Duck Magret with grapes
Duck magret with peaches
Duck Magret with cherries
Oven cooked duck Magret
Duck Magret with violets
Guinea-fowl with chanterelles
Duck Magret with grapes and sweet wine
Oven cooked duck drumsticks
Young pigeon with apples
Duck breast with prunes
Roast turkey with chestnuts
Roast capon with citrus fruit and figs
Duck Caillette with beets and thinly sliced green apples
Duck Magret with apples
Duck Magret with cocoa
Duck and polenta Parmentier
Chicken and dried fruit
Duck magret with mashed potatoes
Duck Magret with celery puree
Risotto with chicken
Chicken and pear curry
Roast young cockerel with kiwis and dried fruit
Quails cooked in a casserole dish with grapes and cognac
Stuffed capon
Quail with rose petals and sauce
Chicken with mushrooms
Duck magret sprinkled with dried fruit
Quail with chanterelles
Free-range quail with artichokes and chestnuts
Stewed Bourbonnais beef
Duck breast fillets with roast peaches
Duck breast with grapes and tea sauce
Roast goose with pears
Chinese menu
Roast quail with Port sauce
Caramelized chicken with garlic
Chicken and date brochette
Duck a l'orange
Duck with sesame seed crust
Partridge with chocolate sauce
Slicing the roast duck magret
Roast chicken with garlic
Diced duck and turnips
Turkey with morel stuffing
Scallops with leeks
Chicken with pink garlic
Quails with Verjus
Chicken roll with Dublin Bay prawns
Duck magret with orange and pumpkin
Roast duck with honey
Assorted brochettes
Duck's breast with poached pear and cinnamon
Bourbonnais beef stew with orange rinds
Roast leg of lamb
Quails and apples in pastry crust
Tripoux crumble
Spicy caramelized rabbit with tagliatelles
Duck Magret with blackcurrants and celery crisps
Duck breasts with mixed fruit
Whole roast duck with thyme and bay leaves
Duck's breast stuffed with figs and citrus fruit
Caramelized chicken with pineapple
Littleneck clams en escabeche
Duck with turnips
Pan-fried chicory with chicken and peanuts
Shoulderblade bone cooked for 7 hours
Lamb casserole
casserole dish cooked pheasant
Chicken breast with orange and saffron
Duck with golden lentils
Capon from Janze with stuffing
Small turkey stuffed with chestnuts and grapes
Duck foie gras with grapes
Cooking Boeuf Bourguignon
Cooking tandoori duck Magrets a la plancha
Tandoori chicken
Partridge with lentils
Capon and figs with saffron
Boned guinea-fowl with chestnuts and redcurrants,honey sauce
Turkey blanquette with chestnuts
Christmas stuffed roast goose with chestnuts
Christmas stuffed capon with truffles and chestnuts
Christmas roast capon with chestnuts
Pheasant hen with chestnuts cooked in a casserole dish
White sausage with apples
Slab of doe with orange sauce and pumpkin puree
Slicing a stuffed roast chicken
Quail and artichoke bases with chanterelle mushrooms
Pan-fried veal liver with vegetables
Shredded chicken with fennel
Slicing the Tomme cheese
Lamb, dried fruit and honey Tajine
Stuffed tomatoes
Capon Paupiette with mushrooms
Duck's breast with roast pears and mangoes
Stuffed goose with potatoes and apples
Roast goose with salsifies
Coiffe du juge
Roast chicken
Raw chicken drumsticks
Roast chicken with peaches
Duck confit with Salardaise potatoes
Chicken liver and shrimp Colombo
Salmon with streaky bacon and Piperade
Cooking the meat in a casserole dish
Meatball appetizers
Spicy flavored chicken
Capon with white grapes and Port and white wine sauce
Asian noodles with beef
Lamb knuckle joints with vegetables in a casserole dish
Roast capon with pears and kumquats
Free-range chicken with olive french dressing
Pigeon Pastilla
Chicken and apricot Tajine
Goose with spices,chestnuts and pears
Duck and apricot brochettes
Chicken with beansprouts
Lebanese sandwich and Pondichery naan
Chicken and shrimps with brandy sauce
Roast chicken with figs ( step by step : final)
Chicken brochettes with peanut sauce
Chinese cabbage with chicken
Pan-fried chicken with mango
Pan-fried curried chicken and kiwis
Chicken lasagnes
Roast mallard duck with pears
Stuffed roast chicken with garlic
Bass cooked in a salt crust
Veal knuckle before cooking
Aveyron veal dish
Sea bream in salt crust
stuffed turkey
Raw duck Magret
Duck magret with fresh figs and fig alcohol
Chicory and Fourme d'Ambert savoury crumble
Country-style stuffed tomatoes
Pork with lemon
Casserole dish of pork with onions and caramelized chestnuts
Roast chicken legs with olives
Sliced roast pork
Duck Magret stuffed with ceps
Cooking a leg of lamb
Chicken livers with fresh figs
Marinated chicken with white haricot beans
Thinly sliced chicken breasts with cashews and peppers
Capon stuffed with foie gras and grapes
Guinea-fowl with grapes
Chicken,cep and white wine fricassee
chicken breast with figs
Scallops with apples
Stuffed capon with chestnuts and apples
Chicken breast with prunes
Roast duck with cherries and a bottle of red wine
Marinated chicken Yakitori
Morbier Tartiflette
Beef skirt with shallots
Pork with pineapple
Malsouka Tajine in filo pastry
Stuffed squid in tomato sauce
Turkey with chestnuts
Duck Magret in salt crust
Lumaconis stuffed with capon and truffles
Guinea-fowl supreme and red grape casserole
Sturgeon with almond sauce and caviar
Salmon with green tea-flavored french dressing
Ancenis chicken Parmentier
Shrimps with garlic
Fricando,veal in sauce
Tuna coated with sesame seeds and orange
Dublin Bay prawns with bacon
Roast lamb with sage
Braised wild boar
Monkfish wrapped in bacon and truffles
Tomatoes with curry-flavored stuffing
beef curry and spicy semolina
turnip with pasta (subject: Tunisian cuisine)
Veal Blanquette
Plate of chanterelles with garlic and parsley
Sauteed turkey with peppers
Poulard hen with vanilla-flavored creamy sauce
Hawain-style Albacore tuna with pineapple
Young pigeon with dried fruit
Chicken stuffed with garlic,tarragon and coriander
Loin of lamb with white baked beans
Shoulder of lamb in pastry crust
Lamb in pastry crust with olive stock
Pan-fried foie gras with grapes
Pan-fried foie gras with apples and grapes
Cinnamon-flavored knuckle of lamb
Chicken leg with green beans and cherry tomatoes
Roast duck with cherries
Stuffed turkey
Ostrich stew with chestnuts and pureed celeriac
Duck and pear Tajine
Preparing veal knuckle with orange
Sewing the chicken with cooking string
Chicken with chanterelles and fruit