Oven cooked duck drumsticks
Oven cooked duck Magret
Raw chicken drumsticks
Caramelized chicken with pineapple
Duck Magret with grapes
Duck magret with peaches
Roast chicken legs with olives
Duck and polenta Parmentier
Capon with white grapes and Port and white wine sauce
Chicken drumsticks with Mexican salsa and crisps
Duck Caillette with beets and thinly sliced green apples
Chicken and dried fruit
Duck Magret with violets
Caramelized chicken with garlic
Risotto with chicken
Chicken with mushrooms
Cooking a leg of lamb
Chicken with pink garlic
Roast leg of lamb
Chicken legs with carrots before cooking
Guinea-fowl legs with carrots before cooking
Chicken drumstick with bacon and pears
Chicken drumsticks with bacon and pears
Crisp fried duck drumsticks
Chicken and date brochette
Quail with rose petals and sauce
Duck a l'orange
Duck breast with prunes
Duck Magret with cherries
Duck Magret with apples
Duck with sesame seed crust
Roast chicken with garlic
Diced duck and turnips
Roast chicken with figs ( step by step : final)
Quails with Verjus
Roast turkey with chestnuts
Quails cooked in a casserole dish with grapes and cognac
Guinea-fowl with chanterelles
Roast chicken legs
Duck's leg confit and rocket salad
Duck Magret with grapes and sweet wine
Stuffed capon
Turkey with morel stuffing
Whole roast duck with thyme and bay leaves
Tripoux crumble
Roast leg of lamb with garlic
Chicken leg cooked in aluminium foil and potatoes
Chicken drumsticks in turmeric sauce
Chicken drumsticks with barbecue sauce
Roast leg of lamb with green and yellow beans
Duck's leg baked in salt
Chicken and pear curry
Roast quail with Port sauce
Littleneck clams en escabeche
Duck with turnips
Pan-fried chicory with chicken and peanuts
Roast young cockerel with kiwis and dried fruit
Pan-fried chicken drumsticks with garlic and pepper
Assorted brochettes
Chicken leg stuffed with cheese
Chicken lasagnes
Chicken with beansprouts
Pan-fried chicken with mango
Chicken leg with green beans and cherry tomatoes
Chicken liver and shrimp Colombo
Roast chicken
Partridge with chocolate sauce
Cooking tandoori duck Magrets a la plancha
Tandoori chicken
Leg of lamb stuffed with sorrel
White sausage with apples
Free-range quail with artichokes and chestnuts
Chicory and Fourme d'Ambert savoury crumble
Duck's breast stuffed with figs and citrus fruit
Duck magret with orange and pumpkin
Shredded chicken with fennel
Young pigeon with apples
Roast goose with pears
Stuffed tomatoes
Roast capon with citrus fruit and figs
Chicken livers with fresh figs
chicken breast with figs
Duck foie gras with grapes
Capon from Janze with stuffing
Leg of lamb with garlic and thyme
Duck's breast with roast pears and mangoes
Stuffed leg of lamb with a slice of foie gras
Duck and apricot brochettes
Bass cooked in a salt crust
Cooking the meat in a casserole dish
Tuna steak with Sauce chien
Roast chicken with papaya
Sliced chicken breast with turnips,oranges and pears
Roast leg of turkey cooked with herbs
Rabbit and mushrooms with mustard sauce
Duck cooked with sechuan pepper,fancy salad with orange
Saint Patrick's chicken with olives
Chicken breast with prunes
Lebanese sandwich and Pondichery naan
Chicken and shrimps with brandy sauce
Duck with golden lentils
Chicken brochettes with peanut sauce
Chinese cabbage with chicken
Duck magret with mashed potatoes
Pan-fried curried chicken and kiwis
Duck Magret with celery puree
Stuffed goose with potatoes and apples
Roast goose with salsifies
Coiffe du juge
Roast chicken with peaches
Duck confit with Salardaise potatoes
Chicken breast with orange and saffron
Slicing a stuffed roast chicken
Roast duck with honey
Grilled pieces of chicken with parmesan sauce
Guinea-fowl supreme and red grape casserole
Raw chicken
Duck's breast with poached pear and cinnamon
Leg of lamb with garlic
Leg of lamb with garlic and lavander
Leg of lamb with sage
Small turkey stuffed with chestnuts and grapes
Pigeon Pastilla
Chicken and apricot Tajine
Goose with spices,chestnuts and pears
Veal knuckle before cooking
Pan-fried veal liver with vegetables
Milk-fed veal with turnips and honey
Aligot from Aubrac
Sea bream in salt crust
Curried sliced chicken breasts and zucchinis
Slicing the Tomme cheese
Morbier Tartiflette
Beef skirt with shallots
Pork with pineapple
Stewed Bourbonnais beef
Malsouka Tajine in filo pastry
Spicy caramelized rabbit with tagliatelles
Stuffed roast chicken with garlic
Chicken roll with Dublin Bay prawns
Shoulder of lamb in pastry crust
Pan-fried foie gras with pears
filling the small holes cut in the leg of the lamb with the garlic and herb mixture
Duck leg with turnips
Curried chicken with lentils
Stuffed turkey leg
Grilled chicken with spices,potato and onion salad
Duck leg with artichokes and diced bacon
Stuffed leg of guinea-fowl with green apples
young roast chicken with lemon mousse and lemon thyme
Roast chicken with 40 cloves of garlic,baked eggs with bacon and fried onion rings
Chinese menu
Crunchy Foie gras and chanterelle Pannequets
Sewing the chicken with cooking string
Rabbit stuffed with foie gras
Stuffed cold turkey with ratatouille
Pigeon a la ficelle with foie gras
Chicken livers with tomatoes
Spinach, avocado and chicken liver salad
Lentil salad with diced bacon and chicken livers
Chicken breast with leeks and balsamic sauce
Capon stuffed with foie gras and grapes
Christmas stuffed capon with truffles and chestnuts
Guinea-fowl breast stuffed with Livarot cheese,stewed apples and Pommeau creamy sauce
Sliced chicken breast with three condiments
Duck breast with vegetables and chanterelles
Chicken,cep and white wine fricassee
Lumaconis stuffed with salmon
Stuffed turkey
Chicken drumsticks before cooking
Spicy flavored chicken
Duck breasts with mixed fruit
Chicken cooked with vanilla pods and Christophines
Pheasant hen with chestnuts cooked in a casserole dish
Duck breast fillets with roast peaches
Quails and apples in pastry crust
Quail with chanterelles
Chicken with vegetables cooked in cabbage leaves in a casserole dish
turnip with pasta (subject: Tunisian cuisine)
Leg of lamb with cumin and coriander
Plate of leg of lamb with flageolet beans and carrots
Leg of lamb in pastry crust before cooking
Stuffed leg of lamb
Chicory and Maroille gratin
Sliced chicken breasts with mushrooms cooked in wax paper
Ginea-fowl with small thin carrots
Duck with orange sauce and prunes
Chicken and Merguez Couscous
Leg of guinea-fowl
Chicken leg with stewed peppers
Duck Magret stuffed with ceps
Raw beef and turkey brochettes
Chicken with beans
Fillets of duck with dried mushrooms
Stuffed capon with chestnuts and apples
Oven-baked bass steak with black olive puree
Tartiflette with apples
Duck Hachis Parmentier