Pike-perch roast with cloves of garlic
Pike-perch in red wine with leeks and chanterelles
Mashed pumpkin with flaked tuna
Seafood and cod stew
Stuffed pike-perch
Scallops with apples
Tuna Chartreuse
Monkfish wrapped in bacon and truffles
Button mushrooms with garlic
Squid with butternut stuffing
Button mushrooms stuffed with Petits-suisses and herbs
Pike-perch with figs
Conchiglie with chanterelles
Scallops with ceps
Baked egg and mushrooms in a small casserole dish
Mashed pumpkin
Sauteed pork and broccoli with sweet and sour sauce
Macaronis with button mushrooms
Linguine with chanterelles
Fennel and haddock Tatin tart
Dish of pork chops with lentils and apples
Pork filet mignon with apples and prunes
Mushrooms stuffed with diced bacon
Streaky bacon and vegetable soup
Oven-baked quince
Black olive,Tapenade and feta bake
Pork in pastry crust and mushrooms with mustard
Mussels with cauliflower
Scallops with chanterelles
Ostrich stew with chestnuts and pureed celeriac
Aveyron veal Paupiettes stuffed with mushrooms
Mushroom risotto
Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic
Rabbit with mustard sauce
Fricando,veal in sauce
Lentils with haddock and raisins
Button mushroom pizza
Button mushrooms with spanish ham
Soft chicory with wild mushrooms in cream sauce
Pan-fried vegetables and Ganxet beans
Cooking spaghettis in a stewpot
Plate of chanterelles with garlic and parsley
Preparing the carrots and pumpkin for the two purees
Poached egg with pak-choi cabbage saute
Roast beef with mushroom sauce
Parpadelle with button mushrooms and vegetables
Vialone nano rice risotto with ceps
Pike-perch with chicory and mashed potatoes
Sauteed squid and mushrooms
Cauliflower puree with peanuts
Mashed mushrooms
Pureed pumpkin
Chicken with mushrooms
Duck Magret with grapes and sweet wine
Pumpkin lasagnes
Salmon with mandarin puree and coconut puree
Small casserole dish of chanterelles
Coddled egg with mushrooms
Shredded chicken with fennel
Truffle in pastry crust
Cauliflower and pear puree
Cabbage stuffed with beef
Pears stuffed with goat's cheese and fresh goat's cheese
Cream of mousseron soup
Duck's breast stuffed with figs and citrus fruit
Partridge with lentils
Beef skirt with shallots
Rabbit fricassee with mushrooms
Rabbit and mushrooms with mustard sauce
Morel Tatin tart
Country scrambled eggs
Scrambled eggs with mushrooms
Azuki beans with diced pumpkin
Filet mignon with broccolis
Button mushroom carpaccio with red pepper
Lentils with diced bacon
Dublin Bay prawns with fennel and spicy sauce
Pan-fried Chinese artichokes
Fig and Morbier Tatin tart
Chestnuts and brussels sprouts
Pike-perch with leeks
Pan-fried chanterelles
Morbier Tartiflette
Morteau sausage with Morbier cheese and chanterelles
Rabbit fricassee cooked with cider vinegar
Whole fish with fennel cooked in wax paper
Almond and pistachio semolina pudding
Sliced veal roast with chanterelles
Pear and Roquefort bake
Duck foie gras with grapes
Capon from Janze with stuffing
Buckwheat with carrots and button mushrooms
Tripoux crumble
Oven cooked duck drumsticks
Free-range quail with artichokes and chestnuts
Cep and walnut tatin tart
baby rabbit stuffed a la toscane
Veal Paupiettes with lemon
Stuffed squid in tomato sauce
Veal savoury crumble with ceps
Duck magret with orange and pumpkin
Guinea-fowl with chanterelles
Young pigeon with apples
Scallops with leeks
Spicy caramelized rabbit with tagliatelles
Lasagnes with romanesco cabbage and broccolis
Rolled chicken breasts stuffed with figs,eggplant puree with diced pumpkin
Stuffed mushrooms
Brussels sprouts with diced bacon and chestnuts
Cep carpaccio
Sweetbreads with morels in creamy sauce
Pan-fried chanterelles and ceps
Young partridge with grapes
Greek-style mushrooms
Quail with chanterelles
Parasol mushroom quiche
Mushrooms stuffed with chanterelles and button mushrooms
Stuffed cabbage
Chicken livers with fresh figs
Duck's breast with roast pears and mangoes
Ostrich steak with pan-fried ceps and grapes
Veal knuckle in casserole dish
Pike Quenelles
Broth with vermicellis and vegetables
Saddle of rabbit with figs
Leg of lamb with roast potatoes
Pig trotters with chanterelles in a cooking pot
Veal and potato stew
Seafood casserole
Pork with rocket,chanterelles and pine nuts
Mussels marinieres
Small casserole dish of vermicelle,shrimps and monkfish
Thick vermicelles with squid,shrimp and monkfish
Small casserole dish of cod in garlic sauce
Small turkey stuffed with chestnuts and grapes
Pigeon Pastilla
Goose with spices,chestnuts and pears
Cooking spaghettis in a cooking pot
Boeuf Bourguignon
Scallop and cep individual casserole
Pan-fried monkfish Medaillons with vanilla
Country-style stuffed tomatoes
Pork Filet mignon with mustard sauce
Poached eggs with mushrooms
Plate of leg of lamb with flageolet beans and carrots
Pumpkin soup
Pike-perch quenelles with crayfish sauce
Cod Parmentier
Duck Caillette with beets and thinly sliced green apples
Milk-fed veal with turnips and honey
haddock and cabbage Pannequets
Duck Magret with grapes
Duck magret with peaches
Aligot from Aubrac
Cooking Boeuf Bourguignon
Date Couscous
Pork with pineapple
Bass cooked in a salt crust
Veal knuckle before cooking
Preparing veal knuckle with orange
Aveyron veal dish
Stewed Bourbonnais beef
Bourbonnais beef stew with orange rinds
Malsouka Tajine in filo pastry
Roast leg of lamb
Cardoon gratin
Sea bream in salt crust
Pan-frying the potatoes
Pan-fried veal liver with vegetables
Beef,carrot and potato stew
Oven cooked duck Magret
Doe fillet and pear and red wine mini charlotte
Tellin shellfish with garlic and parsley
piece of salmon with almonds
Venison Civet with chestnuts
Zarzuela
Pan-fried pike-perch with leeks and bacon
Pan-frying the scallops with paprika
Small casserole dish of Escabeche mussels
Cauliflower emulsion with mussels
Stuffed tomatoes
Caramelized chicken with garlic
Saddle of rabbit with pears
Hot-cold pheasant
Oven-baked tomatoes with garlic and parsley
Fish Hachis
Salmon and sorrel lasagnes
Checking to see if the soya beans are cooked
Bass with cabbage and hedgehog mushrooms
Mushroom Fricasse
Cooking the vegetables
Chicken breast with beetroot and caramel sauce,sweet potatoes
Duck's breast with poached pear and cinnamon
chicken breast with figs
Stuffed leg of lamb
veal with plums (topic: cooking with fruits)