Partridge a l'escabeche
Roast partridge wrapped in bcon with cabbage
Roast quail with roses
Roast quail with rose petals
Chicken brochettes
Guinea-fowl stuffed with mushrooms
Guinea-fowl with grapes
Christmas stuffed roast goose with chestnuts
Poulet Basquaise
Duck breast with peaches
Chicken Basquaise
Chicken Basquaise with Espelette pepper
Peking duck
Duck with green olives
Stuffed pheasant with walnuts
Stuffed goose with chestnuts
Roast pigeons with peas
Poule-au-pot
Chicken with orange and lime
Duck a la neva
Dominican fried chicken
Vanilla-flavored duck breast
Partridge with chocolate sauce
Lamb Mechoui
Partridge with lentils
Christmas roast capon with chestnuts
Guinea-fowl fricassee
Guinea-fowl with orange and mushrooms
Guinea-fowl with walnut stuffing
Chicken and vegetable savoury crumble
Sliced chicken breast with three condiments
Star-shaped mashed potatoes with turkey
Roast chicken with vegetables and chanterelles
Chicken with vegetables cooked in cabbage leaves in a casserole dish
Duck with polenta
Sweet and sour chicken
Roast turkey with chocolate sauce
Poultry with lentils
Duck breast with blackcurrant sauce
Chicken Balti and nan
Duck breast with spring vegetables
Duck Caillettes with greens
Chicken cooked with vanilla pods and Christophines
Duck breast with grapefruit
Roast capon coated in crushed sugar almonds
Stuffed guinea-fowl breasts with pears
Duck breast with mushrooms
Salad from The Landes
Duck with mixed beans
Turkey blanquette with chestnuts
Chicken with mango
Chicken wings with mustard sauce
Chicken with chanterelles and fruit
Duck Magret with apples
Quail
Christmas stuffed goose with chestnuts and chanterelles
Stuffed capon with autumn fruit
Duck a l'orange
Quail with rose petals and sauce
Turkey and prune blanquette
Guinea-fowl sauerkraut in a casserole dish sealed with bread dough
Marinated chicken with white haricot beans
Corsican chicken soup
Pancake stuffed with chicken
Brioches stuffed with chicken
Poultry with stewed pears in red wine
Poulard hen with crayfish and a glas of white wine
Roast capon with tagliatelles and Pommard sauce
Basquaise chicken
Boned guinea-fowl with chestnuts and redcurrants,honey sauce
Bresse chicken with crayfish
Marinated chicken brochettes
Chicken with lemon and olives
Chicken livers with tomatoes
Turkey with pasta and green beans
Guinea-fowl with confit orange zests
Creole chicken with coconut milk and rice
Duck confit with Salardaise potatoes
Chicken drumsticks with Mexican salsa and crisps
Lentil salad with diced bacon and chicken livers
Chicken and dried fruit
Chicken and date brochette
Coiffe du juge
Pheasant hen with wheat and dried fruit stuffing and carrots
Pheasant hen with chestnuts cooked in a casserole dish
Roast chicken with peaches
Lamb Navarin with spring vegetables
Rolled mutton with wild mushrooms
Chicken Paupiettes with shellfish gravy
Chicken liver brochettes
Roast capon stuffed with ceps
Duck and wild mushroom Parmentier
Chicken and sweet potato Tajine
Chicken with mushrooms
Braised guinea-fowl with red cabbage and pears
Thinly sliced chicken breasts with cashews and peppers
Roast quail with cabbage and juniper berries
Chicken a la catalane
Duck breast with pan-fried potatoes
Chicken wrapped in leeks,balsamic sauce
Chicken coconut milk curry with rice
Spinach, avocado and chicken liver salad
Chicken breast with leeks and balsamic sauce
Goose with mushrooms and cream sauce
Braised sausages on a wooden fire
Small turkey stuffed with chestnuts and grapes
Chicken breast coated with crushed hazelnuts
Guinea-fowl,prune and mushroom blanquette
Puolard hen with rice
Rabbit stuffed with foie gras
Roast duck with cherries and a bottle of red wine
Lobster,spiny lobster and smoked duck breast salad
Stuffed cold turkey with ratatouille
Duck breast with figs
Chicken roll with Dublin Bay prawns
Pan-fried foie gras with grapes
Duck foie gras with grapes
Chicken and apricot Tajine
Chicken liver and shrimp Colombo
Duck and morel puff pastry pie
Pigeon a la ficelle with foie gras
Chicken and coconut milk curry
Roast quail sprinkled with crumbled gingerbread,mushrooms
Capon stuffed with foie gras and grapes
Christmas stuffed capon with truffles and chestnuts
Sewing the chicken with cooking string
Duck Magret with cherries
Duck with sesame seed crust
Chicken pot pie and stuffing
Loin of lamb with white baked beans
Pan-fried foie gras with apples and grapes
Littleneck clams en escabeche
Roast quail with Port sauce
Quails with Verjus
Quail with chanterelles
Guinea-fowl supreme and red grape casserole
Duck and apricot brochettes
Chicken and marinated pepper Tajine
Pigeon Pastilla
Quails and apples in pastry crust
Chicken with beans
Capon from Janze with stuffing
Quails with chanterlle stuffing
Assorted brochettes
Duck breast with prunes
Risotto with chicken
Duck breast with vegetables and chanterelles
Stuffed goose with potatoes and apples
Roast goose with salsifies
Grilled duck with turnips
Roast goose with apples and prunes
Roast quail on small chestnut flour pancakes
Chicken with confit citrus
Duck breasts with mixed fruit
Guinea-fowl breast stuffed with Livarot cheese,stewed apples and Pommeau creamy sauce
Spicy flavored chicken
Roast chicken
Caramelized chicken with garlic
Roast chicken with garlic
Duck Magret with cocoa
Diced duck and turnips
Raw chicken drumsticks
Chicken breast with prunes
Oven cooked duck Magret
Oven cooked duck drumsticks
Duck Caillette with beets and thinly sliced green apples
Duck Magret with grapes
Duck and polenta Parmentier
Duck Magret with violets
Chicken,cep and white wine fricassee
Foie gras and truffle quenelles
Lamb stuffed with spinach and Brousse cheese
Duck with golden lentils
roast chicken in salt crust
Duck's breast stuffed with figs and citrus fruit
Shredded chicken with fennel
Duck magret with orange and pumpkin
Fillets of duck with dried mushrooms
Stuffed capon with chestnuts and apples
Goose with spices,chestnuts and pears
Young pigeon with apples
Duck Magret with grapes and sweet wine
Guinea-fowl with chanterelles
Duck breast with grapes and tea sauce
Duck breast fillets with roast peaches
Duck magret with peaches
Stuffed capon
Sardines a l'escabeche
Tagliatelle with fried duck breast
Guinea-fowl with romanesco cabbage
Young partridge with grapes
Chicken stuffed with garlic,tarragon and coriander
Shoulder of lamb in pastry crust
Lamb in pastry crust with olive stock
Mushrooms marinated with sage
Chinese menu
Free-range chicken with olive french dressing
Stuffed leg of Bresse chicken