Gunkan with urchin
Gunkan with salmon roe
Salmon and mango makis
Gunkan with spicy Mentaiko cod roe
Gunkan with Kani crab
Raw salmon roast
Teriyaki salmon brochette with edible flowers
Spaghetti with urchins
Small salmon with seaweed,oranges and saffron sauce
Whole sea bream stuffed with fennel and lemon
Sweetbreads with morels in creamy sauce
Oyster crepinettes and chipolatas sausages
White sausage with red cabbage and orange
Preparing veal knuckle with orange
Bourbonnais beef stew with orange rinds
Aveyron veal dish
Plate of assorted smoked fish
Scallops with chanterelles
Surmullet with fennel and shallot butter with saffron
Sea bream in salt crust
Scallops with apples
Small casserole dish of squid and lentils
Lobster with vegetables and chervil
Truffle in pastry crust
Aveyron veal Paupiettes stuffed with mushrooms
Lobster and roquefort
Oriental-style spiny lobster
Salmon Sashimis
Rolled sole fillet with mashed sweet potatoes
Gunkans Moriawase
Capellinis with onions and botargo
Braised fennel with orange
Veal and carrot stew in tomato sauce
Salmon and fennel tajine
Slab of doe with orange sauce and pumpkin puree
Capellinis with scallops
Scallops
Pan-fried grated carrots and shrimps
Scallops with orange and lentil puree
Kombu,sweet corn,red pepper and zucchini vegetarian brochettes
Stewed artichokes,potatoes,carrots,onions and seaweed
Pasta,Arame seaweed and sun-dried tomato salad
Spiruline gnocchi with tomato sauce
Dublin Bay prawns with fennel and spicy sauce
Veal Blanquette
Scallops with leeks
Salmon with green pepper and sesame seeds
Knuckle of veal with apples
Salmon with streaky bacon and Piperade
Langoustines
Veal knuckle before cooking
Stewed Bourbonnais beef
Turbot with shredded apples
Salmon with green tea-flavored french dressing
Tuna coated with sesame seeds and orange
Salmon and marinated radish Gunkan
Surimi and marinated radish Gunkan
Braised beef with orange zests and sweet and sour sauce
Duck magret with peaches
Dublin Bay prawns with garlic a la plancha
Scallops with ceps
Xato,catalan salad
Pan-fried scallops
Pan-fried scallops with curry and apple sauce
Scallop carpaccio with citrus fruit
Langoustines catalan-style
rabbit and olive stew
casserole dish cooked pheasant
Lobster and herb tartare with peaches
Oven-baked mackerel with tomato marmelade
Bass cooked in a salt crust
caramelized petoncle scallops (topic: shellfishes)
Salmon Makis
Puchero from The Canary Islands with chickpeas, sweet corn,red pepper and kombo seaweed
Oven-baked quenelles
Tray of Bellevue salmon
Shrimps with garlic
Sea bream with fennel
Sea thongs with broad beans
Grilled red mullets on a bed of broad bean and basil salad
Scallops with citrus- fruit
Piece of salmon wrapped in haddock with lemon
Monkfish wrapped in bacon with lemon
Scallops and buckwheat pasta in tomato sauce
Grilled scallops
Thick vermicelles with squid,shrimp and monkfish
Small scallop sausages and foamy sauce
Hake with vegetables
Papardelle with Poutargue
Quail with chanterelles
Mashed mushrooms
Bass with artichokes and ginger
Veal carpaccio with onions and pomegrante seeds
Hare with red kidney beans
Roasted monkfish with olives and vegetable tagliatelles
Veal escalope with fromage frais and button mushrooms
Braised wild boar
Salt-cod with crushed whole wheat
Shoulderblade bone cooked for 7 hours
Pasta with coalfish
Salmon with leeks
Monkfish wrapped in bacon and truffles
Filet mignon with green and red peppers
Guinea-fowl with chanterelles
Loin of lamb
Lamb casserole
Rabbit with apricots and rosemary
Trouts with diced bacon
Small casserole dish of grouper with urchin sauce
Tuna with sesame seeds
Thick piece of salmon with rose petals and pistachios
Raw veal roast
Veal Paupiette with apricots and peas
Sea bream with confit oranges
Lemon-flavored mussels
Skate with orange sauce
Sea bream Carpaccio with citrus fruit
Plate of shrimps
Red mullets with citrus fruit
Petoncle scallops caramelized with kumquats
Rolled veal escalope stuffed with orange and black olives
Roast-shaped smoked salmon
Veal Grenadins with calamaries and Chorizo
Pan-fried cabbage and cauliflower
Paupiettes with onions and mushrooms
Paupiette with onions and mushrooms
Dish of pork chops with lentils and apples
Milk-fed veal with turnips and honey
Beef,carrot and potato stew
Azuki beans with diced pumpkin
Braised chicory with honey and orange
Duck magret with orange and pumpkin
Sweet potato mash
Smoked herring with red onions and oranges
Spicy ginger and orange fruit salad, banana and ginger loaf cake
Lettuce,orange,walnut and almond salad
Pork filet mignon with orange
Braised chicory with orange
Glazed chicory with orange
Salt-cod with chickpeas and orange
Button mushroom pizza
Scrambled eggs with mushrooms
Carrot chips
Mashed pumpkin with flaked tuna
Pureed carrots and orange
Pureed pumpkin
Mashed sweet potatoes with chopped pork
Pan-fried carrots
Baked chicory with Gouda
rabbit with peaches and onion
Stewed leeks with orange zests
Piece of cod with white butter sauce and thin carrot strips
Roast leg of lamb
salmon in salt crust and artichoke stew
Leg of lamb with cumin and coriander
Duck Magret with grapes
Dolphin shaped fish finger
Pike-perch in red wine with leeks and chanterelles
Shrimp raviolis with citronella
Spaghettis with shrimps
Monkfish and shrimp Fideua
Zarzuela
Rolled veal flank with spinach and Emmental
Furofuki of Daikon with miso paste,Kombu seaweed and wine
Beef and carrot stew
Mashing sweet potatoes
Pork filet mignon braized in orange
Blood sausage,apples and mashed potatoes
Vegetable lasagnes
Mini Tielles setoises
Japanese tofu on Daikon puree
Cauliflower and vegetable makis et sushis
Monkfish and lime blanquette
Sauteed Tallarine nest
Veal Sashimi with cherry tomato,sesame seeds and sweet onions
Lamb Tajine with dried apricots
Roast capon with citrus fruit and figs
Stewed beef tail
Oven baked hake
Lamb chops coated with crushed almonds
Sturgeon with almond sauce and caviar
Oven-baked bass steak with black olive puree
Two whole sea bass grilled on the barbecue
pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)
Doe fillet and pear and red wine mini charlotte
Pike quenelles
Thick ostrich steak with pepper sauce
Bass in pastry crust
Spiny lobster with crisp vermicellis
Dublin Bay prawns with bacon
Roast lamb with sage
Chicken roll with Dublin Bay prawns
Partridge with chocolate sauce
Duck Magret with cocoa
Wild boar Civet with blueberries
Stuffed squid
Skate in white wine sauce with potatoes
Ingredients