写真素材の検索結果

Rabbit cooked with beer and vegetables

Duck cooked with beer and button mushrooms

Adding the white wine and the tomato coulis to the beef and carrot stew

Adding the carrots to the beef stew

Beef and carrot stew

Rabbit with lemon

Rabbit Civet en saugrenee

Roast loin of pork stuffed a la montbeliarde

Rabbit civet with juniper berries

Eel matelote

Boar meat,carrots and rosemary marinating in red wine

Lamb with vegetable and red wine sauce

Red mullet with carrots,tomatoes and orange sauce

Provencal-style free range rabbit

Sardine tart

Provencal-style rabbit

Beef fillet a la Ficelle,hollandaise sauce with truffles

beef and vegetable stew

Cooking the vegetables in a cooking pot of water

Stuffed vegetables with beef (step by step :final)

Lamb and courgette Tian

Rabbit with apples and cider sauce

Young goat chops caramelized with honey,carrots,broccoli and mushrooms

Filet mignon brochettes with sesame seeds

Roast pork with cep and chanterelle macaronis

Red mullet Escabeche

Beef Daube with orange (step by step : final)

Caramelized pork stew with onions and new carrots

Rabbit stuffed with goat's cheese

Roast veal with shallots and five peppers

Beef a la guardiane

Chicken and thyme Croustillant

Pissaladiere

Chicken in salt crust

Kidneys with aniseed sauce and carrot tagliatelles

White fish,mushroom and courgette papillote

Provencal-style chicken

Provencal-style chicken

Leg of lamb with garlic

Whole roast duck with thyme and bay leaves

Pigeon terrine

Pigeon on the barbecue

Roast leg of lamb with beans

Rabbit with herbs and vegetables

Mediterranean veal stew

Thick piece of cod with crunchy vegetables

Bacon with lentils

Vegetable composition

Lamb navarin

stew and white wine

Adding the onions and the diced bacon to the beef and carrot stew

Rabbit and prune civet

Confit carrots with garlic

Potato,bacon and thyme savoury cake

Rabbit with mustard sauce

Chopping the herbs

Beef a la ficelle

Lamb knuckle joint with oranges

Coq au vin in a casserole dish

Lasagnes a la macedoine

Tagliatelles a la barigoule

Cod with carrot puree and green olive omelette

Roast bison with small potatoes

Veal Paupiettes with green olives

Lentil soup with Morteau sausages

Suckling veal with chanterelles and young vegetables

Onions stuffed with ratatouille

Boeuf Bourguignon

Poulard hen with mead

Adding the sauce on the beef

Rabbit terrine

Beef stew

Steak with pepper sauce

Sauteed lamb with olives and saffron

Ostrich,bacon and carrot stew

Lamb with vegetable and red wine sauce

Monkfish wrapped in lettuce leaves with beer sauce

Rabbit with preserved tomatoes

Shoulderblade bone cooked for 7 hours

Grilled monkfish with pan-fried vegetables

Pork kidney fricassee with Madere and parsley

Veal stew cooked with wine

Knuckle of pork and cabbage soup

Quinoa tabbouleh with beef

Moroccan-style Leg of lamb

Noisette fillet of pork with carrots and black olives

Vegetables cooking in a cooking pot

Waiter carrying a tray with two plates of stuffed cabbage with lentils

Stuffed cabbage with lentils

Scallops with celery puree and pink grapefruit

Cod with haricot beans

Scallops wrapped in chicory leaves,orange sauce

Coq au vin

Lisettes with Muscadet

Grouper stew

Pan-fried chicken and vegetables

Boeuf bourguignon with macaronis

Milotier steak

Salmon cooked with lemon and thyme

Boeuf a la ficelle

Courgette,country dried sausage and thyme brochettes

lamb chops with thyme and courgettes

Leg of duck conserve with thyme

Chicken with pink garlic

Leg of lamb with garlic and thyme

Marinated thin beef fillets with sage and thyme

Loin of lamb and thyme casserole

filling the small holes cut in the leg of the lamb with the garlic and herb mixture

young roast chicken with lemon mousse and lemon thyme

Marinated sardines with thyme

Caramelized lamb knuckle joint with semolina,shallots and cinnamon

Braised loin of pork with root vegetables

Langoustines with white butter sauce

Piperade with fried eggs

Sweetbread croutons with confit tomatoes and thyme

Stuffed cod with vegetables and Piperade

Linguini with mozzarella, tomatoes and herbs

Salt cod-spinach omelette

Stewed tomatoes marinated in olive oil and thyme

Cod marinated with paprika brochettes and grilled vegetables

Red mullet with thyme and grapes cooked in wax paper

Shellfish with lime and thyme cooked in wax paper

Adding the yoghurt and the saffron

Chicken breast with herbs

Pork chop with mustard sauce

Small casserole dish of lamb and carrot stew with oregano

Stewed monkfish with parsley broth

Potted rabbit

Turkey rolls carrots, asparagus, and lemon thyme salad

Carrots with peas and lemon thyme in a roasting tin

Lentils with Chorizo

Roast beef with small potatoes and small caramelized onions

Veal's cheeks in wine sauce

Leg of lamb cooked seven hours

Garganelli de doucette with cheese

Pot-au-feu

Club sandwich

Pouring white wine on the rabbit

Ingredients for Bolognaise sauce

Mustard rabbit pot-au-feu

Rabbit with herbs and vegetables in a casserole dish

Frog ravioli with black radish espuma

Veal chop with chanterelles

White beans with shitakes,carrots,tomatoes and onions

Roast tuna casserole

Veal blanquette

Veal blanquette

Braised beef with mushrooms, vegetables and ale

Mussels with cream

Bull's tail cooked with onions and carrots

monkfish with rice and okras

Pork Grenadins with prunes

Marinated pork fillet

White meat brochettes before cooking

Potato cakes with thyme

Pissaladiere

Roast leg of lamb with vegetables

caramel spare ribs with orange

Carbonnade flamande

Stewed venison with onions and herbs

Shoulderblade bone a la diable

blanquette of veal (topic : tradition)

Rabbit coated in breadcrumbs with sage,fennel and celeriac

Coq au Vin marinating

Feijoada

Pot-au-feu

Pan-fried tartare

Sauteed lamb with vegetables

Sliced squid flambe with Lambic

Beef chuck cooked in a casserole dish with brown ale

Vegetables with miso dressing

Rabbit cooked in cider with celery

Pan-fried organic pork chops with apples,chestnuts and vegetables

Knuckle of lamb with carrots and onions

Lamb Tajine

Lentils with bacon

lamb and olive stew

Duck magret with pureed carrots

Hare cooked in wine with young vegetables

Caramelised carrots with honey and thyme

Caramelised carrots with honey and thyme

Caramelized carrots with thyme in a black bowl

Stuffed squid

Stuffed squid

Venison fillet steak with pears cooked in red wine

armoricaine-style lobster (topic: Brittany)

Casserole dish of lamb knuckle joint with vegetables

Sweet-shaped vegetable and sesame seed Croustillant

Ratatouille before cooking

Veal and carrot stew

Vegetables cooking in a cooking pot

Mackerel with vegetables

Raw fish with vegetables

Preparing the marinade

Steam-cooked chicken breast with marow-bone and vegetables

Casserole dish of cod and potatoes with mustard sauce

Rolled chicken breast with herbs

Potee limousine

Venison Civet Grand Veneur

Oxtail with lentils and carrots