Artichoke hearts forestier
French onion soup
Seb's Italian-style aperitif slices
Cod loin with saffron
Fillets of sole Dieppoise
Fish "à la Bordelaise"
Fish in white wine
Langoustine gratin
Mackerel Fillets in White Wine
Mussels marinière
Pan-fried salmon with white cabbage
Red mullet fillets with a reduced white-wine sauce
Rosemary steamed fish
Salmon with sorrel
Scallops with cabbage julienne
Scallops with crunchy vegetables and wine sabayon
Spaghetti with mussels and basil
Summer Salmon Blanquette
Turban of sole with langoustines
Blanquette of veal
Cajun pulled pork
Chicken breasts with tarragon
Cured Pork Belly With Lentils
Filet mignon with mustard and tarragon sauce
Melt-in-the mouth meat and vegetables in a sealed casserole
Pork chops in the oven
Pork chops with a duo of brassicas
Rabbit terrine
Rabbit with mustard
Rillons de Tours
Saltimbocca
Seven-hour lamb
Spring veal sauté
Tomato meat balls
Veal Marengo
Celery risotto
Cheese tart
Creamed spinach with two cheeses
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with vegetables
Crispy spinach rolls
Curried prawn risotto
Express sauerkraut
Filet mignon with asparagus
Hot box cheese
Melting Epoisses on toast
Montbenoit's canapés
Mushrooms on toast, French style
Penne with purple artichokes
Polenta with spinach and soft-poached egg
Purple artichokes à la romaine
Purple artichokes braised in white wine
Quiche Bretonne
Risotto with zucchinis and cherry tomatoes
Sausage mushroom and cheese crumble
Savoury French toast
Seafood sauerkraut
Spaghetti with mushrooms
Spaghetti with smoked salmon
Tartiflette
Turmeric risotto
Winegrowers' sausage casserole
Jura bread
Béarnaise sauce
Beurre blanc sauce
Hollandaise sauce
Sauce Normande (for fish)
How to prepare cockles
Pea risotto "Mantecare"
Potatoes with prawns
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