Mixed spring vegetables
Steam-cooking the vegetables
Chopping the vegetables
Semolina
Preparing the cheeses
Spicy pork curry
Cooking the onions
Raw vegetable salad
Poached skate with butter sauce
Brushing the filo pastry
Braised chicory with orange
Goose with spices,chestnuts and pears
Provencal stuffed vegetables
Provencal-style stuffed vegetables
Poached haddock with mashed potatoes
Pan-frying the Dublin Bay prawns
Poached haddock
Braised red mullet and gambas with artichoke hearts
Asian-style thinly sliced beef with mushrooms
Preparing the meat
Lobster with vegetables and chervil
Veal with spring vegetables
Cabbage stuffed with beef
Greek-style artichoke and orange salad
Stuffed mushrooms
Chestnut polenta and stuffed zucchinis
Stewed tomatoes with garlic
Roast beef in pastry crust, diced mixed vegetables
Roast pork with grapefruit
Grilled Andouillette
Braised sausages on a wooden fire
Braised roast pork
Cooking the meat
Adding the onions to the meat
Cutting the mint with scissors and add to the sauce
Beef with roast onions
Roast pork with garlic
Grilled eggplants
Roast veal with vegetables
Roast salmon stuffed with vegetables
Braised fennel with parmesan
Diced and mixed vegetable salad
Adding the butter to the semolina
Rubbing the semolina with hands
Lemon souffles
Pork roast with cinnamon and orange
Papayas stuffed with chili
Greek-style mushrooms
Coq au vin
Rabbit with Verjuice and chanterelles
Quail with chanterelles
Parasol mushroom quiche
Mushrooms stuffed with chanterelles and button mushrooms
Tarama
Sachertorte
Chocolate quenelles with orange supremes
Vanilla-flavored chocolate truffles
Beef with peppery oil and artichokes
Quadrotti de filicudi with lemon
Oysters from Cancale
Couscous
Roast shoulder of lamb and broad beans
Roast chicken with peaches
Cooking pasta
Bass in salt crust
Potee auvergnate
Blood sausage with apples
Cooking the peaches
Breton buckwheat pancake with egg
Scallops with pleurotus mushrooms
Ceps with chopped parsley
Individual pleurotus mushroom and chervil flan
Whole sea bream stuffed with fennel and lemon
Tacconi with eggplant pistou
Truffle in pastry crust
Loin of lamb with white baked beans
Pan-fried ell with garlic and parsley
Sweetbreads with morels in creamy sauce
Monkfish with spinach and tomatoes
Ingredients
Spinach and streaky bacon pie
Noisette potatoes in frying pan
Cod with lentils
Raw mackerels with onions ans carrots
Split peas with cockles
Dublin Bay prawn mixed salad
Greek menu
Morel savoury tart
Mixed salad with fried cereal cubes
Mixed lettuce salad with white sausage
Semolina with summer vegetables
Veal loin with vegetables
Lamb with vegetables
Portunus stuffed with vegetables
Portunus stuffed with young vegetables
Mixed vegetables with truffles
Roast pork with shallots and a glass and bottle of red wine
Grilled meat
Spring vegetables with cream
Rice with spring vegetables
Plate of spring vegetables
Stewed spring vegetables
Dog fish with spring vegetables
Lamb Navarin with spring vegetables
Young goat with spring vegetables
Duck breast with spring vegetables
Oven-baked sword fish Plaki
Bonifacio-style grilled red mullets
Grilled Emperor red snapper
Roast chicken with rice
Leg of lamb with spring vegetables
Roast cod with onions
Veal with white sauce,braised chicory and zucchinis
Pan-frying the sliced onions
Braised tuna with tomatoes and peppers
Braised cucumbers
Roast capon with zucchinis
Grilled swordfish a la Romaine
Ingredients for ribbon pasta with green vegetables
Roast tuna with vegetables, white wine from the Oc area
Cooking spaghettis in a stewpot
Coating the roast with the gravy
Buckwheat pancake with an egg and grated cheese
Maroilles savoury tartlet
Salmon tartare with dill
Pears stuffed with goat's cheese and fresh goat's cheese
Cream of mousseron soup
Apple fritters
Penne with anchovies
Knuckle of veal with apples
Tabbouleh
Pie crust pastry cones filled with white sausage
Raviolis in tomato and garlic sauce with olives
Specialities from Lyon
Bass with fennel
Lemon souffle
Green tagliatelles with boiled ham
Duck confit with Salardaise potatoes
Young partridge with grapes
Veal liver with orange
Stuffed squid in tomato sauce
Romans raviolis
Cooking gambas a la plancha
Black sausage with apples
Buckwheat pancake
Poutargue mullet roe caviar
Curried lamb meatballs
Flank with lemon and green pepper sauce
Coiffe du juge
Spaghettis with red hot peppers
Slightly salty sardines with mixed salad
Knuckle of lamb with spring vegetables and artichokes
Thinly sliced cooked beef with vegetables
Veal Saute with paprika and vegetables
100 year old egg
100 year old eggs
Cauliflower and vegetable makis et sushis
Brussels sprouts with diced bacon and chestnuts
Dish of pork chops with lentils and apples
Veal Paupiettes with mushrooms
Roast leg of lamb with garlic
Greek-style stuffed red peppers
Moroccan semolina and chickpea salad
Tofu and vegetable salad
Buckwheat pancake mille-feuille
Zucchini segments stuffed with tomatoes
Cereal Couscous with tomatoes
Endive soup
Artichokes with broad beans
Swedish turnip puree
Algerian-style white haricot beans
Tuna with tomatoes
Pan-fried diced turkey breasts with morels and chanterelles
Lamb knuckle joint with provencal-style tomatoes
Mouclade with cauliflower
Romanesco cabbage quiche
Lamb Couscous with white cabbage
Greek salad
Winter vegetable savoury tart
Lentil and mussel salad
Eggplant timbale with mesclun
Panisse and mushroom salad
Pan-fried zucchini galette
Baked potatoes stuffed with haddock
Zucchini and eggplant cheese-topped dish
White haricot baked beans with carrots
Stuffed cabbage
Cabbage Paupiette
White asparagus savoury tart
Pork Caillettes with baby spinach leaves
Hotpot
Veal Paupiette with zucchinis
Roast veal rump with steaky bacon and turnips
Chicken with sliced truffles under the skin,and mushrooms
Stuffed zucchinis