写真素材の検索結果

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

Roast pheasant leg with cabbage and diced bacon

Pheasant,whisky and cabbage a l'etouffee

Hot-cold pheasant

Roast pheasant with pureed peas

Pork filet mignon in pastry crust and pheasant pie

Pheasant cooked with Riesling,rice,bacon and mushrooms

Guinea-fowl breast stuffed with Livarot cheese,stewed apples and Pommeau creamy sauce

casserole dish cooked pheasant

Guinea-fowl supreme and red grape casserole

Sliced chicken breast with three condiments

Petit sale with cabbage

Venison chop with chestnuts and Brussels sprouts

Pheasant and licorice Papillote

Cabbage and foie gras Paupiettes

Traditional pheasant Salmis

Partridge with lentils

Partridge with chocolate sauce

Slab of doe with orange sauce and pumpkin puree

Sliced chicken breast with lemoned zucchinis

Pheasant on toast

Pheasant cooked with grapes

Stuffed cold turkey with ratatouille

Pheasant and dried apricot terrine

Pheasant with apples and garlic

Pheasant hen with chestnuts cooked in a casserole dish

Cauliflower emulsion with mussels

Crumbled broccoli,chicken breast and orange

Pigeon Supreme with cardoons

Venison fillet with pepper sauce

Crayfish and cabbage Paupiettes

Pheasant with stewed pumpkin and summer fruit

Pheasant with chicory

Roast young partridge with Embeurree de chou

Poulard hen and truffle Parmentier

Chicken with vegetables cooked in cabbage leaves in a casserole dish

Chicken and red pepper brochette with crisp cabbage

Chinese cabbage with chicken

Pheasant with almond savoy cabbage and cranberry sauce

Fried pheasant on a bed of savoy cabbage

Piece of cod caramelized with miso, cauliflower

Guinea-fowl with romanesco cabbage

Pigeon with figs and pears, soya and honey sauce

Doe fillet and pear and red wine mini charlotte

Braised wild boar

Wild boar Civet with blueberries

baby rabbit stuffed a la toscane

Stuffed capon

Cabbage stuffed with beef

Guinea-fowl with Brussels sprouts,chestnuts and diced bacon

Cabbage stuffed with foie gras

Red mullet fillets with vegetables and romanesco cabbage

Steam-cooked cod fillet wrapped in cabbage

Salt pork with cabbage

Pike quenelles

Auvergne cabbage hotpot

Cabbage fondue with streaky bacon in white wine sauce

Cabbage stuffed with salmon (topic : salmon)

Touquet Ratte potatoes with crushed peanuts and fleur de sel sea salt

Veal Grenadins with ginger

Turkey with morel stuffing

Duck Magret stuffed with ceps

Risotto with chicken

Roast doe

Tandoori cauliflower

Cauliflower and vegetable makis et sushis

Broccoli and cauliflower stir-fry

Cold cabbage and cod

Roast veal with cabbage

haddock and cabbage Pannequets

Fish Choucroute

Chicken and pear curry

Pan-fried chicory with chicken and peanuts

Stag fillet in red wine sauce

Carving a capon with cabbage

Monkfish with sorrel sauce

Leg of venison with a glass of red wine

Leg of venison with chanterelles

Pigeon a la ficelle with foie gras

Venison chops with quince

Venison Civet with chestnuts

Rabbit and mushrooms with mustard sauce

Caramelized chicken with pineapple

Bull's tail cooked with onions and carrots

Pig's trotters with Romesco sauce

Green beans a la bolognaise

Pig trotters with shrimps

Pheasant pate

Hare with red kidney beans

Rich game stew

Parpadelles with hare sauce

Beef's tongue, Gribiche sauce

Shepherd's pie

Chicken pastilla

Conchiglies stuffed with crab and pesto sauce

Stuffed capon with chestnuts and apples

Sauteed pork and broccoli with sweet and sour sauce

Monkfish with cabbage and smoked duck breast

Tortellonis stuffed with rabbit and olives,balsamic vinegar sauce

Turkey supreme with cockles and coconut milk

quail stuffed with fromage frais

pan-fried foie gras with bacon and tagliatelle

Kidney with nectarines

Bacon-wrapped pheasant breast, tagliatelle, white chocolate

Capon with white grapes and Port and white wine sauce

Skate in white wine sauce with potatoes

Pan-fried gambas flambeed a l'armoricaine

Chicken breast with beetroot and caramel sauce,sweet potatoes

Capon with steamed vegetables and foie gras sauce

Chicken wings cooked with ketchup

Poulard hen breast with sesame seeds and mango

Poulard hen with vanilla-flavored creamy sauce

Beef chuck with carrots and sauce

Chicken breast,almond and raisin southern salad

Pheasant breast with vegetables

steamed cabbage and haddock in yellow butter

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

Spring menu

Quail and artichoke bases with chanterelle mushrooms

Pheasant breast wrapped in bacon with grapes and mashed potatoes

Chicory turban with chicken and curry

Fried pheasant fillets with salad

John Dory fillets with green asparagus

rabbit saddle a la provencal

Pork hotpot with cabbage

Roast quail with cabbage and juniper berries

Pork with cabbage

Brussels sprouts with diced bacon and chestnuts

Meatballs wrapped in cabbage leaves

Hotpot

Roast lamb with carrots and cabbage

Roast pork shoulderblade bone with cabbage

Auvergne hotpot

Blood sausage,cabbage and apple purse

Sauerkraut

Sauerkraut

Lamb Couscous with white cabbage

Rabbit with sage wrapped in cabbage leaves

Roast partridge wrapped in bcon with cabbage

Cooking the vegetables

Smoked sausages with Brussels sprouts

Half-cooked pan-fried salmon,broad beans and Romaine salad

Pheasant breast with cabbage, bacon and cranberries

Lasagnes

Pheasant breast with supreme sauce and truffles

Pheasant breast wrapped in bacon with mashed potatoes for Christmas

Glazed leg of pheasant with polenta and vegetables

Roast salmon with licorice sauce

Skate with fresh spinach and green grapes

Bass in pastry crust

Pheasant wrapped in bacon with oranges and red cabbage

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

Quails and apples in pastry crust

Monkfish wrapped in bacon with chanterelles and white beans

White sausage with apples

Filet Mignon in bread crust

Spicy smoked gammon

Filet Mignon with parsley sauce

Free-range chicken with olive french dressing

Roast young cockerel with kiwis and dried fruit

Chicken and dried fruit

Roast chicken with garlic

Chicken with mushrooms

Chicken roll with Dublin Bay prawns

Littleneck clams en escabeche

Capon Paupiette with mushrooms

Chicken with pink garlic

Braised partridge with cabbage

Beef toung and potatoes ( topic : products from the tripe butcher)

Roasted Pheasant with Cauliflower and Parsnip Puree

Stuffed cabbage

Piece of cod with butter sauce

Stuffed round zucchinis

Pheasant Crepinette with walnuts and chicory gravy

Chicken brochette with Chinese cabbage

Veal knuckle in casserole dish

Haddock Parmentier

Caillette

Roast leg of lamb

Shoulder of lamb stuffed with blue cheese

Hamburgers

Fish fillet topped with crumbled feta

Roast pork stuffed with apricots and hazelnuts

Stuffed pork trotters with salsifies

Thinly sliced zucchinis stuffed with goat's cheese and tomatoes

Cooking a leg of lamb

Stuffed tomatoes

Saddle of rabbit with pears

Pig trotter's

Oven cooked duck drumsticks

Kidneys with peppers

beef and zucchini Parmentier

Duck and polenta Parmentier

Fish Hachis

Filet mignon Medaillons cooked in brown ale

Rabbit saddle stuffed with dates,apples and liver

Pan-fried bass in red wine sauce with mashed potatoes

Ceviche sea bream stew with red onions

White asparagus and anchovies with butter sauce

Pan-fried Dublin Bay prawns,almond croquant and watercress and broad bean sauce