Flank with lemon and green pepper sauce
Pork with lemon
Coating the roast with the gravy
Sweet and sour pan-fried scallops with green peppercorns
Spicy suckling pig
Spicy caramelized rabbit with tagliatelles
Partridge with lentils
Quadrotti de filicudi with lemon
Brussels sprouts with diced bacon and chestnuts
Veal liver with orange
Thick ostrich steak with pepper sauce
Slab of doe with orange sauce and pumpkin puree
Cream of pistachio soup with pepper
Lemon souffles
Whole sea bream stuffed with fennel and lemon
Lemon souffle
Bourbonnais beef stew with orange rinds
Duck magret with peaches
Capellinis with onions and botargo
Baekeoffe
Grilled meat
Potee auvergnate
Cod with lentils
Turbot with shredded apples
Curried lamb meatballs
Casserole dish of pork with onions and caramelized chestnuts
Raviolis in tomato and garlic sauce with olives
Spanish pork cooked in red wine with vanilla
Thick piece of salmon with coriander and lemon cream sauce
Small scallop sausages and foamy sauce
Beef with peppery oil and artichokes
Knuckle of veal with apples
Braised beef with orange zests and sweet and sour sauce
Tomatoes with curry-flavored stuffing
Lamb Tajine with saffron and lemon
Leg of lamb with cumin and coriander
veal chops with apple
Tripoux crumble
Pork breast with confit citrus
Lamb in pastry crust with olive stock
Duck Magret with grapes
Tacconi with eggplant pistou
Beef and carrot stew
Knuckle of veal with lemon
Salmon with green pepper and sesame seeds
Roast pork with grapefruit
Cooking the peaches
Surimi and marinated radish Gunkan
Rabbit in mustard sauce
Mouclade
Cream of mousseron soup
Roast chicken with peaches
Duck confit with Salardaise potatoes
Young partridge with grapes
Black sausage with apples
Blood sausage with apples
Cabbage stuffed with beef
Carrots glazed with orange juice
Christmas roast capon with chestnuts
Pheasant hen with chestnuts cooked in a casserole dish
Guinea-fowl with Brussels sprouts,chestnuts and diced bacon
Boned guinea-fowl with chestnuts and redcurrants,honey sauce
Venison chop with chestnuts and Brussels sprouts
Turkey blanquette with chestnuts
Doe steak with chestnut and creamy mushrooms
Christmas stuffed roast goose with chestnuts
Cooking pasta
Bass in salt crust
Pears stuffed with goat's cheese and fresh goat's cheese
Ingredients
Veal and coconut blanquette
Thai-style shrimp curry,beef with cashews
Steak with black pepper sauce
Chestnut and Half free morel soup
Kidney with nectarines
Lamb and confit citrus savoury crumble
Fish caramelized with maple syrup and orange peppers
Chicken with lemon and olives
Rolled turkey escalopes with lemon zests
Chicken with confit citrus
Stewed lamb with onions and lemons
Duck breast with sour griotte cherries and pink pepper corns
Sea bream roast with lemons
Duck breasts with mixed fruit
Roast leg of lamb
Meatball appetizers
Country-style stuffed tomatoes
Cooking Boeuf Bourguignon
Stewed Bourbonnais beef
salmon in salt crust and artichoke stew
Hare with red kidney beans
Rabbit with mustard sauce
Diced tuna with pepper,garlic and garlic
Roast beef coated with cold pesto
Rabbit with lemon
Marinated haddock
Gravlax salmon
Thick beef steak with pepper sauce
Scallops with leeks
Tuna coated with sesame seeds and orange
Sturgeon with almond sauce and caviar
Pork roast with cinnamon and orange
Rabbit with Verjuice and chanterelles
Loin of lamb with white baked beans
Roast shoulder of lamb and broad beans
Specialities from Lyon
Spinach and streaky bacon pie
Coiffe du juge
Smoked herring with red onions and oranges
Pork saute with cashews
Loin of lamb
Small turkey stuffed with chestnuts and grapes
Dish of pork chops with lentils and apples
Hot-cold pheasant
Stewed rabbit with carrots and celery
Papayas stuffed with chili
Ceps with chopped parsley
Couscous
Duck foie gras with grapes
Saddle of rabbit stuffed with almonds and herbs
White tuna with citrus fruit juice and capers
Cooking spaghettis in a stewpot
Buckwheat pancake with an egg and grated cheese
Maroilles savoury tartlet
Coq au vin
Penne with anchovies
Oysters from Cancale
Truffle in pastry crust
Pie crust pastry cones filled with white sausage
Bass with fennel
Romans raviolis
Breton buckwheat pancake with egg
Raw mackerels with onions ans carrots
Split peas with cockles
Spaghettis with red hot peppers
Lasagnes
Caramelized spare ribs with rosemary
Sliced chicken breast with three condiments
Roast lamb with Shoyu et Mirin sauce
Veal Blanquette
Roast capon with tagliatelles and Pommard sauce
Poached eggs with streaky bacon and sauce
Veal with white sauce,braised chicory and zucchinis
Beef sirloin steak with Bercy sauce
Lamb meatballs in tomato sauce
Indian-style lamb curry
Sliced braised gammon with Madere sauce
Caramelized pork spare ribs
Chicken with coconut sauce
Lamb and yoghurt curry
Chicken drumsticks with Mexican salsa and crisps
Chicken wings cooked with ketchup
Steak with potatoes and Bearnaise sauce
Asian-style sweet and sour chicken
Chicken Madras curry
Vitello tonnato
Country pate
Cabbage fondue with streaky bacon in white wine sauce
Chicken and coconut milk curry
Spicy pork curry
Griiled beef steak from Camargue with Pastis sauce
Parpadelles with hare sauce
Pork Mignon with balsamic sauce
Pig's trotters terrine
Pork with green and white asparagus
Pigeon with figs and pears, soya and honey sauce
Christmas stuffed capon with truffles and chestnuts
Ostrich stew with chestnuts and pureed celeriac
Stewed beef tail
Veal Paupiettes with lemon
Thinly sliced scallops with bechamel sauce
Spare ribs with grapefruit
Roast pork with plum sauce
Chicken and pear curry
Sole mousse with orange emulsion
Pan-fried squid with Espelette peppers
Scallop and leeks cooked in their shell and sealed with pastry
Penne with peppers
Steak flambe with pepper sauce
Scallops with beansprouts and avocado sauce
Lobster with fruit and curry sauce
Roast beef with mushroom sauce
Fancy apple dish
Lardelle trout
Stuffed squid
Salmon with streaky bacon and Piperade
Tuna steak with Sauce chien
White sausage with saffron sauce
Beef chuck with carrots and sauce
Beef skirt with shallots
beef curry and spicy semolina
Pork Filet mignon with mustard sauce
vanilla emulsion with green pepper
Lobster and roquefort
Duck's breast stuffed with figs and citrus fruit
White sausage with red cabbage and orange
Shrimps
Oven-baked sea bream with lemon