Pike quenelles
Pike Quenelles
Pike-perch quenelles with crayfish sauce
Quenelles with Nantua sauce
Pike quenelles with Nantua sauce and rice
Half-cooked pan-fried salmon,broad beans and Romaine salad
Small scallop sausages and foamy sauce
Oven-baked quenelles
Shaping the quenelles
Poaching the quenelles
Scallops and buckwheat pasta in tomato sauce
Salmon with leeks
Zarzuela
Rolled sole fillets with cucumber quenelles
pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)
Partridge with chocolate sauce
Salt-cod with crushed whole wheat
Sea bream in salt crust
Entrecote with bearnaise sauce
Pike-perch in red wine with leeks and chanterelles
Lamb meatballs in tomato sauce
Sturgeon with almond sauce and caviar
Thick vermicelles with squid,shrimp and monkfish
Monkfish wrapped in bacon and truffles
Chocolate quenelles with orange supremes
Foie gras and truffle quenelles
Pan-fried scallops
Pan-fried scallops with curry and apple sauce
Grilled scallops
Scallops with ceps
Oven cooked duck Magret
Angel hair pasta soup and quenelles
Razor clams and broad beans with chervil french dressing
Cutting the leeks into sections
Thick beef steak covered with cheddar and mustard sauce
Monkfish wrapped in bacon with lemon
Hake with vegetables
Scallops with chanterelles
Scallops with citrus- fruit
Pan-fried scallops and squid with squid ink tagliatelles
Fish sausage with green vegetables
Aveyron veal Paupiettes stuffed with mushrooms
Tomato quenelle
Pike with white butter sauce and sorrel
Monkfish ana gambas with green beans
Braised rabbit with tarragon and mushrooms
Hare with red kidney beans
Dublin Bay prawns with fennel and spicy sauce
Salmon with streaky bacon and Piperade
Thick ostrich steak with pepper sauce
Lobster and roquefort
Scallops with steam-cooked leeks
caramelized petoncle scallops (topic: shellfishes)
Fricando,veal in sauce
Duck breast with mangoes
Roasted monkfish with olives and vegetable tagliatelles
Sliced haddock
Scallops with dried fruit and black mushroom crust
Capellinis with scallops
Scallops
Scallops with apples
Veal Grenadins with calamaries and Chorizo
rabbit and olive stew
Quail with chanterelles
Stewed beef tail
Oven baked hake
Veal Blanquette
Doe fillet and pear and red wine mini charlotte
Bass in pastry crust
Spiny lobster with crisp vermicellis
Dublin Bay prawns with garlic a la plancha
Dublin Bay prawns with bacon
Roast lamb with sage
Thick piece of salmon with rose petals and pistachios
Chicken roll with Dublin Bay prawns
Braised wild boar
Shoulderblade bone cooked for 7 hours
Pasta with coalfish
Veal knuckle before cooking
Aveyron veal dish
Stewed Bourbonnais beef
Salmon and mango makis
Wild boar Civet with blueberries
Lamb casserole
casserole dish cooked pheasant
Pike-perch roast with cloves of garlic
Scallops with leeks
falafels
Lamb meatballs
Scallops baked in their shells
Oyster crepinettes and chipolatas sausages
Meatballs wrapped in cabbage leaves
Meatball appetizers
Scotch eggs
Traditional dishes from Lyon,wine and barrel
Breaded meatball skewers
Gunkan with salmon roe
Whole sea bream stuffed with fennel and lemon
Piece of salmon wrapped in haddock with lemon
Surmullet with fennel and shallot butter with saffron
Tuna with sesame seeds
Bass with artichokes and ginger
Salmon with green pepper and sesame seeds
Pan-frying the scallops with paprika
Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)
Bass cooked in a salt crust
Monkfish in vanilla sauce
Monkfish and shrimp Fideua
Salmon fillet in pastry crust, Nantais butter
salmon in salt crust and artichoke stew
Tuna coated with sesame seeds and orange
Sea bream with confit oranges
Small casserole dish of octopus and chickpeas
Small casserole dish of grouper with urchin sauce
Duck breast fillets with roast peaches
Quenelles with vegetables
Pan-fried salmon with lime and poppy seeds
Meatballs with squid
Thai-style steam cooked fish
Pan-fried Dublin Bay prawns,almond croquant and watercress and broad bean sauce
Roast quail with Port sauce
Veal with tomatoes
Roast salmon with licorice sauce
Slab of doe with orange sauce and pumpkin puree
Morel Tatin tart
Preparing the carrots and pumpkin for the two purees
Sauteed pork and broccoli with sweet and sour sauce
Razor clams en escabeche
Hare a la royale
Veal savoury crumble with ceps
Shrimp raviolis with citronella
Duck breast with grapes and tea sauce
Filet mignon with broccolis
Braised beef with orange zests and sweet and sour sauce
Stuffed pike-perch
Monkfish fritters
Touquet Ratte potatoes with crushed peanuts and fleur de sel sea salt
White fish in sauce with octupus
Monkfish croquettes
Vegetable Bohemienne with anchovy sauce
Vitello tonnato
Red mullets with citrus fruit
Monkfish and lime blanquette
fish couscous (subject: Tunisian cuisine)
Monkfish wrapped in bacon with chanterelles and white beans
Fish Choucroute
Dogfish in Court-bouillon, caper sauce
armoricaine-style lobster (topic: Brittany)
Gunkan with urchin
Mashed mushrooms
Veal carpaccio with onions and pomegrante seeds
Lamb chops coated with crushed almonds
Oven-baked bass steak with black olive puree
Two whole sea bass grilled on the barbecue
Lobster with vegetables and chervil
Knuckle of veal with apples
Truffle in pastry crust
Sweetbreads with morels in creamy sauce
Langoustines
Veal escalope with fromage frais and button mushrooms
Duck Magret with cocoa
Filet mignon with green and red peppers
Guinea-fowl with chanterelles
Plate of assorted smoked fish
Raw salmon roast
Loin of lamb
Spaghetti with urchins
Turbot with shredded apples
Oriental-style spiny lobster
Crayfish and cabbage Paupiettes
Scallop and cep individual casserole
Scallops with orange and lentil puree
Monkfish with sorrel sauce
Piece of salmon with courgettes
Cooking meatballs in a frying pan
Giant shrimps with camomile
Xato,catalan salad
Roast leg of lamb
Potato and salmon cheese-topped dish
Veal and vegetable brochette
Duck Magret with grapes and sweet wine
Shrimps with garlic
Veal stew
Preparing veal knuckle with orange
Bourbonnais beef stew with orange rinds
Duck Magret with grapes
Stuffed capon
Scallpos and leeks in curry sauce
Baked monkfish with ratatouille
Scallops with beansprouts and avocado sauce
Sweet and sour pan-fried scallops with green peppercorns
Hot curried oysters
Thinly sliced scallops with bechamel sauce
caramelized petoncle scallops (topic: caramelized cooking)
Petoncle scallops caramelized with kumquats
Spicy caramelized rabbit with tagliatelles