Chopping the shallots
Slicing the pleurotus mushrooms
Chopping an onion
Slicing the gherkins
Pan-frying the pleurotus mushrooms
Cutting a fig
Pan-frying the brains
sliced jerusalem artichokes (topic: jerusalem artichoke)
winter squash (topic: orange-colored cooking)
Stuffing the heart with prunes
fresh fig
Truffle
Pan-frying the pleurotus mushrooms and the carrots
Cutting the chicory in two
Farmhouse loaf
Beef's heart stuffed with prunes
Slicing beef's heart stuffed with prunes
Pumpkins
Chopping the garlic
Camembert
Limes
cutting a lemon into round slices
Nachis pears with one cut in half
Red cabbage cut in half
Maracuja cut in half
Celery stalks
Sliced green Zerba tomatoes
Rhubarb
Cutting carrots into sticks
Cutting carrots into round slices
Small hot pepper
Cutting the vegetables
Button mushrooms
Slicing a white onion
Chopped shallots
Pan-fried lamb's brains and pleurotus mushrooms
Slicing a pineapple
Freshly chopped herbs on a chopping board
Sliced zucchini on the blade of a knife
Cutting a kiwi
Slices of peach
Sliced tomato and knife
Cutting a potato in half
Emmental cheese
Slicing a leek
Basil being chopped with a curved chopping knife on a wooden board
Chopped basil with a knife on a chopping board; a bottle of oil to the rear
Chopping the seaweed
Chopping a tomato
Seasoning the heart
Shallots on chopping board
Butternut squash
Fresh figs cut in half
Half a pumkin
Avocado
Pumpkin cut in half
Half a pumpkin
Fig
Ceps
Figs
Apples
yellow plums
reine claude plum
Papaya cut in half
piece of Hokkaido sweet pumpkin
Kakis
Orange,grapefruit,lemon, lime and clementines
Bowl of fruit
sliced fig
Plums
William pears
Passionfruit
Pink grapefruit
Greengage plums
Cutting the raw heart in half
Sprinkling flour onto the heart cooking in the pot
Cooking the heart in the pot
Chanterelles and frying pan
Chopped red onions
Chopped onions
Echalots on a white background
Pont-l'Eveque
fresh figs
sliced fresh fig
Fig cut in four
Fresh figs
Vine peaches
Taking the skin off the cooked toungue
shallots
Chinese cabbage
Peaches
Preparing traditional Salvators :hand cutting a sheet of fudge
Angelys pears
Raw beetroot cut in half
wedge of cantal
Crimee tomato cut in half
Taro cut in two
Artichockes
Parmesan
Diced beetroot
melons
Chopped basil on the blade of a knife
Chopped basil and knife
Pear cut in half
Brugnon
Eggplant
Salami from Renne
Assorted chopped herbs on the blade of a knife
Vegetable knives
Chopping a shallot
Fresh coriander and a chopping knife on a wooden board
Cutting a red pepper into thin strips
cut root celery
Sliced cucumber
Chabichou from Poitou
Chestnut cake
Making orange zests
Slicing a baguette
Slicing the apples
Fresh fruit
Walnut tart
Preparing the carrots and pumpkin for the two purees
Slicing the onions
Chopping the onions
Truffle and syrupy wine
Slicing the button mushrooms
Thick beef steak covered with cheddar and mustard sauce
Thinly slicing the button mushrooms
Cutting the mushrooms
chopped tomato
Assorted herbs with chopper
A piece of pumpkin on a wooden chopping board and munchkin pumpkins on a blue linen napkin
Cep mushrooms
Slicing the figs
raw burgers
Coeur de boeuf tomato
Slicing the lobster flesh
Round loaf of bread cut in half
Bleu de Bresse
Raw hamburgers
Raw ground pork meat
Japanese-style cutted cuttlefish
Camembert from Normandie
Raw ground meat
Granary braed
Taking the skin off the oranges with a knife
Mushroom terrine
Cutting a fig in two
Grape cut in half
Cutting the mango and the tomatoes into dices
Pan-fried spicy scallop and finely diced vegetables
Cutting the leeks into sections
Chopped chocolate for making truffles
Peeling the turnips for the court-bouillon
Garlic, partly chopped with salt
Vendean Brioche
Pastis cake from the Landes
Preparing nettle soup
Red onion cut in half
Onion cut in half
Sweet onions from Figueres on a white background
Crust pate
Lamb's brains with pleutotus mushrooms
Ginger root
Preparing the ingredients
Confit citrus
Pineapple tomato cut in two
Pureed orange lentils
Cutting off thr rind of a lemon
Freshly chopped coriander on a plate with a knife
Tying the stuffed heart with string
Fresh Brussels sprouts on a purple chopping board
Quarter of a Forelle pear
Three fresh chanterelle mushrooms on a wooden chopping board
Comte
Cherimole
Slicing a raw potato
Taking off the skin and cutting up in dice the duck breast(step by step:Peking duck brochettes)
Selection of cabbages
Quince paste
Jerusalem artichokes
pomelo with sugar
Corsican figatellu sausage
Fresh squeezed orange
Browning the heart in a cooking pot
Peeling shallots
Veal roast cooked in the oven
Seperating the orange segments