Small scallop sausages and foamy sauce
Scallops with ceps
Scallops with leeks
Scallops and buckwheat pasta in tomato sauce
Grilled scallops
Glazed petoncle scallop brochettes
Capellinis with scallops
Pan-fried scallops
Pan-fried scallops with curry and apple sauce
Scallops with steam-cooked leeks
Scallops with chanterelles
Scallops
Scallops with apples
Stewed beef tail
Pan-fried scallops and squid with squid ink tagliatelles
Scallop and cep individual casserole
Pan-frying the scallops with paprika
caramelized petoncle scallops (topic: shellfishes)
Scallop with spring vegetables
Sweet and sour pan-fried scallops with green peppercorns
Scallops with dried fruit and black mushroom crust
Scallop and leeks cooked in their shell and sealed with pastry
Thick ostrich steak with pepper sauce
Scallop salad
Scallop casserole
Pike quenelles
Loin of lamb
Scallops with orange and lentil puree
Scallop puff pastry pies
Scallop and vegetable Nage
Sturgeon with almond sauce and caviar
Hare with red kidney beans
Scallop and cherry tomato brochettes
Scallop,garlic and parsley Parmentier
Turnip and petocle scallop saute
Scallop carpaccio with citrus fruit
Dublin Bay prawns with garlic a la plancha
Salt-cod with crushed whole wheat
Thinly sliced scallops with bechamel sauce
salmon in salt crust and artichoke stew
Spiny lobster with crisp vermicellis
Partridge with chocolate sauce
Sea bream in salt crust
Scallops baked in their shells
Slab of doe with orange sauce and pumpkin puree
Quail with chanterelles
Shoulderblade bone cooked for 7 hours
Stewed Bourbonnais beef
Aveyron veal Paupiettes stuffed with mushrooms
Lamb casserole
casserole dish cooked pheasant
Scallop terrine
Turbot with shredded apples
Scallpos and leeks in curry sauce
Scallop and streaky bacon brochettes
caramelized petoncle scallops (topic: caramelized cooking)
Petoncle scallops caramelized with kumquats
Fricando,veal in sauce
Xato,catalan salad
Veal Blanquette
Doe fillet and pear and red wine mini charlotte
Dublin Bay prawns with bacon
Thick piece of salmon with rose petals and pistachios
Tuna coated with sesame seeds and orange
Scallops with spinach
Fusillis with scallops and button mushrooms
Scallops with red peppers and semolina
Pan-fried scallops with ginger and stewed leeks
Scallops with chicory
Pan-fried turnips with petoncle scallops
Stewed scallops with grapes and leeks
Pan-fried scallops with leeks
Robuchon's oysters,scallops and caviar in creamy sauce
Hot curried oysters
Salmon with leeks
Scallops with beansprouts and avocado sauce
Green lentils with pan-fried scallops
Baked potato stuffed with scallops and black mushrooms
Hake with vegetables
Scallops with citrus- fruit
Rabbit with mustard sauce
Thick vermicelles with squid,shrimp and monkfish
Spicy caramelized rabbit with tagliatelles
Cod with lentils
Whole sea bream stuffed with fennel and lemon
Openning the scallops
Knuckle of veal with apples
Truffle in pastry crust
Cockles Marinieres with fine herbs
Zarzuela
Dublin Bay prawns with fennel and spicy sauce
Mesclun,grapefruit and scallop salad
Oven cooked duck Magret
Spaghetti with urchins
Scallop Escabeche with red shiso and vegetable tartare
Spoonful of scallops with bacon
Surprise scallops with truffles
Cutting the leeks into sections
Spicy suckling pig
Flank with lemon and green pepper sauce
Lamb chops coated with crushed almonds
Duck Magret with cocoa
Guinea-fowl with chanterelles
Scallop and green bean saffron-flavored salad
Scallop and Brussels sprout fried brochettes with Champagne sauce
Oyster crepinettes and chipolatas sausages
Scallops with salmon roe
Gambas,Dublin Bay prawns and scallops with fennel
Roast leg of lamb
Bourbonnais beef stew with orange rinds
Duck Magret with grapes
Cauliflower emulsion with mussels
Small casserole dish of cod in garlic sauce
Oyster tartare with vinegar
Spicy oyster fritters
Oysters with Pineau de Charentes au gratin
Partridge with lentils
Pork with lemon
Casserole dish of pork with onions and caramelized chestnuts
Veal Grenadins with calamaries and Chorizo
Small casserole dish of grouper with urchin sauce
rabbit and olive stew
Pasta with coalfish
Shrimp raviolis with citronella
scallops with whisky and orange (topic: scallops)
Spaghetti with seafood
Veal carpaccio with onions and pomegrante seeds
Lobster with vegetables and chervil
Sweetbreads with morels in creamy sauce
pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)
Piece of salmon wrapped in haddock with lemon
Leg of lamb with cumin and coriander
Salmon with streaky bacon and Piperade
Lobster and roquefort
Ostrich stew with chestnuts and pureed celeriac
Spaghettis with seafood and tomato sauce
Raw mussels marinated in lemon juice
Dogfish in Court-bouillon, caper sauce
Mussels with Poulette sauce
Red mullet fillets and mussels and herbs
Roast beef with mushroom sauce
Mouclade
Lamb's breast with licorice sauce,turnips and garlic
Quail and artichoke bases with chanterelle mushrooms
Tuna with sesame seeds
Rabbit in mustard sauce
Spanish pork cooked in red wine with vanilla
Scallop and vegetables cooked in aluminium foil
Scallop carpaccio with crab and lime
Scallops with young broad beans
Provencal-style scallops
Pan-fried scallops with truffles
Curried scallops with potato Rosti
Venison Civet with chestnuts
Monkfish ana gambas with green beans
Adding the butter to the preparation
Razor clams en escabeche
Hot oysters with green asparagus
Assorted shellfish on a table on the seafront
Oysters from Cancale
Oysters with hot butter,Crepinettes and grilled bass
Table presentation with hot oysters
Oysters a la charentaise,samphires
Cockle chowder
Cod with oysters
Marinated pork with cockles
Oyster soup
Oysters and winkles
Pan-fried broccolis and cockles
Split peas with cockles
Opening the hollow and flat oysters
Thinly sliced rabbit with preserved tomatoes
Rabbit skewers with barbecue sauce
Small casserole dish of Escabeche mussels
Red pepper stuffed with fish and seafood
Spaghettis alla marinara
Veal with tomatoes
Sliced and roasted scallops and frog's legs with walnut sauce
Crab claws with two sauces
Bowl of open cockles
Oven baked hake
Bass in pastry crust
Roast lamb with sage
Chicken roll with Dublin Bay prawns
Braised wild boar
Monkfish wrapped in bacon and truffles
Veal knuckle before cooking
Aveyron veal dish
Salmon and mango makis
Wild boar Civet with blueberries