写真素材の検索結果

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

Foie gras mousse with apples

slices of foie gras with caramelized peach

Duck conserve and apple tartlets

foie gras mousse open sandwiches

Quail with confit clementines

Foie gras and pear salad,pomelo salad

Artichoke and foie gras in aspic

Chicken and vegetable terrine

Pan-fried foie gras and stewed onions on taost

double lemon mousse(topic: summer menu)

Chicken liver mousse

Duck conserve filo pastry pies

Foie gras and Clemence port mousse

Foie gras,duck conserve and sesame seed small skewers

Foie gras terrine

Duck foie gras with dried fig puree

Cream of fennel and cauliflower soup with thinly sliced bacon

Baba with rum and confit orange zests

Chicken with white wine,confit lemons and black olives

Foie gras with sliced bread

Smoked duck Magret,potato,pistachio and walnut salad

Apple,chicken and cheese toasted Mille-feuille

Peking duck

Mille-feuille of duck foie gras and hare rillettes

Sauteed guinea-fowl with Dublin Bay prawns

Duck pate

Roast goose with roast pears

Duck confit ( step by step : final)

carrot and confit lemon salad with poached egg

Glazed mallard duck with spices and figs

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

white chocolate ice cream, Cointreau and preserved clementine

Duck liver and sour griotte cherry terrine

Duck with grapefruit

Green apple mousse

Green apple mousse

Chicken and dried apricot terrine

Foie gras escalope with mirabelle plums

Duck Magret with gingerbread and stewed onions

Duck Magret and hot goat's cheese salad

Duck Magret and hot goat's cheese salad

foie gras in flaky pastry

Green apple and yoghurt mousse gin tonic

Chicken liver and Armagnac mousse

Duck confit with a beetroot medley

Duck confit with Salardaise potatoes

Foie gras infusion

Foie gras on a slice of bread

Duck and vegetables on a bite-size slice of bread

Cabbage,diced streaky bacon,croutons and walnut salad

Preserved duck Parmentier

Duck conserve with potatoes

Young shoot salad with smoked duck's breast

Cocktail atmosphere

Preserved duck and mustard Parmentier

Selection of verrines

Chicken breast,eggplant and rosemary sandwich

Confit leg of duck with sauteed potatoes

Duck neck stuffed with risotto and rocket

Macerating the duck in coarse salt

Foie gras emulsion with sweet and sour stewed onions

Cabbage,diced bacon,croutons and walnut salad

Taking off the skin and cutting up in dice the duck breast(step by step:Peking duck brochettes)

Cep Estouffade a la gasconne with grilled preserved duck

Cep Estouffade a la gasconne with grilled preserved duck

Pan-fried foie gras escalopes with scallops and stewed apricots

Pan-seared chicken breasts with orange and saffron,rice

Pan-seared chicken breasts with orange and saffron,rice

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

Apple and duck Magret savoury Tatin

Foie gras with vanilla

Preserved duck timbale with snails

Marzipan biscuits with nougat swirls and icing (vegan)

Lime mousse

Chocolate mousse

Eggplant rolls filled with confit duck

Miget with strawberries

chicken tajine with prunes and preserved onions

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

Foie gras topped with gingerbread crumbs, confit pears

Foie gras coated in gingerbread crumbs

Lemon mousse with mango sorbet

gourmet duck

Stuffed roast chicken with apples and potatoes

Chicken,chinese cabbage,carrot,beansprout,cilantro and citronella Thai salad

Chicken confit with vegetables

duck and juniper berry terrine

Celery remoulade with duck magret

cress soup (topic: spring menu)

Turkey sausage with banana chips

rabbit conserve with rosemary (topic : tradition)

Duck Magret with apples

Mushrooms,garlic and duck on a bite-size slice of bread

Foie gras and pomegranate seeds on toast

Foie gras on toast

Chicken,dried tomatoes and parmesan open sandwiches

Duck and apple savoury tatin tartlets

Reblochon

Grated carrots with pistachios

Mango cubes topped with foie gras mousse

Coffee and whisky Christmas pudding

Duckling with cranberry sauce

duck foie gras on toast, with dried fruit (topic: revisited foie gras)

Smoked duck Magret,peach and potted duck mini skewers

Pears

Duck Magret,walnut and Gorgonzola Clafoutis

Sauteed chicken Fajita

Tea-smoked duck breast with a celery and pomegranate tabbouleh in a glass

Duck magret with fresh figs and fig alcohol

lamb fillet stuffed with Tapenade and confit vegetables

Confit citrus

slices of duck foie gras

Sliced bloc of foie gras with aspic

Chicken Ballotins

Pot-au-feu from Bergerac

roast quail with cabbage

Praparing a cassoulet

Cassoulet bean stew (topic : tradition)

Foie gras,cep and smoked duck magret salad

Foie-gras and mushroom salad

Mango mousse

Goat cheese,duck breast,red peppers and rocket on polenta galette

Roast duck with orange and apples stuffed with dried fruit

Summer fruit jelly and chocolate delicacies

Summer fruit and sabayon au gratin

Duck confit with lentils

Chicken mousse individual aspic terrines with morels

Foie gras with figs on toast

Chicken liver mousse

Duck Magret with gingerbread

Hot menu

Duck leg confit with a wine sauce

Duck magret and chanterelle salad with spoon of french dressing

Duck rillettes with dried apple clefts on piquant hip

Chocolate pancake and mousse

Chicken and nectarine salad

melon and porto mousse

Chicken liver pate with blackberries

fresh foie gras with stewed greengages (topic: revisited foie gras)

Chicken supreme with truffles

Chicken in coconut milk on a bed of rice

Rolled duck foie gras and ceps

Provencal-style turkey with steamed broad beans and chanterelles

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

Mixed salad with smoked duck breast

Sliced turkey breasts and finly sliced zucchinis

Rabbit leg with dried fruit

Christmas duck shortcrust pie topped with orange-rosemary jam and rose pepper

Glass of Champagne

Roast chicken with apples and potatoes

Confit duck tartelettes

Chicken liver savoury cake

Oyster and foie gras tartare

Dish of apple tatin tartlette and vanilla ice cream

Camembert,bread and a glass of red wine

Chicken liver mousse served in chicory leaves

Duck's leg confit and rocket salad

Free-range leg of duck stew

Foie gras in broth

Creamed white haricot beans with shredded preserved duck

Parmesan casing filled with duck Magret salad

Smoked salmon and asparagus on toast

Roquefort and apple on toast

Foie gras terrine

Easter menu from Provence

Slab of beef with confit shallots and mashed potatoes

Turkey,roquefort and anchovies on a bite-size slice of bread

Foie gras on a bite-size slice of bread

Chicken,ham and pepper canape

Chicken and beetroot terrine on a piece of bread

Turkey stuffed with Soubressade sausage and cheese on a slice of bread

Chicken and shrimp open sandwich

Chicken liver pate with capers on toast

Chicken Crostinis

Chicken liver terrine on toast

poultry liver terrine

Chicken liver,spinach and chickpea Crostini

Tray of tapas

Poultry liver terrine

Foie gras on toast

Glasses of white wine and almond Croquets

Chicken,pear and onion Parmentier

Chicken liver terrine

Chicken and two lemon salad

Dried fruit filo pastry cake

Chicken liver and Port pate canape

Gascogne bite-size open sandwiches

Brie de Meaux

browned oysters with champagne

Pan-frying the slices of turkey with paprika

Whole foie gras

Cutting onions (step by step:olive and cinnamon lamb meatballs)

mesclun, poultry liver and cherry salad

Brioche slices with sour cherries, and rosemary with chicken pie

Chicken, leek and baby corn tart with black pepper pastry

Mini chicken escalopes with olive cream, ricotta and lemon zest

chocolate and tea-flavored cake

Hundred year eggs

Braised quail on a bed of lentils with apple and leek