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Guinea-fowl cooked in clay

Guinea-fowl fricassee

Guinea-fowl with grapes

Guinea-fowl with walnut stuffing

Guinea-fowl stuffed with mushrooms

Guinea-fowl with orange and mushrooms

Guinea-fowl with confit orange zests

Guinea-fowl with Brussels sprouts,chestnuts and diced bacon

Boned guinea-fowl with chestnuts and redcurrants,honey sauce

Guinea-fowl sauerkraut in a casserole dish sealed with bread dough

Braised guinea-fowl with red cabbage and pears

Guinea-fowl supreme and red grape casserole

Guinea-fowl,prune and mushroom blanquette

Guinea-fowl with chanterelles

Leg of lamb in salt crust with broad beans

Roast beef in pastry crust, diced mixed vegetables

Guinea-fowl with romanesco cabbage

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

Beef in pastry crust and a decanter of red wine

Pork filet mignon in pastry crust and pheasant pie

Pork filet mignon in pastry crust

Ham in pastry crust

Stuffed leg of lamb in pastry crust

Loin of lamb in dried fruit crust and cherry tomatoes

Pink sea bream cooked in coarse salt crust

Guinea-fowl with chanterelles and stewed apples

Guinea-fowl legs with carrots before cooking

Spiny lobster in pastry crust with shrimps

Potatoes in salt crust

Truffle in pastry crust

Fish soup sealed with pastry

Roast guinea-fowl with apples

Pie crust pastry cones filled with white sausage

Scallop puff pastry pies

Scallop puff pastry pies

Three meat and mashed potato pie

Duck and wild mushroom Parmentier

Bass cooked in a salt crust

Bass cooked in a salt crust

Lamb chops coated with crushed almonds

Chicken breast coated with crushed hazelnuts

Duck and morel puff pastry pie

Roast beef coated with cold pesto

Shoulder of lamb in pastry crust

Roast beef in pastry crust

Beef fillet in pastry crust

Beef fillet in pastry crust

Quails and apples in pastry crust

Filet Mignon in bread crust

Duck with sesame seed crust

Cod with sesame seeds and onions

Cod with sesame seeds and onions

Dish of shrimps

Picnic with pasta and chicken salad

Cooking the spinach in a frying pan

Stuffed guinea-fowl breasts with pears

Chicken flaky pastry pie

Chicken pie

Meat turnovers

Pheasant cooked with grapes

Chicken wings cooked with ketchup

Lamb Pastilla

Pigeon Pastilla

Thinly sliced cooked beef with vegetables

White haricot bean,green bean and radish salad with sardines and anchovies

Stuffed guinea-fowl

Crunchy surimi sticks coated in cornflakes

Salmon with bread and herb crust

salmon in salt crust and artichoke stew

Bass in pastry crust

Tuna coated with sesame seeds and orange

Lamb chops cooked in herb crust

Picnic with tagliatelle salad

Macaronis cheese-topped dish

Turbot fillets with zucchini and carrot tagliatelles

Pasta and bechamel cheese-topped dish

Sicilian-style spaghettis

Spinach lasagnes

Cold vegetable cannellonis with olive oil,Andalusian gaspacho

Galette with spicy filling

Tagliatelle pie

Pork in pastry crust and mushrooms with mustard

roast chicken in salt crust

Big steam-cooked ravioli

Roast guinea-fowl with curry and banana gratin

Fish fillet topped with crumbled feta

Liver with pistachio crust and tagliatelles with lemon

Easter pie

Salmon pie

Swiss chard pie

Mushroom pie

Lasagnes

Beef farfalles

Pasta with broccoli and smoked bacon

Rabbit in mustard sauce and tagliatelles

Turkey with pasta and green beans

Eggplant,vegetable and bacon rolls

Spaghettis with sausages

Rabbit with green olives and gnocchis

Tagliatelles with raw ham and rosemary

Parpadelles with hare sauce

Pan-fried Gnocchetti with ham

Cod cooked with tomatoes and olives

Scallops with saffron cooked in wax paper

Mullet with Pastis cooked in wax paper

Roast pork with milk sauce

Chicken with mango

Dominican fried chicken

Veal Paupiettes with mushrooms

Roast leg of lamb with garlic

Caramelized pork spare ribs

Creole-style pork shoulderblade bone

Veal liver with polenta

Lamb in paprika sauce

Lamb and yoghurt curry

Vanilla-flavored duck breast

Chicken with cherries

Pan-fried diced turkey breasts with morels and chanterelles

Veal blanquette

Lamb knuckle joint with provencal-style tomatoes

Lamb Couscous with white cabbage

Veal blanquette

Veal Grenadins with citrus fruit

Pork Caillettes with baby spinach leaves

Herb Caillettes

Veal carpaccio

Hotpot

Boeuf a la ficelle

Sliced duck breast with polenta

Veal Paupiette with zucchinis

Lamb Couscous with white cabbage

Veal loin with vegetables

Roast veal rump with steaky bacon and turnips

Roast quail wrapped in bacon with herbs

Chicken with sliced truffles under the skin,and mushrooms

Asian-style sweet and sour chicken

Ostrich steak with balsamic bread and figs

Chicken and cocoa croutons with chocolate sauce

Veal Saute with paprika and vegetables

Chicken Madras curry

Marinated pork with cockles

Pieds paquets a la mode d'Avignon

Duck breast with mangoes

Mixed lettuce salad with white sausage

Rabbit saute with basil and garlic

Normandy hotpot

Young partridge with grapes

Pork brochettes

Royal Couscous

Mexican-style chicken and stuffed tacos

Stewed lamb with onions and lemons

Sweetbreads with asparagus

Pork blanquette with mustard sauce

Creole apple tart

Mesclun and Morteau sausage salad

Stuffed roast veal

Veal with spring vegetables

Lamb with vegetables

Rigadou with dried sausages

Pheasant on toast

Chicken saute with dried fruit

Spare ribs with grapefruit

Cock en Crapaudine and Livarot

Sliced loin of pork with apples

Young goat a la poulette

Roast Mallard duck with blueberries and shallots

Blood sausage with grapes and apples

Rabbit with mustard sauce

Goose blanquette

Pheasant with apples and garlic

Pork with prunes

Apples stuffed with crushed blood sausage

Cold conserve of goose and eggplant rolls

Loin of lamb and thyme casserole

Doe steak with chestnut and creamy mushrooms

Mexican spicy pork

Shoulder of lamb with herbs

Rabbit with cucumber

Roast partridge wrapped in bcon with cabbage

Garbure

Beef's cheek and red wine stew

Loin of lamb with white beans

Hare a la royale

Duckling Supreme

Roast shoulder of lamb

New potatoes with olives

Farcon from Savoie

Matafans

Artichokes and pate

Blood sausage,apple and cinnamon tartlet

Pigeon pie

Lamb and mint terrine, rose wine

Small flaky pastry snail pies

Beef and orange terrine

Oxtail terrine

Pheasant and dried apricot terrine

Goat's cheese turnover with salad

Country pate

Rabbit cooked with beer

Roast guinea-fowl capon with morels and pan-fried gnocchis