Slicing a duck breast on a carving table
Carving a roast chicken
Preparing an Italian-style melon
Slicing the cheese
Slicing an entrecote on a carving table
Cutting a quiche
Preparing a carved melon
Preparing an apple
Carving a loin of lamb
Carving roast beef
Carving a raw ham on a ham stand
Carving a saddle of lamb
Preparing a fig
Serving cheese in a restaurant
Slice of foie gras on a cutting board
Serving a plate of roast chicken with French fries
Slicing a dried sausage
Slicing a chitterlings sausage
Slicing the roast duck magret
Raw chicken breasts
Whole foie gras
Preparing a crab
Slicing a pineapple
Kitchen knife on cutting board
Slicing a foie gras terrine
Preparing a spiny lobster
Comte
Slicing tomatoes
Slicing an orange
Piece of morbier
Reblochon
Slicing a courgette
Peeling an orange and making orange zests
Taking the seeds out of the melon
Making melon balls
Filling the melon with melon balls
Preparing an orange
Carving a roast beef
Raw duck breast
plucked chicken
raw fillet of duck's breast
Cutting the meat into fine slices
Pieces of raw chicken
Duck foie gras terrine
Taking off the skin and cutting up in dice the duck breast(step by step:Peking duck brochettes)
Sliced foie gras
Slicing a smoked salmon
Piece of Morbier
Raw duck aiguillettes
Waiter serving a plate of food
dressed leg of lamb
Fourme d'Ambert
Raw leg of lamb
Chopping the garlic
Carving a roast pigeon
cutting the skin off a pumpkin
Cutting a green pepper
Carving a leg of lamb
Raw turkey escalopes
Preparing traditional Salvators :cutting the fudge into pieces
Preparing to carve a raw ham on a ham stand
Oven cooked duck Magret
Preparing a table in a restaurant
Waiter serving a plate
Clearing away the finished dishes
Laying the table
Duck breast with mangoes
Peeling an apple
Whole raw guinea-fowl
Raw beef and turkey brochettes
Kitchen utensils for preparing seared duck breast with salad
Sliced rare duck breast on cutting board
Foie gras terrine
Placing the sliced roast beef in a plate
Livarot cheese
Tomme de Lozere
Morbier cheese
Camembert
Towel-wrapped whole raw foie gras
Raw duck's breast
Raw duck magret
Raw foie gras
Foie gras on sliced bread
Taking the skin of a piece of smoked eel
Portion of Brie
Brillat-Savarin cheese
Fromage a raclette
Preparing a plate of food
Waiter serving plates of food
Raw duck's legs
Mallard ducks
Raw duck Magret
Slicing the mushrooms
Slicing the Foie gras
Slicing the lobster flesh
Raw chicken
Cutting a piece of Comte
Poultry liver terrine
Taking the skin off a slice of chitterlings sausage
Carving table
Ingredients for duck breast with figs
Duck Magret with kiwis
Marinated duck breast on cherimoya slices
Sliced duck breast and winter red cabbage salad on a wooden board
Duck breast slices with cauliflower puree
Carving a capon with cabbage
Peeling a fig
Kidneys flambe
Large piece of raw pork on a cutting board
Foie gras uncooked
Foie gras on a slice of bread
Mille-feuille of duck foie gras and hare rillettes
Foie gras and Clemence port mousse
Raw turkey fillets
Rolled duck foie gras and ceps
Foie gras toasts
Duck's leg baked in salt
Praparing a cassoulet
Duck breast wrapped in savoy cabbage with marzipan cherries
Grilled duck breast with chutney on a wooden board
Raw cod fillets
Salami from Renne
Dark and white chocolate (topic: chocolate cooking)
Chicken drumsticks before cooking
Slice of raw foie gras
Chaource
Parmesan
Cooking tandoori duck Magrets a la plancha
Duck Magret with sesame seeds and vegetable wraps
Coulommiers and bread
Slicing a strawberry
Slicing an onion
Slicing a tomato
Slicing a kiwi
raw foie gras
Person slicing a loaf of bread
Country bread
Man cutting a loaf of bread
Chicken in salt crust
Goose breast with a red cabbage sprout and mange tout salad and raspberries
Roast chicken
Chopping the parsley
Chopped garlic and parsley
Cutting lamb chops
Paella with chicken, mussels, prawns and chorizo
Asian duck ragout with vegetables and honey & oyster sauce
Duck's breast stuffed with figs and citrus fruit
Duck's breast with roast pears and mangoes
Duck Magret with ceps,walnuts and spices
Cantal
Bleu de Bresse
Cut-out raw duck breast
Cut-out raw duck
Jar of foie gras terrine
turkey and uncooked foie gras
Roast duck with cherries
Melting butter in a copper frying pan for the pasta
Roast chicken with fresh herbs
A mixed leaf salad with dark and walnuts on a wooden board
Breaded chicken escalopes on a piece of kitchen paper