写真素材の検索結果

Hare a la royale

Parpadelles with hare sauce

Venison with chinese artichokes

Scallop casserole

Pigeon with Dublin Bay prawns and salsifies

Rabbit with mustard sauce

Rabbit with Verjuice and chanterelles

Hare a la royale

Razor clams en escabeche

Hare with red kidney beans

Scallops with young broad beans

Robuchon's oysters,scallops and caviar in creamy sauce

Wild boar Civet with blueberries

Pigeon pie

Rabbit with three herb stuffing and zucchini flowers

Rabbit marinated and cooked in white wine

Rabbit saute with basil and garlic

Rabbit cooked with lager,onions and diced bacon

Rabbit cooked with beer

Rabbit with cucumber

Rabbit with green olives and gnocchis

Rabbit and white wine casserole

Saddle of rabbit with green stuffing

Oysters and winkles

Marinated pork with cockles

Oysters a la charentaise,samphires

Stuffed crabs a la Mornlay from Brittany

Rabbit in mustard sauce and tagliatelles

Stewed rabbit with carrots and celery

Rabbit Osso-buco

Tomato and rabbit pizza

Rabbit cooked in cider with small onions

Rabbit with sage wrapped in cabbage leaves

Rabbit Paupietttes with goat's cheese and fresh mint

Rabbit with creamy garlic sauce

Young goat with spring vegetables

Leg of venison with chanterelles

Pork filet mignon in pastry crust and pheasant pie

Pigeon with sugar pea puree

Venison chop with chestnuts and Brussels sprouts

Venison chops with quince

Stag with poppy seeds

Oysters from Cancale

Cockles Marinieres with fine herbs

Oyster tartare with vinegar

Scallops with spinach

Sweet and sour pan-fried scallops with green peppercorns

Scallop salad

Burn your finger cockles and mussels

Scallop puff pastry pies

Scallop puff pastry pies

Provencal-style scallops

Fusillis with scallops and button mushrooms

Cockle chowder

Scallop and vegetable Nage

Cod with oysters

Scallops with chicory

Hot curried oysters

Pan-fried scallops with truffles

Thinly sliced scallops with bechamel sauce

Scallops with chicory

Mesclun,grapefruit and scallop salad

Oyster soup

Scallop salad

Pan-fried turnips with petoncle scallops

Stewed scallops with grapes and leeks

Turnip and petocle scallop saute

Scallops with spinach

Pan-fried broccolis and cockles

Pan-fried scallops with leeks

Scallop and streaky bacon brochettes

Hot oysters with green asparagus

Assorted shellfish on a table on the seafront

Scallop and cherry tomato brochettes

Stuffed squid

Pan-fried spiny lobster a l'armoricaine

Pan-fried spiny lobster and squid with chanterelles

Oven-baked trout with button mushrooms

Cockles with citronella

Shellfish au gratin

Shellfish and mushroom small casseroles

Shellfish Waterzoi

Roast quail with roses

Partridge a l'escabeche

Knuckle of lamb with spring vegetables and artichokes

Boeuf Bourgignon

Beef Carpaccio with raw button mushrooms and celery stalks

Venitian-style veal's liver

Robuchon's Baeckeoffe

Flemish-style piece of pork with prune and raisins

Fondue Bourguignone

Thai beef and cucumber

Baeckeoffe

Meat skewers

West Indian blood sausages with diced apples

Pork filet mignon with quetsch plums

Eels with potatoes

Rabbit stuffed with prunes

Jar of rabbit with cilantro

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

Tripes a la mode de Caen

Oysters with hot butter,Crepinettes and grilled bass

Table presentation with hot oysters

Scallop and leeks cooked in their shell and sealed with pastry

Scallop,garlic and parsley Parmentier

Pan-fried scallops with ginger and stewed leeks

Gambas,Dublin Bay prawns and scallops with fennel

Chipolatas sausages with oysters

Sliced haddock

Pieces of cod with chanterelles

Skate a la grenobloise

Cod a la bressane

Calamaries a la nicoise

Herrings a la boulangere

Carbonade a la Flamande

Duck a la neva

Veal a la guardiane

Boeuf a la ficelle

Veal saute a la meridionale

Young goat a la poulette

Stuffed cabbage

Cotriade :fish soup

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

Aligot

Lentils with artichokes

Chili con carne

Mushroom savoury tart

Mussel and bacon brochettes

Saddle of rabbit stuffed with almonds and herbs

Rabbit in mustard sauce

Spicy caramelized rabbit with tagliatelles

Rabbit stuffed with foie gras

Pike with white butter sauce and sorrel

Raw marinated fish Sushis on egg mimosa

Salt-cod a escondidinko

Thai -style grilled gambas

Blue fish en cotriade

Fish soup

Red mullet fillets and mussels and herbs

Pan-fried curried tuna

Seafood Bouillabaisse

White haricot bean and shellfish soup

Mussels marinieres

Seafood pizza

Star-shaped seafood savoury tart

Mouclade

Mussels in curry sauce

Lentil and mussel salad

Fish soup sealed with pastry

Shellfish soup

Mouclade

Mussels with Poulette sauce

Mouclade Charentaise

Seafood lasagnes

Spaghettis with seafood and tomato sauce

Stuffed milk-fed lamb with semolina and pomegranate seeds

Roast quail with rose petals

Stuffed leg of lamb in pastry crust

Lamb with green olives and potatoes

Beef carpaccio with raw button mushrooms and celery stalks

Chicken brochettes

Beef with broccoli and sesame seeds cooked in a wok

Guinea-fowl stuffed with mushrooms

Guinea-fowl with grapes

Cooked beef and Alsace wine

Christmas stuffed roast goose with chestnuts

Garbure : Bearnaise hotpot with vegetable broth

Knuckle of veal with fennel and tomato sauce

Loin of lamb in dried fruit crust and cherry tomatoes

Lamb Mechoui

Pigeon a la ficelle with foie gras

Pigeon with figs and pears, soya and honey sauce

Roast pheasant with pureed peas

Pheasant cooked with Riesling,rice,bacon and mushrooms

Rich game stew

Brushing the filo pastry

Scallop and vegetables cooked in aluminium foil

Saint Valentine's scallops with Champagne sauce

Chickpea salad served in half an orange bell pepper

Scallop and green bean saffron-flavored salad

Scallops with beansprouts and avocado sauce

Scallops with pleurotus mushrooms

Scallops with diced bacon and cream in clingfilm before cooking

Braised rabbit with tarragon and mushrooms

Oven cooked duck Magret

Entrecote with bearnaise sauce

Thick beef steak covered with cheddar and mustard sauce

La Garbue

Stuffed crab claws

Squid cooked with their ink