Leg of venison with a glass of red wine
Leg of venison with chanterelles
Roast leg of lamb and a decanter of red wine
Roast pheasant leg with cabbage and diced bacon
Venison chops with quince
Roast leg of lamb
Frog's leg soup
Leg of lamb with spring vegetables
Leg of lamb with flageolet beans
Roast leg of lamb with spinach
Roast leg of lamb and flageolet beans
Leg of lamb with winter fruit
Leg of lamb with potatoes and garlic
Roast leg of lamb with garlic
Leg of lamb with tomatoes and garlic
Leg of lamb with mint sauce
Stuffed leg of lamb in pastry crust
Carving a leg of lamb with herbs
Roast leg of lamb with garlic and slices of polenta
Easter roast leg of lamb with broad beans
Frog's legs with morels
Raw frog's legs
Christmas roast lamb
Leg of lamb with roast potatoes
Frog's leg in cream sauce
Venison with chinese artichokes
Chicken drumsticks with Mexican salsa and crisps
Stag with poppy seeds
Pheasant cooked with Riesling,rice,bacon and mushrooms
Venison fillet with pepper sauce
Pan-fried monkfish with a glass of red wine
Young goat with spring vegetables
Hot-cold pheasant
Doe fillet and pear and red wine mini charlotte
Leg of lamb with cumin and coriander
Roast leg of lamb with rosemary
Roast high leg of lamb with garlic and polenta
Roast leg of lamb with green and yellow beans
Rabbit and white wine casserole
Coq au vin
Beef and shallots cooked in red wine
Lamb blanquette with Pauillac wine
Rabbit marinated and cooked in white wine
Chicken cooked with Brouilly in a casserole dish
Beef's cheek and red wine stew
Cooked beef and Alsace wine
Sausages with red wine and Chinese artichokes
Boeuf Bourguignon
Raw chicken drumsticks
Oven cooked duck drumsticks
Roast leg of venison from Sweden
Venison chop with chestnuts and Brussels sprouts
Leg of venison with Tyrolean bacon and pumpkin gnocci
Tomatoes stuffed with eggs
rabbit leg larded with bacon and cheese
Sauerkraut with Alsace wine
Pasta cheese-topped dish and a bottle of Jura wine
Button mushrooms marinated in Port
Seafood Navarin cooked with Chablis
Lamb and mint terrine, rose wine
Stuffed leg of lamb
Cooking a leg of lamb
Plate of leg of lamb with flageolet beans and carrots
Pork filet mignon in pastry crust and pheasant pie
Pigeon with sugar pea puree
Parpadelles with hare sauce
Goat's cheese Raclette
Marinated sliced chicken breasts with turnip salad
Salt pork with cabbage
Traditional dishes from Lyon,wine and barrel
Sole meuniere and a glass and bottle of white wine
Tuna cooked with white wine and tomatoes
Saint Valentine's scallops with Champagne sauce
Roast venison with Tyrol bacon and bread dumplings
Pigeon a la ficelle with foie gras
Duck's leg confit and rocket salad
Sliced leg of lamb with celery cooked in wax paper
Leg of lamb in pastry crust before cooking
Poultry with stewed pears in red wine
Pigeon pie
Young partridge with grapes
Pigeon with Dublin Bay prawns and salsifies
Hare a la royale
Roast venison loin fillet on red wine sauce
Chicken legs with carrots before cooking
Guinea-fowl legs with carrots before cooking
Ptarmigan legs with wheat risotto
Cabbage stuffed with beef
Blood sausage with fruit
Marrow-bone
Rabbit Paupietttes with goat's cheese and fresh mint
Sliced chicken breast with three condiments
Saddle of rabbit with green stuffing
Pasta with broccoli and smoked bacon
Dandelion salad with diced bacon and croutons
Knuckle of veal with apples
Stewed shoulder of milk-fed lamb with apricots
Lyon sausage and white haricot beans
Lentil and diced bacon salad
Beef sirloin steak with Bercy sauce
Sweet corn with goose fat
Sahara Coucous
Quiches Lorraines
Knuckle of veal with lemon
Chicken livers with tomatoes
Foie gras with mirabelle plums
Pan-fried foie gras with grapes
Sliced chicken breasts with almonds
Chicken breasts with green vegetables
Potted mackerel
Caramelized pork spare ribs
Stuffed shoulder of lamb with potato cake
Veal liver with polenta
Veal liver with orange
Chicken wings cooked with ketchup
Pan-fried leeks with streaky bacon
Steak with potatoes and Bearnaise sauce
Roast quail wrapped in bacon with herbs
Whole cooked foie gras with white haricot beans
Red mullet and vegetables wrapped in ham
Mixed lettuce salad with white sausage
Toasted Munster and cumin on bread with grapes
Goat's cheese turnover with salad
Rigadou with dried sausages
Lentil salad with diced bacon and chicken livers
Spare ribs with grapefruit
Provencal-style goat's cheese savoury tart
Blood sausage with grapes and apples
Apples stuffed with crushed blood sausage
Shoulder of lamb with herbs
Milk-fed veal's liver pricked with bacon
Venitian-style veal's liver
Knuckle of veal with fennel and tomato sauce
Veal roast cooked in the oven
Vegetables with beef stuffing
Sauteed meat with red pepper sauce,red and white wine
Plate of haddock,poached egg and green asparagus, glass and bottle of white wine
Eggplants stuffed with tomatoes and olives
Shepherd's pie
Red peppers stuffed with tuna
Poached eggs with streaky bacon and sauce
Tomatoes stuffed with Sainte-Maure and diced bacon
Leg of lamb, sliced, glasses of red wine
Roast duck with cherries and a bottle of red wine
Duck Magret with grapes and sweet wine
Stag fillet in red wine sauce
Braised wild boar
Norwegian venison leg with cheese stuffing & white cabbage
Rabbit cooked in cider with small onions
Dublin Bay prawns flambe with Whisky
Rabbit and mushrooms with mustard sauce
caramelized frogs legs and polenta (topic: caramelized cooking)
Roast chicken legs
Caramelized chicken with pineapple
Poulard hen with crayfish and a glas of white wine
Cauliflower cheese-topped dish with rose wine
Roast tuna with vegetables, white wine from the Oc area
Stuffed round zucchinis
Pigeon with figs and pears, soya and honey sauce
Rich game stew
Roast pheasant with pureed peas
Venison fillet with potato fritters
Glass of rose wine and sandwich
Wild boar and walnut terrine
Partridge with chocolate sauce
baby rabbit stuffed a la toscane
Braised leg of chamois
Duck leg with hazelnuts
Potato and goat's cheese savoury tart
Roast turkey cooked with whisky
Rabbit cooked with lager,onions and diced bacon
Rabbit cooked with beer
Monkfish with garlic
Quiche Lorraine
Chicken liver brochettes
White sausage with apples
Scallop and streaky bacon brochettes
Scallop and leeks cooked in their shell and sealed with pastry
Roast leg of lamb with potatoes
Leg of lamb with a side of vegetables
Leg of lamb with vegetables and Yorkshire pudding (England)
Marinated slices of leg of lamb with roasted vegetables
Hare cooked in wine with young vegetables
Caramelized spare ribs with rosemary
Pan-fried foie gras topped with mixed vegetables
Steak with garlic butter
Scotch eggs
Rabbit in mustard sauce and tagliatelles
Pan-fried foie gras with truffles and onions
Cabbage stuffed with foie gras
Roast shoulder of lamb
Pumpkins stuffed with potatoes and blood sausages
Potted sardines with chives