Roast pork with milk sauce
Roast pork cooked with milk
Roast pork with peaches
Roast veal braised in milk and garlic cooked in a casserole dish
Roast shoulder of lamb
Roast leg of lamb
Braised roast pork
Roast veal with vegetables
Roast chicken with rice
Roast capon with zucchinis
Roast lamb with Shoyu et Mirin sauce
Roast pork with grapefruit
White sausage with truffles and roast bananas
Stuffed roast pork
Roast pork with garlic
Beef with roast onions
Roast goose with salsifies
Roast cod with onions
Roast pollock with vanilla
Roast beef in pastry crust
Roast salmon stuffed with vegetables
Roast pork shoulderblade bone with cabbage
Roast leg of lamb with rosemary
Roast quail sprinkled with crumbled gingerbread,mushrooms
Half a loster roast with Armoricaine sauce
Roast high leg of lamb with garlic and polenta
Roast potatoes with almonds
Roast tuna with vegetables, white wine from the Oc area
Duck breast with figs
Roast pork with shallots and a glass and bottle of red wine
Roast chicken
Chicken a la catalane
Roast veal with wild asparagus
Roast tuna with stewed fennel
Roast milk-fed pork with small onions
Roast veal with cabbage
Grilled duck with turnips
Roast cod with braised chicory and beer sauce
Roast goose with apples and prunes
Duck breast fillets with roast peaches
Roast doe
Sliced roast pork with mustard sauce
Oven-baked roast pork with rosemary
Roast veal with orange
Roast pork with dried apricots
Roast pork with apples and lemon
Roast chicken with garlic
Roast quail on small chestnut flour pancakes
Roast pork with citrus fruit and spices
Roast pork with prunes and nutmeg
Roasted monkfish with olives and vegetable tagliatelles
Filet mignon with chicory and diced bacon
Roast-shaped smoked salmon
Roast turkey with chestnuts
Roast quail with Port sauce
Roast pork with caper sauce
Roast monkfish with lemon
Roast guinea-fowl with apples
Sliced veal roast with chanterelles
Roast salmon with licorice sauce
Griiled beef steak from Camargue with Pastis sauce
Grilled Andouillette
Stuffed roast veal with dauphine potatoes
Raw roast pork
Three meat and mashed potato pie
Ingredients for roast duck Magret
Grilled meat
Grilled zucchini lasagnes
Bonifacio-style grilled red mullets
Grilled squid
Grilled Emperor red snapper
Grilled swordfish a la Romaine
Sliced grilled white sausage with ceps
Grilled Dublin Bay prawns with mild mushrooms
Grilled sardines
Roast chicken legs
Rolled roast pork with cheese
roast chicken in salt crust
caramelized roast tuna with spices (topic: caramelized cooking)
Veal roast with pineapple
Roast spiny lobster medaillons with eggplant rougails
Baked apple with dates
baked apples with redcurrants (topic : winter fruits)
Raw tied veal roast
Raw roast veal
Raw turkey roast
Raw veal roast
Carving a roast chicken
Tie with a string the veal roast
Rolled roast beef stuffed with spinach
Raw roast beef with a bottle of red wine
Vanilla-flavored roast bananas
Sliced roast beef in spicy crust with potatoes
Roast beef with small potatoes and small caramelized onions
Placing the sliced poatoes
Roast peches with Speculos and pistachios
Roast bananas with vanilla-flavored whipped cream
Roast figs with vanilla-flavored custard
Roast bananas and pears with coconut milk
Tartiflette
Duck and wild mushroom Parmentier
Grilled eggplants
Potatoes
Grilled lamb chops with parsley butter
Grilled streaky bacon with white haricot baked beans in tomato sauce
Grilled bass with apricot chutney
Duck Magret stuffed with ceps
Rolled turkey escalopes with lemon zests
Roast garlic heads
Suckling pigs on the spit
Chicken on the spit
Slices of roast pork
Tamarillos roasted with vanilla
Oven-baked quince
Roast young cockerel with kiwis and dried fruit
Duck's breast with roast pears and mangoes
New potatoes with olives
Roast prunes with creamy cinnamon sauce
Thinly sliced pork with pleurotus mushrooms
Asian-style thinly sliced beef with mushrooms
Fried cod Goujonnettes with herbs
Scallops
Grilled vegetable terrine
Grilled salmon and risotto with mussels
Roast beef and caramelized apples in a luxurious decor
Rolled mutton with wild mushrooms
Boiled ham and cream cheese rolls
Cold conserve of goose and eggplant rolls
Tripe nems
Sliced roast beef with herb crust
Roast bison with small potatoes
Garlic roasted in the oven
Gravy in a dish
Tomatoes cut in half on a baking tray
Roasted prickly pears
Roast peaches
Roast apples with vanilla ice cream
Slicing the roast duck magret
Marinated chicken with white haricot beans
Chicken roll with Dublin Bay prawns
Pig trotters with shrimps
Chicken wrapped in leeks,balsamic sauce
Roast goose with pears
Monkfish rolled in cabbage
Cabbage and wheat roll
Revisited crab lasagnes
Vanilla-flavored rolled trout with tomatoes
Milk-fed lamb saute with saffron
Roast chicken legs with olives
Roast rabbit with spring vegetables
Roast pork with confit onions
Veal roast
Roast capon with pears and kumquats
Roast guinea-fowl with curry and banana gratin
Thick beef steaks keeping warm under lights in a restaurant
Rabbit skewers with barbecue sauce
Assorted brochettes
Roast pork stuffed with prunes
Vegetable Mille-feuille
White haricot bean,green bean and radish salad with sardines and anchovies
Pan-fried vegetables with garlic
Preparing a roast
raw roast beef
Pork backbone with lime blossom and milk sauce
Pan-frying button mushrooms with balsamic vinegar
Cone of French fries
Potato croquettes
Potato croquette on a fork
Sauteed potatoes
St-nectaire and potato savoury pancake
Vanilla-flavored roast apricots
Spicy roast pineapple
Placing the sliced roast beef in a plate
Roast duck with honey
Cold roast beef with pickles
Roast beef with Madere sauce
Roast pineapple and mango with cinnamon
Sliced chicory and smoked salmon salad
Razor clams en escabeche
Beef roast before cooking
Stuffed roast pork ready to be cooked
Whole roast duck with thyme and bay leaves
Pork filet mignon caramelized with orange
Thinly sliced chicken breasts with cashews and peppers
Mackerel fillet with rhubarb
Lamb and yoghurt bake
Pork filet mignon with apples and prunes
Rolled and stuffed eggplants