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Easter leg of lamb with almonds

Autumn Filet mignon

Roast veal stuffed with dried fruit

Sweet-sour quail

Venison haunch with confit ginger and mashed sweet potatoes

Quail with confit clementines

Pieds paquets

Pan-fried liver with lemon

rabbit and prune Hachis

Chicken with fresh morels

Beef fillet en chevreuil with roast figs and pears

Slab of beef with confit shallots and mashed potatoes

Straining the mirabelle plums

Chicken nuggets

Pureed pumpkin with ground beef

Red mullet with white butter sauce

Steak tartare and a glass of red wine

cooked leg of lamb and red wine

Duck magret with fresh figs and fig alcohol

Roast doe with morels,truffles and melon balls

fillets if whiting with oranges

Thick round fillet stuffed with vegetables

Lobster with apples and pink peppercorns

salmon steak in white butter sauce

Plate of surmullet fillets

Leg of lamb with pears

medallions of white sausage with pear and morels (topic: party cooking)

turkey breasts with crushed almond crust

Knuckle of lamb on mashed potatoes with red wine gravy

Veal blanquette with pea puree

Rack of lamb with courgette tagliatelles

Beef and tomato Parmentier

Leg of lamb with pomegranate sauce

Loin of lamb with filo pastry crust

Duck Magret with gingerbread

Chicken,pear and onion Parmentier

Rabbit with citus fruit

Noodles with vegetables

Risotto with wild mushrooms

Raviolis with sage

Gnocchis with gorgonzola

Tagliatelles with truffles on a wooden table

Smoked salmon,fromage frais and avocado Bruschetta

Hot sausage from Lyon

Roast duck with cherries

Semi-cooked tuna, tomato tartare with herbs and pepper (topic: red cooking)

pork with lentils and glass of white wine

Lamb chop with rosemary and red wine shallots

Mushroom risotto

Martinmas goose with red cabbage & dumpling; glass of red wine

Calf's liver with red wine shallots and mashed potato

Spicy roast cod

Linguine with carpet-shell clams

Stuffed mussels with garlic and parley

Roast bison with Grand veneur sauce,mixed mashed potatoes and celeriac

Roast bison with Grand veneur sauce,mixed mashed potatoes and celeriac

A grilled lamb shank on chili beans served with a glass of red wine

Chicken and tagliatelli with Morel mushrooms

Capon with white grapes and Port and white wine sauce

capon fazzolettini with white Alba truffle

Pureed carrots,chickpeas and ground chicken breast

Scallops with white butter sauce

Andouillettes with apples

Andouillette with vegetables

Roast chicken with apples and potatoes

Rolled chicken breasts with green beans and potatoes with almonds

Pureed broccolis-potatoes with salmon

veal with plums (topic: cooking with fruits)

Traditional Mole poblano

Poached egg with onion and red wine sauce

Vegetable Tajine

Roast leg of lamb with garlic

Zucchini mousse with pesto and pine nuts

Sliced and roasted scallops and frog's legs with walnut sauce

Roast chicken with papaya

Halibut with broccoli, lemon and lime

Bourguignon-style lamb shanks with sweet potato mash

Roast leg of lamb and a decanter of red wine

Lobster with mango

Civet of baby goat with Grand veneur sauce

Peppered venison loin steak with red wine shallots

Peppered venison loin steak with red wine shallots

Couscous royal

Emptying the tomatoes

Roast lamb with herbs, orange segments & rosemary potatoes

Creole Navarin

Greek cheese balls

Duckling Breast ith Fig-Honey Sauce & Rice

Rabbit and mushrooms with mustard sauce

Grilled pieces of chicken with parmesan sauce

Boeuf bourguignon

Roast leg of lamb with beans

Caramelized chicken with pineapple

foie gras, asparagus and morel layer

Fish a la bordelaise

Lamb shank with plums and apricots in curry sauce

Tunisian beef balls with mint and coriander (topic: tunisian cooking)

Hare backbone with summer fruit,red wine sauce and rosemary

Venison fillet steak with pears cooked in red wine

Lamb shanks with mashed potatoes, parsnips, gravy and wine

Lamb shank with mashed potatoes, parsnips, gravy and wine

beef stew with carrots

Pork cracklins and a glass of Beaujolais

Pieds paquets with herbs

Sausage in Brioche

Turbot with vegetables

Langoustines with white butter sauce

Crab Croustillants

Roast pork with cumin,raisins and onions

Pan-fried bass in red wine sauce with mashed potatoes

Vegetable Parmentier

Rolled and stuffed roast veal with vegetables

Cod in beer sauce

Friture from the Marne

Glazed beef with sesame seeds

penne with tomato coulis

Chicken drumsticks with bacon and pears

Pigeon stuffed with minced meat and raisins

Piece of beef in red wine and shallot sauce

Apple crumble

Beef and shallots cooked in red wine

Chicken drumsticks with Mexican salsa and crisps

Crisp fried duck drumsticks

Leg of guinea-fowl

Chicken drumstick with bacon and pears

Roast leg of lamb with spices

Roast leg of lamb

Leg of lamb with spring vegetables

Roast leg of lamb with green and yellow beans

Leg of lamb in pastry crust before cooking

Stuffed leg of lamb

Cheeses and wines

Valencay cheese

Scallops with mushrooms and diced bacon

Tagliatelles with raw ham,confit gizzards and Roquefort

Cod with lentils

Pear compote with tea fromage blanc and green matcha tea drink

Pear compote with tea fromage blanc and green matcha tea drink

Pear compote with tea fromage blanc and green matcha tea drink

spiced stewed apple with clementine juice (topic: little tasty pots)

Pureed tofu and tapenade dip

Fancy apple dish

beef emince with fresh peapods

Roast duck with orange and apples stuffed with dried fruit

Bulghour with pork and dried fruit

Poularde de Bresse,creamy chanterelles and potato blinis

Roast duck with oranges,chanterelles and chestnuts

Christmas eve poulard hen with stuffed figs

Aniseed bread

Pork with mashed potatoes and salsifies

Leg of lamb, sliced, glasses of red wine

Roast beef covered with grilled pesto and taglatelles with tapenade

pears in wine

Rabbit and morel Civet

Red wine shallots with plums

Mango and carrot lassi

Galette with petoncle scallops and vegetable,glasses of cider

Tagliatelle all'agnello (Ribbon pasta with lamb and vegetables)

Grilled Lamb Chops on Parsnip Puree with Cabernet Sauce

Lamb Tajine with cashew nuts and cinnamon

Rabbit and prune terrine

Mutton Couscous

Cooking a leg of lamb

Lamb chops with carrot puree

Stuffed mushrooms

Beef toungue with spicy sauce with capers and mashed potatoes

Wild boar fillet with chestnut and Brandy puree

Stewed apricots with thinly sliced almonds

Steak with black pepper sauce

Steak with black pepper sauce

Filet Mignon with parsley sauce

Pike-perch fillet with truffles and homemede mashed potatoes

Wild boar fillets with redcurrants

Oriental-style chicken

Caramelized spaghetti and shoulder of lamb with honey and tomatoes

Chicken breast with red wine shallots

Lamb collar stewed in red wine and tarragon

Almond cream and gingerbread Verrines

Assorted chocolates with a glass of red wine

Filo pastry,quince paste and almond cream Mille-feuille

Almond Turron

Caramelized lamb knuckle joint with semolina,shallots and cinnamon

Chicken drumsticks with barbecue sauce

Milotier steak

Lamb shank with rosemary in cream sauce

Roast lamb with Indian spices

Foie gras with shallots cooked in red wine

Chicken liver mousse

Rabbit with purple mustard with new potatoes

Rabbit with apples and cider sauce

Eggplant caviar

Bistro meal of lamb shanks in red wine on table

Gigot de 7 heures

Flank and shallot Parmentier

Braised fish with potatoes and fresh spinach

Vegetable salad

Potato cakes with salmon

omelette and white wine

Roast veal with tomatoes

Mozzarella,raw ham and cream pizza