Oven-baked mackerel with tomato marmelade
Veal and carrot stew in tomato sauce
Pan-fried scallops
Pan-fried scallops with curry and apple sauce
Tuna coated with sesame seeds and orange
Preparing veal knuckle with orange
Bourbonnais beef stew with orange rinds
Salmon and fennel tajine
Slab of doe with orange sauce and pumpkin puree
Scallops with orange and lentil puree
Baked surmullet
Rolled sole fillet with mashed sweet potatoes
Deep fried mackerels with preserved lemon
Spaghetti with sardines and saffron
Pig's trotters with Romesco sauce
Vegetable lasagnes
Lamb tajine with peaches,kumquats,almonds and cinnamon
Cooking a leg of lamb
Mackerels marinated in raspberry vinegar and shallots
Lobster and herb tartare with peaches
Pan-fried grated carrots and shrimps
Rolled veal escalope stuffed with orange and black olives
Salmon with green tea-flavored french dressing
Scallop carpaccio with citrus fruit
Teriyaki salmon brochette with edible flowers
Roman-style gnocchis
Lamb Tajine with dried apricots
Raw veal roast
Roast capon with citrus fruit and figs
Chicken breast with orange and saffron
fish couscous (subject: Tunisian cuisine)
Chicory, apple and walnut Reblochon cheese-topped dish
Beef and carrot stew
Pork filet mignon with orange
Small casserole dish of squid and lentils
Salt-cod with chickpeas and orange
Button mushroom pizza
Crumbled broccoli,chicken breast and orange
Oven-baked quenelles
Carrot chips
Sea bream with fennel
Roast veal with orange
Rabbit with apricots and rosemary
Duck magret with peaches
Stuffed tomatoes
Eggplant and tuna gratin
Salt-cod with crushed whole wheat
Tuna,pepper and tomato brochette
Veal Sashimi with cherry tomato,sesame seeds and sweet onions
Pumpkin soup
Monkfish and lime blanquette
Shrimps with garlic
Small bundle of bass and spinach
Veal with tomatoes
Lamb casserole
Pan-fried chicken with mango
Scrambled eggs with mushrooms
Oven-baked bass steak with black olive puree
Veal roast with pineapple
Shoulder of lamb stuffed with blue cheese
Potato and salmon cheese-topped dish
Stuffed capon
Mashing sweet potatoes
Cutting the leeks into sections
Raviolis in tomato sauce
browning the polenta lozenges in the frying pan
beef curry and spicy semolina
Almond and pistachio semolina pudding
turnip with pasta (subject: Tunisian cuisine)
Salmon and mango makis
Sardine and tomato tatin tart
Dublin Bay prawns with Enoki mushrooms and pistachio cream
Veal Paupiette with apricots and peas
Fish Couscous
Raw mackerels with onions ans carrots
Marinated mackerels with garlic en Escabeche
Roast monkfish a la provencale
Baked leeks with ham
Tripoux crumble
Oven cooked duck Magret
Oven cooked duck drumsticks
Oven-baked roast pork with rosemary
Chicory and Maroille gratin
Peppers stuffed with bulghur
Tagliatelles with green tea and cherry tomatoes
Tagliatelles with cherry tomatoes
Pasta,cherry tomato and walnut salad
Rabbit with mustard sauce
Courgette crumble
raviolis au gratin
Dolphin shaped fish finger
Azuki beans with diced pumpkin
Sweet potatoes,peas and onions cooked in a wok
Duck a l'orange
Salmon and vegetable quiche
Capellinis with onions and botargo
Fancy apple dish
Salmon with mandarin puree and coconut puree
Half-cooked salmon with beetroot and asparagus shoots
Duck magret with orange and pumpkin
Sea bream Carpaccio with citrus fruit
White sausage with red cabbage and orange
Mashed pumpkin with flaked tuna
Pureed carrots and orange
Pureed pumpkin
Mashed sweet potatoes with chopped pork
Pan-fried carrots
Baked chicory with Gouda
Braised fennel with orange
Stewed leeks with orange zests
Red mullets with citrus fruit
Blood sausage,apples and mashed potatoes
Piece of cod with white butter sauce and thin carrot strips
Thick pieces of salmon cooked with shallots
Petoncle scallops caramelized with kumquats
Braised chicory with orange
Small salmon with seaweed,oranges and saffron sauce
Roast leg of lamb
Plate of chanterelles with garlic and parsley
Vialone nano rice risotto with ceps
Veal Blanquette
Turkey with morel stuffing
Sea bream in salt crust
Scallops with leeks
Stuffed roast veal with dauphine potatoes
Monkfish ana gambas with green beans
Roast spiny lobster medaillons with eggplant rougails
Pan-fried scallops and squid with squid ink tagliatelles
Spiny lobster with crisp vermicellis
Dublin Bay prawns with garlic a la plancha
Dublin Bay prawns with bacon
Roast lamb with sage
Thick piece of salmon with rose petals and pistachios
Veal and vegetable brochette
Roast quail with Port sauce
Duck Magret with grapes and sweet wine
Partridge with chocolate sauce
Braised wild boar
Grilled scallops
Thick vermicelles with squid,shrimp and monkfish
Veal stew
Shoulderblade bone cooked for 7 hours
Pasta with coalfish
Salmon with leeks
Zarzuela
Bass cooked in a salt crust
Monkfish wrapped in bacon and truffles
Veal knuckle before cooking
Aveyron veal dish
Stewed Bourbonnais beef
Lamb chops cooked in herb crust
Cod with exotic fruit cooked in wax paper
Bass with eggplants,garlic and pepper a l'escabeche
Monkfish wrapped in bacon with chanterelles and white beans
Fricando,veal in sauce
Grilled lobster
Scallops with ceps
Scallops with steam-cooked leeks
Pike-perch in red wine with leeks and chanterelles
Duck Magret with grapes
casserole dish cooked pheasant
Pan-frying the scallops with paprika
Morel Tatin tart
Cod with vegetables
Veal Paupiettes with lemon
Streaky bacon and vegetable soup
Roquefort and tomato pizza
Taking the flesh out of the tomatoes
Tartiflette with apples
Oven-baked sea bream
Caramelized spare ribs with apricot chutney
Orange marmelade
Sauteed Tallarine nest
Pork with artichoke hearts and beer sauce
Scallops with citrus- fruit
Salmon burger
Monkfish wrapped in bacon with lemon
Pasta with Dublin Bay prawns
Slicing the vegetables
Hawain-style Albacore tuna with pineapple
Capellinis with scallops
Papardelle with Poutargue
Oysters with Pineau de Charentes au gratin
Scallop with spring vegetables
Oven baked hake
Fresh sardine pizza
Deep-fried fish
Sweet orange marmelade
Spicy lamb couscous (subect: Tunisian cuisine)
Thinly sliced rabbit with preserved tomatoes
Sauteed vegetables with octopus
Perch in garlic,wine and tomato sauce
Stuffed vegetables
Provencal-style zucchini cheese-topped dish
Scallops baked in their shells