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Veal savoury crumble with ceps

Veal savoury crumble with ceps

Fricando,veal in sauce

Ostrich steak with pan-fried ceps and grapes

Scallops with ceps

Filet mignon with broccolis

Vialone nano rice risotto with ceps

Stuffed leg of lamb

Poached eggs with mushrooms

Scallop and cep individual casserole

Dublin Bay prawns with fennel and spicy sauce

veal with plums (topic: cooking with fruits)

Morel Tatin tart

casserole dish cooked pheasant

Duck Magret with ceps,walnuts and spices

Carnaroli superfino rice risotto with ceps

Cep and walnut tatin tart

Duck Magret stuffed with ceps

Pan-fried ceops with coarse salt

Rabbit with mustard sauce

Sauteed pork and broccoli with sweet and sour sauce

Sea bass with salsifies

Aveyron veal Paupiettes stuffed with mushrooms

Sweetbreads with morels in creamy sauce

Sliced veal roast with chanterelles

Quail and artichoke bases with chanterelle mushrooms

Scallops with apples

Monkfish wrapped in bacon and truffles

Mashed mushrooms

Scallops with chanterelles

Ostrich stew with chestnuts and pureed celeriac

Monkfish wrapped in bacon with chanterelles and white beans

Stuffed mushrooms

Cep carpaccio

Roast doe

Cep carpaccio

Duck Magret with grapes and sweet wine

Guinea-fowl with chanterelles

Roast beef with mushroom sauce

Salmon with mandarin puree and coconut puree

Rabbit fricassee cooked with cider vinegar

Rabbit and mushrooms with mustard sauce

Venison Civet with chestnuts

Roast salmon with licorice sauce

Veal with tomatoes

Roast capon stuffed with ceps

Thick piece of doe with cranberries

Veal round fillet with mousserons

Veal Grenadins with ginger

Duck breast with grapes and tea sauce

Plate of chanterelles with garlic and parsley

Pan-fried chanterelles

Slicing the boletus mushrooms

Placing the sliced poatoes

Mushroom Fricasse

Pumpkin soup

Sauteed squid and mushrooms

Conchiglie with chanterelles

Pike-perch roast with cloves of garlic

Pan-fried vegetables and Ganxet beans

Baked egg and mushrooms in a small casserole dish

Lentils with haddock and raisins

Mashed pumpkin

Button mushrooms with garlic

Country scrambled eggs

Button mushroom pizza

Button mushrooms with spanish ham

Macaronis with button mushrooms

Scrambled eggs with mushrooms

Linguine with chanterelles

Button mushrooms stuffed with Petits-suisses and herbs

Soft chicory with wild mushrooms in cream sauce

Cauliflower puree with peanuts

Azuki beans with diced pumpkin

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

Squid with butternut stuffing

Mussels with cauliflower

Dish of pork chops with lentils and apples

Pork filet mignon with apples and prunes

Button mushroom carpaccio with red pepper

Mashed pumpkin with flaked tuna

Pureed pumpkin

Lentils with diced bacon

Poached egg with pak-choi cabbage saute

Pan-fried Chinese artichokes

Fennel and haddock Tatin tart

Fig and Morbier Tatin tart

Mushrooms stuffed with diced bacon

Chestnuts and brussels sprouts

Veal escalope with fromage frais and button mushrooms

Veal and vegetable brochette

Veal stew

Mini veal burger with Emmental and fried onions

Veal knuckle before cooking

Preparing veal knuckle with orange

Aveyron veal dish

Veal Blanquette

Filet mignon with green and red peppers

Doe fillet and pear and red wine mini charlotte

Veal and carrot stew in tomato sauce

Almond and pistachio semolina pudding

Sweetbreads a la landaise

Veal mignon with spices and honey

Pan-fried salmon with ceps

Veal Sashimi with cherry tomato,sesame seeds and sweet onions

Filet mignon with Melfor sauce

Provencal stew with chanterelles

Broth with vermicellis and vegetables

Chicken with mushrooms

Duck magret with orange and pumpkin

Shredded chicken with fennel

Young pigeon with apples

Pasta with ceps and black truffles

Auvergne cabbage hotpot

steamed cabbage and haddock in yellow butter

Cod fillet with currant sauce and pasta

Chicken breast with beetroot and caramel sauce,sweet potatoes

Chicken livers with fresh figs

Stuffed cabbage leaves with pumpkin mash quenelle

Scallops with citrus- fruit

Stuffed capon

Ceps marinated in oil

Duck's breast with poached pear and cinnamon

Stuffed round zucchinis

Chicken in cep sauce

Goose with spices,chestnuts and pears

Stuffed veal Pot-au-feu

Rolled veal flank with spinach and Emmental

Rolled veal escalope stuffed with orange and black olives

Veal roast with pineapple

Veal Blanquette

Stuffed roast veal with dauphine potatoes

Partridge with lentils

Truffle in pastry crust

Black olive,Tapenade and feta bake

Morteau sausage with Morbier cheese and chanterelles

Parpadelle with button mushrooms and vegetables

Buckwheat with carrots and button mushrooms

Plate of leg of lamb with flageolet beans and carrots

Pumpkin lasagnes

Preparing the carrots and pumpkin for the two purees

Whole fish with fennel cooked in wax paper

Rabbit fricassee with mushrooms

Pear and Roquefort bake

Pork in pastry crust and mushrooms with mustard

Veal escalope in creamy mushroom sauce

Salmon with streaky bacon and Piperade

Thick ostrich steak with pepper sauce

Partridge with chocolate sauce

Salt-cod with crushed whole wheat

Salmon with leeks

Sturgeon with almond sauce and caviar

Capon with white grapes and Port and white wine sauce

Pan-fried chanterelles and ceps

Salmon Lasagnes

mushroom fricassee and red wine

Veal saute with tomatoes and broccolis

Tripoux crumble

Courgette crumble

Blood sausage and apple crumble

Salmon curry

Chicory and Fourme d'Ambert savoury crumble

Vegetable and cream cheese savoury crumble

Vegetable and cream cheese savoury crumble

Ratatouille savoury crumble

Risotto with ceps

Pigeon Supreme with cardoons

Roast veal with orange

Roast veal with cabbage

Milk-fed veal with turnips and honey

Veal Paupiettes with lemon

Paupiettes with onions and mushrooms

Paupiette with onions and mushrooms

Baked toamto stuffed with veal

Pan-fried veal liver with vegetables

Pan-fried chanterelles and ceps

Autumn penne with ceps and parmesan

Cream of mousseron soup

Ceps with chopped parsley

Thinly sliced fried ceps

Entrecote with bearnaise sauce

Tuna steak with Sauce chien

Stewed chestnuts with grelot onions and diced bacon

Crayfish and cabbage Paupiettes

Rolled cod fillets and ceps cooked in wax paper

Cooking the vegetables

Scallops with ceps and leeks

Braised red cabbage with pistachios,veal and gingerbread meatballs

Duck's breast with roast pears and mangoes

Free-range quail with artichokes and chestnuts

chicken breast with figs

Saddle of rabbit with figs

Veal fillet with black truffles and cream of Jerusalem artichokes

Veal sweetbreads with oregano,young green cabbages

Veal escalope with button mushrooms and cream sauce

Cep and hazelnut salad (step by step :final)

Boles de Picolat, Catalan-style meatballs

Snail and cep fricassee

Thick round fillet of pork with ceps

Monkfish Piccata with pan-fried ceps