Caudiere from "La baie de Somme"
Beef stew
Duck Pot-au-feu Verrine
Rabbit Pot-au-feu with salsa verde
Scallop and oyster Pot-au-feu cooked with Chablis wine
Pot-au-feu
beef and vegetable stew (topic : tradition)
Conger eel pot-au-feu
Chicken and orange stew
Chesrnut soup
Minced pork,beef and vegetable stew
stew and white wine
Game Pot-au-feu
Pot-au-feu au gratin with thyme
Stewed venison with onions and herbs
Ostrich,bacon and carrot stew
Beef cheek,onion and carrot stew
beef and vegetable casserole dish
Boletus mushroom and gambas stew in creamy Brandy sauce
Oxtail stew
Seafood pot-au-feu
Shellfish and scallop stew
Crayfish and broccoli stew
Provencal beef cheeks daube,smooth mashed potatoes with olive oil
Penne with beef stew
Beef and carrot stew in casserole dish
Provencal-style Daube
pork stew with olives and onions
Cod Pot-au-feu with broken egg
Spring Navarin casserole
Beef Pot-au-feu
Seitan,cinnamon,brussels sprout,onion and carrot stew
Duck Pot-au-feu
Brazilian cooking
Meat stew with carrots and potatoes
beef and vegetable stew
Two meat pot-au-feu
Friend's Pot-au-feu
Cooking the meat and the vegetables
Adding the marrow-bone
Cooking the meat in a casserole dish
Kig ha farz
Niku jaga
Morel and leek stew
Christman menu
Hen and white wine stew
Fish stew
Ingredients for oxtail stew
veal shank pot-au-feu (chef: Alain Ducasse Alain, topic: pot-au-feu)
Doe stewed in red wine with raisins and zucchinis
Exotic beef pot-au-feu
Daube from Avignon
Caramelized pork stew with onions and new carrots
Boeuf Bourguignon
Pot-au-feu au gratin
Pot-au-feu terrine
pot-au-feu
Beef and carrot stew in aspic
Pot-au-feu of leg of lamb cooked seven hours
Veal stew cooked with wine
Poaching the marrow bones
Stewed potatoes with diced bacon and parsley
Corsican stew with penne
Beef Daube with orange (step by step : final)
Pheasant stew with pineapple and spinach
Beef and carrot stew with polenta
Oriental-style poultry Pot-auFeu
Omelette with stew
Traditional hotpot
Stewed potatoes with pimento
stewed beef (topic : tradition)
Veal and vegetable stew
Adding the herbs and spices
Sicilian-style tuna
Spring vegetable stew
Chicken pot pie
Pot-au-feu with broth
Vegetable stew
Wild boar and olive stew with potato terrine
Stag and mushroom stew cooked with red wine and leeks
Pot-au-feu and Alsace white wine
Chicken stew and a bottle and glass of Pinot Gris wine
Turkey stew cooked with red wine
Lentil stew
Marengo veal
Pot-au-feu in a skimmer
Beef and carrot stew
Tuna and vegetable stew
Shellfish stew
Stewed dogfish with peppers,olives and capers
Small Foie gras Pot-au-feu and coddled egg with Foie gras
Veal saute with tomatoes and broccolis
Beef cheek pot-au-feu with grated horseradish
Straining the mirabelle plums
Lamb navarin with young vegetables
Carrot and bacon stew
Lamb Navarin
Pot-au-feu from Bergerac
Stewed sausages
knuckle of pork and lentil stew (topic: pot-au-feu)
Free-range leg of duck stew
Mustard rabbit pot-au-feu
Beef and green olive stew
Daube aveyronnaise
Lamb colombo with wheat and mangoes
Vaucluse lamb stew
Rich game stew
Meal prepared after fishing
Martinique tuna stew
Moroccan-style beef stew
Kigg a Farz hotpot
Adding the coarse salt to the preparation
Pot-au-feu (step by step)
Mullet stew
Seitan stew
Fish,lobster and herb terrine
Fish a la bordelaise
Veal and potato stew
Stewed green and white asparagus with garlic diced bacon and soft-boiled eggs
Beef stew cooked in a copper casserole dish and sealed with pastry
Stewed celery and turnips
Provencal stew with chanterelles
Chicken pot roast
Hotpot with assorted sausages and chickpeas
Pork stew with chickpeas
Duck and cep stew
Provencal-style hotpot
Capon and foie gras hotpot
Semolina with chorizo stew
Monkfish stew with mustard from Meaux
Monkfish and chorizo stew
Pork backbone stew with macaronis
Lentil and Chayote stew
Vegeterian stew with beans
Spicy lamb stew
Baby wild boar stew
Chicken pot-au-feu
Red wine marinade
Veal stew with fennel and carrots
Pot-au-feu with two meats
Stuffed veal Pot-au-feu
ポトフ
Cream of mussels
Fish and fine herb terrine
Carrot soup with orange
Baked chicory with ham
Cream of cauliflower
Cream of lettuce with caviar
Frying pans
Table for two indoors
Stewed Paupiettes in tomato sauce
Autumn soup with petoncle scallops
Preparing the terrine with layers of the different preparations
Oyster soup
Pumpkin soup
Veal Blanquette
Preparing veal Blanquette
Pot au feu
Pasta with seafood
ほっこり野菜の豆乳ポトフ
Chinese fondue
Hot menu
Cream of celery with oysters
autumn menu
Preparing stock with white wine,butter,shallots and bay leaves
pink lentil soup with bacon and cream (topic: cereals cooking)
Du Barry soup
thick creamed cauliflower soup (topic: soups)
Coq au vin on an oval plate