Hake with vegetables
Oven baked hake
Small casserole dish of broad beans and cod
hake with green sauce
Purple potato mash
Vitelotte with Aioli
Cold cabbage and cod
Cod with peas
Salt-cod with crushed whole wheat
Vitelotte potato crisps
Seafood and cod stew
Breaded cod with green vegetables
Hake steaks with chervil cooked in aluminium foil
Cod with vegetables and mayonnaise
Pasta with coalfish
White fish in sauce with octupus
Bass with artichokes and ginger
Sea bream in salt crust
Small scallop sausages and foamy sauce
Steam-cooked cod fillet wrapped in cabbage
rabbit and olive stew
Stewed Bourbonnais beef
Cod with vegetables
Quail with Dublin Bay prawns and Vitelotte mashed potato quenelles
Mexican-style cod
Cod Basquaise
Small casserole dish of octopus and chickpeas
haddock and cabbage Pannequets
Fried cod Goujonnettes with herbs
Dublin Bay prawns with garlic a la plancha
Grilled scallops
Thick vermicelles with squid,shrimp and monkfish
Scallops with ceps
Pike quenelles
Partridge with chocolate sauce
Salmon with leeks
Fish,pepper and potato salad
Cauliflower emulsion with mussels
Roast lamb with sage
Wild boar Civet with blueberries
Xato,catalan salad
Potato,white asparagus,chicory and almond salad
Stuffed cod with vegetables and Piperade
Cod with saffron sauce
Whole sea bream stuffed with fennel and lemon
Surmullet with fennel and shallot butter with saffron
Piece of cod caramelized with miso, cauliflower
Tuna with sesame seeds
Dublin Bay prawns with fennel and spicy sauce
Salmon with green pepper and sesame seeds
Thick ostrich steak with pepper sauce
Pan-fried Dublin Bay prawns,almond croquant and watercress and broad bean sauce
Roast cod with onions
Scallops and buckwheat pasta in tomato sauce
Flaked cod with potatoes
Haddock Parmentier
Potato and salmon cheese-topped dish
Veal stew
Capellinis with scallops
Giant shrimps with camomile
Pan-fried scallops and squid with squid ink tagliatelles
Pan-fried scallops with curry and apple sauce
Monkfish ana gambas with green beans
Pan-frying the scallops with paprika
Cod with haricot beans
Duck Magret with cocoa
Quail with chanterelles
Stewed beef tail
Veal Blanquette
Doe fillet and pear and red wine mini charlotte
Bass in pastry crust
Spiny lobster with crisp vermicellis
Dublin Bay prawns with bacon
Thick piece of salmon with rose petals and pistachios
Chicken roll with Dublin Bay prawns
Braised wild boar
Shoulderblade bone cooked for 7 hours
Monkfish wrapped in bacon and truffles
Veal knuckle before cooking
Aveyron veal dish
Aveyron veal Paupiettes stuffed with mushrooms
Salmon and mango makis
Lamb casserole
casserole dish cooked pheasant
Pork filet mignon with orange
Pork with mango and wild asparagus
Crayfish and cabbage Paupiettes
fish couscous (subject: Tunisian cuisine)
Vialone nano rice risotto with ceps
Fish Choucroute
Baked surmullet
Andalusian-style hake
Hot oysters with green asparagus
Sea bream carpaccio with wild asparagus
Bass with asparagus and sugar peas
Asparagus with Maltese sauce
Thick piece of cod with vegetables
Fish Sauerkraut
Cod with capers and potatoes
White asparagus and anchovies with butter sauce
Grilled red mullets on a bed of broad bean and basil salad
Hake fillet with spring vegetables
Scallops with leeks
Shrimps with garlic
Zarzuela
Bass cooked in a salt crust
Leg of lamb with cumin and coriander
Small casserole dish of cod in garlic sauce
Piece of cod with butter sauce
salmon in salt crust and artichoke stew
Tuna coated with sesame seeds and orange
Sauteed salt-cod with garlic and potatoes
Gunkan with salmon roe
Gunkan with urchin
Scallops with chanterelles
Scallops
Scallops with apples
Spaghetti with urchins
Mauritian octopus fricassee
Deep-fried fish
Sturgeon with almond sauce and caviar
Hare with red kidney beans
Salmon with streaky bacon and Piperade
Lobster and roquefort
Cod with exotic fruit cooked in wax paper
Octopus,potato and red onion salad
Octopus with garlic and parsley
Fish fingers with chive mayonnaise
Colbert whiting
Plate of haddock,poached egg and green asparagus, glass and bottle of white wine
Ingredients
Menu : sea bream with asparagus,vegetable tart and chocolate and strawberry mille-feuille
Smoked salmon with asparagus and poached egg
Empereur fillet with chanterelles and asparagus
bass with honey sauce and grilled white asparagus
Roast spiny lobster medaillons with eggplant rougails
Roast salmon with licorice sauce
Cream of green asparagus soup
Pork with green and white asparagus
Pan-fried scallops
Scallops with steam-cooked leeks
Veal Grenadins with calamaries and Chorizo
Cinnamon-flavored knuckle of lamb
Duck Magret with violets
Roast quail with cabbage and juniper berries
Stuffed sea bream with spicy rice
Curried rice with soft-boiled eggs and tomatoes
Lobster with vegetables and chervil
pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)
Spicy lamb couscous (subect: Tunisian cuisine)
Veal Grenadins with ginger
Cauliflower and vegetable makis et sushis
Petit sale with cabbage
Mushroom risotto
Roast veal with cabbage
Pink seabream with tomatoes and mint
salmon steak with asparagus
Pasta with asparagus and parmesan
Tagliatelles with green vegetables
White asparagus savoury tart
Sweetbreads with asparagus
Cod Parmentier
Stuffed roast veal with dauphine potatoes
Parpadelle with button mushrooms and vegetables
Tagliatelles with peas,broad beans and green asparagus
Spaghettis with ricotta and spring vegetables
Salt-cod with leeks and black olives
Rice with squid
Risotto with vegetables
Salt-cod with Aioli
Filet mignon with broccolis
Shrimp raviolis with citronella
Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)
Stuffed red pepper with shrimps and cod
Gambas and cod with ice plant
Lentils with haddock and raisins
Salt-cod with chickpeas and orange
Cod with lentils
Fish Hachis
Sauteed vegetables with octopus
Roast leg of lamb
Veal and vegetable brochette
Duck Magret with grapes and sweet wine
Preparing veal knuckle with orange
Bourbonnais beef stew with orange rinds
Duck breast fillets with roast peaches
Fricando,veal in sauce
Duck Magret with grapes
Stuffed capon
Poached haddock with mashed potatoes
Piece of cod with spring vegetables
Salt-cod cooked in a banana leaf
Cod cooked with tomatoes and olives
Spaghettis with shrimps
Scallops with dried fruit and black mushroom crust
Braised chicory
Fennel and haddock Tatin tart