Bourbonnais beef stew with orange rinds
Duck magret with peaches
Slab of doe with orange sauce and pumpkin puree
Tuna coated with sesame seeds and orange
Duck Magret with grapes
Stewed Bourbonnais beef
Preparing veal knuckle with orange
Beef and carrot stew
Lamb Tajine with dried apricots
Roast capon with citrus fruit and figs
Roast leg of lamb
Capellinis with onions and botargo
Scallops with leeks
Rabbit with apricots and rosemary
casserole dish cooked pheasant
White sausage with red cabbage and orange
Veal and carrot stew in tomato sauce
Chicory, apple and walnut Reblochon cheese-topped dish
Salmon and fennel tajine
Spicy caramelized rabbit with tagliatelles
Cooking Boeuf Bourguignon
Tripoux crumble
Ostrich stew with chestnuts and pureed celeriac
Pork with lemon
Veal Paupiette with apricots and peas
Fancy apple dish
Shoulderblade bone cooked for 7 hours
Lamb casserole
Pork filet mignon with orange
Salmon and mango makis
Cooking a leg of lamb
Braised fennel with orange
Azuki beans with diced pumpkin
Teriyaki salmon brochette with edible flowers
Pan-fried scallops with curry and apple sauce
Scallops with orange and lentil puree
Oven cooked duck Magret
Mashing sweet potatoes
Rolled sole fillet with mashed sweet potatoes
Aveyron veal dish
salmon in salt crust and artichoke stew
Casserole dish of pork with onions and caramelized chestnuts
Salt-cod with chickpeas and orange
Roast veal with orange
Fricando,veal in sauce
Meatball appetizers
Country-style stuffed tomatoes
Rolled veal escalope stuffed with orange and black olives
Aveyron veal Paupiettes stuffed with mushrooms
Rabbit with lemon
Lamb,date and almond Tajine
Lamb with pineapple and peppers
Plate of chanterelles with garlic and parsley
Veal Blanquette
Pork saute with cashews
Crumbled broccoli,chicken breast and orange
Pig's trotters with Romesco sauce
Lamb tajine with peaches,kumquats,almonds and cinnamon
Beef,carrot and potato stew
Chicken breast with orange and saffron
Pan-fried scallops
Oven-baked mackerel with tomato marmelade
Veal Paupiettes with lemon
Guinea-fowl with chanterelles
Duck a l'orange
Duck magret with orange and pumpkin
Salmon with green tea-flavored french dressing
Pork with pineapple
Duck Caillette with beets and thinly sliced green apples
Sturgeon with almond sauce and caviar
Malsouka Tajine in filo pastry
Sea bream in salt crust
Bass cooked in a salt crust
Veal knuckle before cooking
Pureed carrots and orange
Rabbit skewers with barbecue sauce
Stuffed tomatoes
Rabbit with mustard sauce
Small casserole dish of squid and lentils
Button mushroom pizza
Oven-baked quenelles
Carrot chips
Hawain-style Albacore tuna with pineapple
Duck Magret with grapes and sweet wine
Roast turkey with chestnuts
Traditional pheasant Salmis
Tomatoes with curry-flavored stuffing
Fish caramelized with maple syrup and orange peppers
Lobster and herb tartare with peaches
Scallop carpaccio with citrus fruit
Braised chicory with honey and orange
Monkfish and lime blanquette
Sea bream with fennel
Salmon with streaky bacon and Piperade
Flank with lemon and green pepper sauce
Raw veal roast
turnip with pasta (subject: Tunisian cuisine)
Free-range quail with artichokes and chestnuts
Roast young cockerel with kiwis and dried fruit
Chicken and pear curry
Rabbit saddle stuffed with dates,apples and liver
Venison Civet with chestnuts
Scallops with apples
Monkfish wrapped in bacon with lemon
Mashed sweet potatoes with chopped pork
Leg of lamb with cumin and coriander
Young pigeon with apples
Oven cooked duck drumsticks
Morbier Tartiflette
Beef skirt with shallots
Braised beef with orange zests and sweet and sour sauce
Gunkan with urchin
Raw salmon roast
Sea bream Carpaccio with citrus fruit
Stewed leeks with orange zests
Red mullets with citrus fruit
Petoncle scallops caramelized with kumquats
Braised chicory with orange
Turbot with shredded apples
Mashed pumpkin with flaked tuna
Thick round fillet of pork cooked with confit citrus
Date Couscous
Raviolis in tomato sauce
Veal stew
Baekeoffe
Partridge with lentils
Grilled meat
Shrimps with garlic
Mackerels marinated in raspberry vinegar and shallots
Blood sausage,apples and mashed potatoes
Zarzuela
Pan-fried chicken with mango
Potee auvergnate
Dublin Bay prawns with bacon
Roast lamb with sage
Partridge with chocolate sauce
Braised wild boar
Monkfish wrapped in bacon and truffles
Stuffed capon
Pan-fried grated carrots and shrimps
Thick piece of salmon with coriander and lemon cream sauce
Blood sausage and apple crumble
Pork saute with zucchinis
Thick piece of salmon with rose petals and pistachios
Xato,catalan salad
Tandoori cauliflower
Bayenne de pommes de terre
Quail with chanterelles
Stewed beef tail
Pork breast with confit citrus
Black sausage with apples
Dish of pork chops with lentils and apples
Pork filet mignon with apples and prunes
Salmon and sorrel lasagnes
Rabbit fricassee with mushrooms
Roast beef with mushroom sauce
Beef's tongue, Gribiche sauce
Kidneys with peppers
Monkfish wrapped in bacon with chanterelles and white beans
Thinly sliced rabbit with preserved tomatoes
caramelized petoncle scallops (topic: shellfishes)
Rabbit in mustard sauce
Spicy suckling pig
Spanish pork cooked in red wine with vanilla
Potatoes stuffed with blood sausage
Mini buckwheat galettes with young Cantal and Coppa
Lamb, dried fruit and honey Tajine
Roast goose with pears
Veal roast with pineapple
Brussels sprouts with diced bacon and chestnuts
Scallops with citrus- fruit
Salmon burger
Half-cooked salmon with beetroot and asparagus shoots
Scrambled eggs with mushrooms
Pureed pumpkin
Pan-fried carrots
Baked chicory with Gouda
Piece of cod with white butter sauce and thin carrot strips
Thick pieces of salmon cooked with shallots
Chestnuts and brussels sprouts
baked potato stuffed with dried fruit
Lamb chops cooked in herb crust
Stuffed squid in tomato sauce
Aligot from Aubrac
Cardoon gratin
Pike-perch roast with cloves of garlic
Milk-fed veal with turnips and honey
haddock and cabbage Pannequets
Pan-frying the potatoes
Pan-fried veal liver with vegetables
Crapiaux du Morvan
Thick beef steaks keeping warm under lights in a restaurant
Duck's breast stuffed with figs and citrus fruit
Dolphin shaped fish finger
Vegetable lasagnes
Cod with lentils