写真素材の検索結果

Cooking the vegetables

Auvergne cabbage hotpot

steamed cabbage and haddock in yellow butter

Broth with vermicellis and vegetables

Pan-fried mushrooms,carrots and chickpeas with garlic broth

Potato,white bean,swiss chard and carrot soup

Brussels sprouts with diced bacon and chestnuts

Cabbage stuffed with beef

Cooking the cabbage in a cloth

Provencal stew with chanterelles

Guinea-fowl with romanesco cabbage

Cabbage,haddock and shrimp soup

Sauerkraut

Cauliflower and pear puree

Poached egg with pak-choi cabbage saute

Bass with cabbage and hedgehog mushrooms

Small seaspider stuffed cabbage

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

Cabbage stuffed with salmon (topic : salmon)

Cauliflower

Autumn soup

Saucepan of boiling water

Garbure : Bearnaise hotpot with vegetable broth

Mushrooms with mojo hot peppers

Steam-cooked romanesco cabbage

Rabbit fricassee cooked with cider vinegar

Cauliflower puree with peanuts

Thinly sliced cabbage

Seitan,cinnamon,brussels sprout,onion and carrot stew

Mushroom risotto

Pumpkin soup

Goose with spices,chestnuts and pears

Steam-cooking the vegetgables

Cream of mousseron soup

Mushroom Fricasse

Brussels sprout soup

Cod,cabbage and carrot soup

Stuffed cabbage

Angler fish with sausage and cabbage

Cabbage hotpot

Bollito misto potee with cabbage and porc sausage

Trigle hirondelle with mashed potatoes and sauce

Braised loin of pork with root vegetables

cabbage leaf and girole mushroom papillotes

Cooking lime zests in boiling water

Mushroom broth with rosemary

Hot-cold pheasant

Roast pork with prunes and nutmeg

Sauteed pork and broccoli with sweet and sour sauce

Adding the broth to the risotto

Cooking the vegetables for the court-bouillon

Adding the sauce on the beef

Cep carpaccio

Pan-fried chanterelles and ceps

Vialone nano rice risotto with ceps

Risotto with truffles

Soup with pasta stuffed with pork and truffles

Taking the scum off the meat stock

Crayfish and broccoli stew

Haddock and cabbage soup

Caldo verde

Risotto with artichokes

Red cabbage casserole

piece of salmon with almonds

Lasagnes with romanesco cabbage and broccolis

Tofu sausages with cabbage

Guinea-fowl and quince fricassee with wild rice

Pheasant,whisky and cabbage a l'etouffee

Braised partridge with cabbage

Cooking spaghettis in a cooking pot

Sea bass with salsifies

Steam-cooking the zucchinis

Mussels with cauliflower

Partridge with lentils

Quail and artichoke bases with chanterelle mushrooms

Steam-cooked cod fillet wrapped in cabbage

Monkfish Medaillon with tomato and herb stock

Steamed vegetables

Pike-perch roast with cloves of garlic

Turkey with chestnuts

Porcini mushroom essence

Porcini mushroom consomme with a puff pastry topping

Braised rabbit with tarragon and mushrooms

Chopping the cauliflower

Cream of cauliflower

Rabbit fricassee with mushrooms

Gorgonzola and cauliflower souffle

Stuffed cabbage with lentils

Lettuce with pan-fried apples and diced bacon

Cod,steaky bacon and cabbage Mille-feuille

Slicing the boletus mushrooms

Placing the sliced poatoes

Slicing the button mushrooms

Cabbage and salmon Parmentier

Veal sweetbreads with oregano,young green cabbages

Piglet fillet

Red cabbage with bacon and red wine

Lamb in pastry crust with olive stock

Thinly sliced pork with pleurotus mushrooms

Saddle of rabbit with pears

Morteau sausage with Morbier cheese and chanterelles

Dish of pork chops with lentils and apples

Pork filet mignon with apples and prunes

Young partridge with grapes

Almond and pistachio semolina pudding

Mushrooms stuffed with diced bacon

Stewed venison with onions and herbs

Thick slab of beef with broccoli flan

Adding the yoghurt and the saffron

Filet mignon with broccolis

Making the gravy with the meat stock

Consomme with marrow

Rabbit with mustard sauce

Roast beef with mushroom sauce

Thick piece of doe with cranberries

Rabbit and mushrooms with mustard sauce

mushroom fricassee and red wine

bass with potato puree and chanterelle mushrooms

Vitelotte potato crisps

Veal round fillet with mousserons

Veal saute with tomatoes and broccolis

Veal savoury crumble with ceps

Veal savoury crumble with ceps

Trenel

Broth with thyme,carrots and Reblochon raviolis

Noodle,shrimp and peanut broth

Korean Fondue

Chicken broth with a chicken wing

Stag and mushroom stew cooked with red wine and leeks

Stewed celery and turnips

Pigeon Supreme with cardoons

Sliced duck breast with white cabbage and walnuts

Bresse poulard hen stuffed with chestnuts, romanesco cabbage Flan

Monkfish with cabbage and smoked duck breast

Duck's breast stuffed with figs and citrus fruit

Duck's breast with roast pears and mangoes

Small turkey stuffed with chestnuts and grapes

Pigeon Pastilla

Guinea-fowl with chanterelles and stewed apples

Ostrich steak with pan-fried ceps and grapes

Duck foie gras with grapes

Capon from Janze with stuffing

Salmon with asparagus

Free-range quail with artichokes and chestnuts

Duck breast with grapes and tea sauce

Duck's breast with poached pear and cinnamon

Beef broth in a pot with sieves

Pork with rocket,chanterelles and pine nuts

Steam-cooked cabbage stuffed with crab

veal with plums (topic: cooking with fruits)

British coleslaw burger

Coq au vin in a roasting tin

Giraumon soup with Creole rice

Assortment of vegetables for broth

Cep carpaccio

Pan-fried chanterelles

Carnaroli superfino rice risotto with ceps

Fromage frais

Sweet pumpkin and celeriac soup

Hotpot

Fish Choucroute

Stuffed cabbage leaves with pumpkin mash quenelle

Tuna cooked in a cabbage leaf

Sauerkraut

Seafood Sauerkraut

Potato croquettes

Potato croquette on a fork

Sauteed potatoes

Pan-fried vegetables and Ganxet beans

Pan-fried chanterelles

Frikadelles with red cabbage

Pot-au-feu

Pot-au-feu

Cooking the spinach in a frying pan

Adding the tomatoes to the chicken

Spring vegetable stock in a pan with sugar snap peas, celery and cauliflower next to it

Auvergne hotpot

Pork hotpot with cabbage

Pumpkin soup served in the pumpkin

Blood sausage and potato mousse with walnuts

Cooking the meat

Browning the finely sliced cabbage

Stuffed mushrooms

Truffle cooked in ashes

Truffle in pastry crust

Scallops with apples

Aveyron veal Paupiettes stuffed with mushrooms

Whole fish with fennel cooked in wax paper

Plate of chanterelles with garlic and parsley

Sweetbreads with morels in creamy sauce

Sliced veal roast with chanterelles

Pears stuffed with goat's cheese and fresh goat's cheese

Greek-style mushrooms

Quail with chanterelles

Parasol mushroom quiche

Mushrooms stuffed with chanterelles and button mushrooms

Snail and cep fricassee

Fisherman's cooking pot

Steamed vegetables

Snail fricasee in parsley sauce with pan-fried Swedish turnips