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Pork kidney fricassee with Madere and parsley

Pan-fried kidneys with parsley, purple artichokes and gravy

Frog's leg and parsley butter Fricassee

Snail and cep fricassee

Snail fricasee in parsley sauce with pan-fried Swedish turnips

Vietnamese-style chicken fricassee with soya sauce and basil

Veal liver with onions and parsley

Shrimp and basil curried fricassee

Provencal-style frog's leg Fricassee

Beef meatballs with tomato sauce

Kidneys with aniseed sauce and carrot tagliatelles

Herb rabbit kidneys with wine

Herb rabbit kidneys with wine

Frog's leg fricassee with butter and parsley

stuffed mushrooms (topic: mushrooms)

Stewed monkfish with parsley broth

Barbel fillet with herb emulsion

Filet Mignon with parsley sauce

Provencal-style tomatoes stuffed with anchoyade

Beefburgers

Beef steak and green beans

Blood sausage parmentier

Truffade

sole and oyster mushroom rolls

Feijoada

Penne, anchovy,pepper and basil fricassee

Coq au vin in a casserole dish

Cod with virgin sauce

Spare ribs

Venetian veal liver

Frog's legs cooked with parsley and garlic

Leg of lamb in herb crust

Soft white cheese pizza

Pieds paquets with herbs

Veal's cheeks in wine sauce

Knuckle of pork and cabbage soup

Red peppers stuffed with brandade

Carrots with cream

monkfish and courgette fricassee with white butter marjoram sauce

Frog's leg and cep Fricassee

Squid and mussel Fricassee

Monkfish with sorrel sauce

Skate with herbs

Beef toung and potatoes ( topic : products from the tripe butcher)

Penne, pepper and basil fricassee

Scallop and Brussels sprout fried brochettes with Champagne sauce

Lamb navarin

Tomato,stewed onion and parsley pizza

Button mushroom and shallot tatin tart

Bass carpaccio

Chicken stew and a bottle and glass of Pinot Gris wine

Beef cheek,onion and carrot stew

Tripe stew with cider

beef stew with carrots

Fish a la bordelaise

Stuffed eggplants

Lamb Fricassee with summer vegetables

Turkey with chestnuts

baby rabbit with parsley and Grenaille potatoes

Spicy herb blood sausage meatballs

potato and olive tajine

Coq au Vin marinating

Preparing herb rabbit kidneys with wine

Scallops with mushroom Fricassee

Stuffed turkey leg

Rabbit fricassee cooked with cider vinegar

Mussels in white wine stock with parsley

Kidneys with peppers

Vegetable fricassee with walnut oil

Salmon marinated with white wine and herbs

Civet of baby goat with Grand veneur sauce

Turkey breasts with cream sauce,green asparagus and sugar peas

Chicken and shellfish Fricassee

Rabbit fricassee with mushrooms

duck and banana curry (topic: cooking with fruits)

Thick piece of beef with roquefort butter and mushroom fricassee

Jambon persille

White meat with herbs in aluminium foil before cooking

Cod Pot-au-feu with broken egg

Filo-pastry filled with eggplants and tripes

Steak tartare with hot peppers and capers

Cod Hashis with tomatoes and pistou sauce

Fricassee of chicken breast with mushrooms, fennel tops and parsley

Turkey fricasse with foie gras

Rolled turkey breasts stuffed with goat's cheese and herbs

Stuffed leg of guinea-fowl with green apples

scorpion fish fillet with capers

Chopping the onion and the parsley

Tuna fillets cooked in the oven with tomatoes

Potato,goat's cheese and leek salad

uncooked paupiettes (topic : classical dishes)

Herb and onion minced meat loaf

Coq au vin on an oval plate

Quail fricassee with raisins and semolina

Beef a la guardiane

Steamed sardines in a white wine broth

Pan-fried sirloin with Thai basil and fried garlic

Two different marinades for a barbecue

Cannellonis with brucciu

Piece of salmon with pistachios,mushrooms and potatoes

Piece of salmon with parsley sauce

Monkfish with broad beans

Raviolis stuffed with langoustines tails

Scallops with parsley emulsion

Mussel and cockle raviolis

salmon steak in coconut milk

piece of cod with asparagus

Smoked salmon and asparagus

Chermoula sea breams

Stuffed mushrooms

Tomatoes stuffed with scrambled eggs and fresh herbs

Sea bream stuffed with herbs

Mussels stuufed with harbs

Veal stew cooked with wine

Roast quail with orange pumpkin compote

Omelette with frog's legs

Kigh Ha Farz,Breton leg of lamb

Squid and Chorizo fricassee

Kidney and vegetable brochettes ( topic :products from the tripe butcher)

Charosset grated apples with nuts, wine and cinnamon (Jewish)

Chicken and crayfish fricassee

Pan-fried frog's legs with parsley and potato galette

Pouring white wine on the rabbit

Country-style stuffed tomatoes

Pan-fried chanterelles

Tray of snails stuffed with parsley butter

monkfish with rice and okras

Sliced pumpkin coated in breadcrumbs and topped with emmental

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

Veal loin with thyme, parsley and mozzarella

Roast leg of turkey cooked with herbs

Steak with pepper sauce

Rabbit in mustard sauce

Rabbit cooked with beer and vegetables

stew and white wine

Pieces of bread and white wine on a white wooden table with a patterned napkin

Roast leg of lamb with beans

Chicken in white wine sauce and asparagus

Monkfish wrapped in lettuce leaves with beer sauce

Chicken breast with herbs

Steak and kidney pie (UK)

Rolled chicken breast with herbs

Duck fillet with honey and spice sauce

Tabbouleh with lamb and coriander meatballs

Poached fish tabbouleh

Pike-perch and oyster terrine

sea bream timbale

Pan-fried Tellines

Mariniere de charbonnier

Roasted goose for Christmas dinner filled with apple stuffed and served with apple wedges

Guinea-fowl and quince fricassee with wild rice

Risotto and octopus Fricassee with tomatoes and fresh basil

Stag and mushroom stew cooked with red wine and leeks

Pan-fried scallops with asparagus and chanterelles and champagne sauce

Coq au vin

Ostrich,bacon and carrot stew

Kalbsnieren mit gratiniertem Chicoree und Boulettes d'avesnes (Kuhmilchkase aus Nordfrankreich)

Preparing the ingredients

Chopping the bread crumbs and the parsley

Foie gras and peanut Creme brulee

Pan-fried monkfish Medaillons with vanilla

Spicy lamb stew

Pan-fried scallops in white wine with lime and tomatoes

Roast veal with tomatoes

Mussels cooked in white wine with garlic and parsley

Pojarski chicken supremes

Coq au vin

Loin of lamb with red pesto

Five hour leg of lamb

Casarecce with fresh and dried tomatoes and olives

Lobster with apples and pink peppercorns

Veal blanquette with young vegetables

Spaghettis with pesto

Cod with capers and potatoes

Rabbit with apples and cider sauce

Ingredients for braised leg of lamb with barley

Snails stuffed with garlic and parsley

Lasagnes a la bolognaise

Lasagnes a la bolognaise

Leg of guinea-fowl

Fricassee of chicken breast with parsley root, mushrooms, parsley and fennel

Grilled duck breast with rosemary

Curried fricasse

Stuffed veal Caillette with gravy and spring vegetables

Involtini with a mushroom filling and a kohlrabi medley

Wild boar with sweet chestnut on a platter; Red wine bottle

Pork with cauliflower, potatoes and caper butter

Pork with chopped parsley and mushrooms

Winter salad

Vegetables cooking in a cooking pot

Ham and fine herb raviolis

Potato Pate

Chopping the herbs

Turkey poult saute with mandarins

breaded lamb chops

Duck fillet with peaches

Turkey with grapes and raisins and honey

Caillettes

Potatoes stuffed with snails

Noisette fillet of pork with carrots and black olives