Wild boar Civet with blueberries
Venison Civet with chestnuts
Rabbit and morel Civet
Braised wild boar
Pappardelle con Lepre and tagliatelle with wild boar
Venison Civet Grand Veneur
Goose civet with citrus fruit and cocoa
Rabbit Civet en saugrenee
Hare backbone with summer fruit,red wine sauce and rosemary
Wild boar fillets with redcurrants
Bass with artichokes and ginger
Quail with chanterelles
Hare with red kidney beans
Doe fillet and pear and red wine mini charlotte
casserole dish cooked pheasant
Wild boar and walnut terrine
Pigeon with figs and pears, soya and honey sauce
Pork cheek Civet with sage
Partridge with chocolate sauce
Tuna with violets, tomatoes and raspberries
Stag fillet in red wine sauce
Rabbit stew with tagliatelles
Duck breast fillets with roast peaches
Scallops with citrus- fruit
Pork filet mignon with orange
Young goat with spring vegetables
Roast rabbit with spring vegetables
Saddle of rabbit stuffed with cranberries
Thinly sliced rabbit with preserved tomatoes
Roasted sea bream with lemon and fennel
Raw stag Civet
Turkey with morel stuffing
Stag backbone with summer fruit
rabbit and olive stew
Slab of doe with orange sauce and pumpkin puree
Ox tail with fruit
Roast pork with dried apricots
Rabbit with apricots and rosemary
Scallops and buckwheat pasta in tomato sauce
Langoustines
Filet mignon with green and red peppers
Surmullet with fennel and shallot butter with saffron
caramel spare ribs with orange
Monkfish ana gambas with green beans
Hare cooked in wine with young vegetables
Seitan and artichoke base brochettes
Haddock and beet quiche
Wild boar sausage with apples
Roast spiny lobster medaillons with eggplant rougails
Thinly sliced beef with green beans and piquillos peppers
Duck magret with peaches
Zucchini and thinly sliced almond Clafoutis
Hare a la royale
Parpadelles with hare sauce
Sole Goujonnettes with broccoli puree
Saddle of rabbit with figs
Rabbit Civet with prunes
Rabbit stuffed with prunes
Stewed beef tail
Dublin Bay prawns with bacon
Roast lamb with sage
Chicken roll with Dublin Bay prawns
Shoulderblade bone cooked for 7 hours
Monkfish wrapped in bacon and truffles
Stewed Bourbonnais beef
Lamb casserole
Swordfish and bacon brochette with butter beans
Broad bean savoury tart
Razor clams and broad beans with chervil french dressing
Thick piece of salmon with rose petals and pistachios
Salmon and mango makis
Conchiglies stuffed with crab and pesto sauce
Red peppers stuffed with tuna
Spring vegetable stew
Wild boar goulash with chestnut gremolata
Veal Paupiettes with lemon
Cooked peas with ham
Green beans a la bolognaise
Provencal-style rabbit
Veal with tomatoes
Oven-baked mackerel with tomato marmelade
Bass with eggplants,garlic and pepper a l'escabeche
Grilled lobster
Okras and plantain bananas
Pig's trotters with Romesco sauce
Boar meat,carrots and rosemary marinating in red wine
Pan-fried foie gras with redcurrant puree
Vegan steak with mixed salad
Peas and carrots with diced bacon
Dandelion salad with diced bacon and croutons
Roast shoulder of lamb and broad beans
Spinach and streaky bacon pie
Lamb chop with garlic and basil
Veal with spring vegetables
Thick piece of beef with roquefort butter and mushroom fricassee
Peas with diced bacon
Roast leg of lamb with green and yellow beans
Pork with green and white asparagus
Duck Magret with grapes and sweet wine
Bourbonnais beef stew with orange rinds
Duck Magret with grapes
Spicy caramelized rabbit with tagliatelles
Rabbit skewers with barbecue sauce
Tortellonis stuffed with rabbit and olives,balsamic vinegar sauce
Braised artichoke and tomato casserole
Celeriac mash
Carrots glazed with orange juice
Ingredients
New potatoes with olives
Petoncle scallops caramelized with kumquats
Rich game stew
Veal carpaccio with onions and pomegrante seeds
Lamb chops coated with crushed almonds
Knuckle of veal with apples
Monkfish wrapped in bacon with lemon
Partridge with lentils
baby rabbit stuffed a la toscane
Tuna,pepper and tomato brochette
Rabbit cooked on a stone with lime and ginger sauce
Cooking the peaches
Oven baked hake
Veal Blanquette
Sea bream in salt crust
Pike quenelles
Bass in pastry crust
Spiny lobster with crisp vermicellis
Dublin Bay prawns with garlic a la plancha
Salt-cod with crushed whole wheat
Grilled scallops
Thick vermicelles with squid,shrimp and monkfish
Pasta with coalfish
Salmon with leeks
Veal knuckle before cooking
Small scallop sausages and foamy sauce
Aveyron veal dish
Aveyron veal Paupiettes stuffed with mushrooms
Hake with vegetables
Scallops with ceps
Lamb tajine with peaches,kumquats,almonds and cinnamon
Roast pork with peaches
rabbit with peaches and onion
Kidney with nectarines
Salmon and spring vegetable mousse in pastry crust
bass with honey sauce and grilled white asparagus
Scallops with dried fruit and black mushroom crust
Rabbit saddle stuffed with dates,apples and liver
Sliced beef with peppers and basil
Cod and figs cooked in wax paper
Squid and peppers a la plancha
Red pepper stuffed with fish and seafood
Crisp sea bream with rice vermicellis and peppers
Pink seabream with tomatoes and mint
Lamb with spring vegetables
Lobster and herb tartare with peaches
Roast Mallard duck with blueberries and shallots
Young wild boar fillet with chestnuts
Rabbit and prune civet
Wild boar fillet with chestnut and Brandy puree
Peas with butter and mint
Salt-cod with honey sauce
Spinach raviolis
Fish sausage with green vegetables
Tagliatelles with peas,broad beans and green asparagus
Cod and green puree gratin
Spaghettis with ricotta and spring vegetables
Rabbit Osso-buco
Duck and apricot brochettes
Cooking the diced bacon in a frying pan
Kidneys with peppers
Roast leg of lamb
Stuffed capon
Rabbit cooked with beer, lemon and sage
Saddle of rabbit stuffed with almonds and herbs
Rabbit cooked in cider with small onions
Chicken skewers with strawberry sauce
Red mullet fillets with basil and ratatouille
Eggplant rolls filled with confit duck
Shrimps and frog legs
Tuna coated with sesame seeds and orange
Preparing veal knuckle with orange
Salmon with streaky bacon and Piperade
Thick ostrich steak with pepper sauce
Veal escalope with fromage frais and button mushrooms
Duck Magret with cocoa
Guinea-fowl with chanterelles
Loin of lamb
Venison chop with chestnuts and Brussels sprouts
Young partridge with grapes
Venison chops with quince
T.V dinner tray with quiche,lettuce and strawberries
Pink risotto with shalloots and dried strawberries
Salt-cod with spinach,white beans and fresh herbs
Portion of salmon and spinach tart
Spring vegetable savoury tart
Squid with spinach
Monkfish with spinach and tomatoes
Snapper fillet with vegetables
Rice with spring vegetables
Cod with peas
Green asparagus cooking a la plancha