写真素材の検索結果

Partridge with lentils

Hot-cold pheasant

Partridge with chocolate sauce

Dish of pork chops with lentils and apples

Young partridge with grapes

Mushrooms stuffed with diced bacon

Rabbit with mustard sauce

Pigeon with figs and pears, soya and honey sauce

Cod with lentils

Lentils with bacon

Venison Civet with chestnuts

Brussels sprouts with diced bacon and chestnuts

Lentils with haddock and raisins

Braised partridge with cabbage

Aveyron veal Paupiettes stuffed with mushrooms

Lentils with diced bacon

Pigeon Pastilla

Roast beef with mushroom sauce

Hare with red kidney beans

Fricando,veal in sauce

baby rabbit stuffed a la toscane

Doe fillet and pear and red wine mini charlotte

Saddle of rabbit with pears

Azuki beans with diced pumpkin

Spicy caramelized rabbit with tagliatelles

Slab of doe with orange sauce and pumpkin puree

Sauteed pork and broccoli with sweet and sour sauce

Cream of mousseron soup

Cabbage stuffed with beef

Duck's breast stuffed with figs and citrus fruit

Quail and artichoke bases with chanterelle mushrooms

Plate of chanterelles with garlic and parsley

Rabbit fricassee with mushrooms

Ostrich stew with chestnuts and pureed celeriac

Goose with spices,chestnuts and pears

Roast young partridge with Embeurree de chou

Pike-perch roast with cloves of garlic

Small turkey stuffed with chestnuts and grapes

Duck foie gras with grapes

Capon from Janze with stuffing

Vegetable and partridge Couscous

Mushroom risotto

Flank with lemon and green pepper sauce

Pigeon Supreme with cardoons

Free-range quail with artichokes and chestnuts

Roast pork with quince and prunes

Rabbit and mushrooms with mustard sauce

Thick slab of beef with broccoli flan

Lamb chops with beans and shiitakes

Pork filet mignon with apples and prunes

Guinea-fowl with chanterelles

Young pigeon with apples

Stuffed mushrooms

Truffle in pastry crust

Scallops with apples

Sweetbreads with morels in creamy sauce

Pan-fried chanterelles and ceps

Pears stuffed with goat's cheese and fresh goat's cheese

Greek-style mushrooms

Quail with chanterelles

Parasol mushroom quiche

Mushrooms stuffed with chanterelles and button mushrooms

Thick piece of doe with cranberries

Partridge a l'escabeche

Broth with vermicellis and vegetables

Orange lentils

Auvergne cabbage hotpot

Rabbit fricassee cooked with cider vinegar

Indian-style lentils with turmeric

Roast partridge wrapped in bcon with cabbage

Duck's breast with poached pear and cinnamon

Tripoux crumble

Grilled meat

Baekeoffe

Green lentils from the Puy

casserole dish cooked pheasant

Young pigeon with dried fruit

Seitan roll

Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic

Chestnuts and brussels sprouts

Oxtail with lentils and carrots

Chicken with beans

Traditional pheasant Salmis

Duck breast with grapes and tea sauce

Mushroom and flageolet bean gratin

Sliced veal roast with chanterelles

Piece of cod with mushroom crust and haricot beans with gravy

Buckwheat with carrots and button mushrooms

Button mushrooms with spanish ham

Monkfish wrapped in bacon and truffles

Small casserole dish of chanterelles

Pan-fried chanterelles

Morel Tatin tart

Pan-fried vegetables and Ganxet beans

Cep carpaccio

Cauliflower and pear puree

Filet mignon with broccolis

Dublin Bay prawns with fennel and spicy sauce

Cod fillet with currant sauce and pasta

Duck Magret with grapes

Duck magret with peaches

Cooking Boeuf Bourguignon

Stewed Bourbonnais beef

Bourbonnais beef stew with orange rinds

Roast leg of lamb

salmon in salt crust and artichoke stew

Potee auvergnate

Pork with lemon

Plate of leg of lamb with flageolet beans and carrots

Provencal stew with chanterelles

Slice of roast beef with mashed chestnuts

Turkey with chestnuts

Ready to bake game pie

Duck magret sprinkled with dried fruit

Filet mignon with Melfor sauce

Partridge with lentils and dumplings

Chicken with mushrooms

Duck Magret with grapes and sweet wine

Roast pork with prunes and nutmeg

Cooking the vegetables

Stag and mushroom stew cooked with red wine and leeks

Rabbit Civet en saugrenee

Tomatoes with curry-flavored stuffing

Slicing the roast duck magret

Leg of lamb with cumin and coriander

Veal savoury crumble with ceps

Veal savoury crumble with ceps

Venison chop with chestnuts and Brussels sprouts

Boles de Picolat, Catalan-style meatballs

Quail fillet with chestnuts and sour griotte cherry sauce

Small casserole dish of squid and lentils

Poached eggs with mushrooms

Pan-fried chanterelles

Conchiglie with chanterelles

Scallops with ceps

Baked egg and mushrooms in a small casserole dish

Mashed pumpkin

Button mushrooms with garlic

Button mushroom pizza

Macaronis with button mushrooms

Linguine with chanterelles

Button mushrooms stuffed with Petits-suisses and herbs

Soft chicory with wild mushrooms in cream sauce

Fennel and haddock Tatin tart

Venison fillet steak with pears cooked in red wine

Lentil and pork salad

Braised rabbit with tarragon and mushrooms

Beef skirt with shallots

Duck magret with fresh figs and fig alcohol

Lentil Croquettes and mashed potatoes with herbs

Lasagnes with romanesco cabbage and broccolis

Cauliflower puree with peanuts

Vialone nano rice risotto with ceps

Scallops with leeks

Pork in pastry crust and mushrooms with mustard

Poultry with lentils

Poached egg with pak-choi cabbage saute

Bass with cabbage and hedgehog mushrooms

Casserole dish of pork with onions and caramelized chestnuts

Rabbit skewers with barbecue sauce

Small scallop sausages and foamy sauce

Capon with white grapes and Port and white wine sauce

Quail with morels

Stewed chestnuts with grelot onions and diced bacon

Veal round fillet with mousserons

Beef sate with black mushrooms

Thinly sliced pork with pleurotus mushrooms

Oven cooked duck Magret

Roast turkey with chestnuts

Risotto with truffles

Duck magret with chestnut crust

Cabbage stuffed with salmon (topic : salmon)

Curried lentils with diced bacon

Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)

Surprise scallops with truffles

Pigeon with sugar pea puree

Roast pheasant with pureed peas

Veal Blanquette

Salmon with mandarin puree and coconut puree

Curly cabbage,smoked trout and salmon roe makis,lemon sauce

steamed cabbage and haddock in yellow butter

Mushrooms with mojo hot peppers

Quails with Verjus

Morteau sausage with Morbier cheese and chanterelles

Almond and pistachio semolina pudding

Parpadelles with hare sauce

Venison fillet with pepper sauce

Loin of lamb with white baked beans

Veal and mushroom pie

veal chops with apple

Fish caramelized with maple syrup and orange peppers

Eggplants stuffed with pumpkin and lentils

Stag with poppy seeds

Cottage pie with truffles

Rolled ox tail with oriental mushrooms

Chicken and pear curry

Lamb in pastry crust with olive stock

Beef and carrot stew

Coating the roast with the gravy

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