Whipping together the eggs and the cream
Spinach-flavored tagliatelles with egg and creamy parmesan sauce
Adding the salmon to the tagliatelles
Coddled eggs
Truffle souffle
Adding the mixed eggs and cream to the meat
Green tagliatelles with walnuts and Roquefort
Salmon blanquette
Linguini with salmon
Thick piece of salmon with truffles and creamy tagliatelles
Ingredients for veal blanquette
Rabbit in mustard sauce
Saffron custard with whipped egg whites
Soft-boiled egg with cheezy fingers of bread and cream of sesame seeds
Whipping cream
Salmon and mussel blanquette
Grating the nutmeg into the mixed milk and cream
Gravlax salmon
Braised chicory with roquefort sauce
Vanilla-flavored veal blanquette
Raw eggs with cream in a bowl
Whipped egg whites with earl grey tea and pistachio custard
Fresh pasta with parmesan cream and spinach
Chicken breast with tagliatelles and cream sauce
Hard-boiled eggs stuffed with cream of anchovy
Cooking the chicory with pouring cream
Pan-fried scallops with vanilla foam
Pasta shells with morels and ham
Pan-fried salmon with ceps
Salmon cooked with Champagne
5 cheese raviolis
Gnocchis in blue cheese sauce
Whipping the cream
Courgette flowers au gratin with parmesan
Marinated vegetables with creamy Chaource sauce on a slice of bread
Scallops with creamy saffron and Cayenne pepper sauce
Eggs and mascarpone
Penne with kumquats and raw ham
Poached eggs with rocket
Beating together the eggs,cream and pink peppercorns
baked egg custard
Cooking the eggs au bain marie
Composition with parmigiano reggiano, pecorino,eggs,bacon and cream
Whipped egg whites with lemon cream and grapes
summer fruit gratins
Eggplant from Minorca with partridge egg
Veal fillet with black truffles and cream of Jerusalem artichokes
Spiny lobster sauteed with Arbois wine
Skate with capers
Rabbit with black trumpet mushrooms
Cream of spinach and spinach tortellonis
Lobster with kumquats
Hake a la provencal with onion cream sauce
Fish and shellfish nage, whipped coffee cream
Roast spiny lobster tails
Leg of duck with morel sauce
Poulard hen breast with creamy sorrel
Fillet of fish with bamboo and black mushrooms
Thick piece of cod with morels
Turbot with preserved lemons
Sole and artichoke salad with french dressing
Veal Blanquette
Turbot with Riesling sauce
Cod pie
scallops with oyster mushrooms and potatoes
Steam-cooked halibut with diced vegetables and creamy sauce
Chicken stuffed with Roquefort
Rolled sole fillets with asparagus and artichokes
Burbot with white asparagus
Sole Medaillons with scallops
Roast scallops with creamy leek sauce
Linguinis with bean,tomato,onion and oat cream sauce
Gnocchis roman-style
Bayonne ham,vegetable and Espelette pepper rolled omelette
Sauce
Small casserole dish of littleneck clams and bacon
Lumaconi rigate with smoked salmon,tomatoes and dill
Salmon and leek creamy gratin
Steak tartare with hot peppers and capers
Fried egg
Gambas and foie gras on picks
Vegetable Cannellonis
Gnocchis with pumpkin and cream
Broccoli and tomato lasagne
Penne with white onion cream sauce
Pasta salad
Morel and leek stew
Stuffed red onions
Veal Blanquette with fennel
piece of salmon with tagliatelle carrots
Gratin dauphinois
Pan-fried thinly sliced chicken with button mushrooms and Saint-Marcellin cream
Braided zucchini bake
Cep and Speck Carpaccio,foamy poached egg and thinly slice bacon fat
Tagliatelles a la carbonara
Coddled egg with salmon
Tagliatelles with seafood
Filling the mould with the salmon and the chicory with cream
Covering the pie with shortcrust pastry
Preparing the mixture for potato cakes
Onion saute with egg yolk
Adding the chopped shallots to the mixture
Blinis with marinated salmon,redcurrants and whipped cream
Baked egg with tomato sauce
Pouring and whipping the boiled milk into the mixed egg yolk and sugar
Cockle and vegetable lasagnes
Vanilla Creme brulee with strawberry puree
Mirabelle plums au gratin
Layered sponge and cream cake
Beef Tartare
pasta with sausage and olives
Preparing the curry sauce
Cinnamon cream dessert, banana and apple brochette
Small casserole dishes of seafood with mushrooms
Mustard cream and anchoyade
fennel and cauliflower au gratin
Pan-fried pike-perch fillet with dill
Dividing the mixture into the ramekins
Scallops with leek fondue
Thinly sliced veal's liver with confit lime and creamed celery
Chicken and mushrooms in Riesling suace
Vegtables with cream sauce and dried fruit
Pouring the mixed cream and milk to the sliced potatoes
Pleurotus mushroom Risotto
Pappardelles with truffles
Flamenkuch
Creamed red peppers with littleneck clams
Couscous
Beef with creamy sauce
Giblets with chicory
Scallops with white haricot beans
Farfalle with cream of small pumpkin
lamb collar stewed with red wine and carrot puree
Monkfish and mushroom Cassolette
Tortiglionis with peppers,cream and Chorizo
Lamb with creamed garlic
Green beans a la carbonara
Romanesco cabbage Capellinis a la romaine
Stewed chicory with wild mushrooms in creamy sauce
Scallop and cabbage Aumoniere
Morels in creamy sauce
Spring vegetables with cream
Roast pheasant with pureed peas
Thinly sliced leeks with cream
Goose with mushrooms and cream sauce
Rabbit with creamy garlic sauce
Monfish and vegetables in creamy sauce
Fusillis with creamy pepper sauce
Veal escalope with cream sauce
Rolled fish fillets with tarragon and cream sauce
Cream of lentil soup with chanterelles
Cream of asparagus soup with oysters
Breaded oysters with horseradish sauce
Chinese artichokes with cream
Lentil cake with chorizo and cream sauce
Crayfish gaspacho with zucchini cream
Monkfish and vegetables with cream sauce
Sea bream fillets with peaches and bacon in creamy sauce
Frog's leg in cream sauce
Dublin Bay prawns with Enoki mushrooms and pistachio cream
Veal escalope in creamy mushroom sauce
Plate of cooked spinach
Scallops a la Dieppoise
Thick piece of salt-cod with cream of red peppers
Minced veal in cream sauce with mashed potaoes
Blini with soft-boiled egg,smoked salmon and dill cream
Omelette in frying pan
Selection of coddled eggs
Dairy products;butter,milk,yoghurt and eggs
Ingredients
Asparagus,mustard and button mushroom Flan
whipping the egg whites
Toasted muffin with a poached egg and white butter sauce
Poached eggs with streaky bacon and sauce
Borgne bouillabaisse
Piperade
Lamb meatballs
Poached egg with fennel and diced bacon tuile biscuit
Mussels with cream
Green tagliatelles with peas and grilled bacon
Whipping egg whites with herbs
hard boiled Tandoori egg with potato and curry salad
Salmon tagliatelle with lemon sauce
Chestnut cream,chocolate Ganache and vanilla-flavored caramelized fruit
Orange and vanilla flavoured creme caramel
Chocolate fondant,vanilla custard and marmelade
sienna nougat with summer fruit
Petits Fours
Panna cotta with cinnamon
Making custard
whisk in cream
Preparing the custard