Free-range leg of duck stew
Pot-au-feu from Bergerac
Small Foie gras Pot-au-feu and coddled egg with Foie gras
Chicken and orange stew
Hen and white wine stew
Pheasant stew with pineapple and spinach
beef and vegetable stew (topic : tradition)
Oriental-style poultry Pot-auFeu
Cooking the meat and the vegetables
Adding the marrow-bone
Cooking the meat in a casserole dish
Duck Pot-au-feu
knuckle of pork and lentil stew (topic: pot-au-feu)
Duck Pot-au-feu Verrine
Chicken pot pie
Capon and foie gras hotpot
Pot-au-feu of leg of lamb cooked seven hours
Lamb navarin with young vegetables
Lamb Navarin
Kig ha farz
Carrot and bacon stew
Penne with beef stew
Ostrich,bacon and carrot stew
pork stew with olives and onions
Two meat pot-au-feu
Duck and cep stew
Adding the herbs and spices
Chicken stew and a bottle and glass of Pinot Gris wine
Straining the mirabelle plums
Beef Daube with orange (step by step : final)
Provencal-style Daube
Mustard rabbit pot-au-feu
Boeuf Bourguignon
Daube aveyronnaise
Vegetable stew
Beef cheek,onion and carrot stew
Seitan,cinnamon,brussels sprout,onion and carrot stew
Spicy lamb stew
Chicken pot-au-feu
Chicken pot roast
Onion soup,homemade country chicken liver terrine
Stewed sausages
Turkey pumpkin ragout under the potato dome
Doe stewed in red wine with raisins and zucchinis
Pot-au-feu au gratin
Oxtail stew
Beef stew
Beef cheek pot-au-feu with grated horseradish
Pot-au-feu
Rabbit Pot-au-feu with salsa verde
Friend's Pot-au-feu
Pot-au-feu terrine
Spring vegetable stew
stew and white wine
beef and vegetable stew
Shellfish and scallop stew
Beef and green olive stew
Beef and carrot stew in casserole dish
Beef and carrot stew with polenta
Beef and carrot stew in aspic
Wild boar and olive stew with potato terrine
Cep Estouffade a la gasconne with grilled preserved duck
Caramelized pork stew with onions and new carrots
Lamb colombo with wheat and mangoes
Pot au feu with duck and savoy cabbage (France)
Pot au feu with lemons (Greece)
Marengo veal
Stewed potatoes with diced bacon and parsley
Mullet stew
Pork backbone stew with macaronis
Marinated and grilled chicken leg on bed of lettuce
Adding the coarse salt to the preparation
Poaching the marrow bones
Pot-au-feu (step by step)
veal shank pot-au-feu (chef: Alain Ducasse Alain, topic: pot-au-feu)
Ingredients for oxtail stew
Veal and vegetable stew
Veal stew cooked with wine
Christman menu
Minced pork,beef and vegetable stew
Veal stew with fennel and carrots
Meat stew with carrots and potatoes
Crayfish and broccoli stew
Exotic beef pot-au-feu
beef and vegetable casserole dish
pot-au-feu
Game Pot-au-feu
Seafood pot-au-feu
Stewed venison with onions and herbs
Beef Pot-au-feu
Daube from Avignon
Conger eel pot-au-feu
Niku jaga
Chesrnut soup
Pot-au-feu with broth
Scallop and oyster Pot-au-feu cooked with Chablis wine
Spring Navarin casserole
Provencal beef cheeks daube,smooth mashed potatoes with olive oil
Foie gras poached in broth with pepper aspic
Hot menu
Preserved duck Parmentier
Coq au Vin mit gegrillten Kartoffelhalften, Champignons, Thymian und Rotweinglas
Seitan stew
Tuna and vegetable stew
How to prepare layered cauliflower salad with turkey breast harm
ソーセージと野菜のポトフとサラダ
Fresh spinach,radish,chicken liver and bacon salad
Corsican stew with penne
stewed beef (topic : tradition)
Pot-au-feu with two meats
Omelette with stew
Sicilian-style tuna
Pot-au-feu au gratin with thyme
Pan-fried foie gras and stewed onions on taost
Pan-fried foie gras with pepper on toast and a quenelle of carrot puree
Stewed green and white asparagus with garlic diced bacon and soft-boiled eggs
Foie gras in broth
Party table presentation
Goose and foie gras Baeckeofe
Roast turkey with a pumpkin and bacon stuffing
Fish stew
Shellfish stew
Lentil stew
Foie gras,duck conserve and sesame seed small skewers
Chicken rashmi kabab with yoghurt sauce
Chicken Ballotins
Coq Au Vin with potatoes and carrots
ソーセージと野菜のポトフにサラダとトースト
Layered cauliflower salad with turkey breast ham
Loin of lamb with walnut crust
Provencal stew with chanterelles
Vaucluse lamb stew
Rich game stew
Pork stew with chickpeas
Beef and carrot stew
Martinique tuna stew
Semolina with chorizo stew
Moroccan-style beef stew
Monkfish and chorizo stew
Lentil and Chayote stew
Morel and leek stew
Vegeterian stew with beans
Baby wild boar stew
Stewed celery and turnips
Plate of grilled meat
Placing the brochettes on the oven rack
Provencal-style hotpot
Traditional hotpot
Stewed potatoes with pimento
Monkfish stew with mustard from Meaux
Turkey stew cooked with red wine
Veal saute with tomatoes and broccolis
fresh foie gras with stewed greengages (topic: revisited foie gras)
Turkey breast with a chestnut filling and potato croquettes
Brazilian cooking
Caudiere from "La baie de Somme"
Stag and mushroom stew cooked with red wine and leeks
Boletus mushroom and gambas stew in creamy Brandy sauce
Foie gras with onion chutney
Beef fillet with bacon-wrapped beans and potato gratin
Beef stew cooked in a copper casserole dish and sealed with pastry
Roast chicken with bacon and a side of vegetables
Confit leg of duck with sauteed potatoes
Stuffed chicken breast wrapped in ham
Variety of grilled dishes
Coq au vin with barley and spinach dumplings
Chicken and tarragon pot roast
Covering the chicken with the sauce to marinate
Fried chicken deluxe topped with bacon and mashed potatoes
Turkey schnitzel with cheese, tomato and baked potatoes
Foie gras escalope with mirabelle plums
Baked chicken with bacon filling
Duck roast stuffed with foie gras
Vegetable stew with chicken legs
slices of foie gras with caramelized peach
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