写真素材の検索結果

salmon with chicory and coffee

Roast pork with confit onions

Macerating the duck in coarse salt

Pheasant with stewed pumpkin and summer fruit

Venison haunch with confit ginger and mashed sweet potatoes

Roast scallops with creamy leek sauce

Roast scallops with creamy leek sauce

Roast turbot with confit shallots

Glazed mallard duck with spices and figs

Cod marinated with paprika brochettes and grilled vegetables

Stewed squash,lemon-flavored meringue and coffee ice cream

Scorpion fish with pork confit,gambas,octopus and trout roe

Honey braised chicory and gambas

Loin of pork with stewed carrots

Ostrich steak with stewed pumpkin

Onions and shallots cooked on the barbecue

Paimpol haricot bean salad with confit gizzards

Rabbit with confit orange

Surprise lamb with fennel and rosemary

roast quail with cabbage

Tomato,stewed onion and parsley pizza

Chicory turban with chicken and curry

Hot oysters with confit lemon butter

Apple,toffee,sesamme and crystallized ginger fritters

fennel and onion confit

Slow-cooked grouper with fennel and confit citrus

Risotto with edible flowers,stewed carrots,bay leaves and fried rosemary

Preserved fig rice pudding

Confit leg of duck with sauteed potatoes

Baked tomatoes and stuffed eggplants

Casserole dish of mozzarella and confit eggplants

Sliced eggplant stuffed with greens and confit tomatoes

Sliced eggplant stuffed with greens and confit tomatoes

Duck conserve with mushrooms

Guinea-fowl cooked with maple syrup and old-fashioned vegetables

Preserved duck timbale with snails

Duck conserve with potatoes

preserved duck on bed of pureed lentils (topic: orange-colored cooking)

preserved chicken and mushroom with olive oil and rosemary (Topic : olive oil cooking)

Eggplant rolls filled with confit duck

Leg of duck conserve with thyme

Duck with grapefruit

Sea bream with confit oranges

Quail with confit clementines

Loin of wild boar with turnips cooked in honey

Cassoulet

Cassoulet

Pan-fried gizzards and mushrooms

Goose confit

Ostrich steak with stewed pumkin

Easter bread nest filled with knuckles of lamb and herbs

Easter bread nest filled with knuckles of lamb and herbs

Praparing a cassoulet

pickled garlic in casserole dish (topic : classical dishes)

Pan-fried foie gras escalopes with scallops and stewed apricots

Stewed eggplants with tomatoes

Preserved duck Cassoulet

Piece of beef in red wine and shallot sauce

Duck confit

Goose confit with rosemary

Duck conserve filo pastry pies

Chicory and tomato gratin

Chicory Meunieres

Cooking the chicory

Braised chicory with roquefort sauce

Bell pepper confit with honey

Bell pepper confit with honey

Pan-seared chicken breasts with orange and saffron,rice

Pan-seared chicken breasts with orange and saffron,rice

confit ginger

Confit carrot and orange crumble

Chicken breast,eggplant and rosemary sandwich

Pheasant Crepinette with walnuts and chicory gravy

Confit carrots with garlic

Preserved duck and mustard Parmentier

Chicory with ham and cheese

Red mullet fillets with confit peppers

Chicory, apple and walnut Reblochon cheese-topped dish

Coffee creme brulee with fried mango

Small artichoke savoury tatin tart

Pheasant with cream of Brandy sauce,stewed carrots and onions

Bell pepper confit with honey

Coffee and whisky Christmas pudding

Plate of cherry ice cream

Grilled tomato,cheddar and bacon,chicory leaves filled with roquefort,cod with mayonnaise and spagettis with tomato sauce

Stewed onions with agave nectar and thyme

fritters and candied clementines

Fennel cooked with orange zests

Dates in spiced coffee with Greek yoghurt

Duck foie gras with dried fig puree

fruit and chocolat dessert

roast marinated and caramelized pork filet mignon (topic: caramelized cooking)

Scallops wrapped in chicory leaves,orange sauce

Pork knuckle with shallots ( topic : Christmas)

Confit vegetables printaniere

Artichokes a la barigoule

Veal with white sauce,braised chicory and zucchinis

Mackerels with confit garlic

Banana cake

slices of foie gras with caramelized peach

Red wine pears with vanilla ice cream and walnut kernels

Preserved duck

Zucchini omelette Bento with spinach,walnuts and pickled peppers

Foie gras topped with gingerbread crumbs, confit pears

preserved olivette tomatoes with olive oil and garlic (Topic : olive oil cooking)

Confit carrots with coconut milk gratin

Slab of beef with confit shallots and mashed potatoes

Roast rabbit with confit peppers in honey

Jar of chicken confit

Duck confit ( step by step : final)

Cassoulet bean stew (topic : tradition)

Piece of cod with red peppers and garlic

Knuckle of lamb Tajine with cinnamon-flavored semolina with confit citrus and raisins

Chicory tarte tatin

Chicory Tartiflette

salmon steak with asparagus

Chicory gratin with chili-almond butter and Parmesan

Ham,cheese and chive toasted sandwich

Salmon and mussel blanquette

Pancakes with berry rumtopf and cream

Mini tarte tatin with chicory and Gorgonzola

Chicory Charlotte souffle

Chicory and Maroille gratin

Chicory with Fromage frais and smoked salmon

Sliced chicory and smoked salmon salad

Chicory and ham cheese-topped dish

Cooking the chicory with pouring cream

Braised chicory

Vanilla mousse in puff pastry with caramel ice cream and raspberry confit

Fish and shellfish nage, whipped coffee cream

Chicory, ham and cheese-topped dish before cooking

Damson compote with caramelised walnuts

Creme brulee with preserved figs

Ricotta and papikra open sandwich

clams with candied lemon (topic: shellfishes)

Chicory and trumpet mushroom cheese-topped dish

Tagliatelles a la carbonara

salmon steak in white butter sauce

Salmon,broccoli and potato cheese-topped dish

Fish terrine with scallops

rabbit conserve with rosemary (topic : tradition)

Pan-fried chicory with chicken and peanuts

Nut Coated Caramel Apples on Dish

Roast tuna,curried cauliflower and grilled red peppers

Salmon tagliatelle with lemon sauce

Fried sole on caramelised chicory with spinach

Shallot jam

Lemon chutney

Twelve flavored baked tomatoes (topic: tomatoes from the south)

Duck neck stuffed with risotto and rocket

Shrimp and basil curried fricassee

Layered zucchini,tomato and cheese bake

Tripe stew with cider

Confit oranges with dates and cinnamon

Semolina sweetened with orange blossom

Crystallized ginger

Minced veal and cinnamon risotto

Spring menu

Cream of chicory soup with brown shrimps

Pot-au-feu from Bergerac

Roast spiny lobster tails

Half-cooked piece of salmon caramelized with soya sauce,honey,sesame seeds and sugar peas

Dublin Bay prawn and stewed bell pepper salad

Rhubarb and strawberries cooked in wax paper

Confit root celery and two apple salad

Crab,confit red peppers and celery stalk Timbale

Green lentil and turnip salad with parsley

Preserved duck with red cabbage and apples

caramelized roast tuna with spices (topic: caramelized cooking)

Pan-fried gambas and chicory with honey

Guinea-fowl fricassee with confit citrus and citronella

Ceps with confit shallots

Slices of preserved orange

Kumquat confit

Pig's trotters terrine

Chicken with lemon and olives

Chicken,lemon and olive Tajine

Pike-perch with chicory and mashed potatoes

Duck's leg confit and rocket salad

Curried fricasse

Red peppers stuffed with brandade

Piece of salmon with parsley sauce

Two different marinades for a barbecue

Chicken in creamy saffron sauce

Chicken with paprika sauce

Pork and vegetable green curry

Steam-cooked bass,mashed potatoes,Sucrine,and Espelette pepper sauce

Cabbage and salmon Parmentier

Snail fricasee in parsley sauce with pan-fried Swedish turnips

Stuffed veal Caillette with gravy and spring vegetables

Veal saute with broccolis

Lamb,purple artichoke and sweet pea casserole

Spicy caramelized rabbit with tagliatelles

Salmon fillet in pastry crust, Nantais butter

preparing salmon and potatoes before cooking

Zucchini mousse with pine nuts and pesto

Sea bream roast with lemons

Lamb and confit citrus savoury crumble

Salmon and chicory Charlotte

Chicken a la landaise