Boar meat,carrots and rosemary marinating in red wine
Braised wild boar
Rabbit with lemon
Beef and carrot stew
Adding the white wine and the tomato coulis to the beef and carrot stew
Adding the carrots to the beef stew
tuna in oil with seasoning
Rabbit stuffed with goat's cheese
Pigeon on the barbecue
Rabbit cooked with beer and vegetables
Rabbit Civet en saugrenee
Provencal-style rabbit
Rabbit with herbs and vegetables in a casserole dish
Red mullet with carrots,tomatoes and orange sauce
Rabbit civet with juniper berries
Eel matelote
Whole roast duck with thyme and bay leaves
Chicken with pink garlic
Stuffed cod with vegetables and Piperade
Provencal-style free range rabbit
Wild boar Civet with blueberries
Hare cooked in wine with young vegetables
Beef a la guardiane
Lamb with pepper and crushed tomatoes
Onions stuffed with ratatouille
Beef a la ficelle
Stuffed vegetables with beef (step by step :final)
Lamb and courgette Tian
Roast loin of pork stuffed a la montbeliarde
Wild boar with sliced quince and mashed potatoes
Young wild boar fillet with chestnuts
Veal Paupiettes with green olives
Cod with haricot beans
Roast veal with shallots and five peppers
Small casserole dish of lamb and carrot stew with oregano
Roast beef with spicy crust
Wild boar goulash with juniper berries and gin
Pissaladiere
Beef Daube with orange (step by step : final)
filling the small holes cut in the leg of the lamb with the garlic and herb mixture
carrots
Linguini with mozzarella, tomatoes and herbs
Boned lamb with semolina and rosemary
Filet mignon brochettes with sesame seeds
Rabbit with mustard sauce
Chicken cooked with Coca-cola
Red mullet Escabeche
Provencal-style rolled pork
Cod marinated with paprika brochettes and grilled vegetables
Wild boar fillets with redcurrants
Potato,bacon and thyme savoury cake
Chicken and thyme Croustillant
Loin of wild boar with turnips cooked in honey
Sardine tart
Chopping the herbs
beef and vegetable stew
Beef fillet a la Ficelle,hollandaise sauce with truffles
Lamb with vegetable and red wine sauce
Rabbit with preserved tomatoes
Wild boar ragout with thyme (Tuscany)
piece of salmon with tagliatelle carrots
Tagliatelles a la barigoule
Lasagnes a la macedoine
Broad bean Barbouillade
Pigeon with bacon and myrtle and wild berries
Stuffed cabbage with lentils
Rabbit with herbs and vegetables
Steak with pepper sauce
Hare backbone with summer fruit,red wine sauce and rosemary
Beef tongue and traditional mustard individual pies
Thick piece of cod with saffron sauce and carrots
Sauteed lamb with olives and saffron
Meatball and rosemary kebabs
Rabbit with rosemary
Braised partridge with cabbage
Lamb with garlic and rosemary
Rabbit with apricots and rosemary
Poached cod with garlic puree
Casserole dish of cod and potatoes with mustard sauce
Oven-baked roast pork with rosemary
Raw lamb knuckles with vegetables and herbs in a roasting tin
Mackerels marinated in white wine
Potee limousine
Scallops with celery puree and pink grapefruit
Fish Sauerkraut with thyme
Fried egg
steamed mussels
Zucchinis with Morbier
Grilled artichokes with thyme and garlic
Cinghiale alla cacciatora (Wild boar ragout, Italy)
Mediterranean veal stew
Crozets with diced ham,butter and thyme
Chicken with red peppers
Chickpeas cooked with diced bacon and peppers
Thick piece of cod with crunchy vegetables
Confit carrots with garlic
Bacon with lentils
Roast pigeon with almonds
Roast leg of lamb with beans
young roast chicken with lemon mousse and lemon thyme
Marinated thin beef fillets with sage and thyme
Loin of lamb and thyme casserole
Rabbit and prune civet
Chicken in salt crust
lamb chops with thyme and courgettes
Rabbit with apples and cider sauce
Leg of lamb with garlic
Courgette,country dried sausage and thyme brochettes
Duck cooked with beer and button mushrooms
Leg of duck conserve with thyme
Pigeon terrine
Leg of lamb with garlic and thyme
Rabbit Blanquette with vegetables and vanilla
Marinated rabbit fillet with rosemary, pink peppercorns and orange zest
Beef,carrot and potato stew
Raw chicken
Salt cod-spinach omelette
Stewed tomatoes marinated in olive oil and thyme
Piperade with fried eggs
Sweetbread croutons with confit tomatoes and thyme
Wild boar and walnut terrine
Cabbage and bacon soup
Vanilla-flavored chicken supreme with spring vegetables
Moroccan-style Leg of lamb
Kidneys with aniseed sauce and carrot tagliatelles
Pork chop with mustard sauce
Leg of lamb cooked seven hours
Cold cabbage and cod
Venison fillet steak with pears cooked in red wine
Lamb chops with carrot puree
Turkey rolls carrots, asparagus, and lemon thyme salad
Carrots with peas and lemon thyme in a roasting tin
armoricaine-style lobster (topic: Brittany)
Wild boar fillet with chestnut and Brandy puree
Mincing the meat and herbs in a food processor
Roasted lamb shanks with rosemary, thyme and carrots
Pheasant and licorice Papillote
Veal and carrot stew
Artichokes a la barigoule
Raw veal roast
Preparing the carrots and pumpkin for the two purees
Glass of marinated red wine
Vegetable composition
Cooking the vegetables in a cooking pot of water
Venison Civet Grand Veneur
fennel and onion confit
Monkfish and coriander curry
Cinnamon-flavored vegetable curry
Garlic roasted in the oven
Lentils with bacon
Vegetable and ricotta savoury crumble
Bull's tail cooked with onions and carrots
Salt-cod a l'escabeche
Littleneck clams en escabeche
Roast rabbit with spring vegetables
Shoulderblade bone cooked for 7 hours
Pork,vegetables and pineapple cooked in a wok
Beef skirt with shallots
Filet mignon Medaillons cooked in brown ale
Preparing the mussels
Stewed rabbit with carrots and celery
Raw duck leg marinating
Duck Magret with violets
Pasta with coalfish
Ostrich,bacon and carrot stew
Provencal-style chicken
Capon and figs with saffron
Saddle of rabbit with peas and rosemary
Roast bison with small potatoes
Pork hock and vegetable for stock base
Pork roasting joint with ingredients on a chopping board
Beef stew
Potato stuffed with grated carrots and roquefort
Veal stew
piece of salmon with almonds
Thyme, peppercorns and sea salt on plate
Marinated sardines with thyme
Mussels and carpet-shell clams
Steaming carpet-shell clams
Salmon cooked with lemon and thyme
Coddled egg with roquefort
Shellfish with lime and thyme cooked in wax paper
Monkfish and chorizo sausage kebabs
Red mullet with thyme and grapes cooked in wax paper
White fish,mushroom and courgette papillote
Scallops wrapped in chicory leaves,orange sauce
Tomato and thyme jam
Chicken a la Coq au Vin with onion gratin, red vine sauce and baked potato
Roast monkfish a la provencale
Tuna raviolis with cheese sauce
Copper saucepan with steam
Agneau de 7 heures, lamb cooked for 7 hours
Stuffed cabbage
Boeuf a la ficelle
Adding the yoghurt and the saffron