salmon with chicory and coffee
Roast pork with confit onions
Macerating the duck in coarse salt
Pheasant with stewed pumpkin and summer fruit
Roast scallops with creamy leek sauce
Venison haunch with confit ginger and mashed sweet potatoes
Roast turbot with confit shallots
Glazed mallard duck with spices and figs
Cod marinated with paprika brochettes and grilled vegetables
Stewed squash,lemon-flavored meringue and coffee ice cream
Scorpion fish with pork confit,gambas,octopus and trout roe
Honey braised chicory and gambas
Paimpol haricot bean salad with confit gizzards
Onions and shallots cooked on the barbecue
Ostrich steak with stewed pumpkin
Loin of pork with stewed carrots
Surprise lamb with fennel and rosemary
Rabbit with confit orange
Tomato,stewed onion and parsley pizza
roast quail with cabbage
Chicory turban with chicken and curry
Hot oysters with confit lemon butter
Apple,toffee,sesamme and crystallized ginger fritters
fennel and onion confit
Slow-cooked grouper with fennel and confit citrus
Risotto with edible flowers,stewed carrots,bay leaves and fried rosemary
Preserved fig rice pudding
Sea bream with confit oranges
Piece of beef in red wine and shallot sauce
Goose confit with rosemary
Cassoulet
Pan-fried gizzards and mushrooms
Goose confit
Ostrich steak with stewed pumkin
Easter bread nest filled with knuckles of lamb and herbs
Duck conserve with potatoes
preserved duck on bed of pureed lentils (topic: orange-colored cooking)
preserved chicken and mushroom with olive oil and rosemary (Topic : olive oil cooking)
Praparing a cassoulet
Pan-fried foie gras escalopes with scallops and stewed apricots
Stewed eggplants with tomatoes
Preserved duck Cassoulet
Confit leg of duck with sauteed potatoes
Baked tomatoes and stuffed eggplants
Casserole dish of mozzarella and confit eggplants
Duck conserve with mushrooms
Guinea-fowl cooked with maple syrup and old-fashioned vegetables
Preserved duck timbale with snails
Duck confit
pickled garlic in casserole dish (topic : classical dishes)
Duck with grapefruit
Eggplant rolls filled with confit duck
Leg of duck conserve with thyme
Quail with confit clementines
Loin of wild boar with turnips cooked in honey
Duck conserve filo pastry pies
Sliced eggplant stuffed with greens and confit tomatoes
Chicory and tomato gratin
Chicory Meunieres
Cooking the chicory
Braised chicory with roquefort sauce
Bell pepper confit with honey
Pan-seared chicken breasts with orange and saffron,rice
confit ginger
Confit carrot and orange crumble
Chicken breast,eggplant and rosemary sandwich
Pheasant Crepinette with walnuts and chicory gravy
Confit carrots with garlic
Preserved duck and mustard Parmentier
Chicory with ham and cheese
Red mullet fillets with confit peppers
Chicory, apple and walnut Reblochon cheese-topped dish
Coffee creme brulee with fried mango
Small artichoke savoury tatin tart
Pheasant with cream of Brandy sauce,stewed carrots and onions
Coffee and whisky Christmas pudding
Plate of cherry ice cream
Grilled tomato,cheddar and bacon,chicory leaves filled with roquefort,cod with mayonnaise and spagettis with tomato sauce
Stewed onions with agave nectar and thyme
fritters and candied clementines
Fennel cooked with orange zests
Dates in spiced coffee with Greek yoghurt
Duck foie gras with dried fig puree
fruit and chocolat dessert
roast marinated and caramelized pork filet mignon (topic: caramelized cooking)
Scallops wrapped in chicory leaves,orange sauce
Confit vegetables printaniere
Pork knuckle with shallots ( topic : Christmas)
Artichokes a la barigoule
Veal with white sauce,braised chicory and zucchinis
Mackerels with confit garlic
Banana cake
slices of foie gras with caramelized peach
Red wine pears with vanilla ice cream and walnut kernels
Jar of chicken confit
preserved olivette tomatoes with olive oil and garlic (Topic : olive oil cooking)
Confit carrots with coconut milk gratin
Duck confit ( step by step : final)
Foie gras topped with gingerbread crumbs, confit pears
Piece of cod with red peppers and garlic
Zucchini omelette Bento with spinach,walnuts and pickled peppers
Cassoulet bean stew (topic : tradition)
Slab of beef with confit shallots and mashed potatoes
Roast rabbit with confit peppers in honey
Preserved duck
Knuckle of lamb Tajine with cinnamon-flavored semolina with confit citrus and raisins
Chicory tarte tatin
Chicory Tartiflette
salmon steak with asparagus
Chicory gratin with chili-almond butter and Parmesan
Ham,cheese and chive toasted sandwich
Salmon and mussel blanquette
Pancakes with berry rumtopf and cream
Mini tarte tatin with chicory and Gorgonzola
Chicory and Maroille gratin
Chicory Charlotte souffle
Sliced chicory and smoked salmon salad
Chicory and ham cheese-topped dish
Chicory with Fromage frais and smoked salmon
Cooking the chicory with pouring cream
Braised chicory
Vanilla mousse in puff pastry with caramel ice cream and raspberry confit
Fish and shellfish nage, whipped coffee cream
Chicory, ham and cheese-topped dish before cooking
Damson compote with caramelised walnuts
Creme brulee with preserved figs
Ricotta and papikra open sandwich
clams with candied lemon (topic: shellfishes)
Chicory and trumpet mushroom cheese-topped dish
Tagliatelles a la carbonara
salmon steak in white butter sauce
Fish terrine with scallops
Salmon,broccoli and potato cheese-topped dish
rabbit conserve with rosemary (topic : tradition)
Pan-fried chicory with chicken and peanuts
Nut Coated Caramel Apples on Dish
Roast tuna,curried cauliflower and grilled red peppers
Salmon tagliatelle with lemon sauce
Fried sole on caramelised chicory with spinach
Lemon chutney
Shallot jam
Twelve flavored baked tomatoes (topic: tomatoes from the south)
Duck neck stuffed with risotto and rocket
Shrimp and basil curried fricassee
Layered zucchini,tomato and cheese bake
Tripe stew with cider
Confit oranges with dates and cinnamon
Semolina sweetened with orange blossom
Crystallized ginger
Minced veal and cinnamon risotto
Spring menu
Cream of chicory soup with brown shrimps
Pot-au-feu from Bergerac
Roast spiny lobster tails
Half-cooked piece of salmon caramelized with soya sauce,honey,sesame seeds and sugar peas
Dublin Bay prawn and stewed bell pepper salad
Rhubarb and strawberries cooked in wax paper
Crab,confit red peppers and celery stalk Timbale
Green lentil and turnip salad with parsley
Confit root celery and two apple salad
Preserved duck with red cabbage and apples
caramelized roast tuna with spices (topic: caramelized cooking)
Pan-fried gambas and chicory with honey
Guinea-fowl fricassee with confit citrus and citronella
Ceps with confit shallots
Slices of preserved orange
Kumquat confit
Pig's trotters terrine
Chicken with lemon and olives
Chicken,lemon and olive Tajine
Pike-perch with chicory and mashed potatoes
Duck's leg confit and rocket salad
Curried fricasse
Red peppers stuffed with brandade
Piece of salmon with parsley sauce
Pork and vegetable green curry
Chicken in creamy saffron sauce
Two different marinades for a barbecue
Chicken with paprika sauce
Steam-cooked bass,mashed potatoes,Sucrine,and Espelette pepper sauce
Cabbage and salmon Parmentier
Snail fricasee in parsley sauce with pan-fried Swedish turnips
Stuffed veal Caillette with gravy and spring vegetables
Veal saute with broccolis
Lamb,purple artichoke and sweet pea casserole
Spicy caramelized rabbit with tagliatelles
Salmon fillet in pastry crust, Nantais butter
preparing salmon and potatoes before cooking
Zucchini mousse with pine nuts and pesto
Lamb and confit citrus savoury crumble
Sea bream roast with lemons
Salmon and chicory Charlotte
Chicken a la landaise