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Veal Blanquette

Vanilla-flavored veal blanquette

Veal Blanquette

Vanilla-flavored veal blanquette

Veal Blanquette with fennel

Salmon and mussel blanquette

Salmon and mussel blanquette

Preparing the parsley and cream sauce

Veal fillet with black truffles and cream of Jerusalem artichokes

Adding the salmon to the tagliatelles

Morel and leek stew

Salmon blanquette

Thinly sliced veal's liver with confit lime and creamed celery

Veal escalope with cream sauce

Veal escalope in creamy mushroom sauce

Minced veal in cream sauce with mashed potaoes

Braised chicory with roquefort sauce

Roast scallops with creamy leek sauce

Roast spiny lobster tails

Courgette flowers au gratin with parmesan

Cod pie

Fillet of fish with bamboo and black mushrooms

Pan-fried salmon with ceps

Spiny lobster sauteed with Arbois wine

Veal Blanquette

Veal escalope with button mushrooms and cream sauce

Exotic cream desserts

cups of chocolate cream dessert

Flamenkuch

Coddled eggs

Scallop and cabbage Aumoniere

lamb collar stewed with red wine and carrot puree

Lamb with creamed garlic

Pan-fried thinly sliced chicken with button mushrooms and Saint-Marcellin cream

Veal Blanquette

Rabbit with black trumpet mushrooms

Whipping together the eggs and the cream

Skate with capers

Cream of spinach and spinach tortellonis

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

Turbot with preserved lemons

Sole and artichoke salad with french dressing

Fish and shellfish nage, whipped coffee cream

Pasta shells with morels and ham

Leg of duck with morel sauce

Hake a la provencal with onion cream sauce

Poulard hen breast with creamy sorrel

Green tagliatelles with walnuts and Roquefort

Thick piece of cod with morels

scallops with oyster mushrooms and potatoes

Rabbit in mustard sauce

Chicken stuffed with Roquefort

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

Rabbit in mustard sauce

Turbot with Riesling sauce

veal piccata with courgettes and mascarpone cream (topic : cottage cheese)

Morel sauce

Saucepan of cream of white asparagus soup

Broccoli and tomato lasagne

Salmon and leek creamy gratin

Marinated vegetables with creamy Chaource sauce on a slice of bread

Braided zucchini bake

Cooking the chicory with pouring cream

Preparing the curry sauce

Pan-fried pike-perch fillet with dill

Meagre blanquette

Stuffed red onions

Pan-fried scallops with vanilla foam

Small casserole dish of littleneck clams and bacon

Gravlax salmon

Preparing the custard

Boeuf a la ficelle, Navarin printanier and veal blanquette

Truffle souffle

Mascarpone cream dessert and chicory jelly

Spoonful of apple Creme brulee

Ingredients for veal blanquette

Gratin dauphinois

Coating the cake with cream and grated coconut

Festive panna cotta in a berry sauce

Vegetable Cannellonis

Pleurotus mushroom Risotto

Gratin dauphinois

Pouring the mixed cream and milk to the sliced potatoes

Thick piece of salmon with truffles and creamy tagliatelles

Chicken and mushrooms in Riesling suace

Vegtables with cream sauce and dried fruit

Gambas and foie gras on picks

Fresh pasta with parmesan cream and spinach

Adding the mixed eggs and cream to the meat

Gnocchis with pumpkin and cream

Pappardelles with truffles

Lumaconi rigate with smoked salmon,tomatoes and dill

Thick piece of salt-cod with cream of red peppers

Farfalle with cream of small pumpkin

Tortiglionis with peppers,cream and Chorizo

Giblets with chicory

Couscous

Beef with creamy sauce

Monkfish and mushroom Cassolette

Green beans a la carbonara

Morels in creamy sauce

Spring vegetables with cream

Roast pheasant with pureed peas

Rolled fish fillets with tarragon and cream sauce

Cream of lentil soup with chanterelles

Cream of asparagus soup with oysters

Chicken breast with tagliatelles and cream sauce

Breaded oysters with horseradish sauce

Chinese artichokes with cream

Lentil cake with chorizo and cream sauce

Crayfish gaspacho with zucchini cream

Monkfish and vegetables with cream sauce

Sea bream fillets with peaches and bacon in creamy sauce

Frog's leg in cream sauce

Scallops with creamy saffron and Cayenne pepper sauce

Fusillis with creamy pepper sauce

Thinly sliced leeks with cream

Goose with mushrooms and cream sauce

Penne with kumquats and raw ham

Romanesco cabbage Capellinis a la romaine

Dublin Bay prawns with Enoki mushrooms and pistachio cream

Stewed chicory with wild mushrooms in creamy sauce

Plate of cooked spinach

Scallops a la Dieppoise

Penne with white onion cream sauce

Creamed red peppers with littleneck clams

Rabbit with creamy garlic sauce

Monfish and vegetables in creamy sauce

Scallops with white haricot beans

Herb omelette

Adding the stock to the vegetables and the cream

potato filled with cream and salmon eggs

Summer fruit with a sabayon au gratin

Red mullet Timbale

Pureed tofu and tapenade dip

Mirabelle plums au gratin

Shrimp and leek salad

Vanilla Creme brulee with strawberry puree

Salidoux

Panna cotta with almond brittle

Catalana dessert cream

Pot of creamed peppers

Frozen creamy peas

Cooking the eggs au bain marie

Saucepan of cream filling for a Saint-Honore

Chocolate panna cotta being made

Almond cream and strawberry ice cream terrine

Warm and spicy Christmas cream dessert

rhubarb and mara strawberrie dessert flavored with cardamom

Russian-style Consomme,whipped cream with herring roe

fennel and cauliflower au gratin

Whipping cream

Caramel baked egg custard

Spinach and mushroom salad with creamy dressing

Panna cotta with fresh raspberry sauce and red grapes

A puff pastry slice with cream and caramel threads

Chocolate muffin with vanilla topping

Banana cake with chocolate sauce

Hard-boiled eggs with dill cream and cream of tarama

Rose-flavored floating islands

Veal Blanquette

Cockle and vegetable lasagnes

panna cotta with summer fruit

Scallops with leek fondue

Poached eggs with rocket

Summer fruit gratin

two types of figs and almond gratin

Chilled soufflee with peanuts

Adding the cream to the black pepper sauce

Preparing veal Blanquette

Sole fillets with small shrimps and lemon cooked in wax paper

Roast veal with olives in aspic

Roast veal with olives in aspic

Carrots with cream

Figs with Port zabaglione

Mini apple tart tatins

Apple tatin tart with caramel sauce

Paris Brest (choux pastry filled with cream, France)

Paris Brest (choux pastry filled with cream, France)

Paris Brest (choux pastry filled with cream, France)

Catalan cream dessert and Viennese cream dessert

Coconut creme brulee

Catalane dessert cream

Mussels with cream

summer fruit gratins

Strawberry gratin

vanilla cream dessert

Radish gratin

Pan-frying the leeks and adding the cream

Stuffed potatoes

Tuna mousse and shrimp on a bite-size slice of bread