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Salmon and sorrel lasagnes

Salmon and sorrel lasagnes

Salmon Lasagnes

Lasagnes

Lasagnes Bolognaise

Vegetable lasagnes

Tofu lasagnes

Salmon lasagnes

Lasagnes

Lasagnes with romanesco cabbage and broccolis

Pumpkin lasagnes

Chicken lasagnes

Crozet cheese-topped dish

Lasagnes

Potato and salmon cheese-topped dish

Vegetable lasagnes

Preparing Blanquette lasagnes

Chicory, apple and walnut Reblochon cheese-topped dish

Fancy lasagnes

Courgette cannellonis

Roast diced apples

Lasagnes a la bolognaise

raviolis au gratin

Salmon and vegetable lasagnes

Scallop with spring vegetables

Penne rigate with bechamel and parmesan

Baked leeks with ham

lamb and sorrel omelette

Monkfish with sorrel sauce

Salmon with sorrel

Spinach,tuna and ricotta lasagnes

Veal Blanquette

Cardoon gratin

Roast duck with honey

Roast leg of lamb

Lamb Tajine with dried apricots

Plate of chanterelles with garlic and parsley

Cooking a leg of lamb

Minced meat,onion,green and red pepper lasagnes

Lasagnes

Lasagnes

Pan-fried scallops and squid with squid ink tagliatelles

Cooking Boeuf Bourguignon

Bayenne de pommes de terre

Lamb chops cooked in herb crust

Scallops baked in their shells

Grilled scallops

Pissaladiere

Fancy lasagnes

Salmon and leek creamy gratin

Macaronis gratin

Spinach rolls

Oysters with Pineau de Charentes au gratin

Spaghettis with shrimps

Tuna coated with sesame seeds and orange

Eggplant and tuna gratin

Courgette gratin

Penne cheese-topped dish

Thinly sliced rabbit with preserved tomatoes

Lasagnes a la macedoine

Eggplant and mozzarella cannelloni

Tomato,ham and cheese lasagnes

Morbier Tartiflette

Conchiglionis and Chorizo gratin

Scallops with leeks

Roast capon with citrus fruit and figs

Stewed Bourbonnais beef

Bourbonnais beef stew with orange rinds

Slab of doe with orange sauce and pumpkin puree

Duck Magret with grapes

Cheese and ham toasted sandwich

Roast young cockerel with kiwis and dried fruit

salmon in salt crust and artichoke stew

Salmon and spinach cannellonis

Spaghetti with sardines and saffron

Pasta with coalfish

Bass cooked in a salt crust

Bass cooked in a salt crust

Veal roast with pineapple

Hawain-style Albacore tuna with pineapple

Roast turkey with chestnuts

Crumble-style shoulder of lamb with Tarbais beans

Whole roast duck with thyme and bay leaves

Spatzles

Spinach and bechamel gratin

Beef and carrot stew

T-bone steak on the grill

Lamb with pineapple and peppers

Capellinis with onions and botargo

Roast goose with pears

vegetable lasagnes

Sliced veal roast with chanterelles

Cannellonis

Tomatoes with curry-flavored stuffing

Small casserole dish of chanterelles

Rabbit with lemon

Veal Paupiettes with green olives

Lasagnes a la bolognaise

Sliced beef with peppers and basil

Roast salmon with licorice sauce

Grilled raviolis with green asparagus

Sliced roast beef with herb crust

Pasta shell,rabbit,tarragon and mustard timbale

Chicory Tartiflette

Pike-perch quenelles with crayfish sauce

Roast monkfish a la provencale

Swiss chard and Tomme de Savoie cheese-topped dish

Oven-baked quenelles

Chicory and Maroille gratin

Coulommiers gratin

Haddock Parmentier

Tagliatelles with salmon

half-cooked tuna roll with dried tomatoes,tomato fricasse with skins

Pasta with cauliflower and gorgonzola gratin

Cheese gnocchis with sage

Venison Civet with chestnuts

Shoulderblade bone cooked for 7 hours

Fricando,veal in sauce

Lamb casserole

casserole dish cooked pheasant

Tomato,ham and cheese lasagnes

Pennettes with shrimps

Turkey with morel stuffing

Rabbit with mustard sauce

Salmon with green tea-flavored french dressing

Poached eggs with mushrooms

Cheese raviolis with mushrooms and peas

Provencal-style zucchini cheese-topped dish

Fideua with mushrooms,vermicellis and onions

Salmon and fennel tajine

Thick piece of salmon with coriander and lemon cream sauce

Raw veal roast

Mackerels marinated in raspberry vinegar and shallots

Veal Paupiette with apricots and peas

Sardinian cabbage galettes

Rabbit fricassee with mushrooms

Revisited crab lasagnes

Chicken and pear curry

Cyprus Moussaka

Gnocchis with pesto

Tagliatelles with season mushrooms

Fish Sauerkraut with thyme

Fish Sauerkraut with thyme

Lentil and carrot lasagnes with black and golden sesame seeds

Adding the eggs to the preparation

Shaping the quenelles

Poaching the quenelles

Pan-fried gambas with garlic and Chinese noodles

Chicory and tomato gratin

Veal and carrot stew in tomato sauce

Monkfish and lime blanquette

Veal knuckle before cooking

Preparing veal knuckle with orange

Monkfish wrapped in bacon with chanterelles and white beans

Sauteed Tallarine nest

Tuna raviolis with cheese sauce

Tagliatelles with peas,broad beans and green asparagus

Spaghettis alla marinara

Spaghettis with tomato sauce

Shepherd's pie

Piece of beef in red wine and shallot sauce

Fish with herb crust

Tandoori cauliflower

Spicy caramelized rabbit with tagliatelles

Tripoux crumble

Beef brochettes from the market

Oven cooked duck Magret

Traditional pheasant Salmis

Duck magret with peaches

Aveyron veal Paupiettes stuffed with mushrooms

Spatzles with salmon and saffron

Spaghetti and bacon cake

Pan-fried chanterelles

Indian-style lentils with turmeric

Mushroom and flageolet bean gratin

Sealing the lid with pastry

Salmon lasagnes (topic : pasta)

Crapiaux du Morvan

Duck magret sprinkled with dried fruit

Lasagnes

Roast lamb with sage

Salmon marinated with dill

Lamb, dried fruit and honey Tajine

Parpadelle with button mushrooms and vegetables

Roast pork with cep and chanterelle macaronis

Lumaconis stuffed with salmon

Meat and prune Tajine with hard-boiled eggs

Piece of pollock with mushrooms and beer sauce

Samossas

Fish caramelized with maple syrup and orange peppers

Cheese cannelloni (topic : Cheeses)

Walnut raviolis

Noodles with green asparagus and miso sauce

Spaghetti alle vongole (topic: shellfishes)

Salmon quiche

Aligot from Aubrac

Aligot from Aubrac

Casserole dish of mozzarella and confit eggplants

Galette with egg and salmon stuffing

Quickly fried sea bream fillet cooked with it's skin