Duck's breast stuffed with figs and citrus fruit
Duck's breast with roast pears and mangoes
Duck Magret with grapes and sweet wine
Chicken livers with fresh figs
Duck breast with grapes and tea sauce
Duck magret with orange and pumpkin
Duck magret with fresh figs and fig alcohol
Duck foie gras with grapes
Duck's breast with poached pear and cinnamon
Small turkey stuffed with chestnuts and grapes
Goose with spices,chestnuts and pears
Duck Magret stuffed with ceps
Duck breast with figs
Slicing the roast duck magret
chicken breast with figs
Corn salad with figs and duck breast
Pigeon Pastilla
Capon from Janze with stuffing
Duck magret with peaches
Duck and wild mushroom Parmentier
Ingredients for duck breast with figs
Duck Magret with ceps,walnuts and spices
Duck confit with Salardaise potatoes
Duck Magret with grapes
Shredded chicken with fennel
Duck Caillette with beets and thinly sliced green apples
Chicken with mushrooms
Roast capon with citrus fruit and figs
Duck a l'orange
Duck breast with grapefruit
Free-range quail with artichokes and chestnuts
Fillets of duck with dried mushrooms
Guinea-fowl supreme and red grape casserole
Stuffed capon with autumn fruit
Young pigeon with apples
Duck and quince Tatin tart
Mashed pumpkin with apples and sliced duck breasts
Duck steak with chestnuts and red cabbage
Guinea-fowl with chanterelles and stewed apples
Oven cooked duck drumsticks
Diced duck and turnips
Roast capon with pears and kumquats
Partridge with lentils
Caramelized chicken with pineapple
Duck and pear Tajine
Duck magret sprinkled with dried fruit
Raw duck Magret
Duck breasts with mixed fruit
Duck breast with prunes
Sweet potato and duck Parmentier
Cooking tandoori duck Magrets a la plancha
Duck breast with blackcurrant sauce
Guinea-fowl with chanterelles
Chicken with beans
Quail
Stuffed chicken breasts
Roast duck with cherries and a bottle of red wine
Linguini with ceps and duck Foie gras
Guinea-fowl with romanesco cabbage
Duck and apricot brochettes
Turkey with chestnuts
Oven cooked duck Magret
Duck magret with chestnut crust
Sliced duck breast with white cabbage and walnuts
Roast chicken
Raw chicken drumsticks
Capon with white grapes and Port and white wine sauce
Roast duck with cherries
Duck with turnips
Chinese menu
Duck Magret with cherries
Peking duck
Chicken with confit citrus
Duck Magret with cocoa
Grilled duck with turnips
Duck Caillettes with greens
Duck a la neva
Duck breast with mushrooms
Duck with mixed beans
Vanilla-flavored duck breast
Duck with polenta
Duck with green olives
Duck breast with spring vegetables
Sliced chicken breast with turnips,oranges and pears
Stuffed goose with potatoes and apples
Roast chicken with peaches
Duck breast with pan-fried potatoes
Duck and morel puff pastry pie
Duck breast with vegetables and chanterelles
Lobster,spiny lobster and smoked duck breast salad
Capon stuffed with foie gras and grapes
Crunchy Foie gras and chanterelle Pannequets
Duck breast fillets with roast peaches
Chicken,quince and almond Tajine
Duck with golden lentils
Pan-fried foie gras with figs
Duck Magret with celery puree
Risotto with chicken
Roast turkey with chestnuts
Raviolis with ceps and duck Foie gras
Quail and artichoke bases with chanterelle mushrooms
Glazed duck with orange and prunes
Pigeon with figs and pears, soya and honey sauce
Casserole dish of duck with pears,red wine and orange
Chicken and apricot Tajine
Duck and polenta Parmentier
Duck Magret with violets
Lemon duck legs with braised quinces
Mini duck Parmentier with truffles
Preserved duck timbale with snails
Duck and celeriac Comte cheese-topped dish
Monkfish with cabbage and smoked duck breast
Macaronis with duck's breast,mushrooms,truffles and oregano
Roast chicken with figs ( step by step : final)
Quails with Verjus
Dish of pork chops with lentils and apples
Pan-fried foie gras with grapes
Roast foie gras with pears
Foie gras topped with gingerbread crumbs, confit pears
Pan-fried foie gras with pears and dried fruit
Quail with morels
Chicken and dried fruit
Chicken and pear curry
Quails cooked in a casserole dish with grapes and cognac
Pan-fried chicory with chicken and peanuts
Roast young cockerel with kiwis and dried fruit
Glazed mallard duck with spices and figs
Spicy flavored chicken
Stuffed capon
Roast goose with salsifies
Coiffe du juge
Chicken liver and shrimp Colombo
Chicken,cep and white wine fricassee
Pigeon Supreme with cardoons
Rabbit stuffed with foie gras
Pigeon a la ficelle with foie gras
Salad from The Landes
Chicken with lemon and olives
Guinea-fowl with confit orange zests
Guinea-fowl with orange and mushrooms
Duck Magret with apples
Duck breast with peaches
Chicken breast with prunes
Pan-fried foie gras with apples and grapes
Young pigeon with dried fruit
Aveyron veal Paupiettes stuffed with mushrooms
Roast guinea-fowl with apples
Quails and apples in pastry crust
Turkey stuffed with dried fruits
Chicken with confit citrus and olives
Duck magret with mashed potatoes
Macerating the duck in coarse salt
Duck's leg confit and rocket salad
Guinea-fowl cooked with maple syrup and old-fashioned vegetables
Turkey and apple rolls
Chicken Yakitoris coated with peanuts
Stuffed guinea-fowl with wild mushrooms and hazelnuts
Apple and chicken crumble
Turkey with herb crust and figs
Roast quail with orange pumpkin compote
turkey with fruit
Duck magret with oranges
Roast duck with honey
Duck with quince
Slicing the mushrooms
Duck and roasted quince brochettes with honey
Roast chicken with garlic
Chicken roll with Dublin Bay prawns
Mushrooms stuffed with diced bacon
Saddle of rabbit with pears
Turkey fricasse with foie gras
Foie gras and Jerusalem artichoke Mille-feuille
Duck Magret with blackcurrants and celery crisps
Caramelized chicken with garlic
Tandoori chicken
Pan-fried scallops and foie gras
Duck Magret with kiwis
Chicken with pink garlic
Brussels sprouts with diced bacon and chestnuts
Pork filet mignon with apples and prunes
Young partridge with grapes
Lamb in pastry crust with olive stock
Duck with sesame seed crust
Free-range chicken with olive french dressing
Duck breast with mangoes
Goose civet with citrus fruit and cocoa
Foie gras and truffle quenelles
Raw beef and turkey brochettes
Chicken legs with carrots before cooking
Guinea-fowl legs with carrots before cooking
Quail with chanterelles
Grilled duck heart and orange brochettes
Pan-fried foie gras with pears
Chicken in cep sauce
Lumaconis stuffed with capon and truffles