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Roast scallops with creamy leek sauce

Roast scallops with creamy leek sauce

Sole Medaillons with scallops

Scallops with white haricot beans

scallops with oyster mushrooms and potatoes

Vanilla delight with candied kumkuats

Vanilla delight with candied kumkuats

Pan-fried scallops with vanilla foam

Morel and leek stew

Scallop and cabbage Aumoniere

Scallops a la Dieppoise

Cooked scallops

Rabbit in mustard sauce

Scallops with creamy saffron and Cayenne pepper sauce

Fish and shellfish nage, whipped coffee cream

Turbot with preserved lemons

Tagliatelles with seafood

Salmon and leek creamy gratin

Roast spiny lobster tails

Salmon and mussel blanquette

Salmon and mussel blanquette

Scallops with leek fondue

Pan-frying the leeks and adding the cream

Thinly sliced leeks with cream

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

Vanilla-flavored veal blanquette

Courgette flowers au gratin with parmesan

Veal Blanquette

Veal Blanquette

Cod pie

Braised chicory with roquefort sauce

Shrimp and leek salad

Pan-fried salmon with ceps

Veal fillet with black truffles and cream of Jerusalem artichokes

Fillet of fish with bamboo and black mushrooms

Roast pork with confit onions

Roast turbot with confit shallots

Stuffed red onions

Creamed red peppers with littleneck clams

Small casserole dish of littleneck clams and bacon

Duck conserve filo pastry pies

Cream of oyster soup

Hake a la provencal with onion cream sauce

Linguinis with bean,tomato,onion and oat cream sauce

Gnocchis in blue cheese sauce

Spinach-flavored tagliatelles with egg and creamy parmesan sauce

Vanilla-flavored veal blanquette

Rabbit in mustard sauce

Chicken stuffed with Roquefort

Rolled sole fillets with asparagus and artichokes

Burbot with white asparagus

Sole and artichoke salad with french dressing

Steam-cooked halibut with diced vegetables and creamy sauce

Rabbit with black trumpet mushrooms

Spiny lobster sauteed with Arbois wine

Cream of spinach and spinach tortellonis

Salmon blanquette

Linguini with salmon

5 cheese raviolis

Lobster with kumquats

Pasta shells with morels and ham

Leg of duck with morel sauce

Poulard hen breast with creamy sorrel

Green tagliatelles with walnuts and Roquefort

Thick piece of cod with morels

Salmon cooked with Champagne

Turbot with Riesling sauce

Adding the salmon to the tagliatelles

Whipping together the eggs and the cream

Skate with capers

Pan-fried foie gras escalopes with scallops and stewed apricots

Cream of pumpkin soup with scallops

Plate of cherry ice cream

Apple,toffee,sesamme and crystallized ginger fritters

Cockle and vegetable lasagnes

Cream of asparagus soup with oysters

Breaded oysters with horseradish sauce

Veal Blanquette with fennel

Glazed mallard duck with spices and figs

Macerating the duck in coarse salt

Sliced eggplant stuffed with greens and confit tomatoes

Sliced eggplant stuffed with greens and confit tomatoes

Rabbit with confit orange

Sea bream with confit oranges

Goose confit with rosemary

Pan-fried gizzards and mushrooms

Ostrich steak with stewed pumpkin

Ostrich steak with stewed pumkin

Easter bread nest filled with knuckles of lamb and herbs

Easter bread nest filled with knuckles of lamb and herbs

Stewed eggplants with tomatoes

Marinated vegetables with creamy Chaource sauce on a slice of bread

Broccoli and tomato lasagne

Flamenkuch

Braided zucchini bake

Coddled eggs

Pheasant with cream of Brandy sauce,stewed carrots and onions

Creamy desserts with candied fruit

Vanilla mousse in puff pastry with caramel ice cream and raspberry confit

Thick piece of salt-cod with cream of red peppers

Pan-fried pike-perch fillet with dill

Cream of leek soup

Cream of cauliflower soup with leeks

Snow-man shaped cream puffs with almond paste and cnadied angelica

Cooked oysters with cream and onion sauce

Scallop and oyster tartare with creamy lime sauce

Lobster and vegetable creamy soup

Black creme brulee with apricot confit and sesame seeds

Scallops with steam-cooked leeks

Banana cake

Semolina sweetened with orange blossom

Truffle souffle

Scallops baked in their shells

Tomato,stewed onion and parsley pizza

Paimpol haricot bean salad with confit gizzards

Pheasant with stewed pumpkin and summer fruit

Onions and shallots cooked on the barbecue

Piece of beef in red wine and shallot sauce

Cassoulet

Cassoulet

Goose confit

Duck conserve with potatoes

Surprise lamb with fennel and rosemary

Preserved duck Cassoulet

Baked tomatoes and stuffed eggplants

Casserole dish of mozzarella and confit eggplants

Duck conserve with mushrooms

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

Preserved duck timbale with snails

Loin of pork with stewed carrots

Duck confit

Duck with grapefruit

Leg of duck conserve with thyme

Quail with confit clementines

Loin of wild boar with turnips cooked in honey

roast quail with cabbage

Fish terrine with scallops

Small casserole dish of scallops and crayfish

Gratin dauphinois

Couscous

Beef with creamy sauce

Veal escalope in creamy mushroom sauce

Penne with white onion cream sauce

Minced veal in cream sauce with mashed potaoes

Penne with kumquats and raw ham

Dublin Bay prawns with Enoki mushrooms and pistachio cream

Rabbit with creamy garlic sauce

Monfish and vegetables in creamy sauce

Fusillis with creamy pepper sauce

Morels in creamy sauce

Spring vegetables with cream

Roast pheasant with pureed peas

Veal escalope with cream sauce

Rolled fish fillets with tarragon and cream sauce

Cream of lentil soup with chanterelles

Chicken breast with tagliatelles and cream sauce

Chinese artichokes with cream

Lentil cake with chorizo and cream sauce

Crayfish gaspacho with zucchini cream

Monkfish and vegetables with cream sauce

Sea bream fillets with peaches and bacon in creamy sauce

Frog's leg in cream sauce

Goose with mushrooms and cream sauce

Vegetable Cannellonis

Pleurotus mushroom Risotto

Thinly sliced veal's liver with confit lime and creamed celery

Chicken and mushrooms in Riesling suace

Vegtables with cream sauce and dried fruit

Gambas and foie gras on picks

Fresh pasta with parmesan cream and spinach

Adding the mixed eggs and cream to the meat

Gnocchis with pumpkin and cream

Pappardelles with truffles

Lumaconi rigate with smoked salmon,tomatoes and dill

Cooking the chicory with pouring cream

Gravlax salmon

Giblets with chicory

Farfalle with cream of small pumpkin

Tortiglionis with peppers,cream and Chorizo

Pan-fried thinly sliced chicken with button mushrooms and Saint-Marcellin cream

lamb collar stewed with red wine and carrot puree

Monkfish and mushroom Cassolette

Lamb with creamed garlic

Green beans a la carbonara

Romanesco cabbage Capellinis a la romaine

Stewed chicory with wild mushrooms in creamy sauce

Plate of cooked spinach

Gratin dauphinois

Pouring the mixed cream and milk to the sliced potatoes

Thick piece of salmon with truffles and creamy tagliatelles

Radish gratin

Scallops and lemon in papillote

Cream of carrot,broccoli,leek and spinach savoury tart

Preparing the parsley and cream sauce

salmon with chicory and coffee

Venison haunch with confit ginger and mashed sweet potatoes

Summer fruit with a sabayon au gratin

Mussels with cream

Red mullet Timbale

Pureed tofu and tapenade dip