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Foie gras duck liver appetiser

Foie gras mousse with vegetable crisps

Foie gras with truffles

Saumagen with foie gras and truffle

Variations of foie gras with coffee and milk

Fried duck foie gras with cherries

Truffled foie gras brioche

Foie gras

Foie gras

Goose liver with chestnut puree and mushrooms

Variations of foie gras with madeira gel and olives

Duck liver praline

Crispy duck feet

Goose liver prepared on red wine with apples

Coconut soup with fried diced goose liver

Bream tartare with artichokes and caperfruit

Gillardeau oysters with caviar on ice

Magret de Canard Rossini with grapes

Duck stock

Confit duck leg

An organic vegetable salad with crispy cereals

Naked marble bundt cake, modern minimal style

Peach salad with herbs

Woodruff

Tomato-butter

Tripe salad with broad beans and foie gras

Fried foie gras with smoked eel in a radish dashi

Chicken pie with lentil salad and goat cheese

Poached egg with foie gras, Jerusalem artichoke puree and truffle jus

Fried goose liver with pumpkin

Fried goose liver with pumpkin

Chicken skewers with peanut sauce

Organic nuggets with ketchup

Exotic Asian turkey roulade

Goose liver pate with truffles

Goose liver mousse with pickles

Foie gras with truffle

Foie gras at Aqua Ritz-Carlton, Wolfsburg, Germany

Cheese rolls with ham

Duck liver creme brulee

Classic duck liver parfait

Stuffed Pork Chop with Lemon Wedge on a Plate

Pumpkin skewers with chicken and sesame seeds

Turkey breast in salted batter with chorizo ??filling

Chicken fondue with fat

Chicken fondue with broth

Pigeon breast with mushrooms and Camembert espuma

Turkey breast with papaya salad and peanuts

Colourful lentil salad with chicken breast strips

Meatballs with pea flour

Hearty Maultaschen pot

Pumpkin pie

Spaghetti with almond pesto, sword fish and salmoriglio

Apple and mascarpone truffles with caramel

Classic fruit tart with berries

Caramel chocolate leaves

Cheesecake with salted caramel

Ingredients for vegan shredded pancake

Vegetarian ramps dumplings

Wild garlic butter

Ramps chimichurri

Ramps pistou

Salmon trout with chanterelles

Poached duck liver terrine with fig chutney

Duck fillet satay skewers

Sous vide partridge with grapes, barberries and birch wood ice cream

Breaded quails breast

Wurstchen im Teigmantel

A baguette ham sandwich

A hot dog with an algae sausage with sweet potato crisps

Plaice Finkenwerder

Foie gras de canard (Duck liver pate)

Salmon tortellini

Salmon canape

Cheddar cream with beer cereals and chorizo crisps

Sous vide prawns with roasted vegetables

Small goat cheese tart with pomegranate seeds

Foie gras de canard (Duck liver pate France)

Foie gras de canard (Duck liver pate France)

Pineapple wrapped in bacon with a spicy chicken filling

Raw beef roulades

Ham Mushroom Tagliatelle

Kasseler and honey roast

Spoonful of lumpfish roe

Tournedos Rossini with brioche and foie gras

Fried foie gras with orange zest on grilled bread

Beetroot with foie gras, hazelnuts and balsamic vinegar

Pizza specialty with salami, chorizo ??and ham

Scrambled eggs with fried bacon

Bacon Gnocchi with Mushrooms

Smoked press head in the bladder

Smoked tongue sausage in the stomach

Small sausages stewed in black beer

Parsnip cream with bacon

Chicken liver pate

Tartine with goose liver and cherries

Tartine with goose liver and cherries

Cream cheese pralines with flowers

Mushroom and truffle soup

Deviled eggs

Frying zucchini cakes

Brie cheese filled with nuts and raisins, sliced

Sweet cheese pralines

Fiery goulash soup

Fried duck foie gras

Goose liver terrine with fig and apricot

Homemade vegetable chips

Breaded plaice with pickled radishes

Variations of lobster with Jerusalem artichokes

Rhubarb mousse on rhubarb soup served in a stemmed glass

Cheesecake with salted caramel and apricots

A Bavarian party skewer with ham, cheese and a pretzel

Duck foie gras terrine

Gillardeau oysters, algae salad, foie gras, lemon crunch and yuzu gelee

Foie gras with tamarillo and scallops

Scallops with black pudding and foie gras

Satay with peanut sauce

Gemischter Salat mit Geflugel

Spaghetti with cacciatore sauce

Ein Hahnchen-Burger

Smoked duck liver parfait with trail mix

Smoked liver sausage in frilled intestines or fat ends

Fig foie gras withpecan salad and maple vinaigrette

Fig foie gras withpecan salad and maple vinaigrette

Foie gras and slices of bread

a festive torte filled with foie gras

Mushroom soup with bacon wrapped dates

Foie gras (Goose liver pate France)

Rabbit and duck foie gras terrine

Chicken liver pate

Liver pate with bacon on toasted rye bread

Duck pate with apples

Fish carpaccio on a white background

A Bavarian party skewer with emmental and a pretzel

Duck foie gras with dried fig puree

Chicken and duck foie gras terrine

Confit fig and duck foie gras

Chicken cacciatore (Italy)

Sumac roasted chicken wings with lime

Tandoori chicken kebabs from the oven

Turkey leg cutlet in pepper crust on pointed cabbage and carrot salad

Raw marinated duck liver with truffle vinaigrette, artichokes and micro leaf salad

Duck foie gras with smoked almond-panna cotta

Cote de boeuf (beef chop)

Tataki from Challan's duck breast

Roast capon with pan-fried foie gras

Three banana cupcakes

Three apple and cinnamon buns on a white surface

Milk being poured over a bowl of cornflakes

A doughnut filled with red jam against a white background

Toast with Marmite (yeast paste)

Banette (a baguette with pointed ends)

A lemon mousse cake

Broken chocolate cookie

Ganache tarte

Soft-boiled egg

Croissant

A puff pastry pasty

Flower shaped butter cookies

Raw red crayfish on white background

Cookies

Fried cod nuggets with dip

Scrambled egg

Spiced coffee

Marron glace (a glazed chestnut)

Tomato confit

Babka, wrapped for gifting

Fried egg

Onigiri

Onigiri

Cinnamon rolls

White meringue heart

'Pigs' ears' (puff pastries)

Quark buns with raisins

Chestnut cake

Zander fillet

Bondola (salami from Ticino, Switzerland)

Pepper salmon with vegetable julienne

Fried tuna fillet with zoodles

Caramelized pear tartlets

Red mullet in a salt crust

Salmon sous vide in vanilla butter

Roasted leg of lamb

Roast pork cooked with crust

Roasted pike in wine and sweet potato puree

Rosery cocktail

Unbaked chocolate cake with wild berries

Blind-baked shortcrust pastry weighed down with coffee beans

Pickled sardines with potato cream and poultry jus

Turbot with Grisons air-dried beef and fermented wheat

Maultaschen with pike sauce on tomato sauce

Pan-fish style plaice

A wreath cake with chestnut cream

Grilled goat cheese in red salsa

Elderberries and elderberry juice

Caciocavallo Barricato (red-wine cow's milk cheese, Italy)

Macagnetta alla Vinaccia (Grappa cheese, Italy)

Pesto variations with vegetables and spices

Croissant

A prawn on a wooden skewer