baby rabbit stuffed a la toscane
Pears stuffed with goat's cheese and fresh goat's cheese
Doe fillet and pear and red wine mini charlotte
Rabbit with mustard sauce
Pumpkin and bacon gratin
Pigeon with figs and pears, soya and honey sauce
Partridge with lentils
Sauteed pork and broccoli with sweet and sour sauce
Saddle of rabbit with pears
Hot-cold pheasant
Young partridge with grapes
Turkey stuffed with dried fruits
Mushroom risotto
Linguine with chanterelles
Fennel and haddock Tatin tart
Duck breast with grapes and tea sauce
Pork with rocket,chanterelles and pine nuts
Pigeon Pastilla
Roast beef with mushroom sauce
Cabbage stuffed with beef
Cabbage stuffed with salmon (topic : salmon)
Broth with vermicellis and vegetables
Duck's breast stuffed with figs and citrus fruit
Capon from Janze with stuffing
Button mushroom pizza
Duck Magret stuffed with ceps
Button mushrooms with spanish ham
Monkfish wrapped in bacon and truffles
Aveyron veal Paupiettes stuffed with mushrooms
Fricando,veal in sauce
Button mushrooms stuffed with Petits-suisses and herbs
Conchiglie with chanterelles
Scallops with ceps
Pike-perch roast with cloves of garlic
Baked egg and mushrooms in a small casserole dish
Mashed pumpkin
Macaronis with button mushrooms
Rabbit fricassee with mushrooms
Thinly sliced pork with pleurotus mushrooms
Rabbit and mushrooms with mustard sauce
Roast beef and caramelized apples in a luxurious decor
Sauteed noodles with dried mushrooms
Risotto with truffles
Pork in pastry crust and mushrooms with mustard
Veal round fillet with mousserons
Mushrooms stuffed with diced bacon
Pan-fried Chinese artichokes
Venison Civet with chestnuts
Small stuffed pumpkin
Pork filet mignon with apples and prunes
Beef sate with black mushrooms
Ostrich stew with chestnuts and pureed celeriac
Thick piece of doe with cranberries
Stuffed pork trotters with salsifies
Cream of mousseron soup
Toscani-style raviolis
Chicken with mushrooms
Duck Magret with grapes and sweet wine
Pumpkin lasagnes
Provencal stew with chanterelles
Spinach,feta and pine nut buckwheat crepe
Guinea-fowl with chanterelles and stewed apples
Filet mignon with broccolis
Shredded chicken with fennel
Roast pork with quince and prunes
Stuffed capon with autumn fruit
Roast leg of lamb with garlic and slices of polenta
Small turkey stuffed with chestnuts and grapes
Slab of doe with orange sauce and pumpkin puree
Duck and wild mushroom Parmentier
Chicken with beans
Duck foie gras with grapes
Lentils with haddock and raisins
Button mushrooms with garlic
Soft chicory with wild mushrooms in cream sauce
Rolled chicken breasts stuffed with figs,eggplant puree with diced pumpkin
Capriolo arrosto (marinated roast venison, Italy)
Preparing the carrots and pumpkin for the two purees
Raviolis with ceps and duck Foie gras
Stag and mushroom stew cooked with red wine and leeks
Young pigeon with dried fruit
Turkey with truffles,prunes,dried apricots,grapes and pine nuts
Cep carpaccio
Button mushroom carpaccio with red pepper
Stuffed mushrooms
Scrambled eggs with mushrooms
Stuffed cabbage with lentils
Partridge with chocolate sauce
Black olive,Tapenade and feta bake
Parpadelle with button mushrooms and vegetables
Vialone nano rice risotto with ceps
Thick slab of beef with broccoli flan
Brussels sprouts with diced bacon and chestnuts
Lamb chops with beans and shiitakes
Dish of pork chops with lentils and apples
Lentils with diced bacon
Stewed chestnuts with grelot onions and diced bacon
Mushrooms stuffed with chanterelles and button mushrooms
tagliatelles with pesto and pine nuts
Sauteed squid and mushrooms
Poached egg with pak-choi cabbage saute
Parasol mushroom quiche
Truffle in pastry crust
Scallops with apples
Cauliflower puree with peanuts
Mashed mushrooms
Scallops with chanterelles
Mussels with cauliflower
Mashed pumpkin with flaked tuna
Pureed pumpkin
Cauliflower and pear puree
Rolled veal escalopes with pine nuts,tomatoes and basil
Waiter carrying a tray with two plates of stuffed cabbage with lentils
Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic
Baked potatoes stuffed with cheese and pine nuts
Rabbit fricassee cooked with cider vinegar
Auvergne cabbage hotpot
Cooking the vegetables
Rich game stew
Free-range quail with artichokes and chestnuts
Carnaroli superfino rice risotto with ceps
Pigeon a la ficelle with foie gras
Gnocchis with pumpkin and cream
Scallop and cep individual casserole
Duck magret with orange and pumpkin
Guinea-fowl supreme and red grape casserole
Guinea-fowl with chanterelles
Goose with spices,chestnuts and pears
Young pigeon with apples
Quail
Fillets of duck with dried mushrooms
Lumaconis stuffed with capon and truffles
Roast doe
Sauteed spaghettis with beef and peanuts
Fresh homemade pumpkin ravioli tortelloni parcels on a plate topped with pine nuts, parmesan and rocket
Pumpkin risotto with mushrooms and pine nuts
Duck's breast with poached pear and cinnamon
Saddle of rabbit with figs
Placing the sliced poatoes
Sliced veal roast with chanterelles
Stuffed chicken breasts
Stuffed leg of lamb
Braised wild boar
Wild boar Civet with blueberries
casserole dish cooked pheasant
Duck breast fillets with roast peaches
Duck Magret with grapes
Sliced roast pork
Stuffed onions with diced bacon and pine nuts
Slicing the roast duck magret
Wild boar fillet with chestnut and Brandy puree
White tuna with zucchinis and pesto
Pigeon Supreme with cardoons
Rabbit stuffed with prunes
Risotto with chicken
Mashed pumpkin with apples and sliced duck breasts
Seitan roll
Plate of chanterelles with garlic and parsley
Morel Tatin tart
Rabbit cooked with beer and prunes
Cottage pie with truffles
Bowl of mushrooms
Pan-fried vegetables and Ganxet beans
Country scrambled eggs
Azuki beans with diced pumpkin
Squid with butternut stuffing
Dublin Bay prawns with fennel and spicy sauce
Sweetbreads with morels in creamy sauce
Pan-fried chanterelles and ceps
Cod fillet with currant sauce and pasta
Fig and Morbier Tatin tart
Greek-style mushrooms
Quail with chanterelles
Bass with cabbage and hedgehog mushrooms
Chestnuts and brussels sprouts
Thinly sliced cabbage
Tying the stuffed heart with string
Stuffed panzerotto
Traditional pheasant Salmis
Pappardelle con Lepre and tagliatelle with wild boar
Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)
Filet Mignon in bread crust
Tortellonis stuffed with rabbit and olives,balsamic vinegar sauce
Homemade pumpkin ravioli tortelloni parcels topped with pine nuts, olive oil, rocket and chilli
Hare a la royale
Lapin a La Moutarde (braised rabbit with mustard and cream, France)
Morteau sausage with Morbier cheese and chanterelles
Plate of leg of lamb with flageolet beans and carrots
Roast pork with prunes and nutmeg
Almond and pistachio semolina pudding
Thick beef steaks keeping warm under lights in a restaurant
Poutargue mullet roe caviar
Parpadelles with hare sauce
Leg of venison with a glass of red wine
Leg of venison with chanterelles
Wild boar and walnut terrine
Pork filet mignon in pastry crust and pheasant pie
Pigeon with sugar pea puree
Venison chops with quince