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Browning the finely sliced cabbage

Adding the broth to the risotto

Browning the grated ginger in a frying pan

Cooking the vegetables

Halibut with broccoli, lemon and lime

Stewed potatoes with pimento

Pouring white wine on the rabbit

Rabbit Gibelotte

Fisherman's cooking pot

Lamb saute with curry

Auvergne cabbage hotpot

Hotpot

Cabbage,haddock and shrimp soup

Salmon with lemon and caper butter sauce,piece of potato cake

Traditional hotpot

steamed cabbage and haddock in yellow butter

Seitan,cinnamon,brussels sprout,onion and carrot stew

Cabbage and bacon soup

Moist polenta with orange juice and curry,lamb stew with ginger and honey

Cod Pot-au-feu with broken egg

Veal Medaillon with sauteed potatoes

Korean Fondue

Pot-au-feu

Pan-fried mushrooms,carrots and chickpeas with garlic broth

Trigle hirondelle with mashed potatoes and sauce

Stewed monkfish with parsley broth

Potato,white bean,swiss chard and carrot soup

Braised loin of pork with root vegetables

Lamb curry with spicy rice

Roast tuna,curried cauliflower and grilled red peppers

Grilled chops with carrots, potatoes and kiwis

Beef parmentier terrine

Couscous royal

Poule au pot and veal knuckle

Preparing the aromatic stock

Adding the sauce on the beef

Adding the stock to the vegetables and the cream

Cooking the chicken in saucepan (step by step : Portuguese chicken)

Doe stewed in red wine with raisins and zucchinis

Spicy lamb stew

Risotto with artichokes

Vegetable soup with marrow bone

Vegetable soup with marrow bone

Cooking meat and vegetables for a veal blanquette

Adding the vegetables

Asian-style rice vermicellis

Potee limousine

Roast suckling pig

Fideos,pasta soup witn seaweed and vegetable broth

Preparing the stock with a bouquet garni

Dublin Bay prawn and red chicory risotto

Pan-fried gambas kebabs

Frog's leg and parsley butter Fricassee

Knuckle of pork and cabbage soup

Angler fish with sausage and cabbage

Pan-fried frog's legs with parsley and potato galette

Pork saute with mini eggplants and peppers

Pan-fried kidneys with parsley, purple artichokes and gravy

Veal saute with tomatoes and broccolis

Curried scallops with potato Rosti

Shrimp curry

Loin of lamb with red pesto

Rabbit terrine

Autumn soup

Seitan stew

Pot-au-feu

Lasagnes

Lamb with dried apricots and spices

Noodle,shrimp and peanut soup

Pork knuckle joint with pineapple

Loin of wild boar with turnips cooked in honey

Soft borage and crisp pancetta in broth

Monkfish Medaillon with tomato and herb stock

Sauteed beef with saffron rice

orange sole (topic: cooking with fruit)

veal saute with ginger and coriander

Lamb Thai curry

Steak with pepper sauce

Thick beef steak with pepper sauce

Tournedos with mustard sauce and pan-fried potatoes

tagliatelle with prawn madras

Preparing raviolis

Salting fried eggs cooking in a frying pan

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Beef stew cooked in a copper casserole dish and sealed with pastry

Fish stew

Pot-au-feu

Beef and carrot stew

Stewed sausages

Daube from Avignon

Boeuf Bourguignon

Ingredients for chestnut soup

saffron mussel soup

Traditional hotpot

野菜ソテー

Adding the yoghurt and the saffron

Making the gravy with the meat stock

Bowl of readymade pumpkin soup

Rabbit with mustard and grated vegetables

Lamb green curry

Creole Navarin

Pot-au-feu au gratin

A mushroom cappuccino being made

Ingredients

Monkfish stew with mustard from Meaux

Mustard rabbit pot-au-feu

Meat and vegetable curry

Spicy lamb with Basmati rice

Vegetarian balls with sesame seeds and pine nuts

Cream of pistachio soup with pepper

Broccoli and cauliflower stir-fry

Spring vegetable stew

Crayfish and broccoli stew

Borgne bouillabaisse

Broth with thyme,carrots and Reblochon raviolis

Shrimp raviolis in broth

Noodle,shrimp and peanut broth

Garbure : Bearnaise hotpot with vegetable broth

White bean and ham soup

Brown rice and curry omelette

Preparing stock with white wine,butter,shallots and bay leaves

Pork,dill and curry meatballs,sweet and sour red cabbage

Pan-fried gambas with sechuan pepper and chives

Diced sauteed potatoes

Roast pork with sage and mirabelle plum chutney

Pot-au-feu with broth

Chicken broth with a chicken wing

Broth with vermicellis and vegetables

Trenel

Leg of duck poached in broth with onion Fondue

Vegetable and crab soup

Haddock and cabbage soup

Lemon and rice soup

Caldo verde

Giraumon soup with Creole rice

Asparagus and pea rice

Mixing the meat and the curry sauce

Cooking the meat in a casserole dish

Sliced leg of lamb with sauteed potatoes

Lamb in potato crust

Thai-style shrimps with ginger cooked in a wok

Lamb saute

Pan-fried potatoes

sauteed potatoes (topic : potato)

Mixing the rice and the onions together in a saucepan

Coq au vin being made

Chicken,potato and diced bacon stir-fry

Littleneck clams with broth

Soba vermicelli soup with seitan and mushrooms

Marengo veal

Loin of rabbit with sauce

Deglazing the juices from the pork (step by step : spare ribs marinated with honey and 5 spices)

Pan-frying the sliced Foie gras

Veal stew cooked with wine

Adding the leeks around the loin of pork

Roast chicken with potatoes

Low-calorie Thai curry with beef

Browning the vegetables in a casserole dish

stew and white wine

beef and vegetable stew

How to make a Moroccan vegetable dish

Pork curry with coconut

Coq au vin on an oval plate

Guinea-fowl with sauerkraute and juniper berries

Boiled ham and melted Comte Japanese-style brochettes

Ingredients for celery and apple soup

stuffed cabbage (topic : classical dishes)

sauteed prawns with spices and rice (topic: cooking with cereals)

Yakisoba

Pan-fried chicken livers with balsamic vinegar gravy

Veal saute with orange and honey

Assortment of vegetables for broth

Squid with leeks

Lamb chop with garlic and basil

Onion tart

Surmullet fillet with broadbeans and soft garlic

sauteed pork with chilli peppers and potato cakes

Adding the stock to the rice

Adding the herbs and spices

Littleneck clam risotto

Risotto with parmesan

Express lamb curry

Browning the diced bacon in a frying pan

Streaky bacon and vegetable soup

Sauteed rice and chicken coated with pine nuts

Sauteed chicken with black mushrooms

Beef chuck cooked in a casserole dish with brown ale

Fish cooked in court-bouillon with pan-fried rice and coriander

Raw beefburgers

Guinea-fowl and quince fricassee with wild rice

Caramelized spare ribs

Lamb Fricassee with summer vegetables

scotch broth

Rice and vegetables with hake

Tortilla

Lamb chops with quince chutney

Preparing the terrine with layers of the different preparations

Veal and potato stew