Morel and leek stew
Stag and mushroom stew cooked with red wine and leeks
Provencal-style hotpot
Morels in creamy sauce
Leg of duck with morel sauce
Pot-au-feu
Martinique tuna stew
Moroccan-style beef stew
Kigg a Farz hotpot
Vaucluse lamb stew
Rich game stew
Roast scallops with creamy leek sauce
Rabbit in mustard sauce
Beef and carrot stew in aspic
Pasta shells with morels and ham
Lentil and Chayote stew
Stewed dogfish with peppers,olives and capers
Stewed celery and turnips
Turkey stew cooked with red wine
Carrot and bacon stew
Crayfish and broccoli stew
Omelette with stew
Vegeterian stew with beans
Beef and green olive stew
Hotpot with assorted sausages and chickpeas
Fish stew
Pot-au-feu in a skimmer
Pot-au-feu and Alsace white wine
Tuna and vegetable stew
beef and vegetable stew
Pork stew with chickpeas
Beef and carrot stew
Duck and cep stew
Chicken stew and a bottle and glass of Pinot Gris wine
Traditional hotpot
Capon and foie gras hotpot
Beef Daube with orange (step by step : final)
Shellfish stew
Semolina with chorizo stew
Monkfish stew with mustard from Meaux
Monkfish and chorizo stew
Spring vegetable stew
Chicken pot roast
knuckle of pork and lentil stew (topic: pot-au-feu)
Pork backbone stew with macaronis
Provencal stew with chanterelles
Daube from Avignon
Hen and white wine stew
Lentil stew
Beef stew cooked in a copper casserole dish and sealed with pastry
Beef and carrot stew with polenta
Baby wild boar stew
Daube aveyronnaise
Stuffed veal Pot-au-feu
Cod Pot-au-feu with broken egg
Mustard rabbit pot-au-feu
Shellfish and scallop stew
Salmon and leek creamy gratin
Spiny lobster sauteed with Arbois wine
Thick piece of cod with morels
Pot-au-feu with two meats
Veal saute with tomatoes and broccolis
Veal stew cooked with wine
Stewed Paupiettes in tomato sauce
Veal and potato stew
Roast spiny lobster tails
Creamed red peppers with littleneck clams
Vanilla-flavored veal blanquette
Veal Blanquette
Thinly sliced leeks with cream
Boletus mushroom and gambas stew in creamy Brandy sauce
Seitan stew
Stewed sausages
Stewed potatoes with pimento
Straining the mirabelle plums
Doe stewed in red wine with raisins and zucchinis
Spicy lamb stew
stew and white wine
Boeuf Bourguignon
Pheasant stew with pineapple and spinach
Pot-au-feu au gratin
Pot-au-feu with broth
Beef cheek pot-au-feu with grated horseradish
pot-au-feu
Vegetable stew
Lamb navarin with young vegetables
Fillet of fish with bamboo and black mushrooms
Pan-fried salmon with ceps
Stewed chicory with wild mushrooms in creamy sauce
pork stew with olives and onions
Veal Blanquette with fennel
Minced pork,beef and vegetable stew
Turbot with preserved lemons
Stuffed red onions
Marengo veal
Veal stew with fennel and carrots
Braised chicory with roquefort sauce
Salmon and mussel blanquette
Courgette flowers au gratin with parmesan
Cod pie
Veal fillet with black truffles and cream of Jerusalem artichokes
Morel sauce
Flamenkuch
Veal escalope with cream sauce
Veal escalope in creamy mushroom sauce
Chesrnut soup
Shrimp and leek salad
Cream of leek soup
Cream of cauliflower soup with leeks
Rabbit with black trumpet mushrooms
Poulard hen breast with creamy sorrel
Chicken stuffed with Roquefort
Stewed venison with onions and herbs
Ostrich,bacon and carrot stew
Lamb colombo with wheat and mangoes
Seitan,cinnamon,brussels sprout,onion and carrot stew
Pumpkin soup
Cream of bean soup
Cream of mushroom soup
Creamy garlic soup
Creamed zucchini and leek soup
Stewed green and white asparagus with garlic diced bacon and soft-boiled eggs
Stewed potatoes with diced bacon and parsley
Frying pans
Grilled creamy Roblochon with truffles
Broccoli and tomato lasagne
Marinated vegetables with creamy Chaource sauce on a slice of bread
Braided zucchini bake
Coddled eggs
Scallop and cabbage Aumoniere
Crayfish gaspacho with zucchini cream
Thinly sliced veal's liver with confit lime and creamed celery
Minced veal in cream sauce with mashed potaoes
Caudiere from "La baie de Somme"
Pan-fried pike-perch fillet with dill
Rose-flavored floating islands
Pot au feu
Adding the salmon to the tagliatelles
Whipping together the eggs and the cream
Skate with capers
Cream of spinach and spinach tortellonis
Salmon blanquette
Linguini with salmon
Spinach-flavored tagliatelles with egg and creamy parmesan sauce
5 cheese raviolis
Lobster with kumquats
Rolled sole fillets with asparagus and artichokes
Burbot with white asparagus
Sole and artichoke salad with french dressing
Fish and shellfish nage, whipped coffee cream
Hake a la provencal with onion cream sauce
Green tagliatelles with walnuts and Roquefort
scallops with oyster mushrooms and potatoes
Steam-cooked halibut with diced vegetables and creamy sauce
Salmon cooked with Champagne
Sole Medaillons with scallops
Linguinis with bean,tomato,onion and oat cream sauce
Gnocchis in blue cheese sauce
Turbot with Riesling sauce
Pot au Feu; Boiled Meats and Vegetables on a Platter
Small casserole dish of littleneck clams and bacon
Chicken and mushrooms in Riesling suace
Gambas and foie gras on picks
Adding the mixed eggs and cream to the meat
Farfalle with cream of small pumpkin
Tortiglionis with peppers,cream and Chorizo
Pan-fried thinly sliced chicken with button mushrooms and Saint-Marcellin cream
Giblets with chicory
Couscous
Beef with creamy sauce
lamb collar stewed with red wine and carrot puree
Lamb with creamed garlic
Green beans a la carbonara
Roast pheasant with pureed peas
Chicken breast with tagliatelles and cream sauce
Lentil cake with chorizo and cream sauce
Frog's leg in cream sauce
Goose with mushrooms and cream sauce
Penne with kumquats and raw ham
Rabbit with creamy garlic sauce