Assorted cold roasts
Preparing a roast
kiwis
Raw roast veal
Wooden chopping board and knife
Kitchen knife on cutting board
Chopping the parsley
Chinese cabbage
Raw cod fillets
Rosemary
Slicing the roast duck magret
Rolling pin and kitchen knife
Wild boar terrine
Dark and white chocolate (topic: chocolate cooking)
plucked chicken
Tomme de Lozere
Veal chop
Cast iron casserole dish and steam
Meat and bell pepper brochettes
Fromage a raclette
Reblochon
Wooden cutlery
Box of knifes
Cutlery on tea towel
Wooden chopping board and chopper
Selection of herbs
sliced Parma ham
Shallots on chopping board
shallots
chopped shallots
Cheeses and wines
Rib of beef
Adding the apple balls and the chestnuts
Adding the cinnamon sticks
Covering the frying pan and leave to simmer
Carving a roast chicken
Camembert
Sliced vegetables
Boeuf a la ficelle, Navarin printanier and veal blanquette
Wheat
Cutting the leeks into round slices and chopping the coriander
A raw joint of pork with an onion, carrots, rosemary and spices on a chopping board
Pork roasting joint with ingredients on a chopping board
Onion cut in half
Preparing the vegetables
Assorted herbs with chopper
Raw veal escalopes
Tie with a string the veal roast
Raw tied veal roast
Stuffing roast veal with anchovies
Raw veal roast
Raw leg of lamb
Plate of veal slices, candied and caramelized shallots
Plate of veal slices, candied and caramelized shallots and a glass of white wine
Coriander seeds in a wooden spoon
Vegetables on a chopping board and mortar
Leg of lamb with garlic
Salami from Renne
A veal roast with peppers and baked dumplings
Goat's cheese
Plate of pimentos
fresh fig
plate of medecine pills
Plate of medecine pills
mini basket of walnuts
Basket of walnuts
Raw veal
Raw chicken and veal cuts
Cooking implements in a pot
Roast veal wrapped in bacon and sage
Cutting the potatoes and onions (step by step : Baeckeofe)
clove of garlic
Selection of cabbages
Chopping boards hanging on the wall
Wooden pancake spatula
Tagliatelles with leeks and diced bacon
Veal loin steak with onions and rosemary in frying pan
Carving roast beef
Rabbit with lemon
coconut sorbet with sechuan pepper and green bananas
Ingredients for roast duck Magret
Roast chicken
Assoted traditionnal bread loaves
Shrimps
Raw foie gras
Chopped veal shoulder
raw fillet of duck's breast
Chanterelles and frying pan
Sliced veal roast with chanterelles
Assorted Raclette cheeses
Coulommiers and bread
Roast guinea-fowl with beer and shallots
Mixed rabbit salad
Rabbit roulade with rosemary and pine nuts
Potatoes
Saucepan of melted chocolate
Assorted bottles of wine and corkskrew
Ladle of cumin seeds
Selection of spices
Roast loin of pork stuffed a la montbeliarde
Cold snack with salami, tomatoes, ciabatta and shallots
Veal roulade garnished with slivered almonds and pomegranate seeds
Whole roast duck with thyme and bay leaves
assorted herbs
Lamb with creamed garlic
Comte
Morbier cheese
Piece of Morbier
Piece of morbier
Fourme d'Ambert
Portion of Brie
Brillat-Savarin cheese
Leek and sorrel savoury tart
rabbit with tarragon
Carving a capon with cabbage
Chicken in salt crust
Bacon with lentils
Raclette
raw roast veal
Roasted marrow bones with a parsley, shallot and lemon juice germolata seasoned with salt and pepper
Raw veal escalope
Steak on a baking tray with rosemary potatoes and salsa verde
Veal knuckle with Munster cheese sauce
Raw beef fillet steak wrapped in bacon
Basic ingredients for savoury spreads
roasting beef
Wooden plates and cutlery
Wooden knife and fork in a cup
Kitchen knife
Veal roast with asparagus
Rolled veal roast with cheese and herb crust (a slice carved)
Assorted chopped herbs on the blade of a knife
Duck's leg baked in salt
Vegetable composition
Shallots
Rolls of peppers (topic : today cooking)
Finely chopping the dried apricots
Baskets of artichokes
Cutting the mango and the tomatoes into dices
cucumber
camembert
Corsican figatellu sausage
Sliced farmhouse loaf
Cep mushrooms
Parma ham
Chabichou from Poitou
Wholemeal bread
Cutting a pineapple
Slicing bread
Slicing almond paste
Green Zerba tomatoes
Sliced green Zerba tomatoes
Cutting rhubarb
Kumquats
Aveyron bread on a chopping board
Round loaf of bread on a chopping board
mussels with lemongrass (topic: shellfishes)
selction of raw meats
Onions
Lemon loaf cake
peach gratin
Chaource
Chopping the shallots
Powdered Matcha tea
Jujubes
Fonio
Thinly sliced truffles
Wild rice
Wooden soup with "Les soupes" in writting
Chocolate farfalles
Wooden spice box
Fresh figs
Boletus and coulemelles
Rose flavoured loose tea
Spoonful of quinoa
cinnamon sticks and powder
Different forms of cocoa
different formsof cocoa in wooden spoons
Grating ginger
Bowls of spices
Glass of red wine in the cellar