写真素材の検索結果

Small scallop sausages and foamy sauce

Scallops with ceps

Scallops with leeks

Scallops and buckwheat pasta in tomato sauce

Grilled scallops

Glazed petoncle scallop brochettes

Capellinis with scallops

Scallops with steam-cooked leeks

Pan-fried scallops with curry and apple sauce

Pan-fried scallops

Scallops

Scallops with apples

Scallops with chanterelles

Stewed beef tail

Pan-fried scallops and squid with squid ink tagliatelles

Scallop and cep individual casserole

Pan-frying the scallops with paprika

caramelized petoncle scallops (topic: shellfishes)

Scallop with spring vegetables

Sweet and sour pan-fried scallops with green peppercorns

Scallops with dried fruit and black mushroom crust

Scallop and leeks cooked in their shell and sealed with pastry

Thick ostrich steak with pepper sauce

Scallop salad

Scallop salad

Scallop casserole

Pike quenelles

Loin of lamb

Scallops with orange and lentil puree

Scallop puff pastry pies

Scallop puff pastry pies

Scallop and vegetable Nage

Sturgeon with almond sauce and caviar

Hare with red kidney beans

Scallop,garlic and parsley Parmentier

Turnip and petocle scallop saute

Scallop and cherry tomato brochettes

Scallop carpaccio with citrus fruit

Dublin Bay prawns with garlic a la plancha

Salt-cod with crushed whole wheat

Thinly sliced scallops with bechamel sauce

salmon in salt crust and artichoke stew

Spiny lobster with crisp vermicellis

Partridge with chocolate sauce

Sea bream in salt crust

Scallops baked in their shells

Slab of doe with orange sauce and pumpkin puree

Shoulderblade bone cooked for 7 hours

Stewed Bourbonnais beef

Aveyron veal Paupiettes stuffed with mushrooms

Quail with chanterelles

Lamb casserole

casserole dish cooked pheasant

Scallop terrine

Turbot with shredded apples

Scallpos and leeks in curry sauce

Scallop and streaky bacon brochettes

caramelized petoncle scallops (topic: caramelized cooking)

Petoncle scallops caramelized with kumquats

Fricando,veal in sauce

Xato,catalan salad

Dublin Bay prawns with bacon

Thick piece of salmon with rose petals and pistachios

Doe fillet and pear and red wine mini charlotte

Veal Blanquette

Tuna coated with sesame seeds and orange

Scallops with spinach

Scallops with spinach

Fusillis with scallops and button mushrooms

Scallops with red peppers and semolina

Pan-fried scallops with ginger and stewed leeks

Scallops with chicory

Pan-fried turnips with petoncle scallops

Stewed scallops with grapes and leeks

Pan-fried scallops with leeks

Robuchon's oysters,scallops and caviar in creamy sauce

Hot curried oysters

Salmon with leeks

Scallops with beansprouts and avocado sauce

Baked potato stuffed with scallops and black mushrooms

Green lentils with pan-fried scallops

Hake with vegetables

Scallops with citrus- fruit

Rabbit with mustard sauce

Thick vermicelles with squid,shrimp and monkfish

Spicy caramelized rabbit with tagliatelles

Cod with lentils

Whole sea bream stuffed with fennel and lemon

Openning the scallops

Knuckle of veal with apples

Truffle in pastry crust

Cockles Marinieres with fine herbs

Zarzuela

Dublin Bay prawns with fennel and spicy sauce

Mesclun,grapefruit and scallop salad

Oven cooked duck Magret

Spaghetti with urchins

Scallop Escabeche with red shiso and vegetable tartare

Spoonful of scallops with bacon

Scallop salad

Surprise scallops with truffles

Cutting the leeks into sections

Spicy suckling pig

Flank with lemon and green pepper sauce

Duck Magret with cocoa

Lamb chops coated with crushed almonds

Guinea-fowl with chanterelles

Scallop and green bean saffron-flavored salad

Scallop and Brussels sprout fried brochettes with Champagne sauce

Oyster crepinettes and chipolatas sausages

Scallops with salmon roe

Pan-fried scallops

Gambas,Dublin Bay prawns and scallops with fennel

Bourbonnais beef stew with orange rinds

Duck Magret with grapes

Roast leg of lamb

Cauliflower emulsion with mussels

Small casserole dish of cod in garlic sauce

Spicy oyster fritters

Oyster tartare with vinegar

Oysters with Pineau de Charentes au gratin

Pork with lemon

Partridge with lentils

Casserole dish of pork with onions and caramelized chestnuts

Veal Grenadins with calamaries and Chorizo

Small casserole dish of grouper with urchin sauce

rabbit and olive stew

Pasta with coalfish

Zarzuela

Shrimp raviolis with citronella

scallops with whisky and orange (topic: scallops)

Spaghetti with seafood

pan-fried salmon cheeks with dill and tagliardi (topic: cooking with herbs)

Sweetbreads with morels in creamy sauce

Lobster with vegetables and chervil

Veal carpaccio with onions and pomegrante seeds

Piece of salmon wrapped in haddock with lemon

Leg of lamb with cumin and coriander

Lobster and roquefort

Salmon with streaky bacon and Piperade

Ostrich stew with chestnuts and pureed celeriac

Raw mussels marinated in lemon juice

Dogfish in Court-bouillon, caper sauce

Mussels with Poulette sauce

Red mullet fillets and mussels and herbs

Spaghettis with seafood and tomato sauce

Scallops

Roast beef with mushroom sauce

Mouclade

Quail and artichoke bases with chanterelle mushrooms

Lamb's breast with licorice sauce,turnips and garlic

Tuna with sesame seeds

Spanish pork cooked in red wine with vanilla

Rabbit in mustard sauce

Scallop and vegetables cooked in aluminium foil

Scallop carpaccio with crab and lime

Scallops with young broad beans

Provencal-style scallops

Pan-fried scallops with truffles

Scallops with chicory

Curried scallops with potato Rosti

Venison Civet with chestnuts

Monkfish ana gambas with green beans

Adding the butter to the preparation

Split peas with cockles

Razor clams en escabeche

Pan-fried broccolis and cockles

Oysters with hot butter,Crepinettes and grilled bass

Table presentation with hot oysters

Oysters a la charentaise,samphires

Cockle chowder

Cod with oysters

Marinated pork with cockles

Oyster soup

Oysters and winkles

Oysters from Cancale

Hot oysters with green asparagus

Assorted shellfish on a table on the seafront

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Thinly sliced rabbit with preserved tomatoes

Rabbit skewers with barbecue sauce

Small casserole dish of Escabeche mussels

Red pepper stuffed with fish and seafood

Spaghettis alla marinara

Veal with tomatoes

Sliced and roasted scallops and frog's legs with walnut sauce

Crab claws with two sauces

Bowl of open cockles

Bass in pastry crust

Roast lamb with sage

Chicken roll with Dublin Bay prawns

Braised wild boar

Monkfish wrapped in bacon and truffles

Veal knuckle before cooking

Aveyron veal dish

Salmon and mango makis

Oven baked hake

Wild boar Civet with blueberries