Pigeon Pastilla
Young pigeon with dried fruit
Pigeon Supreme with cardoons
Filling the Pastilla
Young pigeon with apples
Chicken pastilla
Pigeon a la ficelle with foie gras
Pigeon Pastilla with almonds
Pigeon and almond Pastilla
Small turkey stuffed with chestnuts and grapes
Duck foie gras with grapes
Capon from Janze with stuffing
Partridge with lentils
Duck's breast stuffed with figs and citrus fruit
Goose with spices,chestnuts and pears
Pigeon with figs and pears, soya and honey sauce
Duck's breast with roast pears and mangoes
Pigeon pie
Turkey,date and pistachio Pastilla
Pigeon with truffle and red cabbage
Duck Magret stuffed with ceps
Duck breast with grapes and tea sauce
Chicken with mushrooms
Duck Magret with grapes and sweet wine
Duck magret with orange and pumpkin
Shredded chicken with fennel
Guinea-fowl supreme and red grape casserole
Guinea-fowl with chanterelles
Duck and wild mushroom Parmentier
Stuffed capon with autumn fruit
Chicken with beans
Quail
Fillets of duck with dried mushrooms
Young partridge with grapes
Pheasants
Guinea-fowl with romanesco cabbage
Guinea-fowl with chanterelles and stewed apples
Roast goose with salsifies
Roast chicken
Pastilla
Chicken and shrimp M'hancha
Hot-cold pheasant
Pheasant,whisky and cabbage a l'etouffee
Coiffe du juge
Roast chicken with peaches
Duck confit with Salardaise potatoes
Chicken liver and shrimp Colombo
Lamb Pastilla
roast young pigeon and cheese polenta
Chicken livers with fresh figs
Chicken pastilla (Morocco)
Poultry
Turkey with chestnuts
Stuffed chicken breasts
Duck's breast with poached pear and cinnamon
Free-range quail with artichokes and chestnuts
Quail and artichoke bases with chanterelle mushrooms
chicken breast with figs
Chicken and apricot Tajine
Quail and grape Pastilla
Sweet potato and duck Parmentier
Roast capon with pears and kumquats
Slicing the roast duck magret
Roast pigeon on a bed of braised peas
Stuffed goose with potatoes and apples
Oven cooked duck drumsticks
Duck Caillette with beets and thinly sliced green apples
Duck Magret with grapes
Raw chicken drumsticks
Chicken,cep and white wine fricassee
Pigeon with sugar pea puree
Pigeon with Dublin Bay prawns and salsifies
Pigeon with beans
Roast turkey with chestnuts
Roasted quail with mushrooms
Duck magret with peaches
Duck and apricot brochettes
Pigeon and date tajine
Parasol mushroom quiche
Pigeon breast with fennel and fruits of the forest
Quail fricassee with raisins and semolina
Game with their feathers
Roast chicken with garlic
Chicken roll with Dublin Bay prawns
Grilled duck with turnips
Duck breast with figs
Roast goose with apples and prunes
Roast quail on small chestnut flour pancakes
Chicken a la catalane
Chicken wrapped in leeks,balsamic sauce
Roast quail sprinkled with crumbled gingerbread,mushrooms
Pigeon cooked in a casserole dish with broad beans and foie gras
Brussels sprouts with diced bacon and chestnuts
Dish of pork chops with lentils and apples
Cabbage stuffed with beef
Loin of lamb with white baked beans
Shoulder of lamb in pastry crust
Lamb in pastry crust with olive stock
Roast guinea-fowl with apples
roast chicken in salt crust
Quail Pastilla
Chicken breast with prunes
Oven cooked duck Magret
Spicy flavored chicken
Duck breasts with mixed fruit
Fried pigeon breast with artichokes and beer gravy
Roasted pheasant
Pigeon in salted pastry
Roast piegon and braised peas
Sliced chicken breast with turnips,oranges and pears
Crunchy Foie gras and chanterelle Pannequets
Chicken in cep sauce
Mashed pumpkin with apples and sliced duck breasts
Capon with white grapes and Port and white wine sauce
Lumaconis stuffed with capon and truffles
Quail with morels
Pigeon
Baked quails with rosemary and mushrooms
Duck breast fillets with roast peaches
Chicken and coriander Pastilla
Pigeon breast with a light sauce and vegetables
Roast quail with orange pumpkin compote
Roast foie gras with pears
Duck and celeriac Comte cheese-topped dish
Duck and roasted quince brochettes with honey
Roast Mallard duck with mushrooms
Bresse poulard hen stuffed with chestnuts, romanesco cabbage Flan
Apple and chicken crumble
Roast duck with cherries
Duck magret with fresh figs and fig alcohol
Chicken,quince and almond Tajine
Guinea-fowl cooked with maple syrup and old-fashioned vegetables
Duck Magret with ceps,walnuts and spices
Slicing the mushrooms
baby rabbit stuffed a la toscane
Doe fillet and pear and red wine mini charlotte
Christmas stuffed goose with chestnuts and chanterelles
Pigeon on a bed of lentils with broad beans
Rolled mutton with wild mushrooms
Pork filet mignon with apples and prunes
Mushrooms stuffed with diced bacon
Chicken stuffed with garlic,tarragon and coriander
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
Cream of mousseron soup
Mushrooms stuffed with chanterelles and button mushrooms
Pigeon with bacon and myrtle and wild berries
Roast quail with Port sauce
Roast young cockerel with kiwis and dried fruit
Roast chicken legs
Chicken lasagnes
Sewing the chicken with cooking string
Duck and polenta Parmentier
Caramelized chicken with garlic
Chicken with chanterelles and fruit
Chicken and dried fruit
Chicken and date brochette
Duck Magret with cocoa
Diced duck and turnips
Quail with rose petals and sauce
Risotto with chicken
Duck a l'orange
Assorted brochettes
Duck breast with prunes
Poultry with stewed pears in red wine
Puolard hen with rice
Rabbit stuffed with foie gras
Poulard hen with crayfish and a glas of white wine
Roast duck with cherries and a bottle of red wine
Roast turkey with chocolate sauce
Poultry with lentils
Duck breast with blackcurrant sauce
Roast capon with tagliatelles and Pommard sauce
Chicken Balti and nan
Basquaise chicken
Lobster,spiny lobster and smoked duck breast salad
Boned guinea-fowl with chestnuts and redcurrants,honey sauce
Stuffed cold turkey with ratatouille
Duck breast with spring vegetables
Duck Caillettes with greens
Bresse chicken with crayfish
Duck a la neva
Chicken cooked with vanilla pods and Christophines
Duck breast with grapefruit
Roast capon coated in crushed sugar almonds
Stuffed guinea-fowl breasts with pears
Marinated chicken brochettes
Roast quail with rose petals