写真素材の検索結果

Pheasant,whisky and cabbage a l'etouffee

Monkfish with cabbage and smoked duck breast

Braised partridge with cabbage

Pheasant cooked with Riesling,rice,bacon and mushrooms

Roasted pheasant

Fried pheasant with potato salad

Pheasant breast wrapped in bacon with mashed potatoes for Christmas

Brussels sprouts with diced bacon and chestnuts

Pan-fried turkey breasts with cabbage

Honey pheasant with filling

Guinea-fowl with romanesco cabbage

Pheasant with stewed pumpkin and summer fruit

Pheasant breast with grapes, lamb's lettuce and bacon

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

Roast pheasant leg with cabbage and diced bacon

Fried pheasant on a bed of savoy cabbage

Pheasant with chicory

Sauerkraut

Roast turkey cooked with whisky

Lettuce with pan-fried apples and diced bacon

Cod,steaky bacon and cabbage Mille-feuille

Sliced duck breast with white cabbage and walnuts

Bresse poulard hen stuffed with chestnuts, romanesco cabbage Flan

Pigeon Pastilla

Pigeon Supreme with cardoons

Glass of Scottish whisky

walnut and pheasant terrine

Wild boar fillet with chestnut and Brandy puree

Pheasants

Pheasant with almond savoy cabbage and cranberry sauce

Sauerkraut

Red cabbage with bacon and red wine

Tartiflette

Roast larded chicken based on pheasant recipe

Wild salmon with porridge and Whisky sauce

Dublin Bay prawns flambe with Whisky

scallops with whisky and orange (topic: scallops)

Pheasant hen with chestnuts cooked in a casserole dish

Pigeon breast with braised chicory and mashed potatoes

Lentils with bacon

Coq au Vin with salad

Potatoes with roblochon cheese au gratin

Duck leg with artichokes and diced bacon

Duck steak with chestnuts and red cabbage

Roast young partridge with Embeurree de chou

Pheasant breast wrapped in ham with raisins, chicory and polenta

Bollito misto potee with cabbage and porc sausage

Partridge with lentils

Young pigeon with dried fruit

Roasted pheasant with bacon, gravy, potato rosti, red cabbage and pea shoots

Coq au vin

Sliced turkey breast with mushroom risotto

Guinea-fowl and quince fricassee with wild rice

Pigeon breast tournedos with truffles and savoy cabbage

Quail with grapes wrapped in bacon and cooked in vine leaves

Pheasant breast with vegetables

Fried pheasant fillets with salad

Cobb salad (radicchio, chicory) with roasted, corn-fed chicken, blue cheese and bacon in a maple syrup dressing

Oven-baked fennel with bacon

Mushrooms stuffed with diced bacon

Chicken breast roast in bacon

Honey-mustard chicken with bacon and green beans

Beef roulade sous vide filled with dried fruit and bacon

Glazed leg of pheasant with polenta and vegetables

Roast turkey with chestnuts

Venison skewers

Duck leg with pan-fried potatoes and diced bacon with cream

Pheasant ragout fin

Roasted leg of wild boar

island whiskey and fruit cake

Hot-cold pheasant

Linguini with ceps and duck Foie gras

Pan-fried foie gras with grapes

Turkey fricasse with foie gras

Crunchy Foie gras and chanterelle Pannequets

Gers chicken casserole

Roast foie gras with pears

Foie gras topped with gingerbread crumbs, confit pears

Conchiglioni with traditional mustard sauce and fennel

Foie gras and Jerusalem artichoke Mille-feuille

Pan-fried foie gras with pears and dried fruit

Poulard hen cooken with yellow wine and mushrooms

Duck Magret with grapes and sweet wine

Leg of lamb with pears

Casserole dish of duck with pears,red wine and orange

Sliced duck breast with turnips and diced bacon

Stuffed cabbage

Roast turkey with chestnuts

Duck magret with fresh figs and fig alcohol

Chicken,quince and almond Tajine

Guinea-fowl cooked with maple syrup and old-fashioned vegetables

Duck's breast stuffed with figs and citrus fruit

Duck's breast with roast pears and mangoes

Small turkey stuffed with chestnuts and grapes

Chicken with dried fruit

Goose with spices,chestnuts and pears

Guinea-fowl with chanterelles and stewed apples

Duck Magret with ceps,walnuts and spices

Duck foie gras with grapes

Slicing the mushrooms

Capon from Janze with stuffing

Moroccan prune and almond Tajine

Lamb saddle en chevreuil

Mini duck Parmentier with truffles

Free-range guinea-fowl and mashed Jerusalem artichokes with pistchios

Roast Mallard duck with mushrooms

Poulard hen and truffle Parmentier

Turkey with chestnuts

Roast quail with orange pumpkin compote

Turkey and apple rolls

Free-range quail with artichokes and chestnuts

Quail and artichoke bases with chanterelle mushrooms

Pheasant breast with cabbage, bacon and cranberries

Roasted pheasant with bacon, apples, garlic and thyme

Pheasant breast wrapped in bacon with grapes and mashed potatoes

Pork sausages with broccoli and Ratte potatoes

Chicken saltimbocca with cherry tomatoes and roast potatoes

Duck and vegetable stew

Scallops with mushrooms and diced bacon

Foie gras on toast and romanesco cabbage

Poached pheasant breast in a red wine broth with lettuce and bacon-wrapped dates

Pheasant wrapped in bacon with oranges and red cabbage

Pigeon with truffle and red cabbage

Auvergne cabbage hotpot

Cabbage stuffed with beef

Cooking the vegetables

An autumnal rocket salad with bacon and brie

Roast pheasant with pureed peas

Small seaspider stuffed cabbage

roast quail with cabbage

Duck Magret and vegetable spring rolls

Pork filet mignon in pastry crust and pheasant pie

piece of salmon with almonds

Pan-fried foie gras on a bed of cinnamon-flavored sauerkraut,apples and gingerbread

Pheasant breast wrapped in bacon being made

Quails cooked in a casserole dish with grapes and cognac

Pouring the basis over the quail

Adding the butter to the grapes in the casserole dish

Fresh spinach,radish,chicken liver and bacon salad

Roast chicken with 40 cloves of garlic,baked eggs with bacon and fried onion rings

turkey and bacon club sandwich

lamb and olive stew

stuffed chicken roll with herbs (topic : steam cooking)

Chicken drumstick with bacon and pears

Chicken drumsticks with bacon and pears

Chicken with prunes and tagliatelles

Monkfish wrapped in bacon and truffles

Pumpkin and bacon gratin

Mushroom pie

Mushroom pie

Cep and Speck Carpaccio,foamy poached egg and thinly slice bacon fat

Lentils with diced bacon

Stewed chestnuts with grelot onions and diced bacon

Saddle of rabbit with prunes

Roast duck with cabbage, bacon and cream

Wild boar leg wrapped in bacon with bread dumplings

Rabbit pate

Pheasant paillard with grapes

Partridge with lentils and dumplings

Pheasant ragout with turmeric noodles

Chicory salad with greaves and blueberries

Pheasant breast on an octopus terrine

Ostrich bacon and black trumpet mushroom cake

Duck with lentils and bacon

Blackened grapes with pancetta quails

Quail cooked in vine leaves and wrapped in pancetta with grape confit

Quail in vine leaves and wrapped in pancetta with red grape compote on a roasting tray

Chicken and bread salad with pear and bacon

Lamb's lettuce with goat's cheese wrapped in bacon and walnuts

Lamb's lettuce with goat's cheese wrapped in bacon and walnuts

Pigeon a la ficelle with foie gras

Cabbage salad

Sous vide pheasant with pumpkin and apple vinegar vinaigrette

Raviolis with ceps and duck Foie gras

Pan-fried scallops and foie gras

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

steamed cabbage and haddock in yellow butter

Turkey pumpkin ragout under the potato dome

Christmas eve poulard hen with stuffed figs

Saint Patrick's chicken with olives

Pan di fagiano (pheasant mousse, Italy)

Irish Coffee

A Christmas dish: roasted pheasant with bacon, pomegranate and potatoes

Sticky chicken sausages with apple slaw

Rabbit with mustard, bacon and cider

Rabbit with mustard, bacon and cider

A goose leg with sauerkraut and a potato dumpling

Morteau sausage with Morbier cheese and chanterelles

Oven-roasted quail with dried figs, fig leaves and lardo

Pheasant and licorice Papillote

Chicken livers with fresh figs

Beef and pork stew

Chicken,potato and diced bacon stir-fry

Coq au vin in a casserole dish

Pork cordon bleu with potatoes and spring onions

Duck breast with grapes and tea sauce

Quail fricassee with raisins and semolina

Glazed guinea-fowl with mirabelle plums,mushrooms and rosemary

Sliced chicken breast with turnips,oranges and pears

Duck with quince