写真素材の検索結果

Filet mignon with Melfor sauce

Veal mignon with spices and honey

Pork filet mignon with apples and prunes

Filet mignon with broccolis

Sliced veal roast with chanterelles

Fricando,veal in sauce

Veal and mushroom pie

Roast veal with olives in aspic

Aveyron veal Paupiettes stuffed with mushrooms

Pigeon with figs and pears, soya and honey sauce

Small casserole dish of chanterelles

Roast beef with mushroom sauce

Slice of roast beef with mashed chestnuts

Roast veal in milk with honey-glazed apples

Cream of chestnut soup with a ricotta quenelle and paprika

Duck's breast with poached pear and cinnamon

Sweetbreads a la landaise

Sliced Poilane walnut bread with honey

Mirabelle plum,with honey and vanilla cooked in wax paper

Rabbit with mustard sauce

Oxtail terrine and green apple pickle

Pan-fried chanterelles

Venison Civet with chestnuts

veal with plums (topic: cooking with fruits)

Roast pork with quince and prunes

Ostrich stew with chestnuts and pureed celeriac

Rabbit fricassee cooked with cider vinegar

Fennel and haddock Tatin tart

Young pigeon with apples

Veal Blanquette

Scallops with apples

Rabbit fricassee with mushrooms

Veal curry with chickpeas and cashews

Sauteed scallops with truffles

Plate of chanterelles with garlic and parsley

Roast veal with olives in aspic

Pork in pastry crust and mushrooms with mustard

Veal Paupiette with apples

Mashed pumpkin with apples and sliced duck breasts

Hot-cold pheasant

Veal savoury crumble with ceps

Veal savoury crumble with ceps

Braised red cabbage with pistachios,veal and gingerbread meatballs

Seitan roll

Buckwheat with carrots and button mushrooms

Lasagnes with romanesco cabbage and broccolis

Chestnuts and brussels sprouts

Duck and roasted quince brochettes with honey

Brussels sprouts with diced bacon and chestnuts

Saddle of rabbit with pears

Provencal stew with chanterelles

Whole fish with fennel cooked in wax paper

Mushroom and flageolet bean gratin

Placing the sliced poatoes

Morel Tatin tart

Almond and pistachio semolina pudding

Fig and Morbier Tatin tart

Lamb, dried fruit and honey Tajine

Dish of pork chops with lentils and apples

Milk-fed veal with turnips and honey

Partridge with lentils

Sweetbreads with morels in creamy sauce

Veal fillet with black truffles and cream of Jerusalem artichokes

Soba vermicelli soup with seitan and mushrooms

Young pigeon with dried fruit

Free-range quail with artichokes and chestnuts

Roast capon with pears and kumquats

Roast pork with prunes and nutmeg

veal chops with apple

Sauteed pork and broccoli with sweet and sour sauce

Chestnut parfait with walnuts and fresh figs (Switzerland)

Veal Paupiette with apricots and peas

Veal saute with tomatoes and broccolis

Salmon with mandarin puree and coconut puree

Apple pie with quark, honey and cinnamon

Apple pie with quark, honey and cinnamon

Broth with vermicellis and vegetables

Flemish-style rabbit with dried cherries,figs and redcurrant jelly

Mussels and celery au gratin

Young goat chops caramelized with honey,carrots,broccoli and mushrooms

Veal escalope with button mushrooms and cream sauce

Candied chestnut purse with cinnamon-flavored Raschera cheese sauce

Apple and surimi galette

Yeast pancakes with caramelized apples and cinnamon

Veal blanquette

Veal blanquette

Azuki beans with diced pumpkin

Small fried fish a la bilbaina with mushrooms,sun-dried tomatoes and garlic

Pan-fried chanterelles

Poached eggs with mushrooms

quince (topic: Provence)

Veal sweetbreads with oregano,young green cabbages

Surprise scallops with truffles

Small pear baked egg custards with cinnamon and honey

Dates stuffed with Requeson cheese and honey

Portions of chestnut cake

Pan-fried veal chops and chanterelles with tagliatelles and lemon

Chicken livers with fresh figs

Roast veal with walnuts and vanilla pears

Ingredients for quince crumble

Goose with spices,chestnuts and pears

Stag and mushroom stew cooked with red wine and leeks

Duck fillet with honey and spice sauce

Croissant bake with apple and cinnamon ragout

Slicing the mushrooms

Veal Blanquette

Osso-bucco with honey and spices

Tomato,zucchini and fennel ratatouille

Cod Parmentier

Mushroom Fricasse

Vanilla-flavored veal blanquette

Lentils with bacon

Rabbit Civet en saugrenee

Roast duck with honey

Exotic curry

Roast veal under the herb crust with cider apples

Walnut and honey tartlets

Parasol mushroom quiche

Sauerkraut

Cod and carrot puree bake

Cod and carrot puree bake

Pumpkin and bacon gratin

Black olive,Tapenade and feta bake

Pumpkin lasagnes

Pot of quince jelly

Pot of quince jelly

Pot of quince jelly

Pumpkin and hazelnut gratin

Pear and Roquefort bake

Veal filet mignon with hazelnuts

Cottage pie with truffles

Veal saute with orange and honey

Risotto with mushrooms,truffles and parmesan

Risotto with ceps

Guinea-fowl with chanterelles

Slicing the roast duck magret

Fideua with mushrooms,vermicellis and onions

Dublin Bay prawns with fennel and spicy sauce

Rabbit and mushrooms with mustard sauce

Tuna cooked in a cabbage leaf

Roast beef and caramelized apples in a luxurious decor

Pine nut tartlets

Pan-fried nuts with honey and yoghurt

Wild boar fillet with chestnut and Brandy puree

Sauteed beef with turnips and white grapes

Quail and artichoke bases with chanterelle mushrooms

French toast with stewed apples

Duck Magret with ceps,walnuts and spices

Falafels

Poached egg with pak-choi cabbage saute

Mushrooms with mojo hot peppers

Apple,walnut and gorgonzola risotto

Pike-perch roast with cloves of garlic

Pork with rocket,chanterelles and pine nuts

Veal round fillet with mousserons

Lumaconis stuffed with capon and truffles

Spicy lamb stew

Turkey with chestnuts

Roast veal with apple and cidre

Auvergne cabbage hotpot

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Tarte Flambee with apple, goat cheese, spring onions, rosmary and walnuts and Federweisser

Pork filet mignon marinated in honey and fennel seeds,white rice

Sea bass with salsifies

Tatin tart

Cooking the vegetables

Fresh fig pyramid with summer fruit puree,thyme and vanilla

Cream of mousseron soup

Rolled chicken breasts stuffed with figs,eggplant puree with diced pumpkin

Cauliflower puree with peanuts

Pan-fried tempeh with apple,onions and tomatoes,honey and soya sauce

Pears stuffed with goat's cheese and fresh goat's cheese

Cauliflower and pear puree

Apple and grape jelly with herbs

Thick piece of doe with cranberries

Curly cabbage,smoked trout and salmon roe makis,lemon sauce

Pigeon Pastilla

Cardamom chocolate balls

Slow-cooked grouper with fennel and confit citrus

Quince jelly

Quince jelly

Pancake with dried fruit filling

Cabbage and salmon Parmentier

Veal liver-apple-onion ragout with sour cream and green pepper

Quince Tatin tart

Vanilla-flavored roasted pineapple with acacia honey and grapes

Pumpkin and hazelnut Creme brulee

Veal escalope in creamy mushroom sauce

Chestnut and chocolate delicacy

Pumpkin apple muffins with cinnamon

Carrots with cream

Leg of guinea-fowl

Tomato,mushroom and caper Calzone pizza

Quail fillet with chestnuts and sour griotte cherry sauce

Custard dumplings with apples

Blood sausage and apple cake

Duck magret sprinkled with dried fruit

Duck magret with fresh figs and fig alcohol

Chicken,quince and almond Tajine