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Veal Blanquette

Veal blanquette

Veal blanquette

Veal Paupiette with apricots and peas

Fricando,veal in sauce

Veal Blanquette

Veal roast with pineapple

Aveyron veal Paupiettes stuffed with mushrooms

Sliced veal roast with chanterelles

Plate of chanterelles with garlic and parsley

Veal stew

Thick piece of beef with fava beans

Veal knuckle before cooking

Aveyron veal dish

Veal Paupiettes with green olives

Preparing veal knuckle with orange

Veal and carrot stew in tomato sauce

Monkfish and lime blanquette

Roast leg of lamb

Tofu and vegetable stir-fry

Veal and vegetable brochette

Veal with tomatoes

Veal Blanquette

Stuffed roast veal with dauphine potatoes

Monkfish wrapped in bacon with chanterelles and white beans

Veal roast

Veal rump

Cooking Boeuf Bourguignon

Bayenne de pommes de terre

Traditional pheasant Salmis

Veal escalope with fromage frais and button mushrooms

Veal Grenadins with ginger

Rolled veal flank with spinach and Emmental

Crapiaux du Morvan

Spatzles

Veal Sashimi with cherry tomato,sesame seeds and sweet onions

Veal curry with chickpeas and cashews

Lamb casserole

Small casserole dish of broad beans and cod

Broad bean savoury tart

Tagliatelles with peas,broad beans and green asparagus

Half-cooked pan-fried salmon,broad beans and Romaine salad

Spaghettis with ricotta and spring vegetables

Veal Paupiettes with lemon

Veal and mushroom pie

Raw veal roast

Razor clams and broad beans with chervil french dressing

Milk-fed veal with turnips and honey

Pan-fried veal liver with vegetables

Scallops with leeks

Cooking a leg of lamb

Stewed Bourbonnais beef

Bourbonnais beef stew with orange rinds

Slab of doe with orange sauce and pumpkin puree

Duck Magret with grapes

Boeuf a la ficelle, Navarin printanier and veal blanquette

Cooking the floured meat in a casserole dish

Rabbit fricassee with mushrooms

White beans with white sausage and bear's garlic

Broad beans with diced bacon

Chicory, apple and walnut Reblochon cheese-topped dish

Veal blanquette in a casserole dish

Preparing Blanquette lasagnes

Pan bagna

Meatballs with squid

Veal Grenadins with calamaries and Chorizo

Salmon and sorrel lasagnes

Cooking the spring vegetables

Hawain-style Albacore tuna with pineapple

Mackerels marinated in raspberry vinegar and shallots

Roast beef with mushroom sauce

Filet mignon with broccolis

Indian-style lentils with turmeric

Veal savoury crumble with ceps

Veal savoury crumble with ceps

Rolled veal escalope stuffed with orange and black olives

Mini veal burger with Emmental and fried onions

Veal with mashed celery

Roast veal with orange

Roast veal with cabbage

Pissaladiere

Tuna coated with sesame seeds and orange

Shoulderblade bone cooked for 7 hours

casserole dish cooked pheasant

Pan-fried veal shank rolls filled with Comte and spinach

Pan-fried Dublin Bay prawns,almond croquant and watercress and broad bean sauce

Paupiettes with onions and mushrooms

Paupiette with onions and mushrooms

Filet mignon with Melfor sauce

Crozet cheese-topped dish

Pan-fried chanterelles

Poached eggs with mushrooms

Guinea-fowl with chanterelles

Crumble-style shoulder of lamb with Tarbais beans

Lamb knuckle joints with vegetables in a casserole dish

Sea thongs with broad beans

Roast diced apples

Grilled red mullets on a bed of broad bean and basil salad

Pike-perch in red wine with leeks and chanterelles

veal chops with apple

Thinly sliced rabbit with preserved tomatoes

Pan-fried salmon with broad beans and olive oil

Tofu gnocchis

Vialone nano rice risotto with ceps

Panisses

Monkfish ana gambas with green beans

Scallops with orange and lentil puree

Scallop with spring vegetables

Vanilla-flavored veal blanquette

Tandoori cauliflower

Beef and carrot stew

Spicy caramelized rabbit with tagliatelles

Roast turkey with chestnuts

Lamb with pineapple and peppers

Tripoux crumble

Oven cooked duck Magret

Duck magret with peaches

Lamb Tajine with dried apricots

Roast capon with citrus fruit and figs

Filet mignon with green and red peppers

Buckwheat with carrots and button mushrooms

Green lentils with pan-fried scallops

Zarzuela

Zarzuela

Peppers stuffed with bulghur

Azuki beans with diced pumpkin

Shaping the quenelles

Poaching the quenelles

Stuffed round zucchinis

Small casserole dish of chanterelles

Roast veal with olives in aspic

Cod with peas

Cooked peas with ham

Peas with butter and mint

Pork saute with cashews

Meatball appetizers

Pan-fried artichoke and tofu

Aligot from Aubrac

Slicing the Tomme cheese

Sealing the lid with pastry

Sea bream with fennel

cooked white beans with tomatoes

Soya bean escalopes

Piece of pollock with mushrooms and beer sauce

Baked toamto stuffed with veal

Knuckle of veal with lemon and carrots

Cheese raviolis with mushrooms and peas

French-style peas

Peas with smoked bacon and mint

Vegeterian stew with beans

veal with plums (topic: cooking with fruits)

Sturgeon with almond sauce and caviar

Ostrich stew with chestnuts and pureed celeriac

Mushrooms stuffed with diced bacon

Baekeoffe

Potee auvergnate

Cod Accras

Pan-fried scallops

Potato and salmon cheese-topped dish

Grilled scallops

Cod with exotic fruit cooked in wax paper

Morel Tatin tart

Monkfish wrapped in bacon and truffles

Partridge with lentils

Cod with lentils

T-bone steak on the grill

Sauteed vegetables

Knuckle of veal with apples

Quail with chanterelles

Stewed beef tail

Cyprus Moussaka

Crab and avocado salad

Rabbit skewers with barbecue sauce

Free-range quail with artichokes and chestnuts

Roast young cockerel with kiwis and dried fruit

Beef's tongue, Gribiche sauce

Stuffed tomatoes

Rabbit with mustard sauce

Pork with lemon

Rabbit with lemon

Kidneys with peppers

Casserole dish of pork with onions and caramelized chestnuts

Chicken and pear curry

Rabbit saddle stuffed with dates,apples and liver

Sea bream in salt crust

Bass cooked in a salt crust

Bass cooked in a salt crust

Salmon and fennel tajine

Grilled lobster

Scallops with steam-cooked leeks

Pan-frying the scallops with paprika

Cutting the leeks into sections

Samossas

Venison Civet with chestnuts

Salt-cod with crushed whole wheat

Shepherd's pie

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

Veal Blanquette

Oysters with Pineau de Charentes au gratin

Rabbit in mustard sauce