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rabbit conserve with rosemary (topic : tradition)

Pork knuckle with shallots ( topic : Christmas)

Confit carrot and orange crumble

Roast rabbit with confit peppers in honey

Roast rabbit with tomatoes and confit onions

candied lemon cake

clams with candied lemon (topic: shellfishes)

Salmon tartlets

Cassoulet bean stew (topic : tradition)

Duck conserve filo pastry pies

Foie gras topped with gingerbread crumbs, confit pears

Leg of duck conserve with thyme

carrot and confit lemon salad with poached egg

rabbit in cider with mashed vitelotte potato (topic : tradition)

Confit carrots with garlic

Red mullet fillets with confit peppers

Chicken Ballotins

Foie gras escalope with mirabelle plums

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

Pan-seared chicken breasts with orange and saffron,rice

Pan-seared chicken breasts with orange and saffron,rice

Hamburger with Manchego cheese and stewed onions

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

Quail with confit clementines

Dried fruit filo pastry cake

Grated carrots with pistachios

Duck conserve with mushrooms

Slab of beef with confit shallots and mashed potatoes

Confit vegetables printaniere

Tomato,stewed onion and parsley pizza

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

Chicken breast,eggplant and rosemary sandwich

Herb and green apple mousse, thinly sliced fried duck Magret and a glass of champagne

Courgettes stuffed with cod

Duck conserve with potatoes

Cup of tea

Foie gras,duck conserve and sesame seed small skewers

slices of foie gras with caramelized peach

Potato and salmon Mille-feuille

Onions and shallots cooked on the barbecue

Selection of individual tarts and desserts

Cod marinated with paprika brochettes and grilled vegetables

Confit citrus

Foie gras coated in gingerbread crumbs

Confit leg of duck with sauteed potatoes

Preserved duck Parmentier

Preserved duck and mustard Parmentier

Venison haunch with confit ginger and mashed sweet potatoes

Cep Estouffade a la gasconne with grilled preserved duck

Cep Estouffade a la gasconne with grilled preserved duck

summer fruit crumble with brown vergeoise sugar

lamb fillet stuffed with Tapenade and confit vegetables

Cantal and fine herb pancakes

Sea bream fillets with preserved tomatoes and courgettes in papillote

Rabbit with confit orange

Coffee and whisky Christmas pudding

chicken tajine with prunes and preserved onions

Duck neck stuffed with risotto and rocket

fennel and onion confit

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

Pheasant with cream of Brandy sauce,stewed carrots and onions

Tunisian beef balls with mint and coriander (topic: tunisian cooking)

Surprise lamb with fennel and rosemary

Goose confit with rosemary

Duck conserve and apple tartlets

Puff pastries filled with snails from Bourgogne

Crystallized ginger

Steak tartare in a glass chemical testing bottle

sauerkraut

Artichoke cake terrine

Making orange zests

Chicken with white wine,confit lemons and black olives

Caramel popcorn

Orange and chocolate Marquise

Confit orange cake

Confit orange cake

Crepes Suzette

Preserved garlic in olive oil and rosemary

Salting the eggs in the glass bowl

Stewed onions with agave nectar and thyme

Tomato and goat's cheese pudding

Small courgette papillotes

glazed mackerel (topic: trip to asia)

Almond-flavored souffle

Tomato and zucchini crumble

Confit carrots with coconut milk gratin

Ceps with confit shallots

Pan-fried Foie gras with prunes stewed in Pineau and spices

Loin of wild boar with turnips cooked in honey

Sea bream with confit oranges

Foie gras with vanilla

Pan-fried foie gras and stewed onions on taost

Pan-fried foie gras escalopes with scallops and stewed apricots

Paimpol haricot bean salad with confit gizzards

Peking duck with figs and autumn fruit honey

apple and rhubarb crumble (topic: crumble)

milk chocolate cake with ginger (topic: winter desserts)

Crystallized ginger

confit ginger

Preserved duck

Loin of pork with stewed carrots

Pot-au-feu from Bergerac

Roast pork with confit onions

Jar of chicken confit

Piece of beef in red wine and shallot sauce

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

roast quail with cabbage

Lamb's toungue salad and pig's ears savoury cake

fruit and chocolat dessert

Green lentil and turnip salad with parsley

Duck confit ( step by step : final)

vegetable crumble

Cherry Clafoutis

Confit de Canard

Rabbit terrine

Triffle made with rice

Macaronis gratin

Caramelized spring vegetables (topic: caramelized cooking)

vanilla rice pudding (topic: little tasty pots)

Making duck confit with shallots: marinating in honey

shiitake and beef in jelly terrine with tarragon and spring vegetables (topic: mushrooms)

Vegetable Parmentier

Confit citrus and asparagus in preserving jars

Meat and sesame souffle

Sliced potato,fried quail's egg and Chorizo mini skewers

Cupcakes under a glass dome

Cupcakes under a glass dome

Cupcakes under a glass dome

Cupcakes under a glass dome

Cupcakes under a glass dome

Mexican-style chicken with chocolate and hot peppers

Artichokes a la barigoule

Zucchini omelette Bento with spinach,walnuts and pickled peppers

Hot oysters with confit lemon butter

Plate of cherry ice cream

Plate with two slices of foie gras

poultry livers in filo pastry (topic: summer cooking)

tunisian tajine omelette (topic: tunisian cooking)

Breaking the eggs into the bowl of flour

Macaroons from Niort

A dessert with candied citrus fruits and meringue chips

Potted rabbit with onion jam

Scallop souffle

herb omelette and feta in olive oil (topic : cottage cheese recips)

beating egg whites (step by step:: strawberry and raspberry consomme with meringues)

tomato and goat's cheese tartare with olives and basil (topic: raw tartare)

Spring vegetables with goat's cheese and herbs

French toast with raspberries

Leg of rabbit and lemon cooked in wax paper

Red mullet fillets with pesto and pine nuts

taboule (topic: summer salads)

Preserved fig rice pudding

fried vermicelli (topic: chinese noodles)

lamb in pastry crust with potatoes

Pork belly confit in lemongrass and soy sauce

Ingredients for chutney

stuffed mushrooms (topic: mushrooms)

Pollo al ajillo (chicken with garlic, Spain)

Foie gras with stewed figs

Jar of preserved duck

Duck foie gras with dried fig puree

Piece of cod with red peppers and garlic

White sugar lumps in a china cup with wings

Duck's leg confit and rocket salad

Cocktail atmosphere

Five coloured vegetable flan terrine

pickled garlic in casserole dish (topic : classical dishes)

A slice of potato tart with duck confit

Confit onion thin pastry tart

Oxtail in aspic

Small artichoke savoury tatin tart

two sugar pecan tart

apricot and thyme crumble (topic: crumble)

Marinated goat's cheese

young rabbit and carrots in aspic with chives

Raw thick round salt pork fillet with vegetables

Coppa,onion chutney and preserved pepper canapes

Roast turbot with confit shallots

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

salmon with chicory and coffee

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

Pheasant with stewed pumpkin and summer fruit

Preserved duck timbale with snails

Eggplant rolls filled with confit duck

Duck with grapefruit

Cassoulet

Cassoulet

Pan-fried gizzards and mushrooms

Goose confit

Ostrich steak with stewed pumpkin

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

Glazed mallard duck with spices and figs

Macerating the duck in coarse salt

Praparing a cassoulet

Preserved duck Cassoulet

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

Preparing duck confit a l'orange tacos

Duck confit