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Pot-au-feu from Bergerac

Duck Pot-au-feu

Cooking the meat in a casserole dish

Duck Pot-au-feu Verrine

Oriental-style poultry Pot-auFeu

Chicken pot-au-feu

Free-range leg of duck stew

Cooking the meat and the vegetables

Adding the marrow-bone

Two meat pot-au-feu

Small Foie gras Pot-au-feu and coddled egg with Foie gras

Lamb Navarin

Lamb navarin with young vegetables

Chicken and orange stew

Pot-au-feu of leg of lamb cooked seven hours

Pot au feu with lemons (Greece)

Pot au feu with duck and savoy cabbage (France)

Adding the herbs and spices

Hen and white wine stew

Pot-au-feu terrine

Friend's Pot-au-feu

Pheasant stew with pineapple and spinach

Doe stewed in red wine with raisins and zucchinis

Beef cheek pot-au-feu with grated horseradish

knuckle of pork and lentil stew (topic: pot-au-feu)

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beef and vegetable stew (topic : tradition)

Duck and cep stew

Chicken stew and a bottle and glass of Pinot Gris wine

Capon and foie gras hotpot

Chicken pot roast

Mustard rabbit pot-au-feu

Exotic beef pot-au-feu

Chicken pot pie

Coq Au Vin with potatoes and carrots

Pot au feu with chicken and lemon (Greece)

Spicy lamb stew

Lamb colombo with wheat and mangoes

Pot-au-feu au gratin

Beef Pot-au-feu

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Game Pot-au-feu

Seafood pot-au-feu

Chicken and tarragon pot roast

Praparing a cassoulet

Pot-au-feu with broth

Conger eel pot-au-feu

Pan-seared chicken breasts with orange and saffron,rice

Pan-seared chicken breasts with orange and saffron,rice

Preserved duck and mustard Parmentier

A vol-au-vent filled with chicken ragout

Rabbit Pot-au-feu with salsa verde

Creamed white haricot beans with shredded preserved duck

Pot-au-feu (step by step)

Scallop and oyster Pot-au-feu cooked with Chablis wine

Vegetable stew

Spring Navarin casserole

Spring vegetable stew

Green chicken curry with potatoes, beans and broccoli (Asia)

Pot-au-feu

Duck pot au feu served with red wine and bread

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

Cassoulet bean stew (topic : tradition)

Pot-au-feu au gratin with thyme

Confit leg of duck with sauteed potatoes

Preserved duck Parmentier

Cep Estouffade a la gasconne with grilled preserved duck

Cep Estouffade a la gasconne with grilled preserved duck

Duck conserve with potatoes

Pot-au-feu with two meats

Chicken Ballotins

veal shank pot-au-feu (chef: Alain Ducasse Alain, topic: pot-au-feu)

Asian chicken wings with noodles

Oxtail stew

beef and vegetable casserole dish

Spicy chicken fricassee

One-pot Coq au vin with bacon

Veal and vegetable stew

Beef stew

Seitan,cinnamon,brussels sprout,onion and carrot stew

Sicilian-style tuna

Sicilian-style tuna

Cordon-bleu and vegetables

Eggplant rolls filled with confit duck

Coq au vin jaune with morel mushrooms and two types of rice

Niku jaga

Chicken curry with spring onions, chickpeas and coriander

Duck confit with a beetroot medley

Indian chicken curry

chicken couscous (subject: Tunisian cuisine)

Turkey pumpkin ragout under the potato dome

Chicken curry with peas, peppers, purple potatoes and cashew nuts

Chicken curry with chickpeas and potatoes

Chicken curry with mange tout, bean sprouts and wild rice

Chicken curry with carrots and potatoes

Duck pate

One Pot with chicken, vegetables and tarragon

Chicken soup with peas and carrots

Glazed mallard duck with spices and figs

Duck confit ( step by step : final)

Chicken breast,eggplant and rosemary sandwich

Jerk chicken with rice, peas, pineapple and coleslaw

roast quail with cabbage

Duck confit with lentils

Duck neck stuffed with risotto and rocket

Cocido de garbanzos (Spanish chickpea stew) being made

Coq au Vin marinating

Chilli con carne with chicken

Veal stew with fennel and carrots

One pan curry with turkey and rice

Kig ha farz

Coq au Vin with white wine and herbs

Coq au vin with onions and mushrooms

Coq au vin with pumpkin

chicken tajine with prunes and preserved onions

How to prepare chicken curry with carrots and potatoes

Poule au pot from Paul Bocuse, France

Beef and carrot stew in casserole dish

Beef cheek,onion and carrot stew

Stewed venison with onions and herbs

Carrot and bacon stew

Penne with beef stew

Caramelized pork stew with onions and new carrots

Ostrich,bacon and carrot stew

Chesrnut soup

Straining the mirabelle plums

Beef and green olive stew

Shellfish and scallop stew

stew and white wine

beef and vegetable stew

pork stew with olives and onions

Beef Daube with orange (step by step : final)

Daube from Avignon

Vegetable stew

Boeuf Bourguignon

Provencal-style Daube

Kig ha farz

Beef and carrot stew with polenta

Beef and carrot stew in aspic

Daube aveyronnaise

Roast chicken with honey,confit citrus,tarragon and spring vegetables

Adding the coarse salt to the preparation

Brazilian cooking

Christman menu

stewed beef (topic : tradition)

Chicken confit with vegetables

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Mild coconut chicken curry with carrots and green beans

Chicken breast on a bed of vegetable barley

Oven baked chicken legs with root vegetables and yellow beans

Oven-baked chicken legs with root vegetables and yellow beans

Chicken soup with peas, carrots and rice

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Vegetable stew with chicken legs

Creamy chicken and vegetable curry with potatoes

Vietnamese chicken curry

Chicken escabeche (a dish from Belize) with peach puree

Slowly braised cacciatora chicken with green beans

Brazilian chicken stew with rice, peppers, tomatoes and onions

Chicken curry with peas, tomato salad and rice (South Africa)

Turkey curry with cherry tomatoes and mange tout

Cassoulet (bean stew with meat, France)

Hot menu

How to make coq au vin with onions and mushrooms

Chicken stew with potatoes and carrots (see above)

Duck and leek stew (Korea)

Chicken stew with leek, kidney beans and tomatoes

Indian style roast chicken with potatoes, peas and a yoghurt dip

Slow-cooker spice-rubbed turkey breast with crunchy potatoes

Slow-cooker spice rubbed turkey breast with crunchy potatoes

Duck foie gras with dried fig puree

Cod Pot-au-feu with broken egg

Pot-au-feu in a skimmer

Pot-au-feu and Alsace white wine

Duck conserve and apple tartlets

Asian glass noodle salad with roast chicken breast

Pan-fried foie gras and stewed onions on taost

Sliced chicken in Marsala sauce with broccoli and mashed potatoes

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

Quail with confit clementines

Macerating the duck in coarse salt

Pan-fried foie gras escalopes with scallops and stewed apricots

Duck conserve filo pastry pies

Smoked duck breast with lentils, carrots and lemongrass

Slow roasted garlic chicken and vegetables