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Preparing the meat

Cooking the meat

Adding the onions to the meat

Chicken and apricot Tajine

Pan-frying the sliced onions

Tajine dish

Lamb Tajine with saffron and lemon

Moroccan lamb and prune Tajine

Brushing the filo pastry

Semolina

Cooking the onions

Chicken,olive and confit citrus Tajine

Chicken,olive and confit citrus Tajine

Stewed shoulder of milk-fed lamb with apricots

Kefta and tomato Tajine

Chicken and sweet potato Tajine

Lamb tajine with peaches,kumquats,almonds and cinnamon

Duck and apricot brochettes

Rabbit with apricots and rosemary

Meat,prune and lemon Tajine

Adding the tripe cubes to the onions in the stewpot

Preparing the cheeses

Malsouka Tajine in filo pastry

Chicken and marinated pepper Tajine

Lamb,eggplant and confit citrus Tajine

Lamb,broad bean,fennel and prune Tajine

Lamb Tajine

Salmon and fennel tajine

Grilled bass with apricot chutney

Goose with spices,chestnuts and pears

Spicy pork curry

Roast pork with dried apricots

Adding the tomatoes to the chicken

Roast pork with peaches

taking the skin off the grapes

Lamb Tajine with dried apricots

Meat and prune Tajine with hard-boiled eggs

Steam-cooking the vegetables

Mixed spring vegetables

Apricot tartlet, broad bean,artichoke and Ventreche tart

Asian-style thinly sliced beef with mushrooms

Roast lamb with Shoyu et Mirin sauce

Roast leg of lamb

Braised roast pork

Roast veal with vegetables

Roast chicken with rice

Adding the butter to the semolina

Rubbing the semolina with hands

Roast pork with grapefruit

Adding the eggs to the preparation

Pricking the uncooked pastry in the mould

Andalusian brochettes (topic : the raw )

Lamb, dried fruit and honey Tajine

Duck and pear Tajine

Lamb,saffron,vegetable and raisin Tajine

Cutting the mint with scissors and add to the sauce

Chopping the vegetables

Lamb,date and almond Tajine

Chicken a la catalane

Roast shoulder of lamb

Roast capon with zucchinis

Roast cod with onions

Roast salmon stuffed with vegetables

Roast tuna with vegetables, white wine from the Oc area

Roast pollock with vanilla

Roast potatoes with almonds

Cooking the diced bacon in a frying pan

Foie gras with grapes before cooking

Thinly sliced pork with pleurotus mushrooms

Food wrapped in aluminium foil before cooking

Mixing the fish in a blender

Adding the butter to the preparation

Pan-frying the potatoes

Braised chicory with orange

Sauteed veal with ginger

Boeuf Bourguignon

Slicing the smoked haddock

Braised cucumbers

Poaching the quenelles

Tartiflette

Tartiflette

Poultry with stewed pears in red wine

Cooking the meat in a casserole dish

Pan-frying button mushrooms with balsamic vinegar

Cooking a veal's kidney

Cooking the floured meat in a casserole dish

Lamb stew with dried apricots and spices

Roast tuna with stewed fennel

Half a loster roast with Armoricaine sauce

Cooking vegetables on a gaz cooker

White sausage with truffles and roast bananas

Duck breast with figs

Roast pork with milk sauce

Roast pork with shallots and a glass and bottle of red wine

Beef with roast onions

Roast pork shoulderblade bone with cabbage

Roast pork with garlic

Preparing veal knuckle with orange

Grilled chicken a la diable

Roast veal with orange

Cooking spaghettis in a cooking pot

Lamb Tajine

Moroccan chicken,fig and cinnamon Tajine

Knuckle of lamb Tajine with cinnamon-flavored semolina with confit citrus and raisins

Pigeon and date tajine

Lamb knuckel tajine with orange flavoured figs

Chicken,quince and almond Tajine

Duck and prune Tajine,cinnamon and semolina

Lamb Tajine with cashew nuts and cinnamon

Steam-cooking the zucchinis

Cooking spaghettis in a stewpot

Sewing the chicken with cooking string

Chicory, ham and cheese-topped dish before cooking

Raw young goat,sweet potatoes and pimentos before cooking

Cooking the vegetables

Grilled Andouillette

Braised sausages on a wooden fire

Veal with white sauce,braised chicory and zucchinis

Sliced braised gammon with Madere sauce

Grilled meat

Braised chicory with orange

Fish tajine being made

Macerating the duck in coarse salt

Sealing the lid with pastry

Pan-frying the diced bacon

Shaping the quenelles

Preparing the stuffing

Duck a l'orange

Guinea-fowl with orange and mushrooms

Guinea-fowl with confit orange zests

Pork filet mignon with orange

Beef and orange terrine

rabbit with peaches and onion

Decorating the cake with thinly sliced almonds

Chicken with potatoes and cucumber in cream

Rabbit with cucumber

Thai beef and cucumber

Vegan vegetable tajine with dried apricots

Tomato Fondue and cold cuts

Fondue Bourguignonnne

Buckwheat pancake with chitterlings sausage and stewed onions

Thinly sliced cooked beef with vegetables

Cabbage fondue with streaky bacon in white wine sauce

Fondue Bourguignone

fried egg

Cooking fried eggs on a gas cooker

Apricots in a saucepan

Putting the Tajine dish in the oven

Three meat and mashed potato pie

Roast goose with salsifies

Roast beef in pastry crust

Roast high leg of lamb with garlic and polenta

Roast quail sprinkled with crumbled gingerbread,mushrooms

Roast leg of lamb with rosemary

Roast pork cooked with milk

Raw salmon roast

Roast veal with wild asparagus

Chicken and vegetable Tajine

Beef Choucroute

Raw chicken drumsticks

Beef roast before cooking

Mashing potatoes

Braised chicory with honey and orange

Braised fennel with orange

Vegetable Tajine

Veal Tajine with sultanas and hard-boiled egg

Tajine dishes

Vegetable Tajine

Leg of lamb with roast potatoes

Pig trotters with chanterelles in a cooking pot

Beef with broccoli and sesame seeds cooked in a wok

Pan-frying the scallops with paprika

Scallops with diced bacon and cream in clingfilm before cooking

Salmon gravlax with maple syrup

Mixing the semolina

Braised red mullet and gambas with artichoke hearts

Poached haddock with mashed potatoes

Pan-frying the Dublin Bay prawns

Bonifacio-style grilled red mullets

Grilled squid

Grilled Emperor red snapper

Braised tuna with tomatoes and peppers

Poached haddock

Dublin Bay prawns flambe with Whisky

Braised fennel with parmesan

Raw vegetable salad

Poached skate with butter sauce

Grilled swordfish a la Romaine

Steam-cooking the vegetgables

Slicing the vegetables

Duck magret with orange and pumpkin

Bourbonnais beef stew with orange rinds

White sausage with red cabbage and orange

Braised beef with orange zests and sweet and sour sauce

Duck magret with peaches

Pork filet mignon caramelized with orange

Cutting the leeks into sections

Lamb and vegetable tajine

タジン鍋

Stuffed roast pork