Duck Magret stuffed with ceps
Slicing the roast duck magret
Duck Magret with ceps,walnuts and spices
Duck's breast with roast pears and mangoes
Linguini with ceps and duck Foie gras
Duck Magret with grapes and sweet wine
Roast foie gras with pears
Capon from Janze with stuffing
Grilled duck with turnips
Duck breast with figs
Roast turkey with chestnuts
Roast chicken with garlic
Roast quail with Port sauce
Stuffed turkey
Mashed pumpkin with apples and sliced duck breasts
Duck breast fillets with roast peaches
Roast duck with honey
Roast chicken legs
Ingredients for roast duck Magret
Chicken in cep sauce
Duck's breast stuffed with figs and citrus fruit
Duck magret with orange and pumpkin
Raviolis with ceps and duck Foie gras
Young pigeon with dried fruit
Roast capon with pears and kumquats
Chicken with beans
Roast capon stuffed with ceps
Roast young cockerel with kiwis and dried fruit
Rolled chicken breasts stuffed with figs,eggplant puree with diced pumpkin
Roast goose with salsifies
roast chicken in salt crust
Roast goose with apples and prunes
Roast quail on small chestnut flour pancakes
Chicken a la catalane
Roast quail sprinkled with crumbled gingerbread,mushrooms
Roast chicken
Roast guinea-fowl with apples
Sweet potato and duck Parmentier
Duck and wild mushroom Parmentier
Scallops with ceps
Duck Magret with celery puree
Roast chicken legs with olives
Vialone nano rice risotto with ceps
stuffed turkey
Duck foie gras with grapes
Roast chicken stuffed with duck and walnut mousse
Roast duckling with tagliatelles
Duck magret with oranges
Rolled duck foie gras and ceps
Capon Paupiette with mushrooms
Turkey with morel stuffing
Scallop and cep individual casserole
Roast chicken with papaya
Duck's breast with poached pear and cinnamon
Duck breast with grapes and tea sauce
Duck magret with fresh figs and fig alcohol
Chicken roll with Dublin Bay prawns
Duck and polenta Parmentier
Roast pork with prunes and nutmeg
Free-range quail with artichokes and chestnuts
Chicken with mushrooms
Ostrich steak with pan-fried ceps and grapes
Capon stuffed with chestnuts and ceps,moist chestnut timbale
Roast Mallard duck with mushrooms
Mini duck Parmentier with truffles
Crunchy Foie gras and chanterelle Pannequets
Duck magret sprinkled with dried fruit
Goose with spices,chestnuts and pears
Quail and artichoke bases with chanterelle mushrooms
Turkey with chestnuts
Roast duck with cherries
Pigeon Pastilla
Whole roast duck with thyme and bay leaves
Roast goose with pears
Roast guinea-fowl with curry and banana gratin
Stuffed poulard hen with dried fruit
Duck roast stuffed with foie gras
Duck cooked with sechuan pepper,fancy salad with orange
Capon with white grapes and Port and white wine sauce
Sliced turkey breast with mushroom risotto
Guinea-fowl supreme and red grape casserole
Fillets of duck with dried mushrooms
chicken breast with figs
Stuffed chicken breasts
Pan-fried foie gras with pears and dried fruit
Sliced duck breast with white cabbage and walnuts
Pan-fried foie gras with grapes
Caramelized chicken with pineapple
Chicken wrapped in leeks,balsamic sauce
Monkfish with cabbage and smoked duck breast
Foie gras,cep and smoked duck magret salad
Stuffed turkey with apples and foie gras
Roast beef with mushroom sauce
Turkey stuffed with prunes,pinenuts,apples and truffles
Carnaroli superfino rice risotto with ceps
Turkey stuffed with dried fruits
Veal savoury crumble with ceps
Sliced veal roast with chanterelles
Bresse poulard hen stuffed with chestnuts, romanesco cabbage Flan
Crisp duck breast in a spicy balsamic mushroom reduction
Duck and quince Tatin tart
Duck magret with chestnut crust
Roast quail with orange pumpkin compote
Oriental-style roast pork cooked in wax paper
Young pigeon salad with cep mushrooms and foie gras
Rabbit stuffed with foie gras
Pigeon a la ficelle with foie gras
Stuffed capon with chestnuts and apples
Duck leg with red cabbage and bread dumplings
capon fazzolettini with white Alba truffle
Baked apple stuffed with chicken
Duck and celeriac Comte cheese-topped dish
Chicken livers with fresh figs
Pan-fried scallops and foie gras
Quail with morels
Fricando,veal in sauce
Duck Hachis Parmentier
Shredded chicken with fennel
Quail
Guinea-fowl with romanesco cabbage
Small turkey stuffed with chestnuts and grapes
Stuffed capon with autumn fruit
Young pigeon with apples
Guinea-fowl with chanterelles and stewed apples
Guinea-fowl with chanterelles
Duck steak with chestnuts and red cabbage
Foie gras topped with gingerbread crumbs, confit pears
Foie gras and Jerusalem artichoke Mille-feuille
Turkey fricasse with foie gras
Poulard hen and truffle Parmentier
Duck breast with Hamburg parsely
Duck Magret with cocoa
Raw duck Magret
Duck with turnips
Chinese menu
Diced duck and turnips
Stuffed roast chicken with garlic
Roast chicken with oregano
Roast chicken with chips on a silver trolley
Roast mallard duck with pears
Duck magret with mashed potatoes
Macaronis with duck's breast,mushrooms,truffles and oregano
Pigeon Supreme with cardoons
Chicken with red peppers
A woman holding a plate of fried goose breast
Slicing the boletus mushrooms
Placing the sliced poatoes
Oven cooked duck Magret
Duck Magret with grapes
Duck Magret with violets
Chicken,cep and white wine fricassee
Preserved duck saute with ceps
Free-range guinea-fowl and mashed Jerusalem artichokes with pistchios
Stuffed rolled turkey in a luxurious decor
Sliced chicken breast with turnips,oranges and pears
Leg of lamb with pears
Duck and cep stew
Chicken liver brochettes
Seitan roll
Partridge with lentils
Duck and roasted quince brochettes with honey
Duck's leg confit and rocket salad
Duck breast with vegetables and chanterelles
Capon with steamed vegetables and foie gras sauce
Capon stuffed with foie gras and grapes
Sliced chicken breast with three condiments
Chicken livers with tomatoes
Lentil salad with diced bacon and chicken livers
Christmas stuffed capon with truffles and chestnuts
Sewing the chicken with cooking string
Duck magret with pureed carrots
Duck breast with prunes
Lumaconis stuffed with capon and truffles
Pan-fried chicken livers with balsamic vinegar gravy
Roast leg of turkey cooked with herbs
Pan-fried foie gras with apples and grapes
Quail with grapes wrapped in bacon and cooked in vine leaves
Duck magret with peaches
Autumn penne with ceps and parmesan
quail with spices and honey
Duck and morel puff pastry pie
Lobster,spiny lobster and smoked duck breast salad
Risotto with chicken
Oven cooked duck drumsticks
Roast salmon with licorice sauce
Roasted scallops with herbs,organ-shaped foie gras on toast
roast young pigeon and cheese polenta
Rolled mutton with wild mushrooms
Roast guinea-fowl with beer and shallots
Roast shoulder of lamb
Roast leg of lamb
Turkey with truffles,prunes,dried apricots,grapes and pine nuts
Duck Magret,walnut and Gorgonzola Clafoutis
Star-shaped mashed potatoes with turkey