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Veal blanquette

Veal blanquette

Veal Blanquette

Veal blanquette

Veal loin with vegetables

Stuffed roast veal

Veal Paupiettes with mushrooms

Veal with spring vegetables

Veal Grenadins with citrus fruit

Veal Saute with paprika and vegetables

Veal Paupiettes

Veal Grenadin with vegetables

Veal a la guardiane

Veal carpaccio

Veal chop with button mushrooms

Veal's heart and vegetable stew

Pork with veal and lamb stuffing

Veal Paupiette with zucchinis

Roast veal rump with steaky bacon and turnips

Goose blanquette

Veal saute a la meridionale

Veal rib roasts with carrots

Venitian-style veal's liver

Venitian-style veal's liver

Vegetable blanquette

Veal liver with polenta

Sweetbreads with asparagus

Pork blanquette with mustard sauce

Veal round fillet with mousserons

Knuckle of veal with lemon

Veal saute a la Mentonnaise

Creole-style pork shoulderblade bone

Lamb in paprika sauce

Boeuf a la ficelle

Young partridge with grapes

Pork brochettes

Lamb with vegetables

Sliced loin of pork with apples

Young goat a la poulette

Garbure

Loin of lamb with white beans

Hare a la royale

Duckling Supreme

Roast shoulder of lamb

Veal and coconut blanquette

Veal and roquefort Paupiettes

Veal and tomato lasagnes

Knuckle of veal with fennel and tomato sauce

Osso bucco

Fried calamaries

Mexican salad

Lebanese tabbouleh

Algerian-style white haricot beans

Greek salad

Panisse and mushroom salad

Tartiflette

Stuffed zucchinis

Lobster purse

Red mullet Parmentier

Zarzuela

Provencal-style stuffed vegetables

Lebanese tabbouleh

Tchoutchouka

Easter pie

American-style lobster

Tartiflette

Sardines a l'escabeche

Shellfish and mushroom small casseroles

Shellfish Waterzoi

Sea bream with mushrooms

Mushroom pie

Herrings a la boulangere

Cotriade

Portunus stuffed with young vegetables

Cabbage and apple salad

Vegetable brochettes

Slightly salty sardines with mixed salad

Sweet and sour grilled vegetable savoury tart

Polenta with olives

Fougasse Riviera

Cold vegetable cannellonis with olive oil,Andalusian gaspacho

Apples with saffron,onions and dried fruit

Warm caramelized pear Mille-feuille

Grilled red mullets with fresh mint

Sea bream in salt crust

Red tuna and avocado tartare with salmon roe

Trout tartare

Trout with chive butter

Skate,mushroom and radish salad

Scorpion fish,tomato and caper cheese-topped dish

Scorpion fish with shellfish and creamy sauce

Scorpion fish with tomato sauce and herbs

Deep-fried whiting

Sole fillets with truffles and pleurotus mushrooms

Sole fillets with morels and littleneck clams

Sole fillets a la dieppoise

Scallops with truffles

Scallops with saffron cooked in wax paper

Scallops wrapped in bacon on skewers

Lobster a l'armoricaine

Grilled red mullets with chives and pink peppercorns

Mullet with Pastis cooked in wax paper

Spiny lobster and asparagus flaky pastry pie

Spiny lobster and asparagus salad

Grilled spiny lobster

Stuffed sardines

Sardine and spinach cheese-topped dish

Deep-fried sardines

Marinated sardines with potato,red pepper and coriander salad

John Dory with diced tomatoes and black olives

Sea bream carpaccio

Sea bream Tie bou diene

Norwegian cod salad

Cod and herb cheese-topped dish

Bass fillet with Brouilly sauce

Mackerel,shellfish and vegetable soup

Pout fish fillets a la bretonne

Hake with green sauce and cockles

Sauteed veal with ginger

Veal Blanquette

Milk-fed veal's liver pricked with bacon

Chicken with cherries

Lamb knuckle joint with provencal-style tomatoes

Leg of lamb in salt crust with broad beans

Pork Caillettes with baby spinach leaves

Herb Caillettes

Hotpot

Asian-style sweet and sour chicken

Ostrich steak with balsamic bread and figs

Chicken pie

Normandy hotpot

Pheasant cooked with grapes

Roast beef in pastry crust, diced mixed vegetables

Mexican spicy pork

Grilled veal with vegetables

Roast veal with vegetables

Knuckle of veal with apples

Dominican fried chicken

Vanilla-flavored duck breast

Lamb Pastilla

Thinly sliced cooked beef with vegetables

Sliced duck breast with polenta

Chicken and cocoa croutons with chocolate sauce

Duck breast with mangoes

Meat turnovers

Royal Couscous

Creole apple tart

Mesclun and Morteau sausage salad

Rigadou with dried sausages

Chicken saute with dried fruit

Rabbit with mustard sauce

Cold conserve of goose and eggplant rolls

Loin of lamb and thyme casserole

Doe steak with chestnut and creamy mushrooms

Veal with white sauce,braised chicory and zucchinis

Osso-bucco

Avocado Souskai

Crab Parmentier

Braised sweet corn,tofu,and seaweed

Zucchini segments stuffed with tomatoes

Swedish turnip puree

Diced and mixed vegetable salad

Stuffed mushrooms

Olive savoury tart

Dublin Bay prawn and filo pastry hors d'oeuvre

Tzatziki

Stuffed pike-perch

Salade nicoise

Oysters and winkles

Stuffed crab

Farcon from Savoie

Portunus stuffed with vegetables

Matafans

Stuffed Olivette tomatoes

Veal liver with orange

Veal escalope with cream sauce

Veal escalopes with Cognac sauce

Veal carpaccio with onions and pomegrante seeds

Veal escalopes with mushrooms and tomatoes

Veal roast cooked in the oven

Meat skewers

West Indian blood sausages with diced apples

Pork filet mignon with quetsch plums

Venison with chinese artichokes

Salt pork with lentils

Poulet Basquaise

Woodcutter's pork

Boeuf Bourguignon

Two meat skewers

Pork with onions and cloves cooked in a casserole dish

Stuffed pheasant with walnuts

Stuffed goose with chestnuts

Roast pigeons with peas

Poule-au-pot

Chicken with orange and lime

Leg of lamb with spring vegetables

Chicken and citronella brochettes with mini corn on the cobs

Beef stew with carrots

Adrienne's beef stew

Beef in pastry crust and a decanter of red wine