Soya bean escalopes
Flattening the soya bean mixture with your hand
Checking to see if the soya beans are cooked
Pan-fried vegetables and Ganxet beans
Chicken with beansprouts
Broccoli and cauliflower stir-fry
Braised chicory
Morbier Tartiflette
browning the polenta lozenges in the frying pan
Polenta
Diced sauteed potatoes
Pan-fried tofu
Mixing together the soya beans and herbs in a food processor
Cutting oval shapes out of the soya bean paste with a biscuit cutter
Pan-frying the scallops with paprika
Cooking the diced bacon in a frying pan
cooked white beans with tomatoes
Making oval-shaped steaks out of the soya bean paste
Rolled veal escalope stuffed with orange and black olives
chicken breast with figs
Pork with chopped parsley and mushrooms
Veal escalope with fromage frais and button mushrooms
Pan-fried broccoli with radishes,beansprouts and dried fruit
Marinated tofu with beansprouts,tamari,onions and sun-dried tomatoes
Pan-fried veal shank rolls filled with Comte and spinach
Plate of chanterelles with garlic and parsley
Cardoon gratin
Broad bean savoury tart
Peas with butter and mint
Tagliatelles with peas,broad beans and green asparagus
Monkfish wrapped in bacon with chanterelles and white beans
Sweet potatoes,peas and onions cooked in a wok
Roast suckling pig
Cooking meatballs in a frying pan
Panisses
Galette with egg and salmon stuffing
Putting the green beans in the boiling water
Rolling the escalopes around a bundle of green beans
Veal escalopes with Cognac sauce
Escalope coated in breadcrumbs with carrot puree
Rolled turkey escalopes with lemon zests
Veal escalopes with mushrooms and tomatoes
Tandoori cauliflower
Roquefort and tomato pizza
Pizza
Courgette cannellonis
Cod Parmentier
Rolled veal escalopes with pine nuts,tomatoes and basil
White beans with white sausage and bear's garlic
Pan-fried chanterelles
Gambas saute with lime
Capellinis with onions and botargo
Mushroom Parmentier
Pan-fried cabbage and cauliflower
Rigatoni stuffed with gorgonzola and zucchinis
Tomato tatin tart
Eggplants with cheese
Vegetable Tian
Vegetable lasagnes
Pasta,cherry tomato and walnut salad
Farfalles with zucchini flowers
Sliced grilled onions
Fried sweet potatoes
Grilled squared eggplants with tomatoes
Spaghettis with red hot peppers
Azuki beans with diced pumpkin
Tofu and vegetable stir-fry
French-style peas
Sea thongs with broad beans
Garden vegetables a l'etouffee
Green tagliatelle and chickpea salad
Chopping the herbs
Dish of pork chops with lentils and apples
Mushrooms stuffed with diced bacon
Pan-fried vegetables with sprouts
Corn on the cob with hot pepper butter
Noodles with sliced mini corn on the cobs
Tofu gnocchis
Rabbit and beef with flageolets beans
Crumble-style shoulder of lamb with Tarbais beans
Crozet cheese-topped dish
Indian-style lentils with turmeric
Turkey escalopes with honey
Steak with black pepper sauce
Tuna steak with Sauce chien
Oat escalope
Roast leg of lamb
Beef and carrot stew
Thick beef steaks keeping warm under lights in a restaurant
Cooking Boeuf Bourguignon
Quails with Verjus
Cooking a leg of lamb
Lamb with pineapple and peppers
Beef,carrot and potato stew
Veal Blanquette
Baked egg and mushrooms in a small casserole dish
Potato,white asparagus,chicory and almond salad
Mashed pumpkin
Button mushrooms with garlic
Button mushroom pizza
Macaronis with button mushrooms
Parpadelle with button mushrooms and vegetables
Roast diced apples
Swiss chard and Tomme de Savoie cheese-topped dish
Linguine with chanterelles
Button mushrooms stuffed with Petits-suisses and herbs
Soft chicory with wild mushrooms in cream sauce
Courgette gratin
Conchiglie with chanterelles
Black olive,Tapenade and feta bake
Spaghettis with tomato sauce
Chicory and Maroille gratin
Macaronis gratin
Deep-fried zucchinis
Morel Tatin tart
Falafels
Cooked peas with ham
Lentil and pork salad
Green beans a la bolognaise
Tempeh with asparagus
T-bone steak on the grill
Old-fashioned vegetables cooked in a wok
Sliced chicken breast with Boursin sauce
Basquaise chicken
Salmon with fern
Veal escalope with cream sauce
Split peas with cockles
Cauliflower puree with peanuts
Eggplants with miso,tofu and peanuts
Zucchini,tomato,onion and seitan pizza
Scrambled eggs with yucca flowers
Japanese tofu on Daikon puree
Spatzles
Eggplant Zaalouk
Brussels sprouts
Tabbouleh
Mashing sweet potatoes
Roman-style gnocchis
Braised fennel with orange
Buckwheat with carrots and button mushrooms
Tagliatelles with green tea and cherry tomatoes
Pan-fried artichoke and tofu
Buckwheat and carrot salad
Minty bulghour
Peppers stuffed with bulghur
Raw veal escalopes
Broad beans with diced bacon
Cooking the spring vegetables
Vegetable and ricotta savoury crumble
Ratatouille with parmesan
Lamb chops cooked in herb crust
Pan-fried vegetables
falafels
Tuna Chartreuse
Pike-perch roast with cloves of garlic
taking the skin off the grapes
Pork,vegetables and pineapple cooked in a wok
Browning the diced bacon in a frying pan
Veal escalope au gratin with asparagus and onions
Turkey breasts with pistou rolled in bacon
Chicken in cep sauce
Streaky bacon and vegetable soup
Boeuf Bourguignon
Baked eggs with tuna
Lamb roasts with green beans before cooking
Veal roast with pineapple
Veal and carrot stew in tomato sauce
Monkfish and lime blanquette
Aligot from Aubrac
Squid and peppers a la plancha
Casserole dish of mozzarella and confit eggplants
Bass cooked in a salt crust
Bayenne de pommes de terre
Veal knuckle before cooking
Preparing veal knuckle with orange
Quickly fried sea bream fillet cooked with it's skin
Sea bream with fennel
Yam fritters
Using a fork to mash a potato with butter
Provencal-syle tomatoes
Stuffed yellow tomatoes
Carrots with ginger
Wheat flake escalope with sauteed peppers
Texan-style turkey escalope
Monkfish ana gambas with green beans
Cod with peas
Small casserole dish of squid and lentils
Small casserole dish of broad beans and cod
Small casserole dish of octopus and chickpeas
Lentils with haddock and raisins
Salt-cod with chickpeas and orange
Thick piece of salmon with tomatoes
Half-cooked pan-fried salmon,broad beans and Romaine salad
Cod with haricot beans
Spaghettis with ricotta and spring vegetables
Scallops with orange and lentil puree