写真素材の検索結果

taking the skin off the grapes

Taking the flesh out of the tomatoes

Quails cooked in a casserole dish with grapes and cognac

Traditional pheasant Salmis

Taking the seeds out of a yellow pepper

Cooking the diced bacon in a frying pan

Cooking the meat in a casserole dish

Sealing the lid with pastry

Adding the eggs to the preparation

Pan-frying the potatoes

Pan-frying the diced bacon

Poaching the quenelles

Duck Magret with grapes

Slicing the Tomme cheese

Cooking the floured meat in a casserole dish

Adding the tomatoes to the chicken

Cooking the spring vegetables

Cooking the meat

Preparing the meat

Pan-frying the scallops with paprika

Cutting the leeks into sections

Cooking a leg of lamb

Boeuf Bourguignon

Indian-style lentils with turmeric

Preparing veal knuckle with orange

Duck Magret with grapes and sweet wine

Skate with fresh spinach and green grapes

Preparing the carrots and pumpkin for the two purees

Spaghettis with ricotta and spring vegetables

browning the polenta lozenges in the frying pan

Mixing the fish in a blender

Adding the butter to the preparation

Shaping the quenelles

Braised chicory

Ostrich steak with pan-fried ceps and grapes

Broccoli and cauliflower stir-fry

Soya bean escalopes

Tuna Chartreuse

Pike-perch roast with cloves of garlic

Morbier Tartiflette

Adding the tripe cubes to the onions in the stewpot

Cooking Boeuf Bourguignon

Chicken and shrimps with brandy sauce

Veal knuckle before cooking

Boiling milk in a saucepan

Milk-fed veal with turnips and honey

Salt-cod with honey sauce

Oysters with Pineau de Charentes au gratin

Roast veal with orange

Cooking spaghettis in a cooking pot

Mashing potatoes

Preparing Blanquette lasagnes

Putting the the strawberries,sugar and lemon juice in a saucepan and boil

Date Couscous

Pork with pineapple

Bourbonnais beef stew with orange rinds

Salmon and fennel tajine

Slab of doe with orange sauce and pumpkin puree

Veal Paupiettes with lemon

Rabbit with apricots and rosemary

Duck Caillette with beets and thinly sliced green apples

Duck magret with peaches

Monkfish and lime blanquette

Lamb with pineapple and peppers

Veal roast with pineapple

Lentils with haddock and raisins

Pork saute with zucchinis

Pasta ready to be cooked

Braised fennel with orange

Preparing spaghettis Bolognaise

Slicing the cooked potatoes

Rubbing the semolina with hands

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Raw veal roast

Pan-fried veal shank rolls filled with Comte and spinach

Gambas and basil cooking in a wok

Seafood and cod stew

Streaky bacon and vegetable soup

Heating milk with cocoa

Roast pork with caper sauce

Pan-fried grated carrots and shrimps

Oven-baked roast pork with rosemary

Roast veal with cabbage

Folded pizza in a paper cone

Capon with white grapes and Port and white wine sauce

Sliced roast pork

Lamb meatballs

Pizza

Pan-fried veal liver with vegetables

Beef,carrot and potato stew

Thick beef steaks keeping warm under lights in a restaurant

Aligot from Aubrac

Squid and peppers a la plancha

Casserole dish of mozzarella and confit eggplants

Zarzuela

Zarzuela

Bass cooked in a salt crust

Bass cooked in a salt crust

Bayenne de pommes de terre

Quails with Verjus

Aveyron veal dish

Stewed Bourbonnais beef

Quickly fried sea bream fillet cooked with it's skin

Monkfish wrapped in bacon with chanterelles and white beans

Sea bream with fennel

Cardoon gratin

Potatoes and salted pork

White beans with white sausage and bear's garlic

Grilled lobster

Baked leeks with ham

Tripoux crumble

Chicken with pink garlic

Courgette cannellonis

Scallops with steam-cooked leeks

haddock and cabbage Pannequets

Oven cooked duck Magret

Pike-perch in red wine with leeks and chanterelles

Oven cooked duck drumsticks

Cod Parmentier

Beef skirt with shallots

Sea bream in salt crust

Scallops with leeks

Spicy caramelized rabbit with tagliatelles

Roast turkey with chestnuts

cooked white beans with tomatoes

Stuffed squid in tomato sauce

Roquefort and tomato pizza

Plate of chanterelles with garlic and parsley

Malsouka Tajine in filo pastry

Veal Blanquette

Beef and carrot stew

Veal and carrot stew in tomato sauce

Tandoori cauliflower

Roast leg of lamb

Veal escalopes with Cognac sauce

Melting the butter

Blending the beaten egg whites to the mixture

Spaghetti with sardines and saffron

Shrimps with garlic

Cooking vegetables on a gaz cooker

Cooking meatballs in a frying pan

Steam-cooking the vegetgables

Cooking the vegetables

Diced sauteed potatoes

Fondue Savoyarde

Cooking spaghettis in a stewpot

Touquet Ratte potatoes with crushed peanuts and fleur de sel sea salt

Roast pork stuffed with apricots and hazelnuts

Caramelized chicken with pineapple

Potato,white asparagus,chicory and almond salad

Chicken and dried fruit

Thick piece of salmon with rose petals and pistachios

Salt-cod with chickpeas and orange

Tuna coated with sesame seeds and orange

Rabbit stuffed with prunes

Squid stuffed with pork and prunes

Roast pork with citrus fruit and spices

Rabbit saddle stuffed with dates,apples and liver

Scallops with orange and lentil puree

Crumbled broccoli,chicken breast and orange

Pig's trotters with Romesco sauce

Pork with mango and wild asparagus

Avocado filled with tuna,corn and king crab

Cod with exotic fruit cooked in wax paper

Roast pork with prune sauce

Pork with lemon

White sausage with apples

Rabbit with lemon

Blood sausage and apple crumble

Chicory and Maroille gratin

White tuna with zucchinis and pesto

Casserole dish of pork with onions and caramelized chestnuts

Chicken and pear curry

Lamb tajine with peaches,kumquats,almonds and cinnamon

casserole dish cooked pheasant

Roast spiny lobster medaillons with eggplant rougails

Pan-fried scallops with curry and apple sauce

Free-range quail with artichokes and chestnuts

Pork filet mignon with orange

Pan-fried chicory with chicken and peanuts

Roast young cockerel with kiwis and dried fruit

Stuffed roast veal with dauphine potatoes

Chicory, apple and walnut Reblochon cheese-topped dish

Foie gras with grapes before cooking

Roast pork cooked with milk

Slicing the vegetables

Gambas saute with lime

Dolphin shaped fish finger

Steam-cooking the zucchinis

Preparing the cheeses

Slicing the boletus mushrooms

Slicing the button mushrooms

Pouring the wine on the veal

Food wrapped in aluminium foil before cooking

Semolina

Adding the butter to the semolina

Duck Magret with celery puree

Red mullets wrapped in vine leaves and sprinkled with coarse salt