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Cutting the mint with scissors and add to the sauce

Adding the onions to the meat

Spicy pork curry

Chopping the vegetables

Adding the butter to the semolina

Goose with spices,chestnuts and pears

Lamb and mint terrine, rose wine

Yellow zucchini and fresh mint salad

Leg of lamb with mint sauce

Pink seabream with tomatoes and mint

Rabbit Paupietttes with goat's cheese and fresh mint

Adding the butter to the preparation

Tartiflette

Tartiflette

Steam-cooking the vegetables

Cooking the meat

Preparing the meat

Brushing the filo pastry

Mixed spring vegetables

Semolina

Cooking the onions

Preparing the cheeses

Rubbing the semolina with hands

Pan-frying button mushrooms with balsamic vinegar

Minty bulghour

Slicing the smoked haddock

Mint and coriander meatballs

Sliced zucchinis with mint

Asian-style thinly sliced beef with mushrooms

Peas with butter and mint

Spaghetti with diced rabbit,lemon and mint

Peas with smoked bacon and mint

Adding the tomatoes to the chicken

Roast pork cooked with milk

Cutting chicory

Pan-frying the potatoes

Chopping the vegetables

Carving a leg of lamb with herbs

Roast lamb with Shoyu et Mirin sauce

Half a loster roast with Armoricaine sauce

Veal with white sauce,braised chicory and zucchinis

Sliced braised gammon with Madere sauce

Roast potatoes with almonds

Poached haddock with mashed potatoes

Finely chopping herbs

Marinated mackerels with garlic en Escabeche

Pasta maker cutting ribbon pasta

Piece of cod caramelized with miso, cauliflower

Skate in white wine sauce with potatoes

Bass fillet with smoked tea-flavored sauce and rice pyramid

Curried rice with soft-boiled eggs and tomatoes

Cabbage fondue with streaky bacon in white wine sauce

Guinea-fowl breast stuffed with Livarot cheese,stewed apples and Pommeau creamy sauce

Cauliflower emulsion with mussels

Thick beef steak with pepper sauce

Pork Filet mignon with mustard sauce

Razor clams en escabeche

Marinated chicken with white haricot beans

Thinly sliced pork with pleurotus mushrooms

Sliced chicory and smoked salmon salad

Cooking the meat in a casserole dish

Duck breast with grapes and tea sauce

Pork filet mignon with red quinoa

Duck Magret with cherries

Preparing strawberries with apple and peppermint sauce

Sprinkling chervil on the sweetbread dish

Pan-frying the diced bacon

Chopping the vegetables

Herbs being added to roasted veal

Black olives being added to lamb gravy

Vegetable stock being seasoned with herbs

Tomato sauce being seasoned with fresh herbs

Saffron thread being added to creamy white wine sauce

Cutting the leeks into sections

Roast pollock with vanilla

Braised fennel with parmesan

Griiled beef steak from Camargue with Pastis sauce

Sliced roast pork with mustard sauce

Sliced grilled zucchinis with mint

Fresh mint leaves for a minute and yoghurt dip being chopped

Braised red mullet and gambas with artichoke hearts

Braised cucumbers

Preparing Asparagus and Peas with Mint

How to make pointed cabbage in soy cream

Diced vegetables being added to a pot

Braised guinea-fowl with red cabbage and pears

Roast pork shoulderblade bone with cabbage

Roast veal with cabbage

Food wrapped in aluminium foil before cooking

Mixing the fish in a blender

Making filled bee-sting cake

Pasta dough being made into tagliatelle with a machine and by hand

Making 'bee sting' cake with cherries

Pasta dough being rolled out and cut using a pasta machine

Various types of tagliatella being cut by hand

Making tagliatelle by hand

Vitelotte with Aioli

Making a layered puff pastry cake with mint cream

Crab raviolis with citronella

White tuna with citrus fruit juice and capers

Caramelized spare ribs with rosemary

Dogfish in Court-bouillon, caper sauce

Pan-fried calamaries with peppers, basil sauce

Chicken with coconut sauce

Asparagus with Maltese sauce

Pike with white butter sauce and sorrel

Small casserole dish of lamb and carrot stew with oregano

Spaghettis with tomato sauce

Cod with haricot beans

Veal Grenadins with ginger

Fish with tomato and ginger sauce

Duck Magret with violets

Thick piece of salmon with coriander and lemon cream sauce

potato puffs with bay leaves

Spicy potatoes

Potato,white bean,swiss chard and carrot soup

Roast quail with cabbage and juniper berries

Stuffed sea bream with spicy rice

Hake with vegetables

Roasted monkfish with olives and vegetable tagliatelles

Duck breast fillets with roast peaches

Slicing the Tomme cheese

Slicing the boletus mushrooms

Slicing the button mushrooms

Potatoes

Roast leg of lamb with garlic and slices of polenta

Thinly sliced leeks with cream

Sliced roast pork

Poutargue mullet roe caviar

Tandoori gambas

Cumin-flavored lamb brochettes

tuna curry with fresh broad beans (topic: tuna)

Chopping basil

Chopping basil and garlic

Macerating the duck in coarse salt

Cutting the fish into dices

Cooking the vegetables

Pureed peas with fresh mint sauce

How to make boiled eggs with spinach

Deglazing meat juices with red wine

Cream being added to onions, garlic and chestnuts

A bag of spices being added to veal stock

Truffle sauce being prepared: diced truffles being added

Cream being added to lobster stock

Pouring white wine into vegetables

Baked potatoes

Auvergne cabbage hotpot

Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)

steamed cabbage and haddock in yellow butter

Pan-fried bass in red wine sauce with mashed potatoes

Salmon with wild rice

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

Crayfish and cabbage Paupiettes

Grilled sea bream marinated in mint and garam massala

Preparing the stuffing

Tuna and pineapple rosemary brochettes with sesame seeds,orange and mint

Slicing the cooked potatoes

Grilled Andouillette

Roast tuna with stewed fennel

Pan-frying the Dublin Bay prawns

Poultry with stewed pears in red wine

Braised sausages on a wooden fire

Roast cod with onions

Bonifacio-style grilled red mullets

Roast salmon stuffed with vegetables

Grilled squid

Grilled Emperor red snapper

Roast pork with grapefruit

Pan-frying the sliced onions

Roast tuna with vegetables, white wine from the Oc area

Chicken a la catalane

Roast shoulder of lamb

Roast leg of lamb

Braised roast pork

Braised tuna with tomatoes and peppers

Poached haddock

Dublin Bay prawns flambe with Whisky

Raw vegetable salad

Roast veal with vegetables

Roast chicken with rice

Braised chicory with orange

Roast pork with peaches

Roast capon with zucchinis

Poached skate with butter sauce

Grilled swordfish a la Romaine

Roast veal with orange

Cooking fried eggs on a gas cooker

Sliced haddock

Fried cod Goujonnettes with herbs

Fresh mint

Grilled pork with vinegar sauce and tomatoes

Chopping fresh mint

Chopping fresh mint

Chopping fresh mint

Coating the roast with the gravy

Stuffed squid

Crunchy surimi sticks coated in cornflakes

Rabbit in mustard sauce

Scallops and buckwheat pasta in tomato sauce

Steamed cardoons with miso sauce