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Pheasant with stewed pumpkin and summer fruit

Ostrich steak with stewed pumpkin

Guinea-fowl cooked with maple syrup and old-fashioned vegetables

Ostrich steak with stewed pumkin

Roast pork with confit onions

Loin of wild boar with turnips cooked in honey

Rabbit with confit orange

Loin of pork with stewed carrots

Sea bream with confit oranges

Roast scallops with creamy leek sauce

Paimpol haricot bean salad with confit gizzards

Onions and shallots cooked on the barbecue

Duck with grapefruit

Quail with confit clementines

Stewed eggplants with tomatoes

Tomato,stewed onion and parsley pizza

Scorpion fish with pork confit,gambas,octopus and trout roe

Piece of beef in red wine and shallot sauce

Goose confit with rosemary

Glazed mallard duck with spices and figs

Cassoulet

Cassoulet

Pan-fried gizzards and mushrooms

Goose confit

Easter bread nest filled with knuckles of lamb and herbs

Easter bread nest filled with knuckles of lamb and herbs

Duck conserve with potatoes

Macerating the duck in coarse salt

Surprise lamb with fennel and rosemary

Preserved duck Cassoulet

Duck conserve with mushrooms

Preserved duck timbale with snails

Duck confit

Leg of duck conserve with thyme

roast quail with cabbage

Duck conserve filo pastry pies

preserved duck on bed of pureed lentils (topic: orange-colored cooking)

Roast scallops with creamy leek sauce

Baked tomatoes and stuffed eggplants

Casserole dish of mozzarella and confit eggplants

Roast turbot with confit shallots

Sliced eggplant stuffed with greens and confit tomatoes

Sliced eggplant stuffed with greens and confit tomatoes

Roast pheasant with pureed peas

Slab of doe with orange sauce and pumpkin puree

Pheasant,whisky and cabbage a l'etouffee

Roast pheasant leg with cabbage and diced bacon

Pork filet mignon in pastry crust and pheasant pie

Pheasant Supreme and little stuffed cabbages(topic: chef's recipes)

Pheasant cooked with Riesling,rice,bacon and mushrooms

Turkey and pumpkin pie

salmon with chicory and coffee

fruit and chocolat dessert

Pan-fried foie gras escalopes with scallops and stewed apricots

Wild boar fillets with redcurrants

Candied apricots on toast

Slices of preserved orange

Lobster with beetroot and crystallized orange

Grated carrots with pistachios

Pheasant pate

Foie gras with stewed figs

Bell pepper confit with honey

Pheasant and dried apricot terrine

walnut and pheasant terrine

Confit carrot and orange crumble

Pumpkin and bacon gratin

Pheasant with cream of Brandy sauce,stewed carrots and onions

preserved chicken and mushroom with olive oil and rosemary (Topic : olive oil cooking)

Praparing a cassoulet

Confit leg of duck with sauteed potatoes

Venison haunch with confit ginger and mashed sweet potatoes

Eggplant rolls filled with confit duck

Stag backbone with summer fruit

Venison Civet with chestnuts

Piece of doe with redcurrant sauce

Artichokes a la barigoule

Orange peel confit

Apple,toffee,sesamme and crystallized ginger fritters

White chocolate Palets with crystallized orange and dried fruit

preserved orange peel

Confit oranges with dates and cinnamon

Semolina sweetened with orange blossom

Fennel cooked with orange zests

Preserved apricots,yoghurt and crumbled lemon galette

Confit orange cake

Crepes Suzette

Crystallized orange rinds

Crystallized ginger

Confit orange cake

Stewed cherry tomatoes

Stewed vegetable tartare

Stewed squash,lemon-flavored meringue and coffee ice cream

Small artichoke savoury tatin tart

Duck's leg confit and rocket salad

Cassoulet

Duck confit with Salardaise potatoes

Preserved duck with red cabbage and apples

Stewed onions with agave nectar and thyme

Stewed vegetables with parmesan tuile biscuits

Pumpkin tart

Eggplants stuffed with pumpkin and lentils

Kumquat confit

Pheasant on toast

Pheasant cooked with grapes

Dublin Bay prawn and stewed bell pepper salad

Risotto with edible flowers,stewed carrots,bay leaves and fried rosemary

Rhubarb and strawberries cooked in wax paper

Pumpkin risotto

Chicken breast,eggplant and rosemary sandwich

Pasta salad with grilled hare, mushrooms and truffles

Pasta salad with grilled hare, mushrooms and truffles

Pheasant with apples and garlic

Lamb's toungue salad and pig's ears savoury cake

Jar of preserved duck

Jar of preserved duck

pickled garlic in casserole dish (topic : classical dishes)

Cod marinated with paprika brochettes and grilled vegetables

Pheasant hen with chestnuts cooked in a casserole dish

Roasted Pheasant with Cauliflower and Parsnip Puree

Seitan steaks with vegetables

Duck magret with orange and pumpkin

Pureed pumpkin with ground beef

Preparing duck confit a l'orange tacos

Pheasant with almond savoy cabbage and cranberry sauce

Berry clafoutis in soufflee dish with raspberries, redcurrants

Jar of stewed onions

Guinea-fowl fricassee with confit citrus and citronella

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

Dried pears

Chicken with lemon and olives

Chicken,lemon and olive Tajine

fennel and onion confit

Vanilla delight with candied kumkuats

Vanilla delight with candied kumkuats

Lemon chutney

Confit cedrat with almond milk and rose petals

A dessert with candied citrus fruits and meringue chips

Plate of cherry ice cream

Piece of cod with red peppers and garlic

Hot oysters with confit lemon butter

Confit carrots with garlic

Duck breasts with mixed fruit

Two chicken and vegetable kebabs with pumpkin confit

Pumpkin and hazelnut gratin

Crab,confit red peppers and celery stalk Timbale

Crystallized ginger

Mackerels with confit garlic

Confit root celery and two apple salad

Camembert on toasts with confit onions

Aubergine confit with lemongrass ice cream

Roasted pheasant

Quail pastilla with orange confit

Azuki beans with diced pumpkin

Lobster,squash,carrot and parmesan lasagnes

Pumpkin soup

Mashed pumpkin with flaked tuna

Pureed pumpkin

Pumpkin fritters

Squash raviolis

mashed pumpkin with boiled egg crumbs

Jar of chicken confit

Duck confit ( step by step : final)

Red mullet fillets with confit peppers

Foie gras topped with gingerbread crumbs, confit pears

Cassoulet bean stew (topic : tradition)

Slab of beef with confit shallots and mashed potatoes

Roast rabbit with confit peppers in honey

Preserved duck

Preserved duck and mustard Parmentier

A selection of jams & jelly in jars, redcurrants & leaves

Raspberry jam, redcurrant jelly, redcurrants, leaves

Pheasant with chicory

Pheasant breast with vegetables

Roast pheasant on lentils

Bizcochos topped with fresh fruit and candy sprinkles

Fried pheasant fillets with salad

Wild pork belly confit with oeufs en meurette in a bowl

Meat pie

Mashed pumpkin with apples and sliced duck breasts

Vegeterian stew with beans

Pumpkin lasagnes

Goose foie gras and pheasant terrine

Small pumpkin,tomato and mozzarella pizza

Chicory,pheasant,walnut and mushroom salad

Fried pheasant on a bed of savoy cabbage

Roasted pheasant with bacon, apples, garlic and thyme

Pheasant breast wrapped in bacon with grapes and mashed potatoes

Glazed leg of pheasant with polenta and vegetables

Courgettes stuffed with wheat

Courgette tart with poppy seeds, cream cheese frosting and berries

Pheasant wrapped in bacon with oranges and red cabbage

Marzipan cakes with redcurrants and candied oranges

Poached pheasant breast in a red wine broth with lettuce and bacon-wrapped dates

Pheasant breast with cabbage, bacon and cranberries

Hamburger with Manchego cheese and stewed onions

Pheasant and licorice Papillote

Pheasant breast with figs, chestnuts and scorzonera

Roasted pheasant on a platter with grapes

Pheasants in casserole dish, baked apples

Bircher muesli with oats, fresh berries, apples, orange, milk, honey, yoghurt and almonds