写真素材の検索結果

Sliced duck breast with polenta

Duck with polenta

Veal liver with polenta

Vanilla-flavored duck breast

Duck breast with mangoes

Smoked duck breast with sliced green apples

Polenta and sweetcorn fritters

Roast leg of lamb with garlic and slices of polenta

Peking duck

Duck with green olives

Duck a la neva

Roast Mallard duck with blueberries and shallots

Duck breast Carpaccio with walnut oil

Duck breast with grapefruit

Duck breast with mushrooms

Duck breast with blackcurrant sauce

Duck breast with spring vegetables

Thinly sliced cooked beef with vegetables

Veal carpaccio

Duck Caillettes with greens

Duck with mixed beans

Preserved duck with red cabbage and apples

Duck breast with pan-fried potatoes

Duck and polenta Parmentier

Duck and hazelnut salad

Light pizza

Sicilian-style spaghettis

Pan-fried gizzards and mushrooms

Salad from The Landes

Sliced loin of pork with apples

Hotpot

Veal Saute with paprika and vegetables

Normandy hotpot

Mesclun and Morteau sausage salad

Chicken saute with dried fruit

Duck breast with peaches

Osso-bucco

Beef Carpaccio with raw button mushrooms and celery stalks

Duck breast with figs

Polenta with olives

Roast high leg of lamb with garlic and polenta

Duck a l'orange

Lobster,spiny lobster and smoked duck breast salad

Polenta

Dominican fried chicken

Veal Paupiettes with mushrooms

Creole-style pork shoulderblade bone

Lamb in paprika sauce

Chicken with cherries

Veal blanquette

Lamb knuckle joint with provencal-style tomatoes

Veal blanquette

Veal Grenadins with citrus fruit

Lamb Pastilla

Leg of lamb in salt crust with broad beans

Pork Caillettes with baby spinach leaves

Herb Caillettes

Boeuf a la ficelle

Veal Paupiette with zucchinis

Veal loin with vegetables

Roast veal rump with steaky bacon and turnips

Asian-style sweet and sour chicken

Ostrich steak with balsamic bread and figs

Chicken and cocoa croutons with chocolate sauce

Chicken pie

Meat turnovers

Young partridge with grapes

Pork brochettes

Royal Couscous

Pork blanquette with mustard sauce

Creole apple tart

Stuffed roast veal

Veal with spring vegetables

Lamb with vegetables

Rigadou with dried sausages

Young goat a la poulette

Pheasant cooked with grapes

Roast beef in pastry crust, diced mixed vegetables

Rabbit with mustard sauce

Goose blanquette

Cold conserve of goose and eggplant rolls

Loin of lamb and thyme casserole

Doe steak with chestnut and creamy mushrooms

Mexican spicy pork

Garbure

Loin of lamb with white beans

Hare a la royale

Duckling Supreme

Roast shoulder of lamb

Involtini de tempeh

Shellfish au gratin

Pasta and bechamel cheese-topped dish

Gratin Dauphinois

Ratatouille

Brandade from Nimes

Tian

Grilled skate and mushrooms coated in breadcrumbs

Vegetable fricassee

Vegetable Tian

Swiss chard cheese-topped dish

Bortsch

Shortbread and melon dessert

Picnic with tagliatelle salad

Zucchini stips with yoghurt sauce and dill

Pizzas

Spinach lasagnes

Celeriac strips

Sea bream carpaccio with wild asparagus

Pizza-style eggplants

Lasagnes

Duck breast with prunes

Chicken Madras curry

Rabbit saute with basil and garlic

Mexican-style chicken and stuffed tacos

Pheasant on toast

Chicken with sliced truffles under the skin,and mushrooms

Duck confit with Salardaise potatoes

Cassoulet

Hotpot

Fondue Bourguignonnne

Oriental-style lamb fricassee

Country hotpot

Chili con carne

Veal saute a la meridionale

Fondue Bourguignone

Duck breast with vegetables and chanterelles

Duck breast with grapes and tea sauce

Osso-bucco with honey and spices

Beef Carpaccio with parmesan flakes

Osso bucco

Veal and tomato lasagnes

Beef carpaccio with raw button mushrooms and celery stalks

Rabbit with green olives and gnocchis

Polenta and parmesan grilled tart

Duck's breast stuffed with figs and citrus fruit

Duck and morel puff pastry pie

Roast duck with cherries and a bottle of red wine

Sliced chicken breast with three condiments

Duck breast with sour griotte cherries and pink pepper corns

Cheese-topped rabbit with polenta

caramelized frogs legs and polenta (topic: caramelized cooking)

Pan-fried foie gras topped with mixed vegetables

Pan-fried foie gras with truffles and onions

Cabbage stuffed with foie gras

Foie gras with mirabelle plums

Pan-fried foie gras with grapes

Whole cooked foie gras with white haricot beans

Pan-fried foie gras with grapes

Avocado Souskai

Greek-style stuffed red peppers

White sausage with apples

Fried sardines coated in breadcrumbs

Fried calamaries

Crab Parmentier

Mixed salad with fried cereal cubes

Avocado and fruit salad

Mexican salad

Tofu and vegetable salad

Tofu salad

Braised sweet corn,tofu,and seaweed

California rolls

Zucchini segments stuffed with tomatoes

Lebanese tabbouleh

Oven-baked sword fish Plaki

Semolina with summer vegetables

Swedish turnip puree

Algerian-style white haricot beans

Tuna with tomatoes

Mouclade with cauliflower

Diced and mixed vegetable salad

Mesclun salad

Greek salad

Crab,avocado and grapefruit salad

Winter vegetable savoury tart

Panisse and mushroom salad

Stuffed mushrooms

Stuffed cabbage

Stuffed cabbage

Cabbage Paupiette

Tartiflette

Olive savoury tart

Stuffed zucchinis

Tuna steak with herbs and potatoes

Dublin Bay prawn and filo pastry hors d'oeuvre

Lobster purse

Red mullet Parmentier

Zarzuela

Provencal-style stuffed vegetables

Lebanese tabbouleh

Tzatziki

Greek-style cheese pies

Stuffed pike-perch

Tchoutchouka

Red mullets with fennel

Easter pie

American-style lobster

John Dory with sorrel

Baked potatoes with chive sauce

Stewed peppers with olives and onions

Algerian-style fried anchovies