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Pigeon with Dublin Bay prawns and salsifies

Pigeon pie

Risotto with Dublin Bay prawns

Pigeon with sugar pea puree

Pan-frying the Dublin Bay prawns

Dublin Bay prawns with fennel and passion fruit-flavored sauce

Dublin Bay prawns with bacon

Gambas,Dublin Bay prawns and scallops with fennel

Dublin Bay prawn and citrus fruit Nage

Sparassis and Dublin Bay prawn salad

Dublin Bay prawn and filo pastry hors d'oeuvre

Deep-fried Dublin Bay prawns

Dublin Bay prawns flambe with Whisky

Grilled Dublin Bay prawns with mild mushrooms

Deep-fried Dublin Bay prawns coated in grated coconut

Pigeon with figs and pears, soya and honey sauce

Seafood brochettes

Assorted shellfish on a table on the seafront

Pigeon Pastilla

Pigeon Pastilla

Pigeon a la ficelle with foie gras

Dublin Bay prawn,shrimp,mussel and calamary paella

Chicken roll with Dublin Bay prawns

Hare a la royale

Thick piece of salmon with pears and salsifies

Fried salsifies

Couscous and Dublin Bay prawns

Pan-fried salsifies

Venison with chinese artichokes

Dublin Bay prawns with fennel and spicy sauce

Dublin Bay prawns with mango, lime French dressing

Young pigeon with apples

Cucumber,tomato and Dublin Bay prawn soup

Salmon,sole,Dublin Bay prawn and celery soup with watercress sauce

Zarzuela

Langoustines

Chinese-style Dublin Bay prawn fritters

Roast goose with salsifies

Pigeon Supreme with cardoons

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

Parpadelles with hare sauce

Young goat with spring vegetables

Leg of venison with chanterelles

Pork filet mignon in pastry crust and pheasant pie

Venison chop with chestnuts and Brussels sprouts

Venison chops with quince

Stag with poppy seeds

Young pigeon with dried fruit

Pan-fried spiny lobster a l'armoricaine

Pan-fried spiny lobster and squid with chanterelles

Thai -style grilled gambas

Pigeon with bacon and myrtle and wild berries

Dublin Bay prawn mixed salad

Dublin Bay prawns with garlic a la plancha

Leg of venison with a glass of red wine

Young partridge with grapes

Doe fillet and pear and red wine mini charlotte

Roast pheasant leg with cabbage and diced bacon

Stuffed pork trotters with salsifies

Thai-style shrimp curry,beef with cashews

Scallops with young broad beans

Pike with white butter sauce and sorrel

Stuffed squid

Raw marinated fish Sushis on egg mimosa

Scallop casserole

Stuffed crabs a la Mornlay from Brittany

Oven-baked trout with button mushrooms

Salt-cod a escondidinko

Blue fish en cotriade

Robuchon's oysters,scallops and caviar in creamy sauce

Fish soup

Red mullet fillets and mussels and herbs

Pan-fried curried tuna

Stuffed langoustines with lime

Dublin Bay prawn risotto

Stuffed milk-fed lamb with semolina and pomegranate seeds

Roast quail with rose petals

Roast quail with roses

Partridge a l'escabeche

Stuffed leg of lamb in pastry crust

Lamb with green olives and potatoes

Beef carpaccio with raw button mushrooms and celery stalks

Chicken brochettes

Knuckle of lamb with spring vegetables and artichokes

Beef with broccoli and sesame seeds cooked in a wok

Guinea-fowl stuffed with mushrooms

Boeuf Bourgignon

Beef Carpaccio with raw button mushrooms and celery stalks

Guinea-fowl with grapes

Cooked beef and Alsace wine

Christmas stuffed roast goose with chestnuts

Venitian-style veal's liver

Robuchon's Baeckeoffe

Garbure : Bearnaise hotpot with vegetable broth

Flemish-style piece of pork with prune and raisins

Knuckle of veal with fennel and tomato sauce

Loin of lamb in dried fruit crust and cherry tomatoes

Fondue Bourguignone

Thai beef and cucumber

Baeckeoffe

Meat skewers

West Indian blood sausages with diced apples

Pork filet mignon with quetsch plums

Lamb Mechoui

Tripes a la mode de Caen

Eels with potatoes

Plate of shrimps

Sauteed shrimps with garlic

Lobster and mushroom soup

Lobster claws with herbs

Sauteed shrimps and vegetables

Lobster with fruit and curry sauce

Thermidor spiny lobster

Pan-fried gambas and chicory with honey

American-style lobster

Shortbread and melon dessert

Lobster bisque

Gambas with melon

Spicy fried gambas

Monkfish,shrimp,tomato and pepper brochettes

Lobster purse

American-style lobster

Batavia,shrimp and avocado salad

Lobster salad

Shrimp and sea bream salad

Lunch box with shrimp pancake wraps,apple and sparkling water

Braised red mullet and gambas with artichoke hearts

Spiny lobster in pastry crust with shrimps

Shrimps

Roast pheasant with pureed peas

Pheasant cooked with Riesling,rice,bacon and mushrooms

Rich game stew

Pigeon on the barbecue

Roast pigeon with almonds

Zarzuela

Pigeon stuffed with minced meat and raisins

Dublin Bay prawns

Assorted fish and meat brochettes

Lamb blanquette with Pauillac wine

Potted mackerel

Red mullet and vegetables wrapped in ham

Marinated pork with cockles

Chicken wings with mustard sauce

Pieces of cod with chanterelles

Dublin Bay prawns with Enoki mushrooms and pistachio cream

Fusilli with shrimps

Small casserole dish of vermicelle,shrimps and monkfish

Cooking gambas a la plancha

Fried shrimps coated in grated coconut

Gambas and cashew risotto

Whiting,shrimp and zucchini brochettes

Slice of cheese tart

Elvers with garlic

Stuffed cabbage

Cotriade :fish soup

Folded pancakes with chocolate filling

Cauliflower and romanesco cabbage cheese-topped dish

Broad beans,flageolet beans and white haricot beans

Moussaka

Provencal-style vegetable Tian

Bouillabaisse

Tourain soup

Robuchon's Gratin Dauphinois

Cassoulet

Tourin : traditional soup from the Perigord

Andalusian gaspacho

Aligot

Lentils with artichokes

Chili con carne

Tagliatelles with mushrooms

Twist pasta and broad bean salad

Potato cheese-topped dish covered with streaky bacon

Mushroom savoury tart

Organic vegetable stir-fry

Spicy potatoes

Cheese souffle

Big steam-cooked ravioli

baby rabbit stuffed a la toscane

Partridge with chocolate sauce

Braised wild boar

Hare with red kidney beans

Wild boar Civet with blueberries

Partridge with lentils

Wild boar and walnut terrine

Venison fillet with pepper sauce

casserole dish cooked pheasant

Roast doe

Lardelle trout

Poulard hen with crayfish and a glas of white wine

Bresse chicken with crayfish

Ham in pastry crust

Vitello tonnato

Crayfish with spring onions and diced bacon

Stuffed figs and Parma ham purses

Mussel and bacon brochettes

Langoustines catalan-style

Tagliatelle orto e mare (Tagliatelle with scampi & vegetables)

Oysters from Cancale

Cockles with citronella

Cockles Marinieres with fine herbs