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Anchovy pastry torsades

Meat pie

Bite-size flaky pastry with Reblochon

Salmon Pirojki s

Mini Gougeres filled with blue cheese

Small twisted flaky pastry pie filled with tomato

Anchovy fillets on toast

Gougere

Small Gougeres Bourguignonnes

Bite-size blood sausage and apple

Filo-pastry filled with cheese

Uncooked pastry

Plantain banana tapas

Anchoyade on bread sticks

mackerel quiche

Fig and poppyseed tartlet

Salmon and summer vegetable pie

Leek and cod pie

Anchovy,olive and pepper skewers

Spreading over the grated cheese

Flaky pastry with morels

Cocktail sausage and mustard brochette

Fennel savoury tart

Hard-boiled egg stuffed with tuna and tomato mix

Anchovy and olive escalivada tapas

Anchovy,red pepper and green olive tapas

Bite-size appetizers

Seafood tartlet

Shrimps marinated with spices

Salmon and vegetable pie

Roast beef in pastry crust

Mushrooms with roquefort

Figs in puff pastry

Eggs mimosa

Anchovy omelette open sandwich

Salmon and anchovy open sandwich

Comte and white grape bite-size appetizers

White haricot bean and anchovy salad

Cheese turnovers

Anchovies with french dressing on sliced bread

Veal,mushroom and pineapple skewers

Tuna croquettes

Dublin Bay prawn and zucchini mini brochettes

Mushroom crumble

Slice of crust pate

Mushrooms a la grecque

Pumpkin and chestnut soup

Dublin Bay prawn and citronella chowder

Creamed jerusalem artichoke soup

Sacristains

Fromage blanc turnovers

Thin pastry shallot tart

Anchovy,gherkin and olive mini brochettes

Anchovy,olive and pepper mini brochettes

Puntarella and anchovy salad

White asparagus and anchovies with butter sauce

Folding the stuffed filo pastry

Guacamole with haddock

Fried cheese rolls

Salmon and dill quiche

Potato and Reblochon tart

Individual button mushroom pies

Potato pies

Salmon and spinach pie

Thin pastry fig tartlets

Salmon and basil filo pastry pies

Sole a la plancha

Artichokes a la barigoule

Mini saffron choux buns

small vegetable pickles

Blood sausage and rolled zucchini skewer and roquefort sauce

Butter bean and anchovy Brandade

Half-cooked salmon with tea emulsion

Reblochon in salt crust

Removing the extra pastry around the mould with a rolling pin

Vieux Bruges cheese, Liege syrup and grape open sandwich

Rolling the pastry

Curry paste on tomato

Puff pastry case filled with monkfish and asparagus sauce

Anchovy,red pepper and Aioli mini sandwich

Goat's cheese souffle

Spreading the cream onto the uncooked pastry

Ham and cheese flaky pastry rolls

Flaky pastry aperitif sticks

Raw vegetables with three dips

Leg of lamb in pastry crust before cooking

Squid,shrimp and anchovy canapes

Celery crisps

Almond tartlets

Sacristains

Samossas

Chopping the leeks into sections and the goat's cheese into small portions

Indian spicy bread

Stuffed onions

Green souffle

Wheat Risotto

Potato,tuna,egg,anchovy and olive mini skewer

Bass cooked in a salt crust

Bass cooked in a salt crust

Anchoyade on a slice of bread

Scrambled eggs and mushroom tartlet

Gingerbreaded gambas

Cheese Gougeres

Cheese Gougeres

Apple tartlets

Fried breaded pleurotus mushrooms

Pureed eggplants

Breaded lamb skewer

Shrimp with bechamel sauce mini skewer

Chicken and date skewers

Octopus,shrimp and melon mini skewer

Tuna,shrimp and olive mini skewers

Deep-fried onion rings

Guacamole with tuna

diced bacon savory loaf (topic: cake)

cherry tomatoes stuffed with vegetables

Tapenade Fajitas

Vegetable mini quiches

Oysters with shallot sauce

Stuffed filo pastry turnovers

Adding the tomato sauce to the preparation

Putting the lid on the frying pan and leave the preparation to cook slowly

Mini pizzas

Tarama on mini blinis

Making pastry puffs with a piping bag

tomato with cheese and sugar peas

Cheese quiche

Eggplant caviar on a bite-size slice of bread

Smoked salmon rolls filled with cream cheese,asparagus and garlic mini skewers

Cockle and onion chowder

Chicory,watermelon and peach salad

Shrimp brochette and broccoli puree

Tomato and chicory tart

Chicory salad with almonds and dried apricots

Chicory salad with almonds and dried apricots

Tatin tart

Quince paste with cheese

Pie crust pastry cones filled with white sausage

Roquefort and walnut flaky pastry tart

leek and mustard thin pastry tartlet

Cod,leek,dill and caper flaky pastry tart

Comte and white grape bite-size appetizers

Reblochon tartlets

Laksa vermicellis and tofu soup

Arranging the raw ham on the pastry with the cream and cheese

Munster Gougeres

Anchovies,egg and Perrins sauce on a bite-size slice of bread

Seafood and anchovies on a bite-size slice of bread

Dips with anchovies

Anchovy,cheese,green pepper and olive on a bite-size slice of bread

Anchovy,red pepper and garlic on a bite-size slice of bread

roast beef in pastry and red wine

Marinated salmon stuffed with Russian salad mini skewers

Assorted Petits-fours

Tripoux crumble

Oven cooked duck drumsticks

Oven-baked quince

Spreading the mustard on the pastry in the pie pan

Yelow and red tomato puree

Cumin Munster individual flaky pastry pies

Cod accras with spicy cream cheese dip

Lamb spring rolls

Pate Tapas

Leeks with french dressing

Tomatoes stuffed with dried fruit

Tuna,curry and coriander Samossas

Onion tartlette

Fish terrine and shrimp brochettes

Assorted stuffed appetizers

Rabbit and pistachio terrine

Rabbit terrine

Spiny lobster terrine

Mini Bouchees a la reine garnished with Bourgogne snails

Scallops wrapped in filo pastry

Cheese tart

Egg stuffed with salmon

Cheese and herb croquettes

Cheese and raisin pudding

Appetizers

Quiche lorraine

Quiche Lorraine

Potato omelette

salmon souffle cake

Cooked rectangles of flaky pastry

Caviar tartlets

Crab and pineapple tartlets

Cod and bean sprout tartlet

Spinach,raisin and pine nut tartlets

Shrimp and leek bechamel tarlet

Mushroom and Brie tartlet

Burgos cheese and mushroom tartlet

Tuna and shrimp tartlet

Potato and octopus Tapas

Cheesy cream puffs

Gougere from Savoie

Bourdelot apple

Tomato,black olive and anchovy tart

pastry puffs filled with mushrooms and chicken livers

Fennel Carpaccio with Espelette pepper and anchoyade

Bolognaise sauce