustard sauce
Tagliatelles with green tea and cherry tomatoes
Pork filet mignon with orange
Lamb with garlic and rosemary
Boeuf Bourguignon
Petit sale with cabbage
Chicken and dried fruit
Spanish ham croquettes
Chorizo cooked with red wine
Dublin Bay prawns with bacon
Lentil and pork salad
Roast lamb with sage
Chicken with mushrooms
Squid stuffed with pork and prunes
Braised wild boar
Button mushrooms with spanish ham
Pork with mango and wild asparagus
Monkfish wrapped in bacon and truffles
Sliced roast pork
Provencal-style rolled pork
Blood sausage and apple crumble
Pork saute with zucchinis
beef and zucchini Parmentier
Duck and polenta Parmentier
Fish Hachis
Indian-style lentils with turmeric
Caramelized spare ribs with apricot chutney
Hot-cold pheasant
Tandoori cauliflower
Plate of chanterelles with garlic and parsley
Bayenne de pommes de terre
Veal Blanquette
Rabbit Civet en saugrenee