Fish and shellfish
The crustaceans
Octopus, cuttlefish, chipions and squid, supions, squid, squid
Squid stuffed with raw beef, foie gras and oyster (Lionel Levy) NT
Pan-fried supions in Terra Rosa oil
Chipions sautéed with Espelette pepper
Grilled squid with eggplant caviar (Marco Simonetto)
Octopus empenada and soubressade coulis
Squid fricassee in curry oil
Cuttlefish fricassee with water bindweed and ginger (Stéphane Gatumel)
Confit octopus, melted a la plancha with pieces of pineapple
Rock octopus in olive oil and saladines on a bed of white beans and lukewarm potatoes. (Mauro Capelli)
Fake caviar and squid with ginger
Cuttlefish stew in ink, Pilaf rice
Basmati-wild rice sautéed with squid and shrimp, turmeric broth
Pan-fried squid, eggplant pulp and tangy and sliced shell juices (Charles Wagner)
Just seared squid, combawa risotto and lobster broth (Samuel Cavagnis)
Chipirons à la plancha with barigoule artichokes and candied tomatoes (Alain Senderens)
Chipirons sautéed "minute", garlic chips, ginger and sweet pepper
Chipirons à la plancha, garlic, ginger and sweet pepper chips
Tracks, casseroles, cuttlefish egg seared on the plate, misfits condiment (Pierre Gagnaire)
The sauté of small tracks with chanterelles, walnut juice and fresh almonds (Jacques Chibois)
Langoustines, prawns and shrimps
Langoustines with gray shrimp consomme, borage flower and mint leaf tempura, peanut butter and lemongrass
Seared langoustines with pumpkin purée
Roasted prawns in virgin olive oil, endive cake with goat's bush and chives (RC)
Large crispy Breton langoustines, seaweed emulsion in olive oil (Olivier Le Squer)
Large Langoustines, beef cheek with beer, gingerbread, a few trumpets of death (Benoît Bernard)
Satay (*) of large langoustines, nems of crunchy vegetables marmalade of red pepper "Asia" (Tommy Byrne)
Seared langoustines, eucalyptus cream, quinoa, sea urchin strip glaze, aubergine cake with liquorice and herb salads (JG Klein)
Madras curry with basmati rice and scampi tails, parsley and chive juice
Large langoustine tails with Aquitaine caviar, iced cocoa bean velouté (J Bardet)
The big tail of "Camerone" shrimps with small candied tomatoes, head juice with Japanese pearls and crystalline "Parmigiano"
Reggiano ”(Charles Wagner)
Rison of prawns (Pascal Bernier)
Gambas "plancha", foie gras royal, pea foam (RC)
Spiced prawns, rice pudding with coconut milk, green curry (Alain Dutournier)
Gambas, eggplant caponata, Campari sauce (Edoardo d'Alto)
Spicy prawns, green onion, rice pudding with coconut milk
Pan-fried prawns with coconut milk and lemon thyme
Pan-fried prawns, celery chips (Sébastien Raizer)
Kamchatka Giant Crab Legs (Renata Dominik)
King crab merus, Bourbon vanilla mayonnaise, avocado and sweet and sour citrus fruit flesh
King crab in vegetable roll, crushed peanuts (Alain Dutournier)
St. Jacques shells
Scallops, leek whistles (Yoann Esnée)
Scallops with satay, Korean chili and young leeks (RC)
Seared scallops with citrus fruits, caramelized endive (Loïc Gaudin)
Pan-fried scallops, carrot sauce with honey and garlic, grilled sesame
Saint Jacques d'Erquy with truffle oil
Boiled scallops with chard green
Scallops and crunchy beef with Jerusalem artichoke sauce, parsnip crisps and Séchuan pepper milk mousse
Saint Jacques meunière with braised endives in orange butter
Pan-fried scallops, puffed rice with Comté, shellfish cream (Erwan Le Guerroué)
Scallops like a quenelle and salpicon (*) with dried porcini mushrooms, royal turnip; fig gingerbread powder (Pierre Gagnaire)
Coquille Saint Jacques served with a virgin caper sauce
Scallop shell with candied lemons and white Alba truffle (Marc Meneau)
Scallops caramelized with butter, endive and fresh grapes (Troisgros)
Grilled scallop, salad and carrot bouquet, tarragon cream
Norwegian scallops à la plancha, gray shallot mousseline and salted butter bouchot mussel nage (Philippe Chevrier)
Grilled scallops, parsnip purée, porcini mushrooms, black truffle coulis from Périgord (Michel Husser)
Scallops and olives from Lucca, dandelion salad (Alain Solivérès)
Scallops, bouillabaisse juice (Jean-Louis Nomicos)
Saint-Jacques de Normandie, slowly cooked in semi-salted butter,
beetroot confit in Vaud fir bud syrup (Anne Sophie Pic)
Scallops from Fécamp a la plancha, coral butter (Josselin Marie)
Scallops with beetroot and crapaudine chips
Snack of scallops in a fruity tandoori marinade in combawa and ginger tartare (Pierre Crepaud)
Snacked scallops, cream of asparagus and candied tomatoes (RC)
The scallop marinade and its scallop (Johny Benariac)
Scallops a la plancha, caramelized endives (Fabrice Fourrier)
Golden scallops in a pan, tender vegetables, reduced broth, raw sautéed truffles and candied tomatoes (Alain Ducasse)
Caramelized scallops, spice crust with leek emulsion
Sumac roasted scallops, sea urchin jelly (Lionel Levy) NT
Herb salad and roasted scallops, soy sauce (Alain Senderens)
Scallop ceviche, and lemon condiment truffles (Alain Ducasse)
Scallops, candied red lentils and star anise foam (RC)
Scallops with sesame and carrot-cumin espumas (RC)
Sesame scallops, Thai cive mash (Stéphane Gatumel)
Sliced raw scallops in a fine Noirmoutier pancake (RC)
Scallop pancake with pork feet, fresh mango, shell and sea urchin velouté (Regis Marcon)
Scallops, quinoa pilaf and early vegetables
Black and white scallops, candied celery palets with satay fondue of leeks (Alain Dutournier)
Roasted scallops and gravy, beetroot chips, mesclun citrus vinaigrette (Samuel Cavagnis) NT
Scallops on a bed of apple tagliatelle
Scallops studded with truffles then pan-fried, truffle juice (Alain Ducasse)
Scallops in a cereal crust, melting endive, orange juice vinaigrette (Jacques Lameloise)
Scallops grilled over the embers, cooked and raw endive, grated black truffles (Alain Ducasse)
Marrow scallops, full-bodied beef broth with crunchy vegetables and Thai herbs
Pan-fried scallops, cream of lettuce and tartufi di Alba (Alain Ducasse)
Scallops cooked in Grenoble-style shells (Alain Ducasse)
Scallops, finely clad green asparagus, and black truffles simmered together (Alain Ducasse)
Baked scallops, endives with stew (Alain Ducasse)
Breton scallops on the plancha with artichokes and tetragons, truffle juice
Roasted scallops, chard ravioli in foam (*) of Jerusalem artichoke mouillette with almond butter and a grated raw chestnuts (Alain Senderens)
Scallops in pearly onion conch stuffed with green curry (RC)
Scallops, cabbage marrow, 'Cul Noir' pork fat, reduced jus and walnut oil (Lorain)
Pan-fried scallops, broken chestnut juice, cabbage heart (Alain Ducasse)
Scallops grilled over a wood fire, in an autumn salad, Alba tartufi, old vinegar and fleur de sel (Alain Ducasse)
Large seared scallops and julienned vegetables
Pan-fried scallops with green lentils from Le Puy and black truffle (Philippe Legendre)
Pan-fried scallops, green cabbage soubise, garlic / curry cracotte
Blanquette (*) of old-fashioned scallops, rice pilaf
Scallops on a mattress of lentils (William Abitbol)
Scallops with seaweed butter and celery mousseline with truffle
Other seashells
Shellfish and crustaceans with basil, potato gnocchi (Jean-Louis Nomicos)
Sautéed shellfish and crustaceans (*) dry artisanal pasta juice bound in very ripe olive oil (Alain Ducasse)
Shells of crab meat (*) in saffron jelly
The curry (*): prepared in the shell, fine coral jelly and Aquitaine caviar (Frédéric Anton)
Papillote (*) of mussels and cockles stewed (with shallot, dash of olive oil and lemon zest)
Cockles and knives (*) on a Jerusalem artichoke puree-emulsion
Atlantic knives from the Bay of Somme steamed “Dieppoise” style (Benoit Violier)
Coutequx and cockles of Charentais estrans served iced flavored with lovage and caviarosciètre (Frank Giovannini)
Small cockles (*) from Croisic with garlic and chive cream, young leeks (Gilles Hamonic)
Knives (*) with lovage milk, kumquats, soy (Dennis Martin)
Knives (*) à la plancha, crispy rice leaves, peas with black garlic 炊事 (Jean-François Rouquette)
Risoni (*) paella style, mussel and royal shrimp (Pierre-Olivier Petit)
Shellfish paella with Valais saffron, roasted red mullet fillets, and langoustines (RC)
The fish
Tuna (*) and swordfish
Tuna with garlic flower petals (Juan Mari Arzak)
Heart of tuna à la plancha, sautéed rice with vegetables and fresh coriander (Benoît Vanheesbeke)
Snacked red tuna strip, focaccia (*) niçoise with tomato virgin (Julien Roucheteau)
"Tataki" section of red tuna 炊事, (*) vegetables sautéed in a wok (Brice Cauneau)
Tataki 炊事 red tuna with sesame chilled with green tea (Anne Sophie Pic)
Tataki (*) 炊事 tuna, verbena and lemon juice (Shinichi Sato)
Red tuna, marinated foie gras, condiments with seaweed and plums, carrots, leeks, shitakes (Jean-Christophe Rizet)
Lacquered red tuna steak, onion jam with galangal (Jacques Faussat)
Rossini-style tuna steak, spinach leaves in vinaigrette (Stéphane Fumaz)
Red tuna steak seared with spices, Chinese noodles (Loïc Buisson)
Red tuna round trip, wok of crunchy vegetables, sesame sauce (Gianni Rizzo)
Tuna skewer with duck foie gras, lentils in herb salad (Jacques Le Divellec)
Yellowfin tuna steak (*) quai-cru, tender foie gras cutlet and caramelized sesame sauce (Igichi Masachi)
Slice of yellowfin tuna (*) just seared with fresh chanterelles (Jacques Maximin)
Red tuna steak on a bed of spinach, satay sauce (Yvan Bessonnier)
Seared red tuna steak (*) with spices, Chinese noodles (Laurent Renard)
Half-cooked red tuna steak, salad with 1000 flavors (Benoît Mathurin)
Half-raw, half-cooked tuna "pepper steak", oak leaf with citrus vinaigrette (RC)
Seared red tuna with andouille with coconuts de Paimpol cooked in juice (Thierry Blanqui)
Grilled tuna belly just rosé, piperade (*) with Espelette pepper, Noirmoutier potatoes with salted butter (A Busquet)
Red tuna ceviche (*) with aloe vera (RC)
Citrus marinated salmon and sea bass ceviche, spicy guacamole lamb's lettuce leaves (Michael Nizzero)
Piccata (*) of tuna with olives, Nice vegetables (Stéphane Trouillard)
Mediterranean red tuna roast with Sumac, pork trotters flavored with morel essence. (Alain Passard)
Red tuna steak with black pepper (Served blue toque), candied fennel, poultry jus with black olives (Bruno Doucet)
Tuna marrow surrounded by soy sauce spaghettini, watermelon cubes (Ferran Adrià)
Cubed tuna belly (*), blackcurrant and eucalyptus sauce (Ferran Adrià)
Crispy red tuna with pepper and salt, sesame seeds and coriander (Frédéric Robert)
Squared half-cooked tuna, naso eggplant in olive oil from Crete, warm ravioli of zucchini and lemon confit in tomato water, sauce with black olives (Claude Legras)
Mediterranean tuna, fine ratatouille with basil juice (Christian Leclou)
Slice of red tuna à la plancha, virgin (*) of "Thai influence" vegetables (Laurent Belijar)
Seared tuna with red curry, mashed potatoes (Richard Pommies)
Slice of red tuna with peasant bacon, piperade (*) (Pascal Bataillé)
Hot-cold rosé tuna in a sesame crust, crunchy wok-style vegetables (Luca Stepien)
Marinated tuna and peppers, avruga vinaigrette (*) and piquillos (Christophe Pollien)
Roasted red tuna steak with pesto and tapenade (*) (Bruno Hees)
Roasted red tuna, forgotten vegetables and crab juice (Stéphane Trouillard)
Semi-cooked red tuna with satay spices, eggplant caviar (Didier Pioline)
Tuna and foie gras, Jerusalem artichokes, watercress shoots and herring roe (Rémi Van Peteghem)
Half-cooked red tuna steak lacquered with passion, braised fennel (Cédric Poncet)
Lacquered tuna cooked rosé, bohemian (*) eggplant (Éric Savy)
Lacquered tuna cooked in rosé, aubergine confit with satay (Alain Dutournier)
Half-cooked red tuna steak with hazelnuts, orzo risotto, green asparagus (Jean-Bernard Corvaisier)
Pan-fried thick red tuna with Cervione hazelnuts, pan-fried vegetables (Henri Boutier)
Seared thick red tuna with sesame, wok vegetables fresh coriander (Fabrice Fourrier)
Tuna: roasted with ginger and lemongrass, crunchy tomato and basil cream (Christophe Moisand)
Mediterranean tuna, just seared, sucrine ribs, candied tomatoes and taggiasche olives (JA Charial)
Transparence of semi-cooked tuna, beans and tomatoes (AS Pic)
Semi-cooked tuna with poppy and sesame, celery ribbon (Benjamin Masson)
Grilled red tuna, seasoned with a fresh goat cheese / wasabi tartare, mishmash (*) of crunchy vegetables
Roasted mango tuna and red onion confit
Grilled pink tuna steak with green asparagus, reduced veal jus (RC)
Barbecue of tuna, mackerel and royal shrimp, fine ratatouille and café de Paris butter - (*) (Jean-Yves Drevet)
Confit tuna belly, tuna (canned) oil (Ferran Adrià)
Golden tuna medallions, red fruit soup, vegetable garden sweetened with honey syrup (F Pierangelini)
Snacked tuna (*), mango vinaigrette and crunchy vegetables (Laurent Renard)
Tuna loin (*) seared with spices, buckwheat shortbread and eggplant caviar (Julien Guérard)
Grilled tuna with green asparagus, candied tomato petals (A Busquet)
Tuna steak with pepper, half-raw, half-cooked, arugula salad
Round-trip tuna à la plancha, pan-fried duck foie gras, roasted pineapple finger (*) with Malabar peppers, agria mousseline (*) with pistachio, sweet and sour reduction with 7 spices (Pierre Crepaud)
Bonito (*), creamy tuna, asparagus and caviar (Joel Robuchon)
Bonito (*), steamed potato, olive oil, vitelotte chips, sauce to eat (Toni Verardo)
Grilled tuna in herb breadcrumbs, caramelized endives and clam broth (G. Epié)
Thick piece of just seared tuna, wok vegetables, satay condiment
Half-cooked red tuna fillet, wild mushroom risotto (Jacques Lameloise)
Tuna fillet with anise and candied lemon (Marcel Baudis)
Seared red tuna steak with satay, seasonal vegetables (RC)
Half-raw, half-cooked red tuna, in tartare and skewer, cold ratatouille with balsamic vinegar (Yann Roncier)
Grilled tuna steak, tender fennel, virgin sauce
Cooked rosé lacquered tuna, grated raw fennel, carrot cake with galangal (RC)
Cooked pink lacquered tuna, melting endive, mango chutney
Rosé tuna steak coated with a seaweed leaf and a thin crispy paste, crunchy tagliatelle, arugula with vinaigrette
Half-cooked red tuna fillet with diced white coconut tomatoes and black olives (Jacques Lameloise)
Rossini-style red tuna fillet (*) (Jacques Faussat)
Tuna bar with foie gras (Guy Martin)
Tataki 炊事 (*) tuna, pan-fried zucchini with black olives and candied tomatoes (RC)
Tataki 炊事 (*) tuna, artichoke escabeche, tapenade (Éric Savy)
White and red tuna marinated in olive oil and lemon (JG Vongerichten)
White chocolate tuna, Thai peppers and grilled peanut oil (Dennis Martin)
Seared tuna with green olives, aubergine cannelloni gratin (RC)
Seared red tuna with satay
Sansho green pepper tuna 炊事 and glazed ponzu 炊事
Semi-candied red tuna, artichoke leaf, paprika "Turkish delight", sea bream stiffened with sake, mini-blini and sour cream, translucent cabbage, red mullet in rollmops (*) and pickled brunoise (*) of small vegetables (Pierre Gagnaire)
Biscayan tuna belly (*) (Alain Ducasse)
Seared red tuna, shiso marinade, Séchuan pepper
Tuna confit in olive oil, crunchy cucumber, large roasted langoustines others as a condiment (Alain Ducasse)
Crispy tuna with Thai basil, salsify tagliatelle
Colombo of turbot and quinoa with cardamom
Smoked white tuna with fresh figs and pine nuts (Helena Arzak)
Tuna belly cooked a la plancha (*), couscous semolina,
Condiments and fresh herbs (Alain Pegouret)
Red tuna and semi-smoked salmon, small jellies, radish and new cabbage with horseradish, light wasabi cream 炊事 (Lorain)
Round-trip tuna steak, vegetable shavings smoothed with balsamic vinegar (RC)
Spears of blue or semi-cooked tuna, papaya and ginger sorbet, Pont-Neuf (*) roasted eggplant, a pinch of Sarawak pepper (G. Rumeau)
Red tuna coated with a spice crust, wasabi ice cream (René Fieger)
Tuna marrow with dashi (*) with caviar (Ferran Adrià)
Half-cooked tuna steak, beer jus, tapenade beetroot and mesclun (Samuel Cavagnis) NT
Bonito with veal marrow (*), bonito consomme (RC)
Marinated red tuna then just seared, served lukewarm on raw tuna and fresh goat cheese spring rolls, red beet pulp with star anise and Espelette pepper (William Delpech)
Marinated red tuna and line mackerel just seared, supion stuffed with fresh goat mousse from Val de Ruz (Jean-Yves Drevet)
Marmitako (*) of albacore (*) cooked for a long time with Espelette pepper (RC)
Swordfish candies with sesame cooked a la plancha (*), fresh spinach (G. Rumeau)
"Green velvet" swordfish with garrigue herbs, cooked like a Teppan-Yaki (Charles Wagner)
Semi-cooked swordfish with mustard, basket of crunchy vegetables (Erwan Le Guerroué)
Half-cooked swordfish with lavender, fondue of cherry tomatoes and peppers, honey sauce (Claudio Puglia)
Slice of grilled swordfish, tomato and basil coulis, golden apples and asparagus (Pascal Jounault)
Grilled swordfish, crushed sweet potatoes, pimento coulis (Mathieu Scherrer)
Grilled swordfish with rosemary, apple mash with seaweed (Philippe Renard)
Grilled swordfish in aiguillettes, mint and sweet and sour verbena and sautéed noodles (Cedryc Gerard)
Swordfish burger tickled with fennel (RC)
The swordfish cut with a knife and its frozen tomato and royal herb quenelle. (Charles Wagner)
Grilled swordfish and piquillo sorbet (RC)
Sicilian swordfish slice (*), eggplant, tomatoes and lemon (Matteo Loche)
Monkfish (*) and monkfish
Monkfish, mondeuse, cinnamon (Jean-Sulpice)
Monkfish cooked meunière, fine old carrot purée with orange and turmeric, rum foam, coconut (Thibaut Serin-Moulin)
Monkfish in pearly medallion, lettuce puree seasoned with green curry (Christopher ax)
Monkfish a la plancha, mussel royale, salicornia and zucchini marinated in basil, Newburg sauce (*) (Frédéric Robert)
Monkfish and pike like a cookie, grilled straw onion juice (Emmanuel Renaut)
Monkfish in steamed basil, candied tomato tatin and young arugula leaves and parmesan tile (Christophe Pacheco)
Stuffed monkfish, tomato bourguignon (*), spinach (Xavier Rousseau)
Roasted monkfish with pepper artichokes, chorizo and thyme flower (Jean-Louis Nomicos)
Roasted monkfish with a herb crust, variety of porcini mushrooms, chestnut shortbread (Benoît Bernard)
Monkfish confit with duck fat, soft tomato sauce with Thai basil (Nicolas Frion)
Roasted monkfish fillet, chestnuts and green cabbage with mandarin, Asti white wine sauce (Edoardo d'Alto)
Lightly smoked monkfish on a garbure with olive oil "Papillon" creamy polenta with pak choï, Aquitaine caviar, panko bite 炊事 (*) of Chatka (*) (Michel Sarran)
Monkfish tournedos on endive confit and mild curry foam (Denis Velen)
Roasted monkfish with paprika, fresh spinach (Olivier Descouts)
Small leg of monkfish roasted with onions and fingerling grenailles gray shallot juice (Jean-Pierre Cassagne)
Monkfish medallion with basil (Emmanuel Cerisier)
Monkfish medallion with green asparagus, vanilla tomato puree (Adrien Naroz)
Roasted monkfish from Roscoff with fresh ginger, niora pepper paste with peanuts and periwinkle swim (Mauro Capelli)
Roscoff monkfish medallion spiced with chorizo (*), carrot peas, coriander (Sadaki Kajiwara)
Roasted monkfish with paprika, fresh spinach (Olivier Descouts)
Small leg of monkfish roasted with onions and fingerling grenailles gray shallot juice (Jean-Pierre Cassagne)
Monkfish medallion with basil (Emmanuel Cerisier)
Monkfish medallion, black beans and arugula fondue, red pepper cream (Emile Jung)
Monkfish "full steamed", steamed beans and artichokes flavored tagine style (Alain Dutournier)
Monkfish reconstituted portion set with endive with satay and smoked bacon, lacquered with veal jus with bergamot (Christophe Roure)
Monkfish and Spanish mussels in green curry (Alain Senderens)
Roasted leg of monkfish with panzetta and rosemary, baked parsley tomatoes (RC)
Roast monkfish with smoked bacon, endives and fine grapefruit and lime purée (Franck Houdebine)
Monkfish paupiettes skewer and parma ham with candied tomatoes (RC)
Roasted pieces of monkfish, langoustine cream (Bruno Brangea)
Monkfish: fondant, green cabbage leaf with cubed pepper, carrot juice with cumin (Claude Colliot)
Monkfish: in kadaïf (*), creamy cauliflower and red wine sauce (Philippe Bélissent)
Whole roasted monkfish with paprika, red pepper coulis, steamed potatoes (*) (RC)
Monkfish roasted in semi-salted butter, peas and wild mushrooms (Alain Solivérès)
Monkfish roasted in a casserole dish, salsify in duck broth, chervil parsley (Baptiste Fournier)
Pan-fried monkfish tail with lemon thyme and candied citron, risotto with porcini mushrooms (Jean-Bernard Corvaisier)
Roasted monkfish medallions with garlic, confit of Provencal vegetables (Thierry Garnier)
Lofoten monkfish medallions flavored with lemon balm, mashed Celtiane with basil (Benoit Violier)
Roast monkfish with country ham and white beans (Christian Mimault)
Monkfish, clams, mussels, crab meat and stewed potatoes, lightly creamed shellfish juice (René Fieger)
Pot of monkfish cheeks and saffron shells, mashed potatoes in smoked oil (Samuel Cavagnis) NT
Monkfish cheek casserole with coconut milk and Thai curry (Mathieu Scherrer)
Sliced monkfish with braised carmine endives, emulsion with the scent of smoked bacon (RC)
Monkfish with vegetables and coconut milk with cumbawa (RC)
Medallions (*) of roasted monkfish with porcini mushrooms, creamy risotto (Samuel Pratt)
Medallions (*) of monkfish with verbena sauce, venerated rice (*) (RC)
Monkfish cheeks with chorizo sauce, risotto with baby fennels (RC)
Extra caramelized monkfish cheek with verjuice, small white asparagus salad (Gilles Bellot)
Extra caramelized monkfish cheek with verjuice, small white asparagus salad (Gilles Bellot)
Monkfish caramelized with ginger and its nougat risotto (RC)
Back of monkfish studded with oysters roasted in mace butter, matelote (*) with barberry (carlo crisci)
Osso bucco (*) of monkfish marinated in Satay spice, pappardelle (*) of Cecco with pesto (Pierre-Olivier Petit)
Osso bucco (*) of monkfish with Szechuan pepper
Monkfish osso bucco (*) with pancetta
Osso bucco de (*) monkfish cremolata style (*), saffron risotto (RC)
Monkfish fillet with mashed sweet potato and emulsified gingerbread broth
Steamed monkfish, stuffed knife and shellfish swimming (Westermann)
Monkfish stew with small vegetables
Monkfish breaded with mild spices, lightly smoked cucumber emulsion (Guy Martin)
Baked monkfish, chorizo, piperade (*) of tomatoes and peppers (Valérie Saignie)
Monkfish in red wine, simmered with new potatoes (*), baby onions and garlic (Westermann)
Monkfish and potato, watercress and basil
Monkfish steak with chervil roots, sliced verjuice sauce (*) with walnut oil (Bertron-Loiseau)
Lacquered monkfish steak, melting fennel, piperade juice (*) (Marc Lamrani)
Crépinette (*) of monkfish with foie gras
Pot of monkfish cheeks and shellfish with saffron and mashed potatoes in smoked oil
Back of monkfish roasted in red wine, cabbage and lentils (G. Rabaey)
Small monkfish studded with salted lemon, sweet and sour coconut from Paimpol (Stéphane Hassant)
Monkfish in scampi, sauerkraut and hot sausage (Pierre Gagnaire)
Monkfish stuck with savory, smoked bacon cake (Jean-Luc Lefrançois)
Sweet and sour cooked monkfish, steamed with lightly garlic pack choy cabbage (Joel Robuchon)
Monkfish with garlic, periwinkle (*) and mushroom trumpet (Ferran Adrià)
Monkfish from Île d'Yeu roasted in bacon crumbs, cooking juices, crispy polenta with morels (RC)
Slices of monkfish on a green ocean of peas with coriander (Jeans Chaurel)
Turbot (*)
Turbot, salsify and oregano, poached in bone juice, salsify with bacon, black ass, lemon pulp and red wine juice buttered with oregano (Steven Naessens)
Small-boat turbot from Port-en-Bessin cooked on the ridge, salsify in linguine "conchiglia" (Jean-Yves Leuranguer)
Atlantic turbot with cauliflower, "Buddha's hand" lemon and chives (Christian Bau)
Coastal fishing turbot 'cooked with red seaweed, melted carrots and glazed with Sichuan scents (Frédéric simonin)
Turbot in "olive madness", artichoke cream and aubergine fondant (Sergio Herman)
Large roast turbot (*), tomato bearnaise, Pont-Neuf apples (Jacques Le Divellec)
Grilled turbot steak, glazed new vegetables, borage, tip of Sarawak and Himalayan salt (RC)
Turbot steak with oregano butter, frozen salsify and black bacon (Steven Naessens)
Turbot in stuffed pavé, ratatouille, saffron juice (Stéphane Arnal)
Small peach turbot cooked a la plancha, creamy sabayon (*) with mustard, fricassee of white, green and creamy asparagus, new onions, button mushrooms, potato grapes in poultry juice and tarragon (Philippe Labbé)
Turbot from small boats on the plancha, melting potato, marrow jus (Georges Paccard)
Turbot in thick section served pearly, on a white radish with turmeric, green shiso juice (Guy Martin)
Roasted turbot strips, green asparagus, sparkling crustacean jus (Éric Boutté)
Turbot marinated in clove and nutmeg, grilled feta and sardine, fresh cucumber spiced up with chorizo (Éric Provost)
Aiguillette of line turbot, a heart of cardoon with truffle and a small tatin (*) of caramelized endive, sabayon (*) with verbena (George White)
Turbot, crushed rougettes and glazed vegetables, bouchot sauce (*) (Sylvain Ruffenach)
Turbot: roasted with thyme and lemon, seasonal vegetables simmered in dill, avgolemono sauce (*) (Andreas Mavrommatis)
Turbot, marinated in shellfish and parmesan gnocchi (Philippe Delahaye)
Turbot from Brittany, meadowsweet and Saint Georges, yellow wine sauce (Frédéric vardon)
The coastal turbot cooks slowly, crunchy and fine spiky cucumber mousseline with butter and green anise (Anne Sophie Pic)
Coastal turbot, mushroom chutney, shallot fondue, savory beans (Marc Meurin)
Grilled turbot white with combawa emulsion, courgette mille-feuille with parmesan (Benoist Rambaud)
White wild turbot golden in brunoise of leeks and truffles, emulsified champagne sauce (Pierre-André Ayer)
Grilled white turbot from Roscoff, charlotte baked with diced shallots, capers and Spanish anchovies (Pierre-André Ayer)
Turbot served with a truffle risotto, parmesan lace, Périgueux sauce, accompanied by a yolk of quail egg cooked the old-fashioned way, bone marrow gratinated and mounted in truffle (Christophe Pétra)
Turbot stuck with black truffle, stewed chestnuts and shallots au jus
Fried turbot, watercress purée, light champagne sabayon (*)
Turbot with shavings of Alba truffle, fricassee of chanterelles and asparagus with parmesan (RC)
Hochepot (*) of steamed turbot in salted butter, crunchy capers and winter garnish (Yannick Alleno)
Minced wild turbot with caviar cream (Jacques Le Divellec)
Seared turbot breast in semi-salted butter, fresh roasted walnuts, pumpkin pulp (David Angelot)
Steamed turbot white, market vegetables cooked in a pot (*) (Jean-Pierre Hocquet)
Turbot white with ginger, green lentils and periwinkles (Jean-Pierre Cassagne)
Roasted wild turbot breast, coated in meunière juice with lemon wedges, semi-candied tomato and flat-leaf parsley (Tommy Byrne)
Golden turbot white with hazelnuts, wild mushroom duxelles, porcini mushroom (Guy Martin)
Wild turbot with seaweed on a buckwheat pancake garnished with andouille, artichoke and Saint Paulin (Jean-Claude Cahagnet)
Slow roasted wild turbot with verbena, leaves and leaves of sweet potato in parmentier of prawns and sour apple mikado (Christophe Pacheco)
Wild turbot white, mashed potatoes with truffles (Éric Coisel)
Piece of turbot cooked on a stone from our mountains, verbena coulis, fresh vegetables, samphire sushi with bacon from Colonnata (*) (Claude Legras)
Steamed section of turbot, fingerling potatoes and snap beans, Choron sauce (Léa Lintser)
Grilled turbot steak, sliced leeks with champagne cream and bacon (RC)
Wild turbot steak, ebony caviar, cauliflower semolina (Alain Dutournier)
The steak of turbot poached with shallot, vanilla pear pulp, buttered green cabbage with cockles, white butter flavored with lemon star anise (Damien Germanier)
Braised turbot white with truffles (Jean-Pierre Foing)
Turbot osso cooked on a stone from our mountains, small Provencal stuffing, lemon balm sauce (Claude Legras)
Turbot cooked on the ridge (*), caramelized with lemon, savarin (*) of scallops in tetragon broth (Christian Moine)
Oven-roasted section of turbot, chard au jus, beef marrow toast (Arno Busquet)
Turbot with citrus marinière (Hilario Arbelaitz)
Turbot cooked on the bone (*), poppy and sesame shell, pomelo marmalade, lemon syrup, Norwegian knife (*), coriander nashi (Thierry Drapeau)
Roasted turbot, seasoned with squid, green anise, tomato and basil, tender sea apples (*) (Christophe Moret)
Turbot roasted on the ridge (*), tellines (*) in parsley, celery fondant and cornucopias (Christophe Moisand)
Roasted turbot on a bed of herbs, scallops and citrus fregola (Raymond White)
Turbot roasted in semi-salted butter, courgette flower and eggplant caviar, salicornia condiments with tomato “Coeur de boeuf” (Jean-Denis Rieubland)
Turbot: fried, roasted almonds, small capers and scallions (Frédéric Anton)
Wild turbot white and tail of Cape brown lobster, minute roseval potato with autumn truffles, lobster caviar butter, crunchy celery (Jean-Yves Drevet)
Roasted turbot, gnocchi and morels, simple poultry jus (RC)
Grilled turbot and variation of white beans known as "coconut", gourmet peas with fresh almonds, yellow wine sweetness and hazelnut oil (Christian Sinicropi)
Line turbot with morel chutney and sweet almond (Eric Briffard)
Line turbot, roasted with knives (*) and Oscietra caviar (*) (RC)
Line turbot accompanied by green asparagus, truffle pearls (RC)
Grilled turbot, "earth" of olives and vegetables, beet coulis with white truffle oil (Nicolas Frion)
Steamed turbot, barigoule-style artichokes, drizzle of olive oil
Toledo (Jean-François Oyon)
Roasted turbotin, white wine sauce, fricassee of purple asparagus, broad beans (Jean-Yves Leuranguer)
Turbot served with ravioli with quail eggs and white truffle (Hans haas)
Wild turbot with Iranian Oscietra caviar, shell butter, young leeks.
Wild golden turbot meunière, lacquered in chicken and soy juice, eggplant caviar with porcini mushrooms (Éric Fréchon)
Turbot with anchovy cream and its potato pancake (Cees Helder)
The section of steamed turbot, squash compote and beetroot juice with gingerbread (Didier de Courten)
Turbot white with pointed cabbage, candied tomato and green apple, sparkling juice with farm cider (Didier de Courten)
Turbot with artichokes, small tentacles (*) of cuttlefish (Ferran Adrià)
Turbot, sparkling kaffir lime juice, young vegetables and wasabi (P Roudgé)
Wild turbot steamed with peppermint and puffed rice, pea ravioli and Celtuce lettuce (RC)
Turbot with roasted almonds, small capers and scallions, almond juice, cuttlefish risotto (Frédéric Anton)
Roasted wild turbot, black rice, green asparagus Arborio rice in cuttlefish broth and green asparagus
Turbot white on artichokes (R. Speth)
Wild turbot with Sologne chanterelles, eggs in snow with candied lemon, foamy tarragon sauce
Turbot from Brittany, artichoke and lightly garlic chanterelle
Turbot steak with Dugléré sauce (*)
Turbot steak with green asparagus small squid and celery puree with foie gras vinaigrette (RC)
Cube of turbot quickly flamed with vodka, reduction of bloody mary, grains of Séchouan (RC)
One-sided turbot steak (*), Hollandaise sauce (*), steamed potatoes (RC)
Back of just braised turbot, chestnut fondant (RC)
Baked turbot, Mediterranean squid and braised piquillos, tomato confit with basil and olive oil
Roasted turbot in a Guéméné-style potato crust, golden salsify and Chablis jus (Bertron-Loiseau)
Turbot roasted on the ridge (*), sabayon (*) with the scents of undergrowth, knives and winkles (Jacques Lameloise)
Grilled turbot steak, white butter (*) with chives.
Turbot steak seared in hazelnut oil, gougère (*) with Beaufort cheese and chanterelles chestnut cream and Iberian ham (Alexandre Fabris)
Goujonnettes (*) of turbot in a salamander (*), lemon cream sauce, boiled chervil potatoes (RC)
Section of turbot cooked in a casserole dish with stewed vegetables (Alain Ducasse)
Section of turbot on a spit, Grenoble (*) à la Niçoise with early vegetables, greens and soft chard ribs (Alain Ducasse)
Large slice of line turbot with crayfish 'red legs' and black truffles (Alain Ducasse)
Roast large turbot with confit garlic, poached rock octopus, au gratin vongoles, and supions in their juices (Alain Ducasse)
Half-salted section of turbot drizzled with old vinegar while cooking on a spit, tangy juice with small capers, panisses and semi-dried tomatoes (Alain Ducasse)
Wild turbot poached in coconut milk, Granny-smith, white onion in argan oil (J Bardet)
Wild turbot grilled in sections, new potatoes, morels, béarnaise sauce (J Bardet)
Turbot de Bretagne with seaweed, shellfish and shavings of semi-salted butter (Alain Ducasse)
Turbot from Brittany in sections, early vegetables, (Alain Ducasse) bound cooking juices of black truffle (Alain Ducasse)
Turbot from Brittany in flat fillets, porcini and crayfish garnish (Alain Ducasse)
Turbot from Brittany in flat fillets, shellfish, half-butter juices (Alain Ducasse)
Grilled turbot with oiled artichokes with sage and pineapple infusion (G Martin)
Turbot de Bretagne glazed with champagne, asparagus and crayfish (Alain Ducasse)
Line turbot on the ridge (*), porcini mushrooms in a casserole dish with chestnut leaves (Alain Ducasse)
Turbot from Brittany marinated in citrus peel, purple artichokes and spider crab meat in a warm salad (Alain Ducasse)
Slow-cooked section of turbot, simmered morels and tender potato gnocchi (Alain Ducasse)
Coastal turbot, chorizo rizotto, baked beans, seasonal asparagus (M. Meurin)
Coastal turbot in section, spiced with candied lemon, purple artichokes and porcini mushrooms (Alain Ducasse)
Piece of line turbot roasted in a casserole dish, baby onions, apples and porcini mushrooms (Alain Ducasse)
Line turbot in sections, coconut beans and clams (*) cooked together in a casserole dish, a sauce-condiment with opal basil crushed in a mortar (*) (Alain Ducasse)
Slice of coastal turbot rubbed with ginger; "fatty" tuna marinated in peanuts, salpicon (*) half-cooked scallops with pearl barley, whelks, mousseline sauce (*) with champagne (Pierre Gagnaire)
Roasted turbot fillet, full-bodied jus, peppered artichokes and stewed tomatoes (Christophe Binet)
Seared turbot fillet, artichoke barigoule (*), roasted pistachios (Alain Senderens)
Fillet of turbot cooked in a sauté pan, white asparagus in parmesan cheese, maltese sauce (*) (Yves Mutin)
Roasted turbot fillet and plank squid, revered black rice risotto, emulsified butter, crispy parmesan (Jacques and Laurent Pourcel)
Filet of turbot confit, pasta blackened with octopus ink and lemongrass juice (Hans haas)
Grilled turbot fillet, orange salsify, watercress purée, emulsified vanilla salsify broth, Colonnata bacon (*) (Jacques and Laurent Pourcel)
Fillet of turbot roasted on the skin, saffron champagne sauce, vitelottes, baby vegetables, seasonal vegetables (RC)
Millefeuille of turbot fillet with yuzu butter, candied Geneva cardoons, farm pork belly (RC)
Freshly braised white turbot, fingerling potatoes mashed with a fork and whipped in truffle butter (Christian Le Squer)
Large row turbot in sections roasted in a casserole dish, ratatouille juice with shellfish (*), tender apples (Alain Ducasse)
Piece of roasted turbot, puff pastry tart with tomato, basil and squid (Haeberlin)
Turbot Florentine (*), and champagne sabayon (*), sea foam (*), a flan of sweet garlic and vegetable herbs, lemon garnish (George White)
Whole turbot baked with porcini mushrooms and sweet almonds (Philippe Legendre)
Golden turbot in the sauté pan, yellow chard, periwinkles and mousserons, rosemary and savory reduction (Alain Pegouret)
Turbot cooked meunière, lemon juice with salt, tofu and pan-fried foie gras (Guy Martin)
Roast iodized turbot, anchovy butter, asparagus risotto and pepper artichoke
Turbot slowly cooked in a pot of earth, mustard, dill and rhubarb juice (Troisgros)
Poached and pan-fried Roscoff turbot in a mild curry butter touch of pesto (*), fragrant basil and garlic buds (M. Bras)
Turbot cooked on the bone (*), hazelnuts, cooked ham and half-candied tomato, half-dried crushed in a mortar, chard leaf, butter jus (Alain Llorca)
Turbot Wladimir (*) year 2000, fried eggs (*) (RC)
Turbotin with champagne
Wild Turbotin with hazelnuts and Arbois wine (Alain Solivérès)
Turbot cooked in a casserole dish with vanilla flavor, half fig, half grape, fallen wild mushrooms (Jean-Yves Leuranguer)
Beetroot and caper turbot en Meunière (S. Raimbault)
Grilled turbot with oiled artichokes and pineapple sage infusion (Guy Martin)
Large turbot white larded with liquorice and Arnad bacon emulsion (P. Carrier)
Grilled sardine, light tourin (*) with iodine, cucumber and grapefruit bulgur
Like a pizza (*) of turbot and scallops, stringy herb crust, champagne emulsion (Stéphane Cattane)
Small boat turbot (*), spring beans and onions (Manuel Martinez)
Piece of roasted turbot, tempura (*) of forgotten vegetables in béarnaise emulsion (*)
Red mullet (*), scorpionfish (*) mostelle (*) grouper (*) ombrine
Fillet of red mullet poached in aromatic oil, stuffed mini fennel ribs, absinthe whipped milk, crunchy dill seeds (Jean-Paul Jeunet)
Red mullet in crispy potato scales (Paul Bocuse)
Mediterranean red mullet, grilled, octopus and cime di rapa, bone juice (*) with tomato and oregano (Ronan Kervarrec)
Fillet of red mullet, good palate apple stuffed with bullinada brandade (*), saffron rust foam (Gilles Goujon)
Red mullet fillet, wild garlic butter, multicolored ponzu tomatoes (Lionel Rigolet)
Nage (*) of red mullet fillets with tarragon (Gérard Le Bouhec)
Red mullet a la plancha, rhubarb gel (*), black olive purée and verbena infusion oil (Jean-georges klein)
Red mullet between two crunchies, tender fennel in anchovy butter, Quercy saffron mousseline "scents of a bouillabaisse" (Michel Sarran)
Red mullet a la plancha, bush tart and marinated vegetables (Valérie Saignie)
Red mullet aiguillettes à la plancha, aubergine cannelloni (Philippe Durandeau)
Pan-fried red mullet fillet with devil sauce, chard gratin with cream (RC)
Fillet of red mullet in aubergine scale and its basil oil (carlo crisci)
Crispy red mullet fillet with myrtle oil, cannelloni with prawns (Henri Boutier)
Red mullet entwined with chorizo, small pan-fried coconut (Julien Roucheteau)
Red mullet on a fine pissaladière (*), citrus virgin with fresh coriander (Frédéric simonin)
A creamy polenta, a pan-fried red mullet and a dash of smoked duck breast and lime powder to season (Jean-Claude Cahagnet)
Red mullet with peperonata (*), black olive cream (Michel Ranvier)
Red mullet of beets with capers (Christophe Petra)
Red mullet fillet cooked on its crispy skin, pan-fried purple artichokes with squid and candied lemon, tomato juice
Red mullet lamé with Naples lemon, almond velvet with the scent of hogweed (carlo crisci)
Red mullet in fillet, large spelled from Ventoux, navarin (*) of octopus with Merlot, orange jelly with long pepper (Bruno d'Angélis)
Snacked red mullet fillets, saffron paimpolais coconut, crispy chorizo and chorizo (David Angelot)
Red mullet fillets with spicy Zanzibar seeds on a buttered green cabbage, and a kumquat marmalade (Didier de Courten)
Crispy red mullet with spicy broth (Georges Wenger)
Steamed red mullet in a full-bodied sakura leaf broth 炊事, artichoke petals (Alain Senderens)
Red mullet cooked in foil, vegetable tian and mashed potatoes in olive oil (Patrice Miévre)
Just seared mullet from Noirmoutier, soup (*) of bouchot mussels from Mont Saint-Michel AOC flavored with dill and christophine (Jean-Yves Drevet)
Fillet of red mullet in a citrus crust and pesto vegetables (Philippe Boucher)
Piece of golden red mullet with basil on a hodgepodge of warm green beans in vinaigrette (Matthieu Garrel)
Seared red mullet fillets in olive oil, green lentils in warm vinaigrette (Henri Charvet)
Red mullet fillets in a taggiasche olive crust and salad of young shoots (Nicola Balestra)
Pan-fried red mullet fillets, prepared in bouillabaisse (*), accompanied by rouille (Léa Lintser)
Tempura red mullet fillets and 炊事 piperade (*) (Sébastien Altazin)
Red mullet fillets, cannelloni stuffed with herbs and ricotta (Olivier Amestoy)
Red mullet fillets stiffened in olive oil, spelled risotto (Olivier Amestoy)
Red mullet fillet roasted on the skin, seared sucrine, freshness of condiments (Michel Hache)
Red mullet fillet, artichoke mousse, warm olive vinaigrette, fresh tomatoes
Red mullet fillets with pesto and vegetables (Stéphane Rocher)
Red mullet fillets with smoked eggplants, liquid parsley with woodland scents (Laurent Small)
Red mullet with Provencal herbs, shellfish swim, pan-fried chanterelles (Pierre-Alain Garnier)
Red mullet and asparagus fillets, condiment and shell vinaigrette (Christophe Beaufront)
Swimming of red mullet fillets with tarragon (Gérard Le Bouhec)
Red mullet and sardine fillets with saffron and anise (Christian Leclou)
Strongly seared red mullet, rice from a paella, shellfish and squid, fennel emulsion (Bernard Ravett)
Filet of red mullet and small escalope of foie gras, Jerusalem artichoke purée and fried artichoke. (Annie Feolde)
Escabèche (*) of red mullet, broken wheat, asparagus vinaigrette (Marc Lamrani)
Red mullet rotillon cooked with "Pata Negra" ham, frothy devil sauce (*) (Philippe Audonnet)
Grilled red mullet fillets, zucchini sautéed in anchovy cream (Jean-François Thorel)
Seared red mullet fillets, grapefruit, golden hazelnuts, dill (Vincenzo Patruno)
Pan-fried red mullet fillets in potato scales on a crushed zucchini and eggplant, reduced meat juice (Éric Boutté)
Crispy red mullet fillets with marjoram (Jean-Louis Nomicos)
Roasted red mullet, small stuffed with eggplant caviar, tonca beans (Jean-Pierre Foing)
Just seared red mullet, citrus marmalade, crunchy curry tile and apple / wasabi foam (Nicolas Frion)
Red mullet fillet in tagine (*), oriental vegetables (Pascal Bataillé)
Red mullet fillet with anise à la plancha, zucchini and tomato cake (RC)
Red mullet fillets a la plancha, anchovy and light eggplant and basil "cake" (Marcel Baudis)
Red mullet fillet cooked transparent a la plancha, roasted melon and butter emulsified with Moscato d'Asti and lime (Claude Legras)
Red mullet with livournaise (*) (Massimo Bottura)
Red mullet on a brandade of gray shrimps and star anise mouillettes, a green pea emulsion with bergamot (Didier de Courten)
Red mullet on the plancha, green and white chard à la niçoise
Red mullet, stuffed with sundried tomatoes and basil, candied eggplant (Pierre Daret)
Grilled red mullet, pomelo and yuzu
Red mullets in fine bouillabaisse (*), rouille crisps (*) (RC)
Red mullet in fillets, fennel confit acidulated with vinegar
Pedro Ximenes (RC)
Roasted red mullet fillets with pesto, mashed ratte with pink garlic from Lautrec (RC)
Red mullet fillets, oxalis puree with cardamom (RC)
Just cooked red mullet, simmered artichokes, shellfish bouillabaisse (Nicolas Lebec)
Red mullet fillet with autumn vegetable broth and Champagne, ginger and dill (E Mignard)
Red mullet, old tomato, cherries in gazpacho, black olive oil, arlette (*) with anchovies (RC)
A section of local mostelle in meunière, browned in butter and fingerling potatoes (Jacques Maximin)
Sarrans (*) just seized with carotene and criste-marine liquid (Gérard Passédat)
Crispy red mullet fillet, marinade of blue foot with balsamic vinegar
Just pan-fried red mullet with pineapple sage from our garden, Landes peanut oil juice, Victoria pineapple chutney (*) (B Robin)
Red mullet in pistachio breadcrumbs and star anise consomme (Gérard Passédat)
Mediterranean red mullet in tartare and bottarga mayonnaise in escabeche and grilled (Queen Sammut)
Red mullet in fine pissaladière (*) and a virgin citrus fruit (*)
Red mullet in virgin oil and eggplant caviar with coriander (Joel Robuchon)
Oven roasted red mullet in white wine vinegar
Roasted red mullet, bohemian (*) eggplant (Marc Lamrani)
Red mullet with coconut sauce, fresh mint (JG. Klein)
Red mullet fillet with coppa chips (*), creamy pea sauce (RC)
Scorpionfish with myrtle broth (Gérard Passédat)
Mediterranean scorpion fish, in bourride (*), emulsion of rock fish soup, aioli (RC)
Red lionfish "Umami" (Pedro Subijana)
Roasted lionfish fillet, celery pancake with flat coconuts (Jean-François Robert)
Roasted lionfish fillet, slices of plancha zucchini, piquillos, supions and braised country ham in olive juice (André Signoret)
Simply poached Mediterranean scorpionfish, candied juice, zucchini and basmati rice (Bernard Lonati)
Scorpion fish (*), squid strips in romesco butter (*) (Ferran Adrià)
Crispy red mullet with periwinkles and salicornia, shellfish juice emulsion (*)
Glasswort in coconut milk, aromatic touches, a cube of marshmallow with anise (Ferran Adrià)
Salad of salicornia and razor clams (*), air (*) with menthol (Ferran Adrià)
Red mullet and artichoke fricassee with anise
Red mullet fillets marinated in their essential crustacean oil (*), served as a mille-feuille with their crushed spicy tomatoes (G. Rumeau)
Fillet of red mullet, melting potato with exploded tomato, celery with parmesan (Jacques Lameloise)
Red mullet en papillote with tamarind butter (Pascal Barbot) NT
Small red mullet pan-fried under a veil of buttered bread, warm Venetian-style aioli (*) (*) (Guerard)
Red mullet and whiting, cream and pieces of octopus on a red tuna carpaccio (Pierre Gagnaire)
Red mullet marinated in garlic, ratatouille in beautiful pieces, pitchoulines and panisse (Frédéric Garnier)
Red mullet a la plancha, wok vegetable tagliatelle, Thai broth (Yannick Alleno)
Red mullet in pan-fried fillets, sautéed new potatoes and zucchini with tapenade (*) (Alain Ducasse).
Small deep-fried red mullet
Pan-fried red mullet and mixed fresh herbs
Whole boneless stuffed red mullet, saffron sweetbreads barely seasoned with a full-bodied juice (Alain Ducasse)
Red mullet fillets, olive-liquorice purée and carrot-orange blossom quenelle
Breaded red mullet with gomasio, matcha tea sauce and crispy vermicelli
Red mullet a la plancha (*), olive oil emulsion, quinoa
In squid ink and crosnes (L. Petit)
Small fillets of red mullet and sardines in crispy toast, eggplant caviar and candied tomato (Lorain)
Crispy red mullet fillet, Greek young vegetables with coriander seeds
Lionfish casserole with clams (*) and lemon thyme
Red mullet with flavors of curry, green mango and papaya (Pascal Barbot) NT
Small red mullet flavored with sansho 炊事, cooked whole in salt; simple parsley juice, coriander and tarragon, lemon confit marmalade with fennel (Pierre Gagnaire)
Red mullet in foil, wine juice with liver and heart, figs and hazelnuts
Wallet roasted red mullet, pan-fried salicornia
Red mullet and artichoke fillets with morels
Red mullet fillets with caramelized new vegetables and turmeric puree
Small salted grouper, fleur de sel mustard (RC)
Scorpionfish fillets with candied tomatoes and eggplant
Grilled red mullet fillets with fennel and raw ham, virgin sauce (*)
Red mullet fillet in a crust of bread and chorizo, Sicilian eggplant cream, saffron juice (Alain Passard)
The minute smoked red mullet fillet in a bell with flavors of Provence, brunoise (*) of vegetables (Franck Houdebine)
Red mullet fillets with shallots and red wine, marrow crouton
Wok of fresh vegetables; Grilled red mullet, soy and wasabi (RC)
Red mullet fillets on potato canapes, truffle puree (RC)
Red mullet fillets roasted in taros scales, duo of almonds and sea urchins (carlo crisci)
Red mullet fillet, grilled beef marrow, green cabbage and potato (RC)
Pot-au-feu (*) of red mullet, prawns and monkfish with aroma flavored with old-fashioned mustard, accompanied by its rust foam (*) (RC)
Fillet of red mullet with suquet purée (*) and piece of fried red mullet (Ferran Adrià)
Braised grouper with shellfish and condiments
Marinated ombrine (*), quinoa leaf, matcha tea ice cream (Laurent Paccini)
Grouper goujonnettes (*), gnocchi swim with lemongrass (Cyrille Montanier)
Cod (*), cod (*) and haddock
Roasted cod with bacon from Colonnata, chorizo semolina and small gazpacho (RC)
Thick cod confit with bacon from Colonnata, stewed coconut beans with savory and minute pan-fried small squid a la plancha (Christophe Pacheco)
Cod, daikon / pomegranate, cress variation (Thierry marx)
Skrei cod (*) on crunchy artichoke flower and tangy white sauce, steamed vitelotte potatoes (Francesco Tedesco)
Steamed cod section with sabayon (*) of coffee and daisies (Édouard Loubet)
Picnic Black Cod "Tupperware" (Paul Pairet)
Lomo (*) of cod half salted with comfrey leaf, pili-pili in olive oil and pata negra (*) (Yoann Conte)
Crispy salted cod, bouillabaisse juice (Christophe Petra)
Steamed salted cod steak, large vegetable aioli (*) (RC)
Roasted cod, under a viennoise with hazelnuts and flat-leaf parsley, fine curd ravioli (Patrick Lenôtre)
Half-salted cod in Grenoble-style breadcrumbs, hazelnut butter emulsion, lemon-caper compression, parsley juice, vitelotte potato gnocchi and truffle (Thierry Drapeau)
Roasted cod, crushed apple, lemon cream, squid (*) and squid ink stock (Philippe Bélissent)
Cod, quinoa and maple spelled, soy-hazelnut sauce (Yoni Saada)
Roasted cod, small tomatoes marinated in olive oil and balsamic pearls (Bruno Deligne)
Oven-roasted cod, spelled risotto with vegetables, soy butter (Gil Rosinha)
Cod steamed with rosemary and saffron, black tapenade and orange infusion (Jean-Pierre Cassagne) Cod, roasted and braised with clam stock (*), cucumbers in jelly, marinade emulsion (*) (Georges Landriot)
Cod with Orleans mustard, cauliflower and broccoli, amaranth (Jean-François Rouquette)
Cod from Saint-Jean-de-Luz, potato chips - others crushed, horseradish-tarragon-shallot paste (Jean-François Trap)
Cod steak and chorizo chips (RC)
Poached roast cod steak and squid ink risotto (Jean-Marc Berthelot)
Roasted cod fillet with savory, split pea puree (Mehdi Corthier)
Roasted cod fillet with pesto, mashed potatoes, salsa (*) with condiments (Cédric Poncet)
Under an almond-rosemary crust, a back of cod, linguine with parmesan, egg yolk and Paris (Jean-Claude Cahagnet)
Cod fillet in a sautoir, "pissaladière-anchovy fritter" (*) (Gaël Boulay)
Baked cod, marinated vegetables and basil oil (Jean-Georges Vongerichten)
Cod fillet in foil and hazelnut butter, Madras risotto, breaded coconut accras, red curry emulsion (Rémy Fourmeaux)
Cod fillet, stewed vegetables, tomatoes and shellfish (Pascal Bataillé)
Seared cod fillet, celery root and Jerusalem artichoke purée, madeira sauce (Michael Nizzero)
Oven-roasted cod fillet, mashed potatoes, tapenade, rouille (Patrick Gaultier)
Roasted cod fillet in an almond crust, cooked Paimpol coconuts (Franck Paget)
Cod fillet studded with lomo (*) "Iberico de Bellota", zucchini, tomatoes and squid (Frédéric Robert)
Braised cod fillet in shellfish juice (Georges Landriot)
Steamed cod fillet, red basil pesto, Bintje mash (RC)
Simply steamed cod, vegetable tagliatelle sautéed in a wok, virgin oil (Thibaut Debain)
Steamed cod, salad of spinach leaves Caesar style (*) (Mathieu Scherrer)
Half-salted cod tournedos, coconut from Paimpol, simmered piquillos and chorizo (Pierre Daret)
Cod fillet with prizuttu heart (*) and its pietra sauce (*) (Christine Sanna-Lefranc)
Pan-fried cod fillet, cannelloni stuffed with its brandade, Thousand and One Nights emulsion (Stefano Maggini)
Cod fillet, pepper artichokes, olive juice (Xavier Rousseau)
Cod fillet and morels in yellow wine (RC)
Roasted cod fillet, chard braised in veal jus (Patrick Proenca)
Cod fillet à la plancha, polenta pancakes and dried fruits (Emmanuel Monsallier)
Cod breast, endive meunière (*), truffle juice (Didier Pioline)
Cod breast, grated cauliflower, shiitake jam, satay juice (Marc Lamrani)
Roasted cod, peas and mousserons with grapefruit and crystallized ginger (Jean-Georges Vongerichten)
Steamed cod with mash (RC)
Cod, mashed potato, olives-onions (Yoni Saada)
Steamed cod, olive oil and lemon (Antony Clemot)
Cod steak spiked with chorizo, sliced juice, mashed potatoes (Nicolas Perdriset)
Cod steak a la plancha and small ratatouille (Carlo Bianchi)
Steamed cod steak, celery and juniper cappuccino (*) (Guillaume Hirselberger)
Steamed cod steak, butter beaten with sea urchin coral, saffron puree (André Signoret)
Thick cod fillet marinated in mild spices, Indian vegetable harlequin cauliflower mousseline with curry from Mauritius (Tommy Byrne)
Cod steak au gratin with pine nuts, bean and pepper stew (Patrice Miévre)
Roasted cod steak on skin, fine cherry tomato tart (Philippe Durandeau)
Roasted cod steak, soy sauce and wok-style vegetables (Jean-François Oyon)
Roasted cod, small tomatoes marinated in olive oil and balsamic pearls (Bruno Deligne)
Cod, roasted and braised with clam stock (*), cucumbers in jelly, marinade emulsion (*) (Georges Landriot)
Roasted cod fillet with savory, split pea puree (Mehdi Corthier)
Braised cod fillet in shellfish juice (Georges Landriot)
Pan-fried prawns, simmered winter vegetables with horseradish (Georges Landriot)
Poached cod fillet, fennel, green asparagus, peas and sorrel emulsion (Henrik Andersson)
Seared Breton cod fillet, orange carrot purée, orange gastric sauce (*) (Sébastien Bourgeois)
Heart of cod fillet lacquered with spices, Thai rice cake (Denis Velen)
Cod fillet cooked a la plancha, apple almond blinis (*) (*) (Jacky Morlon)
Steamed cod fillet, virgin oil (Lionel Arnoux)
Poached and crumbled cod, mashed potatoes, arugula seasoned with warm lemon vinaigrette (Léa Lintser) Filet of
Poached cod and lobster risotto (Dominique Loï)
Cod with bacon, tartiflette style (*) with veal jus (Stéphane Torreton)
Roasted cod fillet, chard braised in veal jus (Patrick Proenca)
Poached cod fillet, fennel, green asparagus, peas and sorrel emulsion (Henrik Andersson)
Bourride-style cod, grilled vermicelli (Olympe Versini)
Pan-fried line-caught cod with pak-choï cabbage, oysters and beetroot emulsion roasted over a wood fire (Marc Haeberlin)
Cod desalted in its reblochon cloth, common polypode, sour caramel with passion fruit (Marc Veyrat)
Desalted cod, burnt with light saccharin, gentian crystalline and lime (Marc Veyrat)
Back of cod steamed with aromatics, seasoned with a coulis of smoked piquillos, risotto in ink (Alain Pegouret)
Roasted fresh cod fillet with Di Buffala mozzarella (Gilles Bellot)
Black Cod (*) marinated in miso 炊事 (R. Speth)
Black cod (*) with miso, sautéed vegetables (Richard Pommies)
Grilled cod fillet with herbs, spinach cannelloni with lime (A Busquet)
Cod nage with small vegetables, stew style (RC)
Cod steak cooked a la plancha (*), celeriac mousseline and autumn mushrooms (Jacques Lacipière)
Shredded cod in escabèche (*) with shellfish and Thai aubergines (carlo crisci)
Seared Black Cod in semi-salted butter, kale mousseline (RC)
Back of green cod in an olive crust, anchovy sabayon and caper matelote (carlo crisci)
Cod petal confit, crispy langoustines, piquillo jelly and cod milk ice cream (Philippe Etchebest)
Nice cod steak just steamed, fine oxygen sauce mint, parsley, coriander, tuile (*) ginger and lemongrass (G. Rumeau)
Cod flavored with coconut and cardamom
Seared cod with spices and Parmesan, rosemary watercress coulis
Cod fillet cooked on the skin, coconut beans from Paimpol with chorizo
Roasted cod fillet in Paimpol bean stew and crispy bacon
Steamed cod fillet, fennel and lettuce purée, venerated rice and miso emulsion (*) 炊事 (Jean-Christophe Rizet)
Saffron cod on its bed of salicornia
Cod heart breaded with sundried tomatoes, warm balsamic vinaigrette on a bed of coral lentils
Steamed cod heart with green curry and grilled peanuts (Denis Velen)
Cod breast, grated cauliflower, shitake jam, satay juice
Cod in chorizo crumble (*), small eggplant fondue
Cod aioli (*) pearlized with Séchuan pepper, small seasonal vegetables (Jean Pierre Anselme)
Cod with almond bun, tentacles (*) of small octopus
Cod confit (*) with white beans, snout (*) and pork ears (Ferran Adrià)
Black Cod (*) marinated in miso sauce (Ozuru Toyofumi)
Fresh cod aioli (*) our way and steamed vegetables (Pascal Brot)
Cod brandade mounted in olive oil accompanied by a mesclun (Mauro Carmelo)
Cod brandade with golden croutons, mesclun salad (Yannick Alleno)
Creamy and soft cod brandade, ratatouille-style vegetables, arugula sorbet (Pierre-Alain Garnier)
Rock rascassons brandade Grenoble style (Christophe Petra)
Roasted “fresh” cod steak, mashed potatoes, pesto (Cédric Poncet)
Fresh cod steak with marjoram, tomato and eggplant fondant (Jean-Bernard Corvaisier)
Back of fresh cod with belly (*) (Francis Rousseau)
Slice of cod cooked a la plancha, mashed potatoes flavored with truffle oil (Jean-François Thorel)
Raw cod and cod confit with beans and tomato petals (Ferran Adrià)
Cod confit in a soft sauce of its skins, potato cream, cocoa and curry (Hilario Arbelaitz)
Ventrêche (*) with cod curry flavored with coconut, rice flour macaroni (Ferran Adrià)
Fresh cod with pink garlic purée from Lautrec, roast jus
Fresh cod steak in coarse salt, coconut from Paimpol Gascon
Cod with lemon confit sauce, leeks and spinach
Cod fillets and potatoes with fine herbs
Pearly cod petals on a bed of pumpkin studded with crunchy walnuts (D. Pioline)
Cod steak from Lofoten (Norway), Biscayan sauce (*) - whipped in olive oil - accompanied by Noirmoutier grenaille potatoes with candied onions
Back of fresh roasted cod, mozzarella di bufala, mashed potatoes (Gilles Bellot)
Bilbao cod and kokotxas, rosemary coconut purée, blond garlic shavings (Alain Ducasse)
Fresh cod in herb print with vegetable juices and basil (RC)
Marinated and grilled cod, Thai herb brandade, piperade-galangal condiment (William Ledeuil) NT
Poached and stripped Bilbao cod, brandade (*) with flat-leaf parsley, very fine potato chips (Alain Ducasse)
Poached Bilbao cod, chickpea puree, delicate stew of stockfish tripettes (*) with perugina (Alain Ducasse)
Bilbao cod and kokotxas, candied tomatoes with olives, panisses and fried basil (Alain Ducasse)
Bilbao cod and kokotxas, ink sauce, fried polenta (Alain Ducasse)
Fried cod in tempura with papa al pomodoro (*) (Annie Feolde)
Bilbao cod brandade (*) with soft quail egg (*) (Alain Ducasse)
Cod brandade (*), green asparagus in brown butter (*) and capers (RC)
Cod in brandade with beatilles (*) and fresh bay leaf sauce (Georges Wenger)
Cod in brandade (*), truffle juice (Jean-Louis Nomicos)
Estofinado (*) from Saint-Tropez, crushed apples with fresh basil
Haddock brandade with basil, scallops and scampi skewers, eggplant caviar and savory juice
Puffed haddock turban and its stew of summer vegetables, aioli sauce (Christophe Pacheco)
Back of black cod in a herb crust, on a tomato and basil escabeche, sheep curd, marinated raw vegetable vinaigrette (S. Rourre)
Rare Black Cod (*) caramelized in teriyaki 炊事 with Japanese black rice (H. Nepple)
Cod papillote with olives from Peru, Bermuda fish soup with "Black Seal" rum (OA Martin)
Steamed cod seasoned with herb oil, gray shrimps and caramelized gravy
Tip-top cod with endives braised with cocoa nibs (RC)
Cod fillet with prizuttu heart (*), and its Pietra sauce (Christine Sanna-Lefranc)
Seared cod with beans and basil
Cod in pavé, fish swim, large herb macaroni with candied lemon (Joel Robuchon)
Cod steak on a bed of saffron endives
Cod fillet with coconut butter and curry
Golden North Sea cod, crunchy spring vegetables, passion fruit and olive oil
Half-salted cod meunière, peasant puree of fresh coconut beans in vinegar and parsley (Alain Ducasse)
Golden cod in meat juice, steamed green asparagus, mousseline sauce
Roasted cod, cod brandade pancake, white cappuccino
Piece of cod, clams and chorizo with egg ''
Steamed cod, soft potatoes with cranberry juice, spinach leaves in a salad (RC)
Baselle, cod cheeks, spaghetti squash and elderberry juice
Seared haddock, meunière green asparagus, dried fruit "crushed", capers and candied lemons
Seared haddock fillets, hummus and candied tomatoes
Cod: cooked with Creole flavors and farmer's blood sausage (Christophe Moisand)
Half-salted steamed cod, Romano broccoli risotto, shellfish juice emulsified in olive oil (Frédéric Garnier)
Cod fillet in a sesame crust, risotto with fresh verbena
Whiting (*)
Line whiting from Saint-Gilles in bread crust printed with almonds (Éric Fréchon)
Whiting from Saint-Gilles-Croix-de-Vie pan-fried in a sandwich bread crust, half-cooked tetragon in curry oil (Éric Fréchon)
Row whiting, pan-fried meunière in a truffle crust, young leeks and roasted butternut (Christophe Moisand)
Line whiting with caviar, langoustines like a tartare, small jelly with lemons (Guy Savoy)
Colbert fried whiting goujonnettes (*), gribiche sauce (Pascal Boulogne)
Crispy whiting with raw and cooked porcini mushrooms (Alain Senderens)
Whiting from Brittany veiled in white bacon from Colonnata, yellow carrots from Doubs and mustard leaves, a small lacquered wilted carrot and juice whipped with argan oil (Pierre Gagnaire)
Angry whiting (*), parsley potatoes (RC)
Whiting Colbert (*), tartar sauce, steamed potatoes (Thierry Colas)
Colbert fried whiting (*), herb butter (Joel Robuchon)
Whiting Colbert, baked apple with parsley, tartar sauce (Jean-Yves Leuranguer)
Saint Pierre (*)
Breton John Dory and octopus, kohlrabi and yuzu (Thomas Buhner)
Saint-pierre from the bay of Saint-Brieuc tangy Chasselas white grapes, bone juice (*) in red wine (Jean-Yves Leuranguer)
Saint-Pierre on the hot stone of Saint-Père (Marc Meneau)
Saint-pierre steamed in yuzu butter, cockle tongues with cardamom and young scallions (Frédéric simonin)
Saint-pierre in tempura, kohlrabi cooked at low temperature, tomato water (*) (Thierry marx)
Saint Pierre de Roscoff, in a pine nut crust with basil, eggplant cream, candied peppers (Rémy Fourmeaux)
Saint-Pierre with tandoori, avocado, celery and lemon (Arnaud Bignon)
Saint-pierre filet au naturel, garnish and aroma of saffron rock fish (Pascal Bardet)
Saint-pierre with seaweed butter, fingerling potatoes, seafood marinière (Laurent Poitevin)
Saint-pierre de petit bateau, gray shrimp powder, coconut milk and lime tapioca (Jean-François Rouquette)
Saint-pierre from a small boat (*) fried, French peas (*), bacon foam (Jean-Yves Leuranguer)
Saint-pierre de petit bateau (*) golden meunière, bacon ravioli
Colonnata (*) with clams and scallions (Éric Fréchon)
Mediterranean Saint-Pierre on the skin, candied Menton lemon (David Joliveau)
Port-en-Bessin flashed section of Saint-Pierre, lemon parsley
Nice and bitter little salad (Benoit Violier)
Saint-pierre steamed for a long time, infusion of Jerusalem artichokes, vegetables from yesterday and today (Jean-Luc Tartarin)
Steamed back of Saint-Pierre with clams and green shiso leaves, glazed multicolored carrots (Guy Martin)
Saint-Pierre and Breton vegetables in the oven, "gorged" with seaweed (Guy Savoy)
Back of Saint-Pierre from the Bay of Biscay simply seized in Grenoble (*) (Benoit Violier)
Saint-pierre with lime and turnip sabayon (Jean-François Rouquette)
Blanc de Saint-Pierre with spicy mango and dried fruits (Gilles Dupont and Thomas Byrne)
Wild Saint-Pierre with citrus fruits, bay leaf and sarawak pepper (Edgard Bovier)
The smoked scallops with juniper berries, hot and cold celeriac and pear (Jean-Sulpice)
Roasted scallops on the skin with chanterelles, radishes, celery vinaigrette with Tasmanian pepper (Jean-François Rouquette)
Oven-roasted scallops, zucchini ravioli, flower and sweet garlic emulsion (Nicolas Sintes)
Crispy John Dory roasted in meadow salsify curry (carlo crisci)
Grilled scallops in basil oil, champagne sauce, local zucchini cannelloni with Aquitaine caviar (Jean-Denis Rieubland)
Aiguillette de Saint-Pierre, eggplant and garlic croquette, piperade coulis (*) with condiments (Mathieu Viannay)
Saint-pierre in ratte crust, red onion cream (RC)
Aiguillette of Saint-Pierre de Bretagne, organic risotto with flat-leaf parsley, shellfish jus (Pierre-André Ayer)
Saint-Pierre, winter garden and pearl vegetable juice with curry (Jacques and Laurent Pourcel)
Filet of Saint-Pierre plancha, young leeks vinaigrette and virgin sauce, white cheese (François Chambonnet)
Fillet of scallops seared with dry bacon, slices of hawk in a vinaigrette with small vegetables and sherry, and an oyster and nutmeg cream (Didier de Courten)
Fillet of Saint-Pierre de Bretagne roasted in broccoli oil, porcini mushroom and pig's trotters, sour juice with sherry vinegar (Jean-Yves Drevet)
Pan-fried scallops, shellfish and soups, green pepper emulsion (Patrick Zimmermann)
Seared Breton Saint-Pierre fillet with mussel and squid duxelline, light curry minestrone (Michel Husser)
Pan-fried Saint Peter's fillet, creamed shellfish juice and green pepper, parsley risotto (Patrick Zimmermann)
Saint-Pierre fillet, couscous with herbs and sundried tomato vinaigrette (Jean-Georges Vongerichten)
Grilled Saint-Pierre des Côtes d'Armor, fricassee of large artichokes, black olives from Fontvieille, pesto. (Georges Paccard)
Tagine from Saint-Pierre, saffron, cumin and candied lemons (Jacques Le Divellec)
Saint-Pierre just seared, young vegetables and salad heart (Rémi Van Peteghem)
Filet of Saint-Pierre, oysters from Brittany, Jerusalem artichokes with almonds (Yannick Tessier)
Angel hair fillet of St. Peter's (*) broccoli mousseline with parmesan (Sadaki Kajiwara)
Roasted Saint Pierre goujonnettes, mashed potatoes with black "Taggiasca" olives and virgin tomatoes
(Stefano Maggini)
Saint-Pierre with truffles, purple artichokes (Didier Aniès)
The Saint-Pierre of small boats with the gentle steam of peppermint early turnip asparagus of Mallemort minute (Anne Sophie Pic)
Roasted scallop fillet, mashed pompadour potatoes (*), sorrel sauce (Olivier Fontaine) pan-fried, beef heart royale and young courgettes marinated in soy (Guy Martin)
Saint-Pierre fillets with spices and sweet garlic, flower courgette and clams (Christophe Moret)
Saint-pierre in tagine, cumin, saffron with dates (Jean-Pierre Foing)
Saint-pierre, large stuffed olives and green vegetables, warm lemon vinaigrette (Thierry Vaissière)
Saint-Pierre: roasted with spices, peppered artichokes, balsamic vinegar, riquette and parmesan (Philippe Bélissent)
Pan-fried scallop fillet, red pepper ravioli with shellfish, carrot cream (Philippe Bourguignon)
Whole Saint-Pierre roasted with bay leaf (Éric Coisel)
Saint-pierre, peanut flavor, cockle emulsion (Xavier Rousseau)
Baked scallops with hazelnut butter and fennel sauerkraut (Jean-Jacques Jouteux)
Saint-pierre from the local peach of Saint-Jean-de-Luz roasted whole with wild garlic, cocos de Pigna
Italian Saint-Pierre (*) and lemon vegetables (Georges Wenger)
Grilled Saint-Pierre, slices of shrimp and calamaretti, zucchini with mint and coriander (Georges Wenger)
Fillet of scallops just cooked with leeks, potatoes and Piolenc truffles
Scallops tied with potatoes and caviar, cauliflower semolina, frothy horseradish flavor (Alain Dutournier)
Scallops cooked a la plancha and very slightly acidic with lime (Joel Robuchon)
Saint-Pierre with a virgin (*) of citrus fruits flavored with basil oil (Joel Robuchon)
Saint-Pierre gently cooked in grilled peanut oil, celery cube and AOC green lentil sparkling wine (Pascal Henrot)
Saint Pierre slowly cooked in a saucepan, mustard, dill and rhubarb juice (Michael Troisgros)
Fillet of scallops on a Chinese cabbage sauerkraut (Jean-georges klein)
Roasted scallop fillet on a fig and tomato chutney, Creole blood sausage (*) with a carrot juice with ginger and lime (Yves Schillinger)
Fillet of Saint-Pierre steamed in grapefruit butter, peas, broad beans and basil (JF Rouquette)
Saint-pierre, porette, young fennel and onion cooked in a casserole dish in olive oil in a reduced broth, (A Chapel)
Aiguillette of Saint-Pierre with citrus juice, lettuce fondue (G. Rabaey)
Baked white Saint-Pierre, green beans cooked with tarragon, red wine butter
Saint-Pierre white, black lemon sand from Iran, spicy tofu, stem onion and yuba (*) (Bernard and Guy Ravet)
Golden Saint-Pierre, mascarpone with eggplant and Collioure anchovies, saffron tapioca, Tarbais bean emulsion with aioli (Michel Sarran)
Fillet of scallops in coconut milk in banana leaf, pumpkin mousse and small arancini with cockles
Saint-Pierre fricassee bouillabaisse style (*)
Saint-pierre with shellfish, argan oil and candied lemon (Alain Solivérès)
Saint-Pierre and langoustines browned with goose fat, in a truffled broth (J Bardet)
Baked scallop fillet, flat-leaf parsley juice, boulangère potatoes (*) with bouillabaisse stock (RC)
White Saint-Pierre steamed with seaweed and sweet spices in a wicker pressure cooker, old roots with truffled consomme (Stéphane Cattane)
Aiguillette (*) of Saint Pierre from the Bay of Biscay with Hispanic pepper juice (Philippe Rochat)
Fried scallops, sliced juice (*) a little bitter, zucchini crushed in olive oil, mixed greens, tracks and crostini (*) barely rubbed with garlic (Alain Ducasse)
Saint-pierre studded with basil, green tomato juice and black olives, fried zucchini skins (Alain Ducasse)
Roasted Saint-Pierre (*) with peppers, crispy sweet onion pancake; green papaya and garlic cloves from Lautrec (Pierre Gagnaire)
Roasted scallops on a bone (*), tender potatoes, fennel, spring onions and trumpets-de-la-mort, Sarawak pepper and tarragon (Westermann) jus
Braised and slightly spicy Saint-Pierre, candied carrots in a casserole dish (A Busquet)
Trunks of Saint Pierre tied with potato and caviar, zucchini lasagna, frothy horseradish stock
John Dory's Aiguillette (*) from Connemara cooked with mother-of-pearl (*), pomegranate molasses (Philippe Rochat)
Braised Saint Pierre, shellfish and leeks (Jean-Luc Lefrançois)
Saint-pierre studded with thyme, warm shallots and dried bacon, cigarette with artichoke cream, glazed baby carrots (Philippe Etchebest)
Place (*)
Pollack steak with Vitelotte potatoes mashed in olive oil, tender leeks powdered with liquorice wood (RC)
Pan-fried pollack, Bolivian quinoa with sheep's feet (Sébastien Bourgeois)
Just cooked pollack, mashed squash in butter, pot-au-feu broth, gray shrimps and spinach and a few crisps (Pierre Marion)
Line-caught pollack in Grenoble (*), candied leeks and celery, parmentier jus with Bordier butter (Philippe Augé)
Roast pollock steak, chorizo and green olive sauce, house mash (Mathieu Jérémy)
Pollack steak with coriander, melted lemon butter (Marc Deleflie)
Roasted pollack, Kalamata olive tapenade (*), candied tomato bulgur (*) (Marcel Baudis)
Locust steak, Morteau sausage (*) and Puy lentils (Bruno Hees)
Place steak a la plancha, sweet pepper condiment (Yann Morel)
Steamed place steak, onion and pear compote, Bordeaux sauce (*) (Matthieu Garrel)
Golden yellow pollack with Sicilian pistachios, raw and cooked Roman ribs, thyme-lemon gnocchi (Frédéric Robert)
Pollack fillet with tangy coconut milk, green asparagus and turnips glazed with arugula juice (RC)
Vendée pollack, curry of fresh vegetables in coconut milk (Christian Leclou)
Roasted pollack fillet, lemon veal jus, old-fashioned ratatouille (Thierry Colas)
Line pollack with aromatics, steamed, barigoule (*) of pepper artichokes and new onions (Westermann)
Line pollack, turnips cooked like a sauerkraut, sweet onion soup in emulsion (Lorain)
Line place stewed in plum vinegar, chanterelles and capers "Lilliput" (Alain Senderens)
Seared pollack with capers and croutons and simmered potatoes with candied lemon, aromatics
Pollack steak with chanterelles and chestnuts
Pollack cooked on the skin, meadow mosses with peas like (Alain Llorca) a blanquette
Pollack stripped, vegetables in aioli (Michel Rostang)
Crispy pollack with pig's trotters, crushed agria with chives and olive oil (Jean-André Lallican)
Sea bass and wolf (*)
Sea bass on a bed of salmon tartare with wild cranberries (Thomas Henkelmann)
Sea bass cooked on its crispy skin, celery minestrone (*) in flat-leaf parsley juice, crunchy salad with black truffle
Sea bass fillet, octopus matelote with squid stock and squid ink, knives (*) with pesto (Gilles Dupont and Thomas Byrne)
Atlantic sea bass bled, young leeks, black olives (Alain Ducasse)
Crispy sea bass with basil, filo crust (*) (Olivier Amestoy)
Bar in puff pastry crust, leek fondue (*), champagne cream (Jacky Morlon)
Sea bass, crushed oysters and fresh sardines (Philippe Vételé)
Braised sea bass with shellfish, iodized carnaroli risotto (Georges Landriot)
Breton sea bass, cooked in natural sauce, powerful juice of young artichokes in Dézaley (Frank Giovannini)
Gently steamed sea bass filet pearl squid leaf with caviar grains, cauliflower puree (Yannick Alleno)
Line-caught bass, thick pavé, watercress and Gillardeau oysters with lemongrass infusion (Sylvester Wahid)
Seabass supreme cooked on the skin, piccatas (*) of red onions and endives, aurora sauce (*) with cardamom (Michel Husser)
Finely chopped sea bass with autumnal flavors, a mishmash of vegetables and white Alba truffles, creamy old Reggiano, and flaky matches (Didier de Courten)
Semi-salted sea bass, pepper artichokes, dulce and miso seaweed (Jean-François Rouquette)
Sea bass from Brittany, tomato fritter with goat serac, old sliced balsamic vinegar (Georges Paccard)
Semi-salted sea bass, pepper artichokes, dulce and miso seaweed (Jean-François Rouquette)
Lichette of sea bass with Bordier butter, green beans and gourmet weights (Pascal Bataillé)
Hot and cold sea bass, marinated nori and white port sauce (Franck Houdebine)
Sea bass with green asparagus, white butter, citrus quinoa and coriander (Claude Legras)
Noirmoutier sea bass, whole cooked in potters' clay with citrus leaves, cranberry new carrots, zucchini, eggplant and oregano, cubism of Charlotte apples with vegetable bolognese (Claude Legras)
Grilled sea bass from the Vendée coast, ratte apple (Philippe Durandeau)
Line sea bass with truffles, fine semolina with pressed lobster carcass juice
Sea bass, vegetable blanquette (*), fennel and olive oil sauce (Léa Lintser)
Sea bass with citrus-pepper, chard whites and greens in a sautoir (Christophe Moret)
Sea bass with fig leaves, horn pepper tortellini, roasted figs in balsamic vinegar (Jean-Denis Rieubland)
Sea bass cooked with lemon, mussel juice and smoked celery in foil (Éric Fréchon)
Sea bass, Osciètre caviar, marinated in lemon pulp, pink berry riso (Christophe Moisand)
Sliced sea bass, fresh almonds, bottarga shavings (*), heirloom tomato (Alain Dutournier)
Sea bass cooked gently in a glass casserole dish, mixed vegetables with condiments (Marc Meneau)
Grilled sea bass steak, simmered zucchini and chanterelles, condiment of a pissalat (*) (RC)
Sea bass in thick pavé diced with black pepper / crunchy marinade with lemon thyme (Pascal Bardet)
Roasted sea bass steak, glazed carrots, sea urchin tongue emulsion (François Chambonnet)
Roasted sea bass with candied lemon, Sicilian olive oil, aromatic compote with star anise flavor (André Signoret)
Roast sea bass, truffle risotto, champagne emulsion (Yoni Saada)
Roasted sea bass cannelloni oxtail au gratin with parmesan, some tuberous chervil (Benoît Bernard)
Line sea bass fillet in a poppy and sesame crust, candied grapefruit, capers, lemon, white and yellow carrots, spinning tops and purples in fricassee
Pan-fried wild sea bass fillet, broad beans, cherry tomato and fricassee of grenaille, stock infused with oregano (Julien Guérard)
Crispy sea bass fillet, bed of spinach leaves (Laurent Poitevin)
Fillet of wild sea bass à la plancha, braised endives, wine sauce (Cédric Poncet)
Organic sea bass fillet seared with lemon ginger salt, fennel chutney (Pascal Jounault)
Sea bass fillet with fennel, brut champagne sauce, quinoa with basil and roasted vegetables (RC)
One-sided sea bass fillet, virgin sauce, mashed potatoes in olive oil (RC)
Sea bass fillet, buckwheat pasta, small Caesar salad (*) (Yann Morel)
Sea bass fillet, French peas (*) (Alain Senderens)
Grilled sea bass fillet, creamy risotto with peas (Benjamen Hagnere)
Roasted sea bass fillet with the scent of spices, mashed potatoes with Lucca olives (Jean-Pierre Hocquet)
Roasted sea bass fillet, dill flavored cream (Patrick Mathis)
Grilled sea bass fillet, crispy risotto and tomato pesto (Brice Cauneau)
Wild sea bass fillet in cherry leaves, seasonal vegetables (Yannick Tessier)
Grilled sea bass with virgin sauce (*), pilau rice with caramelized onions (Ludovic Schwartz)
Grilled sea bass fillet, green asparagus and candied tomatoes (William Ransone)
Sea bass fillet roasted on skin, zucchini flower stuffed with fresh tomato and savory (Patrice Miévre)
Roasted sea bass fillet on a slice of beefsteak tomato, candied fennel and barigoule juice (Éric Boutté)
Sea bass fillet cooked a la plancha, carrot mousseline, herb bridle (RC)
Filet of sea bass steamed and au gratin with fine Comté, julienne of just pan-fried snow peas (Stéphane Fumaz)
Snacked sea bass fillet, tangy mango juice and coriander coulis (Denis Bellon)
Sea bass fillet, sweet potatoes, lemon balm, ginger, saffron (Xavier Rousseau)
Line-caught bass roasted in a seaweed salt crust (Jean-Pierre Foing)
Sea bass with fish eggs and leek cream (Emmanuel Gomez)
Roasted line-caught sea bass, chanterelle mushrooms, sucrine ribs, ricotta gnocchi and candied tomatoes (Philippe Augé)
Sea bass cooked on the skin, chanterelles and artichokes sautéed raw, reduced pod juice (Nicolas Frion)
Sea bass cooked on the skin, potato-passion fruit gnocchi, emulsified liquorice infusion (Jean-Luc Rocha)
Pan-fried sea bass, truffle pearl sauce and vegetable tagliatelle (Béatrice Duriez)
Line-caught sea bass with citrus peel and seasonal vegetables (Claudio Puglia)
Unilateral sea bass fillet (*), mashed potato with chives, chicken jus (Christopher Hay)
Filet of sea bass, potato crumbs with chives (Pascal Prod'homme)
Sea bass fillet, wasabi mashed potatoes, ginger foam (Emmanuel Danne)
Grilled bass with coriander pesto, tomato rougail (Jérôme Banctel)
Grilled sea bass, mashed potatoes with candied fennel (Jean-Pierre Hocquet)
Sea bass fillet, Grana Padano risotto, veal jus (Erwan Le Guerroué)
Whole sea bass wrapped in a banana leaf, steamed (Jittini Wangsin)
Whole sea bass flavored with lemons and cardamom, hazelnut apples (*) (Eddi Riotto)
Slowly cooked whole sea bass, Gillardeau oyster tartare (Emmanuel Gomez)
Wallet bass, garnished with a pan-fried 4 vegetables, saffron and basil (Gil Rosinha)
Sea bass grilled with mild spices (Guy Savoy)
Roasted sea bass with artichoke barigoule (Bruno Brangea)
Sea bass fillet with saffron juice, vegetable tian (Pascal Bernier)
Spring nage of bass and oysters flavored with galangal (Marcel Baudis)
Steamed bass, mushrooms and herb condiments (Jean-Georges Vongerichten)
Wild bass, first Vaucluse asparagus in lasagna (Thierry Vaissière)
Line-caught sea bass, fennel petals with tempura (*) and lemon cream (Philippe Bourguignon)
Whole bass with vanilla (Karil Ioualen)
Filet of sea bass with vegetables and green asparagus (Christophe Pollien)
Pan-fried sea bass fillet, artichokes and new potatoes sautéed with candied lemon (Sébastien Carabeux)
Sea bass: pan-fried covered with sesame and Aquitaine caviar, fregola sarda (*) (Frédéric Anton)
Wild bass in clay crust with lemon thyme, numbered (Nicolas Perdriset)
Wild bass roasted on its skin, young leeks and gray shrimps, physalis, Geneva sauce (*) (Thomas Boullault)
Pan-fried sea bass cutlet, eggplant caviar galette, carrot butter
Pan-fried Brittany seabass fillet with elderberries (Pierre Négrevergne)
Whole sea bass prepared with Thai spices then drizzled with lime juice
Sea bass fillets with mini courgettes stuffed with prawns (Vincenzo Patruno)
Grilled sea bass fillet, creamy pea risotto (Geoffroy Maillard)
Steamed sea bass fillets with crunchy vegetables and chlorophyll puree (Julien Chaput)
Palette of sea bass and prawns with herbs, spelled risotto, emulsified fresh tomato juice (Jean-André Lallican)
Roasted bass with lemon thyme, zucchini and carrot tagliatelle, tangy emulsion (Guillaume Ginther)
Sprinkled with dry sausage and red pepper breadcrumbs, a back of Breton sea bass and Greek fennel (Jean-Claude Cahagnet)
Line-caught sea bass back cooked in seaweed broth, rolls of different radishes, sushi belly and own eggs, soy emulsion (Thierry Drapeau)
Line-caught seabass back poached on a bed of mushrooms, brown shrimp broth (RC)
Lemongrass spiced sea bass, chorizo risotto (Vincent Boucher)
Back of grilled peach bass, pan-fried wild mushrooms, lemon-flavoured beurre blanc emulsion (Mickael Foubert)
Back of sea bass slowly cooked on its skin, cockle risotto and caramelized sweet onion jus (Alexandre Fabris)
Back of sea bass cooked on the skin, citrus vinaigrette, baby spinach salad (Benoît Vanheesbeke)
Back of wild sea bass stuffed with lemon, artichokes and young crunchy fennel candied Barigoule style (*), emulsion
a bouillabaisse (*) (Pierre Crepaud)
Back of sea bass with sesame and poppies, green tomatoes and opal basil (Christophe Moret)
Back of sea bass cooked on the skin, passion fruit sauce, green cabbage compote and apple with cardamom (RC)
Bass fillet, wild rice, white butter sauce, mesclun glazed with balsamic (RC)
Grilled sea bass fillet, tomato salsa (*) (Michel Leloutre)
Infused line-caught bass, shiso tartare, almond milk cloud (Jean-Yves Leuranguer)
Steamed bass, pesto polenta, fennel sauce (Pon Sirisawat)
Steamed seabass, grape potatoes with porcini mushrooms, pear and lemon thyme condiments (Sylvain Ruffenach)
Whole roast bass, white wine sauce and fresh fennel wedges (Patrick Proenca)
Sea bass fillet in banana papillote, roasted sweet potato, coconut milk cream (Christophe Binet)
Sea bass, grilled fillets, vegetable mix with rosemary oil (Xavier Caussade)
Back of line-caught sea bass cooked in the skin, spinach sautéed raw (Gilles Bellot)
Filet of wild bass, peppers and leeks braised in balsamic vinegar (Michel Ranvier)
Pan-fried sea bass fillet, seaweed broth and hot vegetable maki (Marc Haeberlin)
Sea bass in Sicilian pistachio crumbs, asparagus tips, coconut cream
Back of line-caught sea bass seared on its skin, large asparagus from Provence
Sea bass from Breton ribs and cannelloni of spinach and fresh goat cheese, simple jus (RC)
Sea bass from the Breton coast, watercress with sweet garlic, fondant and puffed potatoes, Beluga caviar (Nicolas Sale)
Line-caught sea bass roasted with fine herbs seasoned with black olives in risotto (Joel Robuchon)
Lemongrass sea bass with steamed young leeks “Suquet” (*) rock fish, bouillabaisse style with
potatoes (Joel Robuchon)
Wild sea bass fillet cooked skin on, warm pot au feu jelly, coffee emulsion, parsnip gratin with Gruyère cream
(Philippe Etchebest)
Bar infused with sea tea, fennel and turnip snow (Michael Troisgros)
Peach bass cooked in a sheet of seaweed, marinière juice and roasted French asparagus (Nicolas Lebec)
Breton peach bass cooked on its skin, potato gnocchi and greens (Patrick Lenôtre)
Line-caught seabass a la plancha (*), young shoots mixed with fish eggs, coconut beans, gomasio and spicy condiment (David Zuddas)
Line-caught sea bass cooked on the skin, sautéed artichokes, herb vinaigrette (Éric Manent)
Line-caught bass, oyster tapioca, borage flower-leaf (Jean-François Trap)
Sea bass fillet with ten-year-old Talisker butter, oyster foam and Oscietra caviar (RC)
Pan-fried line-caught bass, bouillabaisse sauce (Alain Solivérès)
Line-caught sea bass, red beets, Iranian oscietra caviar (Didier Elena)
Roasted sea bass steak with cardoons and black truffles, shellfish jus (RC)
Stone Age Bass (*) breaded with cocoa (Thierry marx)
Steamed sea bass cutlets, Chinese cabbage flavored with
3 sesame seeds, mango, pan-fried in Tandoori sugar, ginger pickle sauce
Line-caught sea bass with shellfish and Aquitaine caviar (*) (Bruno Oger)
Lemon-lemongrass sea bass, prawn tartare with coriander (Bruno Oger)
Mediterranean sea bass and its tomato-cardamom sorbet
Corsican sea bass in a golden fillet on its skin, mashed potatoes with olive oil (Henri Boutier)
Sea bass roll in pastry sheets, mussel sauce
Filet of bass poached in beet juice, beef cheek stew simmered in Madiran wine, half macaroni stuffed with tuberous chervil purée (S Carrade) NT
Bass poached in champagne butter, oyster tartare with cauliflower and caviar (Michel roth)
Sea bass and chickpeas, crab juice (Jullian Pekle)
Line-caught sea bass with oyster cannelloni, iodized sea juice in nitrogen meringue (*) (M. Meurin)
Burst sea bass, white chocolate brush, sugar-free syrup with lemongrass from Madagascar (Marc Veyrat)
Roasted sea bass fillet, apple carpaccio and braised fennel (Pierre-Olivier Petit)
Seared sea bass (*) on skin, herb purée and watercress salad (Jacques Lacipière)
Raw eagle-bass, cereals and vegetables in matignon, lemon condiment (Frédéric vardon)
Sea bass roasted with asparagus and herbs (Manuel Martinez)
Thick wild bass, port escabeche, peanut sauce and Maras des bois marmalade (Anthony Caillaud)
Wild sea bass from Brittany, fresh spinach with agastache and elderberry vinaigrette
Sea bass marinière (*) pan-fried with Guernica peppers, crushed green olives from Sicily with small new onions. Red pepper jelly with gold leaf (*), tanba kuro black beans, fresh almonds and gooseberries (Pierre Gagnaire)
Tournedos (*) of sea bass and foie gras like a Rossini (*), heart of leeks confit in Banyuls vinegar, “tuber uncinatum” truffle (Stéphane Cattane)
Crispy sea bass with blond almonds
Grilled sea bass, mashed potatoes with herb butter, glasswort with meat juice (RC)
Thick fillet of bass, tomato compote and Mara strawberries, green asparagus with peanut sauce (RC)
Line-caught bass, red beets, aged balsamic vinegar
Minute of sea bass topped with a marinade (*) of herbs, eggplant pulp and chiffonade (*) of fennel (George White)
Line-caught sea bass cooked in a black truffle and root stock, apple and beetroot chutney (*) (Jean-Louis Nomicos)
Young pak-choï cabbage stuffed with sea bass, nem sauce (RC)
Wild sea bass stuffed with razor clams (*), fennel confit with bourbon vanilla emulsion (Stéphane Hassant)
Grilled sea bass fillets flambéed with absinthe and braised fennel in roast juice (RC)
Sea bass fillet roasted with anise seeds and flambéed with pastis, steamed vitelotte potatoes (RC)
Filet of sea bass, poultry juice with lemon thyme, floralies (*) of young vegetables (Samuel Pratt)
Sea bass in a pistachio crust, melting lettuce, citrus butter (Jean-Luc Lefrançois)
Grilled sea bass fillet with fennel and anise seeds, Moorish reduction and basil steamed potatoes (RC)
Sea bass in white wine from Provence (R Vergé)
Sea bass cooked in the dish, lemon sauce with squid and clams (Alain Ducasse)
Filet of bass poached with eucalyptus (N. Le Bec)
Line-caught bass marinière (*), red mullet with La Nicchia capers; white bacon, baby carrots in argan oil, green crab juice.
Baked line bass, juice and spider crab garnish (Alain Ducasse)
Dry caramelized sea bass, Japanese knotweed sprouts and passion fruit juice
Line-caught bass cooked at low temperature ceps and roasted parsnip tart (Jacques Lameloise)
Sea bass stewed in kelp, minute crunchy artichoke and pink mushrooms, iodized butter (Frédéric Robert)
Line-caught bass with walnut panade, tetragone chiffonnade, whipped cream with Lampong pepper (M. Meurin)
Thinly sliced bass marinated in lemon, Oscietra caviar (Alain Ducasse)
Line-caught sea bass: pan-fried and julienned vegetables in verjuice sauce (Jacques Lacipière)
Lemongrass sea bass, truffled mash and sea urchin wrapped in cauliflower cream
Sea bass with orange and vegetable tagliatelle flavored with argan oil
Filet of steamed sea bass "Tutti Verdure" on a vegetable soup with sea butter (Michel Guerard)
Grenoble-style bar ceviche (*), Mimosa garnish (*) (Alain Ducasse)
Back of bass lacquered with pesto studded with chive flowers, candied tomato, sliced tangy fennel and basil and fennel fritter (A. Pégouret)
Just warm carpaccio-style sea bass, a few asparagus, coconut-parsley flavor and ice cream, cantonese rice.
Bar cooked for a long time in the oven, baby zucchini and shellfish, Noilly emulsion
Wild sea bass from Brittany, fresh spinach with agastache and elderberry vinaigrette
Line-caught sea bass, poivrade artichoke with broad beans, saffron roseval emulsion (Emile Jung)
Piece of sea bass cooked in a veal sweetbread ragout, crushed broccoli with candied lemon and grated walnuts (Philippe Audonnet)
Roasted line-caught sea bass, leek ravioli with roast jus and coconut emulsion (RC)
Line-caught sea bass cutlet with candied lemons, spelled and vegetables with mascarpone (*) (JP Lacombe)
Line-caught bass cooked in coarse salt flavored with lemongrass (Philippe Chevrier)
Grilled wild sea bass and olive oil powder from Château d'Estoublon (OA Martin)
Grilled sea bass, linguine with clams, and razor clams (*) (RC)
Bass cooked in potters' clay with a slice of fennel, gardener's madness and zucchini flower with chanterelles (Claude Legras)
Fillet of Corsican sea bass, confit tomato tatin with Niolu honey, virgin sauce (Jean-Bernard Corvaisier)
Mediterranean sea bass, in thick pavé, artichokes and squid sautéed raw, reduction of a bouillabaisse (JA Charial)
Corsican seabass in golden fillet on its skin, candied fennel, mashed potatoes (Henri Boutier)
Roulade of sea bass stuffed with sea urchins and saffron cream (OA Martin)
Sea bass in new wave with vanilla olive oil (J. Chibois)
Bass in a puff pastry crust with Choron sauce (*) (Paul Bocuse)
Mediterranean sea bass steak, seared in olive oil then deglazed (*) with Greek vegetable juice (*), pan-fried chanterelle mushrooms and fried aubergines (Alain Ducasse)
Mediterranean sea bass taggiasche aniseed, socca (*) of candied vegetables with Antiboise (*) (F Chauveau)
Grilled Mediterranean sea bass (*), spiny artichokes, roast (*) with anchovies (Alain Ducasse)
Mediterranean wild bass, carrot and chard greens, delicate squid track with sorrel, stock in ink with long pepper (Christian Sinicropi)
Mediterranean sea bass, in vegetable compression (Alain Llorca)
Mediterranean sea bass, steak and steak, hazelnut butter (*) with small capers, semi-dried tomatoes (Alain Ducasse)
Brandade (*) creamy sea bass with breadfruit (Pierre-Olivier Petit)
Sea bass, forgotten varieties of carrots, matcha tea (Simon Taxacher)
Thin slices of sea bass in truffle oil (Herbie Huber)
Sea bass medallion simmered with bouillabaisse spices (Herbie Huber)
Sea bass steak, pepper crisp and herb mix, steamed peas, lettuce and chanterelles (Tommy Byrne)
Pan-fried sea bass with truffled stock, celery puree (Éric Coisel)
Grilled sea bass steak, ceps cannelloni (*) with parmesan, corn cream and tangy meat jus (Jacques and Laurent Pourcel)
Sea bass in scale “au naturel” with Niçoise sauce (*) (Tommy Byrne)
Sea bass in a sea salt crust, Niçoise sauce (RC)
Roast Mediterranean sea bass, steak and steak, brown butter with small capers, crushed confit tomato, a classic Grenoble cheese (*) (Alain Ducasse)
Grilled Mediterranean sea bass on the fireplace, tomatoes in gremolata, taggiasche olives in blond beignets (Alain Ducasse)
Sea bass steak with asparagus, spring onions and black truffles (Alain Ducasse)
Roasted sea bass “Salsa Verde”, country zucchini and ricotta (Didier Aniès)
Steaked sea bass like a tournedos with roasted pepper, short jus with crushed truffles, fondant potatoes and porcini mushrooms au gratin (Alain Ducasse)
Crispy cooked sea bass steak with skin, panisse and fried basil (Alain Ducasse)
Breaded sea bass with fennel seeds, Provençal tomato butter
Thick sea bass fillet finely breaded with pepper and juniper, fine potato fritter stuffed with olives, green asparagus, asparagus sauce (Alain Ducasse)
Mediterranean sea bass steak studded with fennel and confit garlic, soft aubergines, vinegar juice (Alain Ducasse)
Mediterranean sea bass steak marinated in pepper and aged balsamic vinegar cooked a la plancha (*), young asparagus, foamy sauce (Alain Ducasse)
Just grilled sea bass, ratatouille and a drizzle of argan oil (RC)
Mediterranean sea bass steak with crayfish 'red legs' purple artichokes (Alain Ducasse)
Baked Mediterranean sea bass confit of aubergines and zucchini bitter-pepper jus (Alain Ducasse)
Skewer of marinated sea bass, bougainvillea sauce and small peppers stuffed with Provencal vegetables
Grilled sea bass in Porto-Vecchio oil, braised fennel (Christine Sanna-Lefranc)
Wolf in banana leaf, coconut milk (O. Sombath)
Sea bass cooked in a dish, wild blueberries, wild mushrooms and herb oil (Alain Llorca)
Roasted sea bass, glazed lettuce leaves and candied red onions (Pierre-Olivier Petit)
The back of sea bass from the Brittany coast, roasted on the skin, chervil root and leaf, crème fraîche with cotton candy (*) (Jean-Yves Drevet)
Slow-cooked wild sea bass steak, crispy skin, pan-fried Italian vegetables and shellfish (Mauro Capelli)
Sole (*) and solette
Sole meunière with candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Sole meunière with porcini juices and violet mustard, reblochon parmentier (RC)
Sole cooked in the dish, winkles, Brussels sprouts and braised cuttlefish, tangy jus (Philippe Augé)
Meunière cooked sole, salsify in parsley breadcrumbs, chanterelle mushroom, green apple, hazelnut (Thibaut Serin-Moulin)
Beautiful grilled sole from the French coast, charlotte potatoes (Michel Tirel)
Beautiful sole from Brittany roasted on the edge (*), potato mousseline with truffles (Gilles Dupont and Thomas Byrne)
Sole in beautiful golden fillet with buttered lemon confit, cappelletti (*) at "Pas de l'Escalette" (Michel Sarran)
Beautiful sole a la plancha, casserole of forgotten vegetables (Mickael Foubert)
Large golden sole with butter, fingerling potatoes (Jacques Maximin)
Sole with whelks (*), matelote sauce (*) (Philippe Delahaye)
Beautiful sole, ready-made (Thierry Leroux)
Fillet of sole cooked at low temperature, pequillo pearl beans and crunchy bone (*) (Guy Martin)
Roasted fillet of sole from Brittany, tomato compote with wild thyme and new potatoes (Georges Wenger)
Sole fillets with squid ink, celery with black truffles (RC)
Fillets of sole with orange and candied zest (Jean-Yves Guion)
Sole fillets with Riesling mousseline and gray shrimps (Pierre Wynants)
Sole fillets and lobster medallion, small market salad and cardinal (lobster sauce) (*) creamed (Lionel Rigolet)
Sole fillets, reduced avgolemono (*) sauce, potato moussaka (*) (RC)
Fillets of sole and mushrooms en papillote, young leeks and vanilla romaine leaves (Frédéric Robert)
Sole tenderloin and foie gras, cream of peas and red wine (Christophe Petra)
Truffled and buttered cabbage sole with Pata Negra (*), golden salsify, meunière juice (Michel roth)
Steamed fillet of sole and blue lobster, compressed risotto with pumpkin, light bisque with Thai basil (Patrick Zimmermann)
Stuffed fillets of sole, duxelles of chanterelles in yellow wine, bone juice (*) barely creamed (Éric Fréchon)
Fillets of sole cooked naturally, turnips in dome with tufts, steamed tops (Yannick Aléno)
Grilled sole or meunière, extra green beans (Gianni Rizzo)
Sole meunière with candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Sole meunière, Créances carrots with candied lemon (Yann Morel)
Sole meunière, fondant potatoes with sea broth (François Martin)
Golden sole with butter and fleur de sel, steamed potatoes and Provençal tomato (*) (Jean-Yves Leuranguer)
Sole poached on the bone (*), cockles and razor clams (Christopher ax)
Sole cooked blind and roasted sole with fresh herbs, lemon whipped butter (Marc Meneau)
Cooked sole, poivrade à la barigoule (*), pan-fried covered with truffles
Burgundy (Frédéric Anton)
Grilled sole, dry-fried, meunière, Dugléré (*), polenta with turmeric (Guillaume Delage)
The sole: cooked naturally, glazed with a spicy soy sauce, pan-fried with soy sprouts (Frédéric Anton)
Unilateral sole with carrot juices, pearl tenderloin juice, platter of ravioli with pesto (*) (Christian Moine)
Small boat sole cooked in seaweed butter, new sprouts with shellfish, saffron celery rings and Pak Choï cabbage (Jean-Denis Rieubland)
Sole small boat in Thermidor crust (*), sautéed crayfish with thumbs of New Zealand, Champagne sauce
Small boat sole cooked in seaweed butter, new sprouts with shellfish, saffron celery rings and Pak Choï cabbage (Jean-Denis Rieubland)
Whole golden sole in the dish, Grenoble condiments (*) (Philippe Mille)
Whole sole, truffled celery purée, caper butter (Adrien Naroz)
Beautiful pan-fried meunière sole, beaten potatoes with fresh herbs (Laurent Grialou)
Papillote (*) of sole with morels, sliced leeks (Christophe Pollien)
Pan-fried and prepared Brittany sole, fresh spinach flavored with agastache (Pierre Négrevergne)
Small boat sole with morels and young leeks, soft arborio rice (*) with gourmet peas (Philippe Renard)
Steamed Île d'Yeu sole, onions, cockles, razor clams and gray shrimp, yellow wine (Philippe Bélissent)
Small boat sole, chanterelles, yellow wine sauce (Jean-Yves Leuranguer)
Small boat sole (*), meunière or grilled, organic green vegetables (RC)
Roasted section of sole, cooked “Murat” style (*), garnish in casserole with mountain butter, red wine fumet (Christian Sinicropi)
Beautiful grilled sole from the French coast, charlotte potatoes (Michel Tirel)
Sable sole stuffed with chanterelle mushrooms, bone juice (*) reduced slightly creamed with yellow wine (Éric Fréchon)
Steamed sole, grated carrot, scallops, mussels and crabmeat with fennel seed (Georges Wenger)
Steamed sole with asparagus and fava beans, basil, capers and bottarga (Didier Aniès)
Fillet of sole cooked at low temperature, pequillo pearl beans and crunchy bone (*) (Guy Martin)
Fillets of sole with orange and candied zest (Jean-Yves Guion)
Grilled sole or meunière, extra green beans (Gianni Rizzo)
Sole meunière with candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Grilled sole, dry-fried, meunière, Dugléré(*), polenta with turmeric (Guillaume Delage)
Sole of small boat stuffed with chard-spinach/juice with carrot tops and dill (Alain Llorca)
Filet of sole from Île d'Yeu, black olive oil and candy apple butter beaten like a mousseline.
Filet of sole and bouchot mussels with yuzu chips, light celery sauce (Michael Troisgros)
Sole: pan-fried fillets with new peas, light cream of lettuce with bacon (Joel Robuchon)
Roasted sole with artichokes and fondant apple, clams with lemon thyme (Jean-Louis Nomicos)
Goujonnettes (*) of sole and shellfish, small steamed vegetables (Yannick Alleno)
Fillet of sole pricked with Marrakech red olives, pumpkin mousseline with ginger (Pierre-Olivier Petit)
Sole with citrus marmalade, macaroni in a 'garden party' (A Busquet)
Black and white sole eaten with French caviar "Baéri" thin potato waffle (B Robin)
Roasted sole with shellfish, Noilly sauce (René Lasserre)
Mediterranean sole, blond Viennese, chanterelle mushrooms in yellow wine sauce (JA Charial)
Coastal sole cooked in the dish, artichokes and truffles
Roasted fillet of sole, knife with cardamom vegetable juice (Guy Martin)
Fillet of sole with andouille de Vire, cider foam (*) (RC)
Sole with cabbage and onions in morel juice (Alain Passard)
Blancmange (*) of sole, crispy leaves, porcini mushrooms and horseradish (Alain Senderens)
Slow-cooked fillets of sole, beets cooked in a salt and quinoa crust, solette juice (Lorain)
Fillet of sole and razor clams, butter with yuzu zest (Troisgros)
Crispy sole with tangy vegetables
Sole fillet and crayfish tails with chanterelle mushrooms, crayfish jus with yellow wine (Bertron-Loiseau)
Sole of small boat (*) cooked in the dish (Alain Ducasse)
Small boat sole with lemon butter, leeks, truffles, boiled egg sauce (D. Eléna)
Fillet of sole browned in semi-salted butter, green shellfish (Alain Ducasse)
Small boat sole in goujonnettes (*) sauce-condiment tartare style (Alain Ducasse)
Small boat sole in a potato and truffle crust (Alain Ducasse)
Sole of small Norman boat (Alain Ducasse)
Fillets of sole pricked with olives, risotto with fresh peas and coriander (Pierre-Olivier Petit)
Sole with cucumber and celery leaves in tempura (Alain Senderens)
Sole rolls (*) with sorrel accompanied by pan-fried mushrooms
Coastal sole fillet with button mushrooms, château-chalon sauce (Alain Ducasse)
Noirmoutier sole, new potatoes and leek fondue, spider crab jus (Alain Ducasse)
Noirmoutier sole spread with prawns, Château-Chalon sauce (Alain Ducasse)
Sole of Noirmoutier golden meunière, small risotto with fresh herbs (Ali Iguedlane)
Fresh sole from Petit Bateau cooked in a tasty broth, ginger, coriander, crab cakes, saffron rice with seaweed
Coastal sole cooked in fig leaves, dolce forte sauce, chard greens, braised ribs (Alain Ducasse)
Section of large sole from the Ile de Ré grilled (*), piperade juice (*) melting and crispy vegetables (Alain Ducasse)
Solette with salted butter, yellow wine vinegar (Roellinger)
Solette, lemony bulgur and small shellfish (Jacques Thorel)
Fillets of sole, purple artichokes steamed in butter and fresh morels in cream (RC).
Solette called "avocado tongue" finely breaded with powdered almonds and lemon (Alain Ducasse)
Sole fillets, Riesling and gray shrimp mousseline
Roulade of sole fillets and lobster medallion, small market salad.
Milt of sole and sole a la meunière (Ferran Adrià)
Fillet of sole with lamb's brains, small leeks, watercress salad, ham and almonds (Ferran Adrià)
Grilled sole, steamed potatoes, hazelnut butter and seasonal salad (RC=
Goujounettes (*) of sole with caviar, champagne cream (RC)
Beautiful grilled sole from the French coast, charlotte potatoes (Michel Tirel)
Sable sole stuffed with chanterelle mushrooms, bone juice (*) reduced slightly creamed with yellow wine (Éric Fréchon)
Sea bream and sea bream (*), Pageot
Sea bream with baby spinach just pan-fried, fresh feta, cherry tomatoes (Rémy Fourmeaux)
Sea bream marinated in basil oil, Thai spices and croutons (RC)
Whole sea bream, chard melted in olive oil and red wine meat jus (Christophe Beaufront)
Sea bream, Thai mango, young zucchini and peppermint (RC)
Fillet of gilthead sea bream roasted on the skin, frothy crab bisque, celery disc and crab meat flavored with red curry (Damien Germanier)
Sea bream encrusted with black truffle, pineapple and porcini mushroom vinaigrette (Ferran Adrià)
Sea bream in a salt crust, lemon marmalade, heart of lettuce and mousseline (Stéphane Fumaz)
Marinated sea bream, with citrus salt, cucumber juice and crunchy radishes (Nicolas Sintes)
Grilled fillet of sea bream, tomato sauce and attiéké (*) (RC)
Thick fillet of gilthead sea bream cooked en papillote, tomato ravioli, cooking jus with lemongrass emulsified with butter (Alain Pegouret)
Pan-fried sea bream fillets, confit aubergines and balsamic vinegar (Olivier Amestoy)
Pageot in fig leaves, zucchini and agastache
Pageot poached in mussel marinière (Patrick Mathis)
House-style lined pageots (*), basil oil (Christophe Petra)
Rousseau (*) in a salt crust, fresh tarragon under the skin, boiled potatoes and Béarnaise sauce (RC)
Gilthead sea bream with sea urchin butter, shell ears (Guillaume Saluel)
Sea bream and salmon marinated in ginger and lime (Bruno Deligne)
Pan-fried gilthead sea bream fillet, polenta with aged Cantal cheese and broccoli (Baptiste Fournier)
Sea bream fillet with onions, pecorino, zucchini and tomatoes (Virgilio Bartolomucci)
Fillet of sea bream, tender celery, roast veal jus with curry (Jean-Yves Leuranguer)
Filet of sea bream roasted with Dauphiné ravioli (*) and basil (Jean-Claude Bertrand)
Fillet of sea bream in the oven, mashed potatoes with chorizo, slightly smoked sauce (Sébastien Tasset)
Filet of roasted sea bream (*), pan-fried black trumpet fish and soy, crushed lemon (Franck Paget)
Pan-fried fillet of sea bream, mashed potatoes with garlic, candied pepper, lemon oil emulsion (Michael Nizzero)
Poached sea bream, sweet potato and Williams pear, Earl Gray emulsion (Yoni Saada)
Sea bream and steamed (*) leeks with cream and andouille de Vires (*) (Cédric Tessier)
Gilthead sea bream fillets with slivers of bottarga (*), Corsican lemon butter (Christine Sanna-Lefranc)
Stewed gilthead sea bream fillet, short braised jus, crunchy sardine with black olives (Gérard Passédat)
Back of sea bream cooked in the skin, candied fennel in olive oil, citrus butter (P. Henriroux)
Sea bream en papillote, small vegetables with thyme (Sébastien Raizer)
Sea bream with shiitake and snow peas, hint of horseradish-ginger (Yoni Saada)
Sea bream and salicornia timbale, white butter sauce (Christophe Pollien)
Roasted fillet of gilthead sea bream, Charlotte apple with a fork, Nantes butter (*) and basil (Laurent Belijar)
Pan-fried sea bream, basquaise piperade (*), arugula jus (Christopher Hay)
Sea bream fillet cooked on skin, coriander emulsion, zucchini and peppers (Fabrice Cornée)
Fillet of sea bream, shredded endives and orange butter (Damien Offerlé)
Back of sea bream, gazpacho sauce, eggplant caviar
Sea bream fillet studded with star anise, foamy cream and baby vegetables
Filet of roasted sea bream (*), pan-fried black trumpets and soy, crushed lemon (Franck Paget)
Sea bream fillet and bulgur couscous (*), black olive sauce (RC)
Grilled sea bream with sesame
Crusted sea bream and mashed carrots with turmeric
Sea bream baked in coconut milk flavored with combawa zest
The section of sea bream roasted with porcini mushrooms, aubergine cream and peanut mousse (Philippe Etchebest)
Filet of pageot (*) royal a la plancha, purple artichokes with candied lemon (Pierre-Olivier Petit)
Crushed half-cooked sea bream, steamed potatoes with fresh herbs, virgin sauce (*) (RC)
Roasted sea bream, port reduction, fine mashed peas (Michel Hache)
Pan-fried sea bream, basil risotto and confit tomatoes (Olivier Amestoy)
Fillet of dolphinfish (*), leek compote, mussels and iodized saffron jus (Catherine Guerraz)
Fillet of sea bream in a basil crust accompanied by a tart juice with shallots
Toothpaste (*), truffles and artichokes (Lionel Levy) NT
Denti (*) from the Mediterranean studded with lemon peel / young carrots from the Val de
Cagnes sour watercress juice
Return of the "triggerfish" (*), stuffed round zucchini flowers, dried tomatoes, reduced stock (Stéphane Arnal)
Gilthead sea bream, zucchini spaghetti and candied tomatoes dissociated meat juice (Jacques Lameloise)
Line-caught sea bream (*) with piglet juice and graton, figatelli foam and fried artichokes mounted as a minute entremet.
Grilled sea bream fillets (*) with mint, tagliatelle with veal jus (RC)
Sticks (*) of marinated red sea bream, smoked haddock, crunchy cooked squid, spicy fine Thai sauce, fresh sprouts from the vegetable garden in a spring roll (*) (G. Rumeau)
Sea bream and leaves of Chinese cabbage and spring cabbage (Pascal Barbot) NT
Crispy pan-fried gilthead sea bream, braised beef jus, fried herbs (Alain Ducasse)
Gilthead sea bream in a thick fillet marinated in citrus peel, reduced cooking juice (Alain Ducasse)
Sea bream in a thick fillet with lemon juice, ribs and chard greens (Alain Ducasse)
Sea bream studded with black olives, then roasted, sautéed vegetables with Provençal flavor (Alain Ducasse)
Steamed pageot royal, green beans with coconut milk and red pepper (Pierre-Olivier Petit)
Back of gilthead sea bream coated with cracked pepper, coconut puree with vinegar, tomato flesh with slices of lemon and opal basil (Alain Ducasse)
Sardine (*), smelt (*) and other fish
Cans of marinated sardines, vegetable pearls, sautéed potatoes, chicken jelly with herbs (Marc Haeberlin)
Sardines in potato mousseline with caviar (Marc Haeberlin)
Grilled sardines fillets, caratera (*), wilted spinach (Maxime Foubert)
Fresh sardine cut with a knife, cod cream and herring caviar (RC)
Fresh sardine, creamy cod cream and herring caviar (William Delpech)
Sardine: marinated in coriander, eggplant caviar and caponata toast (*) (Christophe Moisand)
Sardines in cauliflower couscous and pig's ear (*) (Ferran Adrià)
Breaded sardine fillets, fish milt and picada (*) (Ferran Adrià)
Sardine raw fillets in a fine Provençal “melba” (*)
Sardine fritters with parmesan
Sardine in grilled fillets, mint and red onion
Grilled sardines, pepper ragout cooked like a stockfish (*), perugine (*) and potato pulp with Riviera flavors (Christian Sinicropi)
Pan-fried sardines with lightly vinegared fresh sage, seasonal mesclun (RC)
Gazpacho and its Moroccan sardines (*) accompanied by a puff pastry tart with tomato and pesto (Alain Senderens)
Fried smelt, tartar sauce
Steamed Lisette de Bretagne, carnaroli risotto, chive sauce (Jacques Lameloise)
Seared lisette, fingerling potatoes in olive oil, spring onion and candied tomato (Frédéric Garnier)
Mackerel fillets in a hazelnut and coriander crust, fennel compote with dried fruits
Line-caught mackerel, baby potatoes and candied shallots (Christophe Pollien)
Mackerel with smoked romesco (*), goat cheese (Ferran Adrià)
Breton mackerel, clam, cucumber, hazelnut, rambutan and avocado (Sven Elverfeld)
Sardine fillets and candied tomatoes on a celery mousse
Sardine fillets marinated in pesto (*) and tapenade (*) (Jean-Claude Bertrand)
Grilled Atlantic lean (*), ginger and galangal with verbena infusion (Jean-Luc Lefrançois)
Section of lean meat roasted with baker (*) and chorizo, broccoli mousseline, and white butter with smoked tea (Didier de Courten)
Grilled lean loin, Tarbais beans with piquillo peppers (RC)
Lean steak (*) roasted with bouchot mussels, wilted chicory (*), savory sauce (Jean-Luc Bocquet)
Back of wild lean braised in yellow wine, oyster mushrooms (Yves Mutin)
Fresh anchovies just warmed and flavored with cinnamon passion pulp vinegar and hazelnut oil ice cream (William Delpech)
Mullet dorin (*) a la plancha and vegetable pesto
Longline capon (*) stripped in saffron broth of wrasse (Gérald Passédat)
Grilled Cocochas (*)
Black mullet steak (*) with Chasselas butter, Vitelotte potatoes with herbs and cardoons with cream (RC)
Fish and chips (*), tartar sauce with grapeseed oil (RC)
Fried small fish, caper mayonnaise (Éric Cresson)
Fried fish, "caponatina" (*) Sicilian style (Claudio Puglia)
Toothfish (*) grilled in anchovy butter stewed onion, vegetables (Toni Verardo)
Skate, colinot, brill, hake, dab (*)
Pan-fried skate wing: cooked capers-lemon-green papaya butter (Guillaume Delage)
Skate wing with Jerusalem artichoke vinaigrette, grated carrot and white truffle (Georges Wenger)
Pan-fried skate with galangal and peanuts (Christophe Beaufront)
Fillet of skate roasted on baby spinach, brown butter and condiments (Benoît Dargère)
Skate wing with fig chutney (*), rice, snow peas and turnips
Steamed skate steak, virgin sauce, snow peas and bean sprouts (RC)
Fillet of brill with rare peppers, fine mango ravioli and shrimp with basil (E Guérin) NT
Braised brill steak, scallops, wild asparagus, wasabi and cucumber (Raymond White)
Grilled line-caught brill, wild garlic, clams (*) and new potatoes (Alain Ducasse)
Line-caught brill cooked in a Dugléré-style dish (*) (Alain Ducasse)
Line-caught brill, watercress, chanterelles in red wine (Jean-Yves Leuranguer)
Brill in Chinese spring onion ravioli, shiitake mushrooms and lemon-miso-ginger broth (René Fieger)
Brill roasted on the bone (*), simmered autumn roots (Jean-Luc Lefrançois)
Brill with Namur gray potatoes, paleta bellota(*), quail egg, young onion fondue, light syrah jus (Lionel Rigolet)
Brill from the Cordouan lighthouse steamed in a dish, cooking juices with green vegetables (Benoit Violier)
Brill from Brittany with citrus butter, artichokes and thin slice of gamberoni with condiments (Alain Llorca)
Slice of brill cooked meunière, spinach and salsify with hazelnut butter (Olivier Fontaine)
Brill from Brittany with sea lettuce and dulce marine, gargouillou (*) of young vegetables (Philippe Renard)
Section of roasted brill from Brittany and its corn beans with Espelette cream (RC)
Section of brill cooked on the bone (*), garlic cloves, spinach gratin with sea urchins (Christian Étienne)
Oven-roasted Cap abadèche on chorizo risotto (F. Zlomke)
Zarzuela of Tarragona
Lamprey fillets (*) with Bordeaux-style red wine sauce (*)
Pressed skate wing and shellfish with the scent of hogweed and saffron endives (carlo crisci)
Smoked halibut on julienne Darblay (*), emulsion with shellfish juice (Sébastien Tasset)
Dieppoise-style halibut (*)
Pan-fried cobia (*) with green anise, infusion of saffron shrimp, M'hamsa couscous (*) from Mahjoub mills, fennel, shellfish (Lionel Rigolet)
Elbot (*) roasted with Chiloé sea pepper, "king crab" (*), smoked emulsion, parmesan and aged balsamic (Pierre Wynants)
Pan-fried skate wing with capers and roasted vegetables (G. Rabaey)
Curly ray (*) from Brittany, hazelnut butter (*), lemon, capers (RC)
Snapper fillet (*) cooked on the skin, mini fennel with star anise and warm salad of beets with lovage, ginger emulsion with lemongrass (S. Rourre)
Sar de ligne (*) candied in olive oil, broth of fingerling potatoes with kaffir lime, 2 to 3 plain lychees (S Carrade) NT
Grilled North Sea pout (*), crunchy vegetables, white butter foam and homemade mashed potatoes (Pierre Résimont)
Bouille abate (*) from Marseille (Gérard Passédat)
Roasted lemon sole, black gnocchi with candied lemons and capers (Rémi Van Peteghem)
Lean loin (*), carrot sauce with fried aubergine sticks (Joel Robuchon)
Back of lean poached in a creamy sauce, infused with basil (Philippe Mille)
The lisette (*) on a tart with Parmesan shavings and olives (Joel Robuchon)
Hake fillets in a tomato crust, butter bean ragout, vinegar
Sherry and arugula leaves (Vincent Ménager)
Back of hake on the skin, mashed potatoes and smoked eels with peat, light jus with Breton seaweed (E Guérin)
Roasted hake steak, leeks, baked potatoes (Gaël Boulay)
Breaded hake with chorizo, heart of lettuce with duck fat and Bayonne ham (RC)
Line-caught hake cooked in foamy butter, fingerling potatoes just mashed with a fork, condiments and black truffle (Christophe Bacquié)
Hake in red wine on a bed of lepiotes and Swiss chard (Hilario Arbelaitz)
Hake in red wine on a bed of potato cream in olive oil (Hilario Arbelaitz)
Hake in green sauce with clams and cream of potatoes with olive oil (Hilario Arbelaitz)
Grilled hake roll, spring red quinoa, black oil
Line-caught hake fillet from Saint-Jean-de-Luz steamed with lemongrass-flavoured stock (Hélène Darroze)
Steamed hake fillet, olive oil from Provence, eggplant caviar (*) and tomatoes (Pascal Brot)
Old fashioned sturgeon stew (Renata Dominiek)
Traditional sturgeon stew (*) (Éric Coisel)
Atlantic fish and shellfish parillada (*), potato brandade with black olives and fennel Grilled summer vegetables (Tommy Byrne)
Small fried fish, tartar sauce with a knife (RC)
Salmon
Back of Balik salmon, dill cream and blinis (Yannick Alleno)
Salmon belly coated in citrus fruits with citrus pearls (Ferran Adrià)
Semi-cooked salmon with sesame seeds, spicy sweet and sour sauce (Marcel Baudis)
Back of half-smoked, half-cooked salmon, wilted white and green chard (Mehdi Corthier)
Back of semi-smoked salmon at home, remoulade of celery and radish with field caviar (Alain Senderens)
One-sided cooked salmon steak, baby potatoes, soy and ginger sauce (Henrik Andersson)
Half-smoked salmon escalopine served warm, spring cabbage nem (*) and arënkha and their glass of whiskey
Grilled salmon steak, wild rice with Lapsonq Souchong tea (Pierre-Olivier Petit)
“Organic” salmon minute, red curry pesto, forgotten vegetable casserole (Mickael Foubert)
Grilled salmon one way ticket, new potatoes with coarse salt and wilted dill (*), mousseline sauce (*) (RC)
Salmon and squid skewers, risotto, parsley salad and grilled hazelnuts (Elvis Politopoulos)
Brest salmon with scallop mousseline grain mustard cream (OA Martin)
Scottish salmon semi-smoked at home served warm with ribbons of cucumber glazed with Thai spices (Alain Senderens)
Semi-cooked salmon, watercress cream and potato velouté (N Lebec)
Tataki (*) 炊事 of salmon with smoked salt and ginger
Salmon tataki (*) 炊事, cucumber pickles (Antony Clemot)
Gravlax (*) roasted on its skin with dill, crushed charlotte potatoes (Patrick Lenôtre)
Back of salmon cooked unilaterally, fine oriental semolina (RC)
Grilled salmon steak, roasted zucchini, basil oil with pine nuts (Jean-Pierre Hocquet)
Grilled Scottish Label Rouge salmon steak with Béarnaise sauce, roasted charlotte potatoes (Yves Mutin)
Salmon steak in banana papillote (Frédéric Iacono)
Swedish marinated "Label Rouge" salmon, vergeoise gravlax, celery and green apples, sweet and sour vegetables (Rémy Fourmeaux)
Semi-cooked Norwegian salmon steak, garlic foam and salmis sauce, steamed oyster mushrooms and panisse pancakes(*) (Francesco Tedesco)
Round-trip salmon heart, cauliflower and shiso remoulade (Sébastien Tasset)
Grilled salmon accompanied by a cheddar leek fondue with ginger emulsion
Salmon tataki 炊事 breaded with gomasio 炊事, spicy wasabi-balsamic sauce (RC)
Grilled salmon, mangoes and eggplant with burst hazelnuts
Blanquette (*) of salmon with small vegetables, white rice (RC)
Smoked salmon roulade stuffed with oysters
Salmon and Saint-Nectaire roulade with fennel coulis (Guy Martin)
Platter of Petrossian “wild” smoked salmon, dill cream, herring caviar (Patrick Gaultier)
Section of organic salmon smoked by us, wasabi whipped cream, potato waffle (Jean-Pierre Hocquet)
Back of Scottish salmon half-smoked at home, served warm, julienne of leeks and souffléed potatoes (Alain Senderens)
Salmon teriyaki 炊事 with red fruits
Back of salmon in papillote with herb scent, wild rice
Wild salmon steak grilled over a wood fire, reduction of shallots in white wine, fava beans and artichoke hearts, riquette and marjoram (Alain Ducasse)
Warm wild salmon from Adour, green fennel pulp pearled with Saint-Rémy de Provence oil (Benoit Violier)
Back of wild salmon roasted on its crispy skin with fleur de sel, vanilla-cumin endive leaves (RC)
Pan-fried wild salmon steak, hazelnut butter (*) with crushed truffles (Alain Ducasse)
Warm-hot cooked salmon steak, squid, béarnaise reduction (Alain Ducasse)
Warm-hot cooked salmon fillet, morels in juice, tapped potatoes (Alain Ducasse)
Slow-cooked wild salmon fillet, Avignon radish, English peas, Jidori chicken egg mousse (*) and candied bronze fennel (David Breeden)
Wild salmon steak cooked over a wood fire, new potatoes and asparagus, grandmother's chicken jus (Alain Ducasse)
Wild salmon steaks grilled with vine shoots, béarnaise sauce with meat juice (Alain Ducasse)
Wild salmon in a thick fillet, lightly creamed mushrooms and fava beans, crispy skin (Alain Ducasse)
Steamed salmon, 'anis-licorice' juice, vegetable skewers (Guy Savoy)
Thickly sliced wild salmon, coconuts and chanterelles, tomato juice (Alain Ducasse)
Crispy salmon with mint, green asparagus and almond cream with candied lemon (Pierre-Olivier Petit)
Grilled salmon steak, brown rice cooked in smoked tea (Pierre-Olivier Petit)
Fondant rosé salmon, cucumber tagliatelle with horseradish (Ludovic Kaminski)
Steamed salmon, avocado cream and chakalaka (*) (Stéphane Trouillard)
Salmon back, just cooked mini ratatouille (Yoann Esnée)
Salmon cutlet, pan-fried chanterelles (Ludovic Janssens)
Organic salmon butterfly roasted with lemongrass, zucchini tatin with pesto (*) (Pascal Jounault)
Zander (*)
Smoked pike perch and baked ricotta, served with beets cooked in mountain hay and wild cumin seeds (Norbert Niederkofler)
Pike-perch with hazelnut Beaufort crust, morels with chervil cream (Philippe Renard)
Zander fillets on sweet apple curry, Swiss chard
Zander escalope (*) from our rivers with white butter sauce (*) (Franck Houdebine)
Pike-perch from Doubs just stiffened with flavored butter, chocolate mulled wine juice, pan-fried red beetroot, pear and cucumber with sumac (RC)
Zander papillote with small vegetables (Patrick Mauvernay)
Roasted pike-perch fillet, new potatoes confit with garlic clove (Olivier Amestoy)
Zander fillet marinated in citrus fruits, pickled vegetables and candied kumquats (RC)
Pike-perch fillet poached in beer, celery puree and chicory (Benoist Rambaud)
Braised zander with mandarin supremes, candied salsify, red wine butter (Regis Marcon)
Pike-perch steak with savagnin, creamy leek with morel mushrooms (RC)
Zander steak cooked unilaterally, organic quinoa, beetroot sauce with coriander (Rémy Moulin)
Pan-fried zander fillet, spinach and fresh noodles with wine sauce
Dezaley (Marc Lindenlaub)
Sweet pike-perch and arctic char sauerkraut with wine lees and crunchy bacon (RC)
Zander turnover (*) stuffed with crayfish, Morteau royale and mushrooms, meurette juice (*) with smoked emulsion (Stéphane Cattane)
Zander fillet on a snail risotto with herbs, flavored with chorizo (Marc Haeberlin)
Lightly smoked pike-perch fillet steamed, steamed celery and leeks (Mathieu Scherrer)
Pike-perch fillet cooked unilaterally, spiral of bacon from the Aosta Valley and just crunchy samphire (Claude Legras)
Zander au gratin, white asparagus and shellfish (Rémi Van Peteghem)
Roasted zander with Morteau sausage, green cabbage mousseline with truffle flavors (Éric Manent)
Zander back from our golden lakes on baked Jerusalem artichoke and squash skin, red beet butter (Pierre-André Ayer)
Wild zander steak roasted on the skin, parsnip compote and red wine jus with sour cherries (R Fassenet)
Zander cooked in shellfish butter (*) on a red cabbage compote with sherry vinegar (P. Henriroux)
Dieppe-style roast pike-perch (*) (Paul Bocuse)
Zander with crispy skin and shallot fondue, red wine sauce (Loiseau)
Back of pike-perch and grated Périgord truffle, onion fondue with thyme and marrow
Zander recrusted with hazelnut flavors, sautéed artichokes and spinach just wilted (M. Bras)
Roasted zander steak with camembert, straw of leeks and 'oh puree' of spleens with truffles. (RC)
Back of pike-perch roasted with beer Holidays, autumn fruit fricassee (A Westermann)
Roasted pike-perch with shallot fondue, red wine sauce (Bernard Loiseau)
Pike-perch pavé de vin (*), boiled apples (*) with parsley.
Pan-fried zander with ancouille in soft garlic breadcrumbs and meat juice (P. Bouché)
Roasted zander and carp milt with mille-choux (*) and fresh coriander (Emile Jung)
Pike perch in sea lettuce, shallots as in flank steak, small crab broth with boldo and polenta-NT land lettuce
Trout (*)
Wild trout, liquorice, tarragon, rhubarb (Dennis Martin)
Brown trout cooked in blue cheese, accompanied by melted fresh butter, carrots with sorrel, tangy sabayon (René and Maxime Meilleur)
Trout with blue cheese, Hollandaise sauce with straw wine, steamed potatoes, green salad with Jura herbs (RC)
Cambacérès-style salmon trout (*) with crayfish and truffles
Trout with almonds, boiled potatoes, green salad with herbs (RC)
Fillet of pink trout with pistachio pesto, market vegetables (Arnaud Saget)
Absinthe-flavored wild river trout on a fennel brunoise (Raymond Burki)
Trout en papillote (*) with straw wine from Arbois (RC)
Back of Banka trout (*) half-cooked with grilled almonds, bigarade lemon condiment, steamed cauliflower, broccoli mimosa and argan oil praline, almond mousseline with orgeat. (Philippe Labbe)
G. Courbet de la Loue blue trout (*), hollandaise sauce (*) with small morels (RC)
Rainbow trout fillets (*) Gstaad Palace style (Herbie Huber)
Trout from Lake Neuchâtel, crumbled cauliflower with parsley, hazelnut butter sauce (Georges Wenger)
Caramelized golden trout with carrot juice, green vegetables flavored with passion fruit and butter
arugula (Philippe Audonnet)
Trout fillet roasted on its skin, herbette emulsion (Anne Desjardins)
Organic trout from Breton waters, grilled yellow zucchini, tomato and sour peach (Éric Guérin)
Trout fillets with Burgundy sauce (*), steamed potatoes (RC)
Trout fillet roasted on its skin, hodgepodge of root vegetables braised in white wine, sage butter (Anne Desjardins)
Section of trout from our lakes with peasant vegetable court-bouillon, soft toast with chives and caviar (Georges Wenger)
Unilateral trout (*), saffron emulsion with garden flavors (Anne Desjardins)
Trout en papillote (*), fresh ginger emulsion and candied lemon zest (Anne Desjardins)
Steamed trout fillet roll, carrot juice and crispy skin (Anne Desjardins)
Trout fillets in Arbois yellow wine and wild morels (RC)
The others: eel (*), pike (*), carp (*), perch (*), char (*) and grayling (*)
Papillotes of Nile perch fillets (*) with orange juice and ginger
Loire eel: grilled then lacquered with Sechuan pepper, watercress salad and julienne of red beets with walnut oil (Jacques Lacipière)
Loire eel in tempura, roasted vegetables, crushed tomatoes, emulsified matelote, Peruvian tarragon (Emmanuel Hébrard)
Large peat-smoked eel in a salt crust, pink radish tatin with almonds, tops in condiment and raspberry vincotto (E Guérin) NT
Matelote of eel with Burgundy wine (Yannick Alleno)
Matelote of pike-perch and pike Burgundy style (Antoine Westerman)
Eel lacquered with Saint-Émilion, crushed apples with persiboulette (*) (RC)
Carp fillets en papillote, white butter sauce, new vegetables (RC)
Carp fillets (*) with bacon bits and Touraine red wine, curly green cabbage and steamed potatoes (RC)
Pike with parsley and tarragon cream, boiled potatoes (RC)
Pike stuffed with sorrel, crushed apples, small fresh morels (RC)
Pike with Chablis, fondant potatoes with truffles and Burgundy vegetables (RC)
Hemmed pike, white butter sauce with elderflower vinegar (Didier Clément)
Pike brandade, tomato marmalade* and autumn salad (Rémy Moulin)
Pochouse (*) of pike, eel (*) and perch with Chablis, butter handled (*), croutons and bacon from the farm (RC)
Filet of pike in red butter on a bed of new spinach (Olivier Gandillon)
Smoked eels and carp fillets with sauerkraut and Alsace wine (RC)
Smoked eel and sweet and sour beetroot, yuzu and manzana (Alain Solivérès)
Green fried eels on aromatic herb juice in a nest of turnip cream (Franck Houdebine)
Fillet of barbeau (*) from Haut-Doubs, clarified butter with lemon, yellow carrots from the Doubs in bouquetière (*) and steamed potatoes (RC)
Matelote (*) of Hungarian pike
Matelote (*) of eels (*) from the Burgundy river (RC)
Small matelote (*) of eels (*) in red wine (RC)
Matelote (*) of eel in wine; linked to plum jam
Catfish fillet (*), Krautfleckerln (*), red wine mustard sauce (Christian Petz)
Shad (*) grilled on vine shoots
Fried bleak (*) from Haut-Doubs, garden tartar sauce with gooseberries (RC)
Arctic char (*) from Lake Annecy to the meunière
Arctic char, steamed seaweed, white mushrooms, roasted langoustines with shellfish butter (Sylvester Wahid)
Arctic char (*) just stiffened with dried fruits, milk skin, snow peas with shallots and green garlic (M. Bras)
Arctic char, beetroot and tarragon (Andréas Caminada)
Filet of arctic char, chanterelles and artichokes poivrade with lemon thyme, tangy vinaigrette with grilled hazelnuts (Philippe Labbé)
Arctic char cooked in foamy almond butter, fried sweet potato polenta, tonka bean jus (Alexandre Fabris)
Arctic char candied at low temperature, emulsion of poppy buds (Marc Veyrat)
Arctic char from Lake Geneva, oxalis and chicory, ratte mousseline (Pierre Maillet)
Arctic char, green elderberry vinaigrette, watercress purée, Arctic char caviar (Nils Henkel)
Arctic char from Lake Geneva, hazelnut from Piedmont, bread praline (Dennis Martin)
Attersee Wild Arctic Char and Crayfish (Heinz Hanner)
Back of a large wild char roasted on the skin, burnt pepper and chanterelle mushroom, lemon verbena infusion butter (Jean-Yves Drevet)
Filet of arctic char (*) a la plancha, myriad courgettes with chorizo
Fillet of arctic char (*) cooked tenderly, coconut from Paimpol and Morteau, a county milk (R Fassenet)
Grenobloise (*) of arctic char with roasted almonds, historiated steamed potatoes (RC)
Pan-fried Arctic char with endives, tarragon jus (Patrick Lenôtre)
Arctic char simply meunière (Gilles Furtin)
Arctic char (*) golden on its skin, first crunchy and melting vanilla carrot from Provence (Dominique Gauthier)
Arctic char from the Savoyard lakes, lemon bergamot paste, foamy white butter with dogfish (René and Maxime Meilleur)
Arctic char (*) with blue cheese as before, melted Gruyère butter with
Chasselas, steamed potatoes (RC)
Char from Lake Neuchâtel, Läckerlis crust (*) and figs flambéed with honey, pumpkin velvet and honey vinegar (Jean-Yves Drevet)
Arctic char fillets, watercress mousseline, Velay verbena emulsion
Arctic char with almonds, boiled potatoes (Gilbert Isaac)
Arctic char fillets from Lake Annecy with parmesan cream (RC)
Ombre with thyme butter and morels (RC)
Shadow (*) from Auvergne cooked in thyme foil, baked potatoes and tomato au gratin with Comté cheese (RC)
Féra du Léman, Jerusalem artichoke and Fresh hazelnut, drizzled on a steamed hazelnut biscuit, glazed Jerusalem artichokes, roasted emulsion (Steven Naessens)
Filet of féra with fresh hazelnuts, Moelleux biscuit with Jerusalem artichokes (Steven Naessens)
Pan-fried Lake Geneva Féra, bulgur with grated vegetables and tangy avocado vinaigrette (Benjamin Ansart)
Lake féra, lightly smoked, duo of duck foie gras and Granny apple (Sophie Bise)
Filet of whitefish (*) from Lake Geneva, reduction of Ripaille wine, sauce with
Filet of féra from Lake Geneva in potato scales, butter beaten with Noilly (Christophe Pacheco)
Filet of féra from Lake Geneva in an Alsatian matelote, bed of artisanal pasta with costons (Serge Knapp)
Féra fillet from Lake Geneva, breaded with a crispy sheet of bread, faux artichoke cannelloni, dried black olives (René and Maxime Meilleur)
Féra meunière fillets, matchstick potatoes and green salad with garden herbs – RC
Féra du Léman with endives from Grenoble (*) with capers and croutons (Edgard Bovier)
Léman féra with liquorice, cucumber and crunchy radish (Anne Sophie Pic)
Meunière or dry silverfish (Lionel Arnoux)
Féra du Léman roasted in a foamy masala butter, mashed nutmeg squash, gnocchi with chlorophyll (Pierre Crepaud)
La féra du lac Léman meunière and its sauce emulsified with olive oil, crushed apple and vegetables (Mauro Capelli)
Semi-smoked Lake Geneva féra with creamy yogurt, saladines and black lentils (Mauro Capelli)
Féra in Crispy Scales (Laurent Small)
Féra fillet from Lake Geneva, breaded with a thin sheet of crispy bread, heart of salad, vinaigrette (René and Maxime Meilleur)
Féra cooked in savagnin, green apple, celery purée, cardamine juice (Yoann Conte)
Aiguillette of féra from Lake Geneva roasted with leeks and candied shallot, Gamaret sauce and spices (Jean-Luc Bocquet)
Meunière perch fillets, straw potatoes and lettuce heart salad with mountain herbs (RC)
Grenoble-style perch fillets (*), Bon Henry lamb’s quarters (Yoann Conte)
Freshwater perch, plenty of butter, chlorophyll puree, barely reduced bone juice (René and Maxime Meilleur)
Ceviche of féra from Lake Geneva, beets – elderflowers – combava lemon (RC)
Carp (*) in murette (*) from Chambertin, steamed potatoes with fine herbs (RC)
Lake perch fillets (*) with wild green asparagus, white butter sauce (RC)
Perch fillets from Lake Geneva pan-fried Provençal style, large fries (RC)
Perch fillets in soft velvet and lime (carlo crisci)
Fried perchots from the lake, steamed potatoes and green salad (Patrick Mauvernay)
Perch, roast fillet, potatoes with salmon roe, mixed salad (JP Jacob)
Seared perch fillet, cucumber tagliatelle, coffee vinaigrette (A Busquet)
Perch fillets from Lake Geneva, Grenoble style (*) (Michel Rostang)
Mixed lake and sea fish grilled with herb butter (Pierre-André Ayer)
Mixed fish in bouillabaisse and its toast in aioli, steamed potatoes (RC)
Whitefish fillet (*) from Lac du Bourget meunière (Patrick Mauvernay)
Lake Geneva perch in tempura “charcoal” look aubergines – sesame – pea shoots (RC)
Meat
Beef
Meats cooked just like that
Butcher's piece, chartreuse of asparagus with morels (Stéphane Arnal)
Butcher's piece, rigatoni with truffles (Stéphane Arnal)
Butcher’s piece, zucchini and pine nut emulsion, spicy mussel tartare (E Guérin)
Fried rib of beef in oil and wild garlic flower and glazed vegetables
Beef, pan-fried fillet castle, morel cream, cassava fries and lettuce sprouts (Gil Rosinha)
Croustifboeuf in layers of foie gras, artichoke mousseline and polenta fries with mushrooms (Christophe Pacheco)
Piece of Limousin beef grilled with candied gray shallots (Benoit Violier)
Norman beef, pumpkin and hazelnut mousseline, virgin sauce (Benoît Bernard)
The grilled rib of beef Black Angus, PP9 and béarnaise (RC)
Grilled beef rib with marrow, new potatoes and candied shallots (Yoni Saada)
Rib of beef, seared on a coarse salt slab, marrow bone, foie gras and black truffle, the tail served like a parmentier (Sylvester Wahid)
Chianina beef rib, mashed potatoes in virgin olive oil
Liguria with summer truffles (David Joliveau)
Rib of beef, Aubrac origin, small forest potatoes, Bordeaux sauce (Nicolas Castelet)
Black Angus prime rib served with shallot sauce with bonne-mares, mashed potatoes with truffles (RC)
Rib of beef with garlic cloves and shallots (Michael Troisgros)
Rib of beef, Pont-Neuf potatoes and béarnaise (RC)
Grilled beef rib, Espelette pepper butter (Éric Savy)
1 kg rib of beef for 2 people, homemade béarnaise and red potatoes (Cédric Tessier)
Roasted Aberdeen prime rib, fingerling potatoes, red wine reduction (Franck Paget)
Heart of roasted Norman beef tenderloin, mirror sauce with maniguette pepper, fondant potatoes with truffles (Frédéric Robert)
Heart of beef fillet roasted with Pinot Noir and lumpia (Denis Velen)
Heart of grilled beef tenderloin with Béarnaise sauce, green beans, apples
Amandine (André Signoret)
Heart of beef tenderloin grilled on the fireplace and smoked with vine shoots, red wine sauce, apple and pumpkin cabbage chutney (Patrick Zimmermann)
Heart of local beef fillet sautéed with marrow au gratin, reduced stock with red wine (Pierre-André Ayer)
Grilled beef tenderloin with brown tomato and pepper juice, potato focaccia and Greek vegetables (Mauro Capelli)
Charcoal beef, caramelized beetroot gyozas and horseradish (Thierry marx)
Roasted fillet of beef, mashed potatoes, grated truffles (Stéphane Arnal)
Beef fillet roasted with thyme, seasonal vegetables sautéed in juices, veal jus with black truffle (Julien Guérard)
Grilled beef tenderloin, creamed morels, potato gratin, green beans (Patrick Gaultier)
Aubrac beef tenderloin, potato croquettes, Choron sauce (Frédéric vardon)
Filet of beef, watercress syrup, polenta cubes (Marc Veyrat)
Filet of beef, Gamay sauce (Patrick Mathis)
Grilled fillet of beef, Béarnaise sauce, "corner of the street" potatoes (Jean-Yves Leuranguer)
Pan-fried beef fillet with truffle sauce, charlotte apple risotto (Jean-François Oyon)
“Angus” beef fillet from Ireland, onion chutney and Augustinian grapes (Gilles Dupont and Thomas Byrne)
“Noble” piece of browned beef, tube of turnips, herbs (René and Maxime Meilleur)
Pan-fried beef fillet tips with gamay sauce, candied apples and green vegetables (Mauro Capelli)
Heart of beef tenderloin with marrow, fricassee of purple artichokes and broad beans (Pierre-André Ayer)
Heart of beef fillet with porcini mushrooms, Rossini style (Philippe Durandeau)
Filet of beef and foie gras “Rossini” panisse and poivrade artichokes (Nicolas Sintes)
Beef fillet grilled a la plancha served with its cooking juices, salad and mashed potatoes (Hilario Arbelaitz)
Fillet of beef with Tellicherry pepper, candied shallots, baby potatoes (Mickael Foubert)
Filet of beef with candied shallots, thick fries with goose fat (RC)
Fillet of beef cooked in a saltire, candied shallots and seasonal gratin (Philippe Boucher)
Filet of beef and its jus, caramelized figs and Darphin apple (Vincent Boucher)
Filet of beef and sweetbread potatoes with its juice and Dijon mustard, just sautéed spinach (Francesco Tedesco)
Filet of Charolais beef and Malabar pepper sauce, matchstick fries (Francesco Tedesco)
Filet of beef, foie gras and black olives (Jean-Louis Nomicos)
Fillet of beef and hot duck foie gras (Jean-Louis Nomicos)
Sliced beef tenderloin and its cheek, like a bourguignon (Sébastien Tasset)
Rossini-style Hereford beef tenderloin, mashed fingerling potatoes like a cappuccino (Michel roth)
Fillet of frascati beef, porto truffle and morel sauce (RC)
Filet of beef with sautéed spinach, Zinfandel sauce, fries or mashed potatoes (Elvis Politopoulos)
Beef fillet a la plancha, carrots and spring onions in fine wedges shallot marmalade and aged vinegar (RC)
Fillet of Salers beef with Sechuan pepper, fingerling potatoes in Cantal cheese (Marcel Baudis)
Slice of beef on a spit, gratin dauphinois, red wine juice with shallots (Emmanuel Monsallier)
Heart of beef fillet and foie gras sautéed with Sarawak pepper, market garden, fondant potatoes (Patrick Lenôtre)
Filet of beef from the country, tied and roasted, emulsion of shallots confit with tarragon, spicy pepper sauce, cromesquis of baker's potato (Tommy Byrne)
Seared purebred Simmental beef fillet, shoulder braised with porcini mushrooms, young vegetables, smoked bacon and marrow (Jean-Yves Drevet)
Grilled Simmental beef tournedos with toast (Herbie Huber)
Pan-fried fillet of beef, white asparagus, and mashed potatoes, Morello cherry sauce (Léa Lintser)
Beef with string, seasonal vegetables in ravioli, boiled marrow, wasabi emulsion (Frédéric Robert)
String beef with mustard condiments, celery with vegetables from the pot, “petit paris” cabbage (Yannick Alleno)
Filet of beef with morels, old-fashioned soft gratin (Gianni Rizzo)
Fillet of beef pan-fried with Fujian pepper, crispy basket of market garden vegetables, fricassee of buttons
of chanterelles (Claude Legras)
Filet of beef in the pan, origin France, small shallots roasted with herbs (François Chambonnet)
Grilled fillet of beef with Choron sauce, fondant potatoes and extra-fine green beans bundled with Colonnata (*) (RC)
Beef tenderloin, polenta pancake with chianti reduction (RC)
Pan-fried beef fillet, sauce Jacques Lameloise , tortilla-style potato pancake (*) (Christophe Binet)
Hemingway beef tenderloin, with black pepper, flambéed with Bourbon, matchstick potatoes (*) (Jean-Pierre Cassagne)
Pan-fried fillet of beef, glazed turnips with tomato sauce, Nice olive juice, puffed potatoes (Jean-Denis Rieubland)
Aguillettes of Rossini beef, truffle jus and branded apples (Yannick Alleno)
Filet of beef Rossini, truffle sauce (Béatrice Duriez)
Fillet of beef à la royale (*), small elbow pasta puffed up with barely creamy truffle jus (Yannick Aléno)
Aubrac beef tenderloin flavored with thyme, baby potatoes (Yannick Tessier)
Aubrac beef tenderloin, anchovy gnocchi, short jus (RC)
Beef fillet with Colonnata bacon with pecorino and red wine (Virgilio Bartolomucci)
Fillet of Charolais beef, marrow bone, morel sauce, gratin dauphinois (Maxime Foubert)
Filet of Chateaubriand beef grilled with fleur de sel, mashed potatoes, foie gras sauce (Adrien Naroz)
Roasted Chateaubriand with black pepper, homemade matches (Sébastien Carabeux)
Norman beef fillet roasted in marrow scales, deviled röstis (RC)
Pan-fried beef fillet, pepper sauce, fondant potatoes (Ludovic Schwartz)
Beef tenderloin Tabaniaki style 炊事 (Ozuru Toyofumi)
Pan-fried fillet of beef, grilled foie gras, creamy sorrel soup, bourguignon (*) of forgotten vegetables (Christian Moine)
Filet of beef with Sechuan pepper, fresh green beans and French fries (RC)
Beef tenderloin with six-spice butter, wasabi gravy (RC)
Simmenta beef fillet, tender potatoes like a dauphinois (Didier Pioline)
Slices of grilled beef tenderloin on a bed of arugula, parmesan shavings (Guy Bürkli)
Pan-fried French beef fillet, fresh green beans, green peppercorn sauce (Mathieu Scherrer)
Beef fillet a la plancha, potato, short jus, crunchy herb mix
Pan-fried fillet of beef, green asparagus and baker's potatoes, pepper sauce (Christopher Hay)
Simmental beef tenderloin, parsnip in a Niora mousseline, fried shallot fondue with Gamaret, purple artichoke, taggiasche olives, roasted bacon gravy (Marc Lindenlaub)
Pan-fried beef fillet, truffle sauce, risotto-style charlotte potatoes (Jean-François Oyon)
Beef fillet from Bavaria, cream of morels, penne al dente (RC)
Filet of beef with mild garlic cream, mushroom cake with chard greens (Benoist Rambaud)
Charolles beef Rossini style, scorched shallots (Jean-Yves Leuranguer)
Filet of beef from Bavaria with Brive violet mustard, green vegetables with chervil (Philippe Renard)
Grilled Chateaubriand with fleur de sel and its marrow bone, Bordeaux sauce (Laurent Grialou)
Pot-roasted Simmental beef chateaubriand, butter beaten with sage, pineapple and pepper, candied potato rolls sprinkled with appetite (Philippe Audonnet)
Tagliata of beef tenderloin and arugula salad (Nicola Balestra)
Beef tagliata, arugula and parmesan salad (Marco Simonetto)
Tagliata of beef tenderloin, rucola and parmesan reggiano (RC)
New York "black angus" steak, béarnaise (Antony Clemot)
Piece of Black Angus beef with foie gras and coarse salt (Emmanuel Gomez)
Piece of wagyu beef grilled with vine shoots, sweet onions from the
Cévennes, crispy potatoes (Jean-François Rouquette)
Piece of wagyu beef grilled with vine shoots, sweet onions from the
Cévennes, crispy horn of gatte potatoes (Jean-François Rouquette)
Wagyu beef from Prielau, kale, buckwheat, meatballs, beef marrow (Andreas Mayer)
Black Angus beef picanha, green beans with bacon cream (Philippe Labbé)
Piece of wagyu beef grilled with vine shoots, sweet onions from the
Cévennes, crispy potatoes (Jean-François Rouquette)
Beef from salers in its “meadow”, compression of ratte and parsley root (Marcel Baudis)
Piece of beef and duck foie gras with coarse salt (Emmanuel Gomez)
Piece of blond beef from Aquitaine, gratin dauphinois, béarnaise (Cédric Poncet)
Piece of pan-fried Charolais, charlotte potatoes roasted with bacon and Comté cheese (Jean-François Robert)
Piece of beef roasted with marrow and Guérande salt (Claude Perraudin)
Beef steak flambéed with bourbon, new potatoes and conferences, pecan juice (Yoni Saada)
Wagyu beef steak, mashed potatoes with wasabi, teriyaki sauce with spring onions, risotto with grilled asparagus tips, fricassee of chanterelles (Jacques and Laurent Pourcel)
Simmental rump steak, baked potatoes, Choron sauce (RC)
Pan-fried “Aubrac” rump steak, sautéed potatoes and pepper sauce (Damien Offerlé)
Heart of rump steak, Roquefort sauce and gratin dauphinois (Dominique Tournier)
Sirloin of "black angus" beef with candied shallots, homemade "Pont-Neuf" potatoes (Pierre Négrevergne)
Entrecôte from Patagonia, thyme sauce, sautéed, smoked potato (Julien Montbabut)
Argentinian rib steak, béarnaise sauce, matchstick potatoes (Pascal Bernier)
Charolais beef rib steak, served rare, pissaladière, pineapple tomato, candied lemon (Emmanuel Hébrard)
Heart of rib steak from Salers, potatoes with duck foie gras, short Périgord jus (Alexandre Fabris)
Piece of beef roasted with marrow and Guérande salt (Claude Perraudin)
Rib steak, black angus, beetroot sauce, polenta fries (Emmanuel Danne)
Thickly sliced Black Angus rib steak, béarnaise sauce (Lionel Arnoux)
Organic Black Angus rib steak, smoked potatoes, gray shallots, airy béarnaise sauce (Jean-Yves Leuranguer)
Salers beef and foie gras Rossini style, Pont-Neuf potatoes (Thibaut Serin-Moulin)
Grilled rib steak, homemade garlic butter, Pont Neuf potatoes (Serge Knapp)
Snacked beef rib steak, marrow bone with Guérande flower, and candied shallots (RC)
Roasted Salers beef rib steak, hot and cold beef heart and aubergines (Rémi Van Peteghem)
Wagyu beef sirloin n°9, fine fava bean crepes, truffle/port juice (Bernard Ravett)
Beef rib steak and young shallots confit with Guérande salt, Geneva sauce (Cyrille Montanier)
Fried Limousin beef rib steak, pepper and fleur de sel, gratin dauphinois, béarnaise (Yves Mutin)
Wagyu beef entrecôte no 9 golden le Touquet rattes, orange turnips, truffle coulis (Bernard and Guy Ravet)
XXL rib steak, Premium Black Angus (William Gomez)
Nice rib steak, gratin dauphinois, homemade béarnaise sauce (Mathieu Jérémy)
Aubrac beef, crushed dried tomatoes with Ligurian olives, simple jus (Thierry Vaissière)
Real hamburger or cheeseburger, mesclun salad and fries (Laurent Belijar)
Big brie burger, riquette with truffle vinaigrette (RC)
Beef hamburger, hot foie gras, onion jam, parmesan (Gil Rosinha)
Hamburger placed on a slice of pan-fried foie gras, served with fondant potatoes (RC)
Mini burgers, fries and green salad (Kevin Austruy)
Beef cat tongue with Périgord sauce, french fries and salad (Louis Deconquand)
Chat’s tongue on a skewer with new potatoes on a gorgonzola velouté (Franck Houdebine)
Piece of Charolles PDO beef sirloin, hay jus and Burgundy spice tartare (Patrick bertron)
Sirloin steak with Roquefort sauce, raw sautéed potatoes and heart of lettuce with sherry vinegar (RC)
Grilled Idaho beef patty with crispy marrow, hash browns, black trumpets, asparagus and bordelaise sauce (Thomas Keller)
Simmental beef rib, gratin dauphinois, mustard seed jus (Stéphane Mauduit)
Florentine beef tagliata, old parmesan shavings (RC)
La tagliata alla rucola: cut of grilled rib steak with arugula, parmesan and crostini with purple eggplant (Mauro Capelli)
Fillet of purebred Simmental beef smoked under a bell jar, braised endive with Colonnata bacon, Parma ham and sage butter (Jean-Yves Drevet)
Variation of Simmental beef with "Périgueux" sauce, potato mousseline (Stefano Maggini)
Heart of beef tenderloin, fine mashed potatoes flavored with fresh ginger, soy sauce and virgin olive oil (Pierre Crepaud)
Grilled flank steak Bordeaux style, gnocchi gratin (RC)
Hanger steak, candied shallots, marrow jus, cooked and raw porcini mushrooms (Toni Verardo)
Papillote of Limousin beef tenderloin with marrow (Pierre Bardèche)
Heart of rump steak, béarnaise sauce, fresh spinach (Patrick Proenca)
Pan-fried sirloin steak with shallots, sautéed potatoes (Patrick Proenca)
Flank steak with basil, dried tomatoes and mushrooms (RC)
Black Angus flank steak, sautéed baby potatoes, oyster mushrooms (Pierre-Alain Garnier)
Beef fondant with vegetables in a pot-au-feu, herb vinaigrette and old-fashioned mustard (Michel Tirel)
Rib of beef marinated in hops, gravlax in carpaccio (Eric Briffard)
Chateaubriand de l'Aubrac, white truffle and foie gras sauce, potato cake (Gilles Bellot)
Roast beef with duck foie gras sauce, pasta shells like at home and green salad with herbs (RC)
The traditional roast beef, duck foie gras sauce (Loïc Buisson)
Wagyu beef, soy-glazed rib steak, oyster foam, seasonal vegetables (Jean-Yves Leuranguer)
Filet of beef with "Sarawak", green asparagus and wild mushrooms, foie gras sauce (Guillaume Ginther)
Filet of beef with string, seasonal vegetables, fleur de sel and pickles
Pan-fried beef fillet, potato gnocchi with nutmeg squash, confit garlic, sliced jus with pistachio oil (Éric Manent)
Grilled Charolais beef cut in the tab, new potatoes and heart of lettuce, reduction of a béarnaise (Frédéric Garnier)
Charolais beef in a peppery brisket, Burgundy truffles, polenta fries and Pinot Noir jus (Philippe Augé)
Rib rib steak with wild mushrooms, hazelnuts (*) truffled au gratin (RC)
T-bone beef rib, Foyot sauce and Pont-Neuf potatoes with a knife (RC)
Charcoal-roasted Aubrac rib of beef, foamy butter with legumes and rancid butter, flat green beans with garlic (M. Bras)
Angus prime rib roasted over a wood fire, Maxim's potatoes with two sauces and stuffed marrow bone (Marc Haeberlin)
Pan-fried piece of Aubrac beef, buckwheat cake, Compreignac truffle jus (M. Bras)
Entrecôte, parsnip with parsley (Benoît Mathurin)
Entrecôte, white asparagus and mushroom cream (Sébastien Altazin)
Hereford rib steak, béarnaise sauce, french fries (Ming Wang)
Rib steak from Salers, gratin dauphinois, carrots with anise (William Ransone)
Entrecôte from Argentina, potatoes with herbs (Michel Leloutre)
Entrecôte from Argentina, sautéed new potatoes with broken truffles (Henrik Andersson)
Pan-fried Charolais entrecôte and golden marrow croutons with fleur de sel with fingerling potatoes and chanterelles
Charolais rib steak grilled with maitre d'hôtel butter, French fries cut with a knife, hearts of lettuce with fine herbs (RC)
Entrecôte bordelaise (*) parsley and grilled on vine shoots
Piece of "Black Angus" beef grilled over the open fire, in estouffade, in fried-salad tartare, in lasagna
Filet of beef with marrow, apple gratin with gruyère Freddy G. (RC)
Argentinian rib steak, fries, béarnaise sauce (Yoann Esnée)
Filet of beef with green asparagus, large polenta fries, Iberian béarnaise
Tournedos Rossini, truffle gravy test tube, Darphin potatoes
Tournedos of beef striploin "Angus Prime Rib" from Scotland in a bread crust, full-bodied meat jus (Serge Knapp)
Rossini tournedos with summer truffles and black truffle sauce (C. Bruno)
"Angus" beef tournedos with morels, assortment of green vegetables (Alain Senderens)
Tournedos and slice of pan-fried foie gras, marcaroni gratin and roasted vegetable ragout (M. Roux Jr)
The classic Simmental beef tournedos and layered duck foie gras, creamy pencil leeks with nutmeg (Anne Sophie Pic)
Filet of beef, pressed caviar, Nicchia capers; marmalade of sweet onions and marrow lettuce (Pierre Gagnaire)
Roast beef from Salers seasoned with fat, Bordeaux marrow sauce, fries and braised hearts of lettuce (RC)
Braised roast beef with gingerbread and mashed potatoes (RC)
Hamburger 200 grams flambéed with whisky, matchstick potatoes and sliced green salad with pruned tomatoes
Cheeseburger with young soy sprouts, cauliflower gratin, curry béchamel (RC)
Pan-fried beef spider, shallot sauce with Bordeaux wine straw potatoes and oak leaf (RC)
Chalosse beef tenderloin steak in a crust and pepper sauce, large fries in goose fat, heart of lettuce salad (Alain Ducasse)
Cracked black pepper steak flambéed with cognac, Pont-Neuf potatoes (RC)
Raw steak, béarnaise sauce and straw potatoes (RC)
Hanger steak with pink shallot fondue puffed in red wine (Alain Pegouret)
Hanger steak with anchovies and mashed fingerling potatoes in olive oil (Yves Camdeborde)
French beef fillet with Bouzy sauce (RC)
Wellington-style beef tenderloin, truffle essence (Alain Ducasse)
Beef: steak from Bavaria or Normandy à la plancha (Joel Robuchon)
Beef tournedos with Malabar black pepper (Joel Robuchon)
Beef ribs cooked in the rotisserie, bulgur as a pilaf Choron sauce reduction
Beef ribs lacquered with barbecue sauce (Philippe Mille)
Heart of pan-fried beef tenderloin, Jerusalem artichoke mousseline and oxtail cannelloni with foie gras (S. Rourre)
Heart of Argentinian "Pampa Verde" beef tenderloin, marrow fondue, Maxim's potatoes (Frédéric Robert)
Heart of pan-fried beef tenderloin, candied shallot, apple soap and béarnaise reduction jus
Fillet of beef and duck foie gras sautéed with peppers, crunchy apples (Patrick Lenôtre)
Pan-fried Norman beef fillet, Morvan toads, Béarnaise sauce (A Busquet)
Filet of beef with bitter cocoa, hazelnut potatoes and braised hearts of lettuce (RC)
Impeccably cooked sliced Chateaubriand, béarnaise sauce and apples
Pont-Neuf, heart of lettuce with fresh herbs
Pot roasted Simmental Chateaubriand, sabayon) café de Paris, vegetables with marrow (Philippe Audonnet)
Thick pan-fried beef rump steak, morello cherry and mustard marmalade, tender chard ribs, chiffonade leaves, real juice, bone marrow and macaroni gratin (Alain Ducasse)
“Black Angus” beef rump steak, Madagascar pepper sauce, potato gratin (Guillaume Hirselberger)
Racy fillet of beef, pan-fried on a bed of seasonal sprouts, coriander, pork, ginger, lemongrass and white wine like in Seoul, served with pan-fried baby fingerlings (G. Rumeau)
Pan-fried fillet of beef, Brussels sprouts in two ways (Jean-Luc Lefrançois)
Beef steak cooked in a sauté pan, simmered vegetables from the valley, fondant potato (P. Henriroux)
Pan-fried rib of beef, celeriac slice, candied shallots, chestnuts, fat juice from the braising of an oxtail (Alain Ducasse)
Thick piece of beef cooked in a sauté pan and tender chuck, grapes and ham, large fries in goose fat (Alain Ducasse)
Seared beef chuck with sorrel and bouchot mussel butter (RC)
Braised chuck with oregano, glazed squash with fresh hazelnuts and seasonal mushrooms (Steven Naessens)
Spiced minced steak with cheesy potato pancakes
Pan-fried Tournedos Rossini with porcini mushrooms and peanuts
Beef tenderloin pie like a Rossini, potato cromesquis (*) with gray diamond, foie gras emulsion (Stéphane Cattane)
Beef skewers with candied tomatoes
Beef breast confit a la plancha, melets sauce
Beef confit with "sweet madness" mulled wine, seasonal vegetables (Yoni Saada)
Heart of rump steak with bone marrow, grilled over a wood fire, large pieces of carrots, young onions, black olives and bacon cooked together (Alain Ducasse)
Piece of beef Rossini, puffed potatoes (Alain Ducasse)
Tournedos with roast juice, truffled potatoes with cream (RC)
Simmental beef tenderloin, fricassee of Jerusalem artichoke in bone marrow (D. Pioline)
Simmental prime rib on the bone, cannelloni gratin with tomato and porcini mushrooms (Georges Wenger)
Fillet of Charolais cooked in hay in a clay crust, marrow toast glazed with wine (Bernard Loiseau)
Tournedos Ventadour, casserole potatoes and sauce reduction
Chateaubriand (RC)
Wellington beef tenderloin, mashed potatoes with garlic and rosemary, reduced jus
Charolais beef steak with pepper and ginger, a brilliant demi-glace (Troisgros)
Beef steak with Saint-Marcellin sauce, Pont-Neuf potatoes with a knife, mizuna salad (RC)
Pan-fried beef chuck, fricassee of asparagus and morels, smoked butter and rosemary
Braised chuck, wine sauce, belly, vitelotte and butternut squash (Marcel Baudis)
Grilled Black Angus chuck, hand-picked green beans, croq'macadamia, apricot-coriander (Éric Guérin)
XXL beef rib steak with maître d'hôtel butter (Yannick Alleno)
Entrecôte Rossini, green asparagus with truffle blades (RC)
Rib steak marinated in soy and ginger, vegetable crisps and salad (Alain Llorca)
Angus rib steak, marrow bone, short patrimonio jus, olive oil mash (Henri Boutier)
Fillet of beef with flowery and marrow sauce (Michael Troisgros)
Well-cooked top fillet of beef served with a brigade of green beans with ginger, pearl onions glazed with honey (G. Rumeau)
Parthenaise beef, sautéed, new turnips and lovage cream (J Bardet)
Heart of beef fillet from the Monts in a fleur de sel crust (carlo crisci)
Simmental prime rib and bean salad (R. Speth)
Medium flank steak, shallot sauce, Pont-Neuf spounta, watercress
Piece of beef and its fruit and vegetable press from the Riviera, its sliced jus (Charles Wagner)
Pan-fried Salers steak, mustard sauce with grape must and kasknepfles (Jean Ferryz)
Pan-fried Aubrac beef tenderloin, yellow wine and morel sauce (P Roudgé)
Fillet of Charolais beef cooked in a sauté pan, Aravis ceps, wine lees jus (Georges Paccard)
Fillet of Charolais beef, chard topped with Comté cheese gratin (Jacques Lacipière)
The piece of “Limousin” beef tenderloin, confit of shallots and beef marrow, tartare with passion seeds and raw liver with salt (Philippe Etchebest)
One-sided cooked blue beef tenderloin, RC style, mustard with herbs
Heart of rump steak with Choron sauce and pepper sauce, baby potatoes and seasonal salad (RC)
Châteaubriant with sorrel, mashed potatoes (RC)
“Black Angus” rump steak, macaroni gratin, pepper sauce (Guenaël Millet)
Prepared meats
Beef fricassee sautéed in Dijon, raw sautéed potatoes (RC)
Strogonov beef mince (*), creeks (*) with truffle strips (RC)
Sliced beef tenderloin marinated in soy tataki style 炊事, crunchy julienne with truffle aroma and avocado and green peppercorn ice cream (S. Rourre)
Beef tataki(*), wasabi sesame seeds, pink radish pickles (Benjamin Ansart)
Thai minced beef marinated in lime and chilli, crunchy vegetables, fresh coriander and spicy vinaigrette (Philippe Labbé)
Beef sautéed with papaya, potato croquettes with almonds (Pierre-Olivier Petit)
Millefeuille of beef tenderloin from Salers with Morello cherries from Fougerolles (RC)
Daube (*) of Aubrac beef, melting chateau potatoes (*) (RC)
Hungarian goulash (*), melting castle potatoes, young fennel braised in reduced juice (RC)
Beef lark (*), glazed carrots, sugar loaf salad (RC)
Beef tail and fillet braised in Saint Emilion(RC)
Oxtail with a spoon, red wine sauce, mashed potatoes and curly lettuce
Oxtail cooked in sections, Bordeaux-style wine lees sauce (JP Lacombe)
Braised Salers oxtail and foie gras in a shell of spices, oxtail juice and candied turnips with thyme
Braised oxtail in cabbage leaf and foie gras (Marcel Baudis)
Oxtail from Salers (*) braised and foie gras in spice shell, its jus and turnips confit with thyme
Beef cheek in thin strips candied, sweet onions and fava beans (Jean-Louis Nomicos)
Aiguillette baronne (*) braised, young glazed carrots and Anna potatoes (RC)
Flemish four-hour carbonade (*) (lager beer and gingerbread with mustard)
Bo la lot (*) of marinated and grilled beef wrapped in its vine leaf (Julien Montbabut)
Crying tiger: marinated and grilled beef, vermicelli with Thai sauce
Bollito misto (*) from Piedmont, bone marrow with fleur de sel
Bollito misto (*) of veal, poultry, vegetables, mostarda, green sauce, black mustard (Mauro Capelli)
Long confit beef in a short tonka bean sauce
Estouffade of Salers beef with red Sancerre and chocolate (RC)
Beef bourguignon and poached eggs served with crispy oxtail (RC)
Broufado beef (*) as in the Camargue, steamed potatoes.
Tanjia (glazed earthenware dish) of Marrakchia beef, motallat (triangle) of potato with saffron pistil from Ourika (Yannick Alleno)
Beef tagine with candied quince, “belboula” barley couscous(*)
Braised beef chuck (*) with baby vegetables
Coutancie beef pchiiiiiii with lemongrass on the plancha (*)
Strogonov beef fillet (*) pilaf rice (*) and Swiss chard gratin with marrow and truffles (RC)
Millefeuille (*) of fillet of beef from France and pan-fried foie gras, puffed potatoes (Jacques Lameloise)
Piece of beef with Fleurie and marrow, Forézien gratin (Michael Troisgros)
Roast beef and cocoa soufflé (RC)
Thick cooked beef sirloin, crushed charlotte with spring onions (RC)
Roasted Simmental beef sirloin with olive and fig tapenade, baked onions with coriander (Georges Wenger)
Franches-Montagnes beef sirloin, beef compote, shallot toast with summer truffles (Georges Wenger)
Beef sirloin roasted with peanut butter, parsnip mousseline with caramelized onions and chicory (Georges Wenger)
Striploin stale on the bone (*) with black pepper (Olivier Gandillon)
Franches-Montagnes beef sirloin, beef compote, shallot toast with summer truffles (Georges Wenger)
Roasted Simmental beef sirloin with olive and fig tapenade, baked onions with coriander (Georges Wenger)
Striploin of blond Aquitaine beef, fingerling potatoes from Touquet in olive oil,
Small artichoke hearts glazed in juice (RC)
Striploin of rubia gallega (*) with rosemary, marrow, taggiasche olive, arugula, young parmesan (Lionel Rigolet)
Fillet of Charolais beef, Salers potato brick, béarnaise (RC)
Filet of beef in a crust, Granny Smith apple juice
Miroton (*) of beef with young carrots, large noodles with juice (RC)
Gardianne (*) of Camargue-style bull, Camargue white rice
Beef shank with buckwheat gnocchi (Nicolas Scheidt)
Fleischschnecke (*) house with confit shank and foie gras, tangy juice and salad of the moment. (Serge Knapp)
Beef bourguignon, charlotte, onions and bacon bits (Sébastien Carabeux) (Sébastien Carabeux)
Beef chuck (*) Burgundy style, with mashed potatoes (RC)
Parmentier of oxtail with truffles (Guy Martin)
Pot-au-feu with forgotten vegetables (Yvan Bessonnier)
Pot-au-feu, spring vegetables and melting marrow toast (Benjamin Ansart)
Stew couscous with forgotten vegetables (RC)
Sliced beef and veal kidneys with morel cream, cromesqui (*) with parmesan and bacon (RC)
Minced beef with green curry, cooked in coconut (Jittini Wangsin)
Sliced grilled beef tenderloin topped with green curry, coconut cream and Thai rice noodles (RC)
Beef chuck simmered for 7 hours, carrot mousseline (Ludovic Janssens)
The crying tiger (marinated and grilled beef) (Thiou)
Beef stew with seasonal vegetables (Mauro Carmelo)
The veal
Shoulder of veal and coco de Paimpol, juice reduced with Danané pepper and plantain (Steven Naessens)
Veal shoulder and sweetbreads, coco de Paimpol and plantain in two courses, shoulder with sage spices, fresh coconut with shallots and Danané pepper jus; sweetbreads with gaude flour and porcini mushrooms (Steven Naessens)
Organic veal from Lozère cooked at low temperature, creamy polenta, tender carrots and zucchini, sage jus (Rémy Fourmeaux)
Variation of veal, seasonal vegetable flan (Stéphane Arnal)
Variety of veal, roast and confit, seasonal vegetable flan (Stéphane Arnal)
Pan-fried veal entrecôte, freshly melted Comté cheese (RC)
Veal chop with artichokes and chanterelles in parsley (Laurent Zajac)
Veal chop, shiitake fondue, homemade mash (Stéphane Gatumel)
Roast veal chop in a casserole and kidney, bourgeois garnish (Paul Bocuse)
Veal steak pricked with cinnamon, fennel flambéed with cognac and kumquat (Adrien Naroz)
T-bone (*) of veal roasted with thyme, gratin dauphinois with porcini mushrooms (Yoan Salmon)
Fiorentina veal t-bone (*) and rosemary potatoes (Pietro Fraone)
Roasted Corrèze veal loin (*), morels and mushrooms in cannelloni and foam (*) (Rémi Van Peteghem)
Pan-fried veal steak, fricassee of new potatoes, cep juice (Patrick Gaultier)
Pan-fried veal steak, fresh green beans, cream sauce with mushrooms and porcini mushrooms (Franck Paget)
Thick milk-fed veal chop, morel sauce (Per Hallundbaek)
Breaded veal chop with coconut, finely larded then roasted, parsnip mousseline, endive tatin with orange and cornucopia cream (Damien Germanier)
Veal chop on the bone, brown morel sauce and yellow wine (Lionel Arnoux)
Veal chop seared in semi-salted butter, strong jus, Piedmontese risotto, crunchy lettuce (Christophe Binet)
Prime veal chop with verbena, crispy walnuts, gnocchi with two semolina (RC)
Hay-smoked veal chop (*), juniper potato cream, kidney and sweetbreads, wild mushroom macaroni (Thierry Drapeau)
Veal chop sautéed, flavored with sweet clover, spelled risotto with arugula, caramelized gray shallots (Jean-François Rouquette)
Farmer's veal chop browned in a pan then glazed with black oil, braising jus, bakery-style pears, flat gnocchi with arugula (Philippe Audonnet)
Meunière-style veal chop, homemade mash, 5-spice sauce (Guenaël Millet)
Piece of pan-fried veal, fricassee of morels with cappelloni (*) “House” (Guillaume Ginther)
Piece of veal and seasonal vegetables in a casserole dish, cooking juices (Christophe Moret)
Thick veal chop from Corrèze, cooked in a casserole dish with sage, green chard stuffed with cream and garlic, ribs au jus (Frédéric simonin)
Long-cooked Corrèze veal chop, mashed potatoes (Gilles Bellot)
Pan-fried veal chop with chanterelle mushrooms, foie gras jus (RC)
Pan-fried veal chop, potato gnocchi, sage jus (Nicolas Sintes)
Veal chop "Simmental" black rice revered "like a risotto" autumn chanterelles, shavings of foie gras (Pierre Crepaud)
Farmer's veal chop, 350g gently cooked, homemade mashed potatoes (Philippe Durandeau)
Pan-fried veal chop, steamed cabbage with foie gras, dried ceps jus (Georges Wenger)
Veal chop, red onions, smoked duck breast and Brussels sprouts (Philippe Delahaye)
Veal piccata, raw sautéed vegetables, ginger and lime (Laurent Renard)
Veal piccata with lemon, baby spinach and Vichy carrots (*) (RC)
Layered veal chop, chanterelle mushrooms and candied Andean retorts (Guy Martin)
Veal in a parmesan crust, stuffed with tomato mozzarella, horseradish emulsion (Ludovic Kaminski)
Veal slow cooked Rossini style (*), caramelized melon (Jacky Morlon)
Stufatu (*) of veal with two olives, fresh tagliatelle (Christine Sanna-Lefranc)
Stufatu (*) of Corsican tiger (*) veal from the Abattucci farm with olives, baby potatoes (Henri Boutier)
Loin (*) of free-range milk-fed veal reared under the mother, sweetbreads, kidneys and tongue, chicken sauce (*) with truffles (Jean-Yves Leuranguer)
Corrèze milk-fed veal sautéed, minute spinach, veal jus (Gilles Bellot)
Hanger of veal, red wine caramel and paprika-braised endives (Stéphane Mauduit)
Stufatu (*) of veal with two olives, fresh tagliatelle (Christine Sanna-Lefranc)
Loin (*) of free-range milk-fed veal reared under the mother, sweetbreads, kidneys and tongue, chicken sauce (*) with truffles (Jean-Yves Leuranguer)
Loin (*) of veal with compote of plums and sarladaise potatoes (*) (RC)
Veal chop with artichokes and chanterelles in parsley (Laurent Zajac)
Piece of pan-fried veal, fricassee of morels with “homemade” cappelloni (Guillaume Ginther)
Long-cooked Corrèze veal chop, mashed potatoes (Gilles Bellot)
Pan-fried veal chop with chanterelle mushrooms, foie gras jus (RC)
Veal piccata, raw sautéed vegetables, ginger and lime (Laurent Renard)
Veal piccata with lemon, baby spinach and Vichy carrots (*) (RC)
Layered veal chop, chanterelle mushrooms and candied Andean retorts (Guy Martin)
Butter-fried veal chop in a veal trotter crust, organic polenta with black olives (Christophe Binet)
Grilled veal with its small kidney breaded with Piedmont hazelnuts and barbaresco (Luisa Valazza)
Ti-bone (*) of grilled veal with mushrooms, simple jus, pumpkin gnocchi (RC)
Veal fillet glazed with soy and leckerli (*), celery and gnocchi with Thai basil (RC)
Filet of veal with morels on a crispy potato (Christophe Marguin)
Large heart medallions of veal tenderloin roasted and gratinated with herb butter, vine tomatoes with cream of spinach, and ratte mousseline with white Alba truffles (Didier de Courten)
Pan-fried Simmental veal fillet, summer truffle mousseline and hazelnut oil, chanterelle mushrooms and fine colrave ragout (RC)
Limousin free-range veal fillet roasted in semi-salted butter, crispy sweetbreads, beefsteak cabbage, fricassee of cockles (*) and strips (*) flavored with tarragon and orange, tangy white cabbage salad (Philippe Labbe)
Breast of veal au jus, braised endives, cider sauce (Pon Sirisawat)
Veal breast with verbena, peas with mint (RC)
Braised veal breast, crispy vegetables with Cantal (Erwan Le Guerroué)
Braised veal shank, boulangère potatoes and wild mushrooms, blond marrow jus (Philippe Augé)
Veal shank on a spit, spinach and mushroom gratin (Emmanuel Monsallier)
Veal shank confit, cremolata (*) potato stuffed with marrow (Edgard Bovier)
Veal shank confit and lacquered six hours with new carrots and mousseline potatoes (RC)
Braised veal shank with candied lemon, spring risotto with saffron (Marc Haeberlin)
Braised veal shank, truffle puree (Christophe Marguin)
Braised veal shank with rosemary, macaroni gratin with parmesan (Pierre-Olivier Petit)
Veal shank cooked 24 hours, apples mashed in butter 1/2 smoked salt (Bruno Oger)
Veal shank, spinach and Savoy polenta, osso buco sauce (*) (Frédéric vardon) (Frédéric vardon)
Veal osso-buco (*) with rosemary, vegetables and candied lemons (Cédric Poncet)
Veal osso buco, Milanese risotto (Claudio Puglia)
Milanese veal osso-buco with shells, mesclun salad (RC)
Milanese, the real "elephant ear" (*) with bone, fine and breaded (Claudio Puglia)
Veal piccata with lemon, penne gratin, rocket salad with herbs (RC)
Ardèche bombine (*) (Rafik Bellil)
Tender veal, salsify and artichoke fricassee (Mehdi Corthier)
Veal ribs smoked with Banka beech wood (*), lemon-vanilla (RC)
Veal with sage, low temperature cooking, black rice risotto and morels (Stéphane Moreau)
Long-braised veal shank in a casserole dish (Bernard and Guy Ravet)
Veal shank casserole with Sancerre and young leeks (Stéphane Trouillard)
Veal fillet steamed, morel marmalade with Iberian flavors (Alain Llorca)
Orloff veal tenderloin with goose liver (Marc Haeberlin)
Veal filet mignon from Franches-Montagnes with celery and white Alba truffle (Georges Wenger)
Roasted filet mignon accompanied by a ragout of morels and green asparagus from Provence (Marc Haeberlin)
Filet mignon and poached calf's head, julienned vegetables with asparagus and parsley sauce (Georges Wenger)
With morels, a tenderloin of veal hidden under a hazelnut Viennese (Jean-Claude Cahagnet)
Filet mignon of veal and escalopine of foie gras with ginger and fresh green pepper, caramelized mango, vegetable tempura (Stéphane Raimbault)
Stufatu (*) of veal with olives and chestnut flour pasta (RC)
Melting veal tendron, chanterelle mushrooms, corn cake (RC)
Melting milk-fed veal tendron, morels, purple artichokes (Alain Dutournier)
Filet mignon of pan-fried veal, fava beans with ham, aubergine meat with pesto
Veal mignon Vitello (*) with truffle blades (RC)
Roasted Simmental veal mignon, potato gnocchi with pumpkin and truffles from our regions (Pierre-André Ayer)
Cutlet of veal with sage and candied lemon (RC)
Veal mignon with fresh figs, slices of ipomée with coriander
Grilled veal tenderloin, plancha of summer vegetables, juice flavored with lemon and basil (Pierre-André Ayer)
Veal mignons and small Provençal condiment stuffed with Mediterranean vegetables, Carnaroli risotto with lemon peel (Tommy Byrne)
Veal mignon in a trumpet-des-morts crust, tatin (*) of candied tomatoes and mashed radicchio (RC)
Milk-fed veal with blond Planèze lentils
Beautiful roasted veal chop, lightly gratinated with smoked buffalo cheese, baby potatoes (Claudio Puglia)
Roasted veal chop in a casserole, blond morels and asparagus with liquorice (Didier Aniès)
Beautiful free-range milk-fed veal chop cooked in a sautoir, potato gratin with Corsican tome (Henri Boutier)
Milk-fed veal chop, sliced garlic and parsley jus, mashed potatoes (Jean Pierre Vigato)
Milk-fed veal chop, baby vegetables, tomato jam with cardamom, savory jus (Mathieu Viannay)
Milk-fed veal chop studded with bacon and roasted with prairie hay, Anna potatoes and seasonal vegetables (Eric Pras)
Milk-fed veal: thick rib cooked in a sauté pan, green asparagus from
Vaucluse, marrow and black truffle (Philippe Bélissent)
Mignon (*) of veal with truffle condiment and its crushed (*) potato with summer truffle (RC)
Veal mignon (*), Puy lentils and chanterelles, pea coulis (Stefano Maggini)
Almost milk-fed veal, glazed vegetables, truffle jus (Didier Pioline
Veal fillet seared with sage, strong jus, crushed apples and vine cherry tomatoes (Thibaut Debain)
Roughly veal, parsnip mousseline in a bread crust, cannelloni stuffed with bechamel sauce (*) (Jean-Christophe Rizet)
Veal in a herb crust (Patrick Mathis)
Veal from Emmental, baby potatoes, seasonal vegetables (Rémy Moulin)
Quasi of veal with tarragon and sherry, pine nut crumble, foie gras cream (Lionel Rigolet)
Aiguillette of quasi veal with a cream of dried porcini mushrooms and mushrooms (Serge Knapp)
Veal steak, Rossini style (*), mashed potatoes, Bordier seaweed butter (*) (Mickael Foubert)
Fried veal strips with cream of dried porcini mushrooms and seasonal mushrooms (Serge Knapp)
Pipelette (*) of veal, cut of the butcher, quasi of veal, aligot (*) (Toni Verardo
Pan-fried rack of veal, asparagus and watercress (Christian Leclou)
Tender rack of free-range veal with crispy sweetbreads, onion confit (*) with port, split peas (Christophe Moisand)
Rack of braised veal, pan-fried chanterelle mushrooms mashed house (Kevin Austruy)
Pan-fried veal flank steak, forgotten vegetable dauphinois with parmesan (Baptiste Fournier)
Breaded veal cutlet, tandoori tomato and penne-parmesan gratin (Fabrice Fourrier)
Milan-style veal cutlet, spaghetti (Loïc Gaudin)
Medallion of veal with morel sauce (Emmanuel Gomez)
Medallion of veal with Séchouan grain, reduction of port wine and quenelle (Cedryc Gerard)
Medallion of roasted French veal, blinis (*) of dried porcini mushrooms, raw shavings of button mushrooms with chervil (Christian Étienne)
Veal cheek on truffled mashed potatoes, candied leeks (Giancarlo Perbellini)
Braised veal cheek in crab broth (*) (Emmanuel Gomez)
Veal with crayfish, spiral of spaghetti truffled gratin and mosaic of steamed vegetables (Christophe Pacheco)
Stew (*) of veal, candied lemons, rosemary, peppers and olives (Bruno Hees)
Limousin free-range veal chop, mashed fingerling potatoes and its red wine jus (Nicolas Castelet)
Veal chop with panko 炊事 (*), mashed potatoes (Jacky Ribault)
Veal mignon, new potatoes, argan oil (Emmanuel Danne)
Roasted and confit Corrèze veal, mini oyster mushrooms and dandelions (Rémi Van Peteghem)
Pan-fried veal filet mignon, fava beans with ham, aubergine meat with pesto (*) (Marc Lamrani)
Pan-fried veal tenderloin hazelnuts with poivrade artichokes candied lemon juice and Royal sage (Gilles Dupont and Thomas Byrne)
Stufatu (*) of tiger veal (*) with green olives, baby potatoes (Jean-Bernard Corvaisier)
Veal chop with chard and chanterelle mushroom ragout (Régis Douysset)
Piece of roast milk-fed veal, glazed with jus de glace, garlic and thyme (RC) Muscat grapes and walnut kernels, tender foot sauce (RC)
Glazed roast veal with morello cherries, mashed grandmother's apple (RC)
Milk-fed veal chop seasoned with yuzu-chili, harvest of autumn vegetables (Michael Troisgros)
Milk-fed veal chop, sage and parmesan (Jean-Louis Nomicos)
Veal and roasted hazelnuts, semi-cured arugula, forgotten vegetables (Thierry marx)
Corrèze milk-fed veal chop roasted in a casserole, broad beans and summer chanterelles with chervil butter (Alain Pegouret)
Simmental veal chop, roasted with fresh morel mushrooms and potato pancakes with herbs, simple jus
Steamed Simmental veal, roasted pistachios, cream of polenta (RC)
Roughly milk-fed veal, carrot tops with pink peppercorns and avocado (Alain Senderens)
Poached Jura veal, vinaigrette of vegetables and chanterelles (Georges Wenger)
Rack of farm-raised veal from the region with chanterelle and savory tapenade (Georges Wenger)
Roast veal with chanterelles, bouquet of seasonal vegetables (Patrice Miévre)
Thick rib veal with seasonal mushrooms (Joel Robuchon)
The milk-fed veal chop cooked in the wood-fired oven, with olives and braised fingerling potatoes (Joel Robuchon)
Traditional veal blanquette (*)
Blanquette of veal with pickles in thin strips, white rice (RC)
Veal breast caramelized with liquorice, polenta with almond milk (Pierre-Olivier Petit)
Pan-fried milk-fed veal chop, candied onions, wilted spinach and young carrots (JG Klein)
Flank (*) in marengo (*) with small vegetables, timbale of mousseline (RC)
Veal flank confit in juice, asparagus with olives and crispy onions, parsley (Yannick Alleno)
Free-range veal chop raised under the mother, onion shell with fresh pea cream, fondant carrots, Vitelotte potato (M. Meurin)
Veal chop with sliced juice (*) and its endive tatin, small glazed carrots (RC)
Farm-raised veal chop with salsify, Jerusalem artichoke millefeuille (*) with carrots, sliced parsnips and veal trotter stuffing (Bertron-Loiseau)
Veal scallops: pan-fried cutlets in simple jus, green asparagus and gnocchi
Potatoes with nettles (Mauro Capelli)
Double veal chop, fricassee of vegetables seasoned with Bellota ham and parmesan (Manuel Martinez)
Heart of a milk-fed veal chop, simmered and powdered with garlic, potatoes stuffed with sweetbreads, juice fed with vegetable pulp (George White)
Filet mignon of veal with sage and Comté cheese with mashed pumpkin
Crunchy veal cheek, udon pasta with gravy, bintje croquettes (*) Thai sauce. (RC)
Veal loin (*) with rhubarb puree (RC)
Norman veal cutlet (*) with pommeau, baked potato and baked potato (RC)
Walnuts, milk-fed veal cheeks and sweetbreads, seared, candied and crispy, salsify and romaine chop, truffle jus (Jean-Louis Nomicos)
Tab (*) of veal and carrots with orange
Veal chop flavored with tonka bean, served with poivrade artichokes and fingerling potatoes
Veal chop seasoned with crushed capers from Pantelleria (Philippe Legendre)
Real 'Wienerschnitzel' cutlet (*) and its original garnish(RC)
Milanese-style veal cutlet (*), mushroom and ham risotto, with scarlet tongue (*) detailed in julienne strips and truffle strips – RC
The Milanese (Thierry Leroux)
Tagine of veal in sweet and sour sauce, semolina flavored with butter (RC)
Veal shank (*) in a casserole with rosemary, shells in butter flavored with shavings of nutmeg – RC-
Real blanquette (*) of lean veal, cream sauce with lemon fillet, timbale (*) of rice pilaf (*) (RC)
Blanquette (*) of veal with morels, rice pilaf (Xavier Rousseau)
Sautéed Marengo veal (*), fresh tagliatelle and carrot tops (RC)
Zürich-style minced veal (*), roesti potatoes with truffles (RC)
Sliced veal, ginger, shiitake, basil pepper (Yannick Papin)
Slightly smoked veal chiselled Rougemont flower and anchovies (carlo crisci)
Pan-fried quasi-veal steak, shallot jus and spinach potato pancake
Roughly veal (*) roasted in a sauté pan, small turnips stuffed with brocciu, fricassee of wild mushrooms (Éric Manent)
Veal breast confit with rosemary, honey jus
Veal breast confit with herbs
Stufatu (*) of veal, flambéed with brandy
Veal stew with coconut milk, salsify, leeks and pecans (RC)
Pan-fried milk-fed veal chop with white truffles from Alba
Almost veal (*) in the oven, caramelized winter vegetables in a casserole, pearl jus (Frédéric Garnier)
Rack of veal, cardoon sautéed in butter and macaroni gratin
Hochepot (*) of almost veal (*), broth and vegetables – sage and truffles (Marc Meneau)
Roasted "Sous la Mère" Veal Quarter, lettuce cream and wild mushrooms (Marc Meneau)
Axoa d'Espelette, baked potatoes
Soft veal shank (*) braised with herbs
Almost (*) tender veal, crushed hazelnuts, Swiss chard gratin with broken truffles (Jean-Luc Lefrançois)
Quasi of veal (*) with farmer's milk cooked the old-fashioned way, real juice, carrots, new potatoes and simmered baby onions (RC)
Roughly veal (*) with farmer's milk in a casserole, glazed with reduced juice, large potato gnocchi, morels, ham and lettuce slice (Alain Ducasse)
Skewer of marinated and pan-fried veal, fresh green beans in salad (G. Rumeau)
Orloff quasi veal (*) (Alain Ducasse)
Veal shank (*) with farmhouse milk poached in a clear, ice-cold jus, lettuce heart estouffade, quarters of porcini mushrooms with pieces of ham (Alain Ducasse)
Veal shank (*) from farmhouse milk poached in a clear and glazed blond jus,
Simmered chard leaves and ribs, old wine vinegar jus, pepper and coarse salt (Alain Ducasse)
Scallop of milk-fed veal, black-label sauce, light French fries cut with a knife (RC)
Veal spider (*), morel sauce, fingerling potatoes smoked over a wood fire (RC)
“All veal” platter (mignon, sweetbreads, trotters and ribs) à la Colombey (RC)
Grenadin (*) of veal stung with bacon, grilled with Mirabeau (*)
Grenadin (*) of veal à la Normandie (*), potatoes “corner de rue” (*) (RC)
Free-range milk-fed veal chop roasted in a casserole dish, real cooking juices, very lightly creamed spinach leaves – RC
Sautéed veal with a reduction of Marengo sauce (*) mushrooms and pearl onions glazed to brown and golden croutons
Veal chops and sweetbreads with mushrooms, truffle jus reduction (RC)
Saddle of veal Orloff (*) celery and lettuce braised in juice, chateau potatoes (*) (RC)
Double roasted veal chop, tomato juice flavored with lemongrass, poivrade artichokes and pequillos (G Martin)
Roasted veal chop, mashed peas and Grenaille potatoes from Noirmoutier (Léa Lintser)
Veal chop roasted with sage, cromesquis (*) of foie gras, Swiss chard gratin (Yannick Tessier)
Milk-fed veal tendron (*) in thick slices, cardoon and marrow au gratin (Alain Ducasse)
Piece of veal cooked in a sauté pan, eggplant caviar (*), shavings of ham, strong jus (Éric Manent)
Milk-fed veal tendron (*) sautéed Marengo (*), new potatoes from Ile de Ré (Alain Ducasse)
T-bone (*) of milk-fed veal cooked over a wood fire, fine sage fritters with fatty ham, reduction of a Foyot sauce (*), tomato and porcini mushrooms (Alain Ducasse)
Braised veal chuck (*), trotter, head and sweetbread, oyster mushrooms, salted turnips, wasabi cream (René Fieger)
Almost (*) of veal steamed and roasted, accompanied by fingerlings with seasonal wild mushrooms and spinach
Veal chop 'raised under the mother' cooked in a cast-iron casserole fried with porcini mushrooms (Jacques Lameloise)
Free-range milk-fed veal chop cooked in a casserole, its juice, green lasagna with cream – RC
Thick free-range milk-fed veal chop with its fat, shaved apples, carrots and pea pods flavored with new garlic au gratin (Alain Ducasse)
Thick milk-fed veal chop roasted in its own jus, marcaroni gratin, herb salad (RC)
Just roasted veal chop, mashed potatoes with truffles, baby onions, baby carrots, button mushrooms braised in veal jus (Guy Savoy)
Veal pozharsky (*), fried parsley and ketchup sauce (RC)
Double veal chop au jus and Jura flours (*).
Loin (*) of veal in kidney shape (*) creamy sauce with old-fashioned mustard, small clafouti with chanterelles – RC
Piece of free-range milk-fed veal grilled, shallot fondue with vinegar, pepper, tarragon and reduced veal jus, baked potatoes (*) (Alain Ducasse)
Piece of veal roasted with wild garlic, morels in Arbois wine, little Comté cheese gratin (*) (RC)
Sliced rack of milk-fed veal with Modena vinegar, pan-fried wild mushrooms and crosnes from Japan
Thickly sliced milk-fed veal, pan-fried Choisy (*) (Alain Ducasse)
Saltimbocca (*) of milk-fed veal, chanterelle mushrooms and new onions, sauced with tomato veal jus (Alain Ducasse)
Roman-style saltimbocca (*), carrots and bacon bits with parmesan (Edoardo d'Alto)
Piccatas (*) of milk-fed veal with marsala, eggplant mozzarella, linguine with sage butter (RC)
Piccata (*) of veal with pecan nuts, casserole of spring vegetables with Parma ham (A. Pic)
Piccata (*) with mountain cheese and lamb's lettuce (RC)
Roman-style saltimbocca, gomiti (*) au gratin with mascarpone cream (*).
Veal saltimbocca rolled with sage in creamy vegetable sauce
Veal chop (*) deglazed with absinthe, Jerusalem artichoke gratin with Gruyère cheese (RC)
Veal saltimbocca with Marsala, helianti mousseline with tomato sablon (RC)
Mignon (*) of roast milk-fed veal and thickly sliced kidney, baby potatoes, young carrots and small capers (Alain Ducasse)
Grenadin-style milk-fed veal (*), fresh almonds, parmesan tomatoes (Alain Ducasse)
Osso-buco style milk-fed veal shank (*), potato gnocchi caramelized with meat juices (Alain Ducasse)
Limousin veal shank cooked for 24 hours, tender carrots (Bruno Oger)
Fricandeau milk-fed veal (*), roasted asparagus, real juice (Alain Ducasse)
Veal hanger, “herb pesto” and potato cake (Christophe Beaufront)
Milk-fed veal stew (*), new vegetables, truffle coulis (Alain Ducasse)
Headless larks (*) cooked in a casserole, juice of a piperade (*) (Alain Ducasse)
Paillard (*) of veal and porcini mushrooms on the coals, sauce-condiment of mustard-cep mushrooms (Alain Ducasse)
Paillard (*) of veal, fresh artichokes and potatoes (Marco Simonetto)
Veal skirt (*) marinated in thyme, with shallot fondue (RC)
Grilled milk-fed veal skirt (*), fennel, candied tomatoes and spring onions (Laurent Poitevin)
Grenadin (*) of veal roasted in a casserole, pan-fried foie gras with cardamom, eggplant caviar with vinegar caramel
Roast veal with chestnuts, pear and celery gratin, sage jus
Veal hanger (*) with confit of shallots, bone marrow and orange meat jus
Braised veal tendons (*) with baby vegetables
Filet mignon of veal and seared lobster, interspersed with fine polenta with brillat-savarin, veal jus and sliced lobster mousseline with pistachio oil (S. Rourre)
Breast of milk-fed veal confit with rosemary
Poached & caramelized veal breast, licorice stick aubergines
Tip of almost (*) of "free-range milk-fed veal" from Dordogne sautéed in a sauté pan, veal juice and eggplant gratin with mozzarella (JP Lacombe)
Veal, studded with ventrèche and basil, fava beans (J Bardet)
Veal chop lightly smoked with spruce (carlo crisci)
Saanenland veal tenderloin with chanterelles (R. Speth)
All-almond veal fondant, celtuce lettuce and small artichokes in summer barigoule (E Guérin) NT
Feuilleton (*) of traditional veal (*), lettuce, carrots and braised endives, reduced brown juice (RC)
Osso Bucco (*) cooked with new carrots, sun-dried tomato and rosemary jus (David Joliveau)
Veal grenadine osso bucco style (*), creamy pumpkin risotto in yellow wine, braised juices with morels (Stéphane Cattane)
Nut (*) of Orloff veal (*) with Emmental cheese (*), pan-fried young porcini mushrooms (RC)
Poultry
The duck and the duckling
Roasted duck breast from the South-West, pear sauce, homemade matchstick potatoes (Franck Paget)
The thick of a well browned duck breast with chanterelles, grilled zucchini and Cavaillon melon, butter flavored with meadowsweet (Jean-Yves Drevet)
Duck breast with honey sauce and potato pancake (Francis Rousseau)
Roasted duck breast with violet honey and pine nuts, gourmet peas (RC)
Free-range duck breast with figs and melted apples with honey (Pascal Jounault)
Duck breast, apricot and date chutney, avocado salpicons (*) (RC)
Duck fillet with orange bigarade jus (RC)
Duck pot-au-feu with foie gras, seasonal vegetables (William Ransone)
Duck breast rolled (*) with wild mushrooms, crispy green cabbage (Marcel Baudis)
Duck breast with sweet spices, potato marmalade (William Ransone)
Duck breast with creamy peas and hibiscus broth (Arnaud Martin)
Duck breast, blackcurrant sauce, butternut purée (Teca)
Duck breast wrapped in smoked bacon and vegetable polenta (Rose Kebir)
Free-range duck breast, leafy vegetables, sweet and sour sauce (Maxime Foubert)
Duck breast with honey, Sarladaise potatoes (*), mixed salad (RC)
Vendée duck breast with cardamom, cannelloni with tomato * (Julien Roucheteau)
Apicius-style duck breast (*), turnip “sauerkraut” with bacon bits, beer emulsion (Sébastien Tasset)
Lacquered free-range duck breast, cantonese rice (Olivier Descouts)
Duck breast with Sichuan pepper sauce, Cantonese rice noodles (*) and duck broth flavored with osmanthus (RC)
Duck breast with sweet spices, potato marmalade (William Ransone)
Fan of duck breast with apples and honey, vegetable flan (Mary de Vivo)
Vegetable tempura 炊事 with smoked duck breast (Arnaud Saget)
Duck breast glazed with honey, Sarladaise potatoes (*), mixed salad (RC)
Vendée duck breast with cardamom, cannelloni with tomato * (Julien Roucheteau)
Lacquered free-range duck breast, cantonese rice (Olivier Descouts)
Duck pot-au-feu with foie gras, seasonal vegetables (William Ransone)
Duck à l'orange with souffléed potatoes (René Lasserre)
Wild duck breast (*) with spiced tomato chutney and
Whole roast wild duck (Claude Perraudin)
Wild duck, quince/candied beetroot (Thierry marx)
Duck in “Apicius” sweet and sour sauce (Alain Senderens)
Duck a la Duchambais (*) (Jacky Morlon)
Whole roasted Challandese duckling, press and spice sauce, leg confit in parmentier (Manuel Martinez)
Aiguillette of duck lacquered with raisinée (*), with taped apples and pears (*) (carlo crisci)
Duck aiguillette, crispy quinoa with turnip and orange (Bruno Hees)
Duck leg confit, garlic apple (Dominique Tournier)
Duck leg confit on a cassoulet of large white beans, fresh roasted bacon and sausage (Serge Knapp)
Duck au sang à la presse (*) à la Rouennaise
Duck in blood, fresh almonds, sweet potato, peach, cocoa (Apostolos Trastelis)
Around the duck to discover… a candy of friton (*), a corn cream, foie gras cooked in a cloth (*) served and sliced at the table (Philippe Etchebest)
Simmered (*) duck legs with olives and dried tomatoes, terrine foie gras (Patrice Miévre)
Chopped steak with duck breast knife and roasted liver
Landes duck breasts roasted in their fat, spring vegetables in juice
Pot-au-feu (*) of duck, Meaux mustard.
Rossini duck burger (*), golden straw potatoes (*) (RC)
Duck breast and Agen prune simmered in old Bandol and herbs (RC)
Duck with maple syrup and its ratatouille (*)
Muscovy duck (*) with cider, potatoes and potatoes in the air (RC)
Duckling fillets with nectarines, black pepper juice (RC)
Dodine (*) of pistachio old-fashioned duck and homemade duck foie gras (Paul Bocuse)
Crested duckling stuffed with chestnuts and truffled white pudding, salsify tagliatelle (Pierre-Olivier Petit)
Smoked duck breast and lentil velouté
Duck aiguillettes in pot-au-feu
Challandais duck breast roasted with orange, crispy fig chutney (*) (Stéphane Hassant)
Challandais duck with cocoa and seeds of paradise (D Clément)
Duck fillet with caramel, semolina with orange flavor
Duck tournedos with Espelette pepper, oyster mushrooms and boulangère potatoes with raw champagne (RC)
Gingerbread-crusted duck tournedos, blackcurrant jus,
Pont Neuf of sweet potatoes (André Signoret)
Duck stew with cranberries and croutons, chard stewed in butter (RC)
Mandarin Jardinier rosé duckling, larded skin, lacquered with Petit Lu warm asparagus compote and white leeks (Guerard)
Lacquered duckling like in Canton (RC)
Roasted rosé duckling with pears and chanterelles (Joel Robuchon)
Duckling with mandarin, gratin of chard greens and salsify
Green Pepper Marco Polo Duckling (Christian Bollard)
Duck aiguillettes with pippin potatoes, tortellini with baby spinach and ricotta (RC)
Duck aiguillettes lacquered with spices, red cabbage with figs and caged potato (*) (RC)
Teppan yaki 炊事 (*) of duck aiguillettes, sautéed lemongrass vegetables, sautéed rice (Claude Legras)
Parmentier (*) of duck confit, herb salad and pointed jus (RC)
Parmentier of duck with porcini mushrooms, mixed salad (Serge Leignel)
Duck breast supreme sautéed, asparagus risotto pancakes (Alain Dutournier)
Lacquered Pekinese duck, orange tofu and jasmine broth (René Fieger)
Roasted duck breast with red plums, mashed sweet potatoes and crisps (Pierre-Olivier Petit)
Duck breast with honey, sliced daikon 炊事 and raw leeks with yuzu (Bristol)
Duck confit, pork couston (*), lamb chop and rind sausage (*) (RC)
Duck confit, Vouvray jelly (*) apricot maki with cinnamon (Olivier Merlot)
Landes foie gras confit, spiced cherries, mango chutney (Raymond White)
Parmentier (*) of duck confit, porcini mushroom sauce (Dominique Loï)
Parmentier (*) of duck confit, onion compote, strong meat jus (RC)
Duck Sanguette (*) on crispy bread (Dominique Loï)
Duck casserole with red curry, coconut milk emulsion.
Duck breast cooked in a sauté pan with the aromas of fir honey, crushed fingerling potatoes (*) semi-salted (Charles Wagner)
Duck duo: grilled fillet and braised leg, mashed parsnips and plum sauce (Patrick O'Connell)
Roasted duck aiguillette with cinnamon, artichoke millefeuille (A Busquet)
Aiguillettes of Peking duck and hazelnut (*) of deer from Alsace, marmalade of red cabbage, crumble (*) of fresh walnuts, chocolate biscuit. glazed blackcurrant pulp, gingerbread quince (Pierre Gagnaire)
Chest of whole roasted duck, then finished in a salmis (*) crumble (*) of green mango, pink pomelo and shallot confit, lacquered skin, leg in a terrine and quetsche with blackcurrant (Pierre Gagnaire)
Grilled duck breast with turnip and kumquat, drizzled with lime leaf sauce (RC)
Half-wild roast duckling, winter fruits and vegetables, bigarade sauce (*) (Alain Ducasse)
Semi-wild duckling, glazed turnips, salmis sauce (*) (Alain Ducasse)
Crossed duck fillet, crispy spices, lean leg confit, dolce forte sauce, fusion of honey-ginger contrasts, mace-cinnamon, coriander, orange and sherry vinegar, seasonal fruit chutney. side dish of white and black rice (G. Rumeau)
Duck breast with Dijon gingerbread, candied turnips glazed with honey (Jacques Lameloise)
Duck crossed with three sesame seeds, black trumpets and squash mousseline (*), leg confit in a full-bodied consommé (Lorain)
Wild duck lacquered and smoked with juniper wood, stewed red cabbage and figs (Éric Fréchon)
Escabèche (*) of duck in red wine, red fried onion rolls (Ferran Adrià)
Supreme of duck with red fruits (Ferran Adrià)
Supreme of duck with seaweed salt, vegetable cutlets (Ferran Adrià)
Supreme of wild duck with celery and glazed cherries, Rouennaise sauce (*) (Georges Wenger)
Roasted duck supreme, braised endive, yuzu confit, raisin sauce and jasmine tea (Raymond White)
Semi-wild duckling rubbed with crushed spices, dolce forte sauce (*), glazed beets and turnips (Alain Ducasse)
Duck with dragée (*) and mead (Alain Passard)
Duck fillet with orange bigarade jus (RC)
Duck tournedos with bacon cream
Crossed duck cooked on its chest, peas in juice and other rolls with confit leg (Guy Martin)
Duck with mangoes (R. Oliver)
Grilled duck steak, grapes and walnuts, gentian juice, crunchy vegetable nem (*) (Mary de Vivo)
Shredded duck confit with marrow, mashed potatoes, pepper sauce (Cédric Poncet)
Duck fillet roasted with seasonal fruit, polenta with olives (Thierry Colas)
Sliced grilled duck fillet on skin with red curry, coconut cream, lychee and pineapple
The can (*) from Miéral with blood (Michel Rostang)
Duck roasted with spices stuffed with chanterelles, rosemary jus (Denis Velen
Challans duckling, roasted with mild spices and citrus zest, turnip and sweet and sour foie gras (Sylvester Wahid)
Roasted duckling fillet, salmis jus (*), wilted green cabbage and caramelized black radish (Patrick Lenôtre)
Roasted duckling fillet, lentils from our regions, small turnips, poached prunes, Grande Chartreuse sauce (*) (Michael Nizzero)
Duckling roasted on the bone, rhubarb and ginger (Didier Aniès)
Duckling fillet from Vendée with mogettes (RC)
Duck fillet with Colombo spices, wok of crunchy vegetables (Olivier Amestoy)
Filet of duckling and pan-fried foie gras, green lentils from Puy (Pascal Bataillé)
Filet of duckling with four spices, creamy polenta with black olives (Pierre-Alain Garnier)
Fillet of duckling with spices, mashed dates with candied lemon (Andreas Mavrommatis)
Duckling fillet from Challans, anise puree, blackberries and kumquats (Arnaud dunand-Sauthier)
Duckling supreme in real juice, buttered cabbage (*), runny ball of kale (Christian Étienne)
Shepherd's pie of duckling and foie gras (Gilles Dupond)
Glazed duck with honey and hoisin (*), shepherd's pie (*) (André Jaeger)
Peking duck (*) (Wong Man Lee)
Half duck crossed in two cookings with turnips, Rouennaise sauce (*)
Roast Dombes duck, dragees (*) and mead (Alain Solivérès)
Breaded turkey cutlet with peanuts and stuffed mushroom
Parmentier of duck with parmesan cream (RC)
Duck parmentier confit with wild mushrooms, carrot mousseline, Champigny sauce (Yvan Bessonnier)
Duck mince with chestnuts with its carrot purée and pumpkin with ginger (RC)
Parmentier of duck confit from the moors of the farm (Pascal Brot)
Duck parmentier with pan-fried foie gras (Karil Ioualen)
Capilotade (*) of duck “royal style”, in a dome of celery (J Bardet) Crusader duck and pan-fried foie gras miso-Muscadet, mashed potatoes with peat and tangy apricot (E Guérin) NT
Fresh duck breast, cooked crispy on the bone, glazed with fig jam and balsamic vinegar
Small skewer of seared duck hearts and grilled guindilla peppers flavored with epichor.
Aiguilettes lacquered with Challans duck, blackcurrant apricot and pan-fried black figs, wild mushrooms and summer vegetables, Colonnata bacon toast with aged Reggiano (Pierre Gagnaire)
Challans duck, red Anjou reduction with pears, melting leg and turnip mousseline (Franck Houdebine)
Duck from Challans (*) in two services, one cooked rosé, walnuts in chutney and hogweed; the other in melting cannelloni with seasonal vegetables (Yoann Conte)
Challans duck flavored with imperatoire cooked in a nitrogen atmosphere (carlo crisci)
Duck fillet with morello cherries, wafer potatoes (RC)
Landes duck breast in tournedos with foie gras, sweet and sour sauce, bulgur with vegetables (Pascal Bataillé)
Duck breast with pink praline (*) and polenta with dried apricots
Duck breast and seasonal vegetables
Roasted duck breast with red fruits, sautéed potatoes on skin (Laurent Grialou)
Duck breast with bitter cocoa (Yoni Saada)
Roasted duck breast, porcini mushrooms and Jerusalem artichokes, Bordeaux juice (Mathieu Scherrer)
Duck breast with caramelized endives, foie gras sauce (RC)
Skewer of duck breast with morello cherries, tagliatelle (Fabrice Cornée)
Duck breast, liquorice sauce, fruit polenta (*) (Nicolas Perdriset)
Tandoori duck breast (*) with sesame
Free-range duck breast, risotto with porcini mushrooms (Pascal Prod'homme)
Duck breast with honey sauce and potato pancake (Francis Rousseau)
Pan-fried duck breast, orange sauce (Pascal Jounault)
Duck breast with orange, risotto with peas and baby carrots (RC)
Grilled duck breast with tamarind sauce (*)炊事, sautéed Chinese cabbage (RC)
Roasted duck breast, confit tomato, polenta fries (Jean-Pierre Hocquet)
Duck breast with mizuna raspberries, pont-neuf potatoes
Duck breast, tuna cream, steamed baby carrots and capers in vinegar (Vincenzo Patruno)
Roasted duck breast, turnips and oranges, candied kumquat (Pierre-Olivier Petit)
Duck breast, pan-fried gnocchi and arugula tapenade jus
Duck breast roasted in the oven, caramelized potatoes (*) (Benjamin Boulot)
Roasted duck breast, port juice (Marcel Baudis)
The cane, the can and the goose
Roasted duck breast, mashed peas, eucalyptus infusion sauce (Jean-georges klein)
Duck breast roasted and caramelized with spicy honey, pumpkin purée, spinach salad, duck juice with figs (Jacques and Laurent Pourcel)
“Waterfowl” duck breast in bigarade (*), stewed dried fruit, vinegar beet juice with hazelnut oil (Georges Wenger)
Duckling from Dombes "lacquered", salsify and parsnip with sesame, thigh on lettuce salad with herbs (Emile Jung)
Duckling of Challans with orange, foie gras and caramelized endives
Duckling of Challans with orange, duck foie gras and caramelized endives (Christophe Moret)
Canette de Challans, surprise bouquet of vegetables (*) (Jean-Yves Leuranguer)
Dombes duckling, tangy red cabbage with cumin (Jacques Lacipière)
Dombes duckling roasted with spiced chestnut honey, turnips and pickled cherries (Christian Moine)
Golden duckling, fondant turnip and chanterelle mushrooms, leg in caillette (*) of herbs
Roasted duckling with Côte du Rhône, mashed celeriac with truffle butter.
Barbarie duckling (*) and fried with citrus fruits
Duckling of Challans in dolce-forte (*), with apple and grapefruit (Michael Troisgros)
Marinated and roasted duck breast, mashed potatoes flavored with sesame oil, pan-fried shiitake mushrooms (RC)
Filet of duckling from Challans roasted with star anise and lime, snow peas and glazed baby onions (Bernard Lonati)
Filet of free-range duckling marinated in orange oil and coriander seeds, taste of wood fire, lots of small vegetables from the Halles with black truffles (S Carrade) NT
Duckling fillet with Bordeaux jam, mushrooms and polenta fries (RC)
Filet of duckling from the farm, cooked in a rosé sauce, braised leg, purple artichoke and cogollos with beetroot vinaigrette, purple mustard (William Delpech)
Duckling skewers, corn velouté, frozen yogurt soufflé
Fillet of duckling with honey and red fruit vinegar
Aiguillette of Bresse goose roasted in jus, apricot chutney and candied broccoli, fettuccine (*) with butter – RC
Landes goose breast, roasted pears with spices
Stuffed goose breast, pan-fried foie gras, dariole (*) of porcini mushrooms
Duckling and clementines confit with Angustura bitters, almond shortbread apples (RC)
Duck breast marinated in local marc, gingerbread crumble (*), puck of gaude cheese (*), and blackcurrant ketchup (*)
tart raspberry (Stéphana Cattane)
Roasted duckling with vineyard peaches, juice reduction, cardoon gratin (RC)
Lacquered duck breast, zucchini and eggplant, juice infused with lemongrass (JG Klein)
Breast of semi-wild duckling, stuffed with olives, fondant turnip and red beets (Alain Ducasse)
The duckling: ham packed with foie gras, Roscoff onion with port and agria sparkling wine (*) (Christophe Moisand)
Roasted duckling fillet, rosé, braised cabbage with bacon (RC)
Dombes duckling with golden yellow turnips (RC)
Goose leg confit in a “old-fashioned” pot, béarnaise apple galette, forest salad
Goose leg confit in an old-fashioned pot, Béarnaise potatoes (*), forest salad (Marc Lamrani)
The rooster (*) and the cockerel (*), the chick (*)
Coq au vin drunk from Fleurie, tagliatelle with butter and salad of the moment (RC)
Rooster in paste: boneless rooster in a casserole, Burgundy wine sauce (RC)
Financière (*) from Piedmont with cockscomb, peas and mushrooms
The farm cockerel, raised with grain and in the open air, served roasted, stuffed with foie gras and truffles (C. Bruno)
Spit-roasted cockerel drizzled with capuchin and stuffed like à la royale (*) (RC)
Roasted cockerel au jus, fries (Pascal Bernier)
Grilled cockerel in a devil's breadcrumb (*) (RC)
Roasted cockerel in citrus marinade, small seasonal vegetables
Coq au Chambertin cuvée 1996, fresh tagliatelle (RC)
Cockerel with red wine vinegar and tarragon, macaroni gratin (*)
Cockerel (*) with crayfish 'red legs', egg pasta nest
Poussin (*) on a spit slowly browned with capuchin, apples in the nest, lamb’s lettuce in noble grain vinaigrette (RC)
Chick from the Landes stuffed with herbs, wafer potatoes (*) (Alain Ducasse)
Grilled French chick rubbed with lemon spices (Herbie Huber)
Pan-fried chicken boneless (*) with Espelette peppers, small oriental vegetables (Patrice Miévre)
Half cockerel with rosemary, simmered turnips, artichokes and olives from Nice (Stéphane Mauduit)
The hen and the pullet, the chicken and the pullet, the poultry
Poularde de Bresse cooked in a bladder, supreme in yellow wine, sweets of offal, crayfish and chanterelles (Eric Frechon)
Roasted poultry supreme (*) with morels, candied celery (Brice Cauneau)
The goose that lays golden eggs (RC)
Poularde de Bresse with half-mourning morillé (*), bakery bintje with yellow wine
Chicken breast from Bresse, thigh ravioli with foie gras (Bruno Oger)
Arbois-style chicken with yellow wine and morels, buttered potatoes with parsley roots and small vegetables (Cyril Tribute)
Free-range chicken in a crapaudine, cooked over the embers and flambéed with marc de Bourgogne (RC)
Bresse Miéral chicken roasted in spatchcock (*), devil sauce (*) (Michel Rostang)
Bresse poultry, cooked in a casserole dish, sot l'y leaves (*) and pumpkin (Philippe Bélissent)
Poultry from Bresse, foie gras sauce with champagne, royal foie gras with artichoke, sweet garlic wafer and vonnassian pancakes (George White)
Poultry from Bresse, truffled under the skin then roasted on a spit, wild mushrooms with parsley sauce and confit garlic (Sylvester Wahid)
Poultry cooked in licorice wood (Claude Colliot)
Bresse poultry with crayfish, Swiss chard with zucchini, bisque flavored with cognac and ivory sauce (RC)
“Half-mourning” Bresse poultry, pot-au-feu vegetables, Albufera sauce (*) (Philippe Augé)
Half-mourning Bresse poultry, baby vegetables and pickled cherries (Mathieu Viannay)
Stuffed Bressanne chicken thigh, Vonnassian pancakes (*) with mushrooms (Christophe Pacheco)
Supreme of chicken cooked in broth, spring vegetables and fresh coriander (Michel Hache)
Supreme of Bresse chicken, foie gras and artichoke, truffle vinaigrette (Guy Savoy)
“Black Berry” poultry supreme, seasonal mushrooms (Vincent Boucher)
American-style chicken supreme, pumpkin gratin with Comté cheese (Erwan Le Guerroué)
Crispy chicken supreme, smoked mustard with mushrooms and chestnuts (Yoni Saada)
Supreme of chicken with morels and yellow wine, fresh pasta (Bruno Deligne)
Organic free-range poultry supreme, root vegetable cassolette, porcini mushroom sauce (Jean-Yves Leuranguer)
Dombes poultry supreme cooked at low temperature, pea mousse and chorizo crumble (Benjamin Ansart)
Chicken breast stuffed with mushrooms, oyster mushrooms and creamy pea cream (Éric Boutté)
Free-range poultry, from Cour d’Armoise, coconut beans, truffle (René and Maxime Meilleur)
Farm poultry with cream, vonnassian pancakes (*) (Christophe Marguin)
Free-range poultry roasted on a spit, buttered jus (Lionel Arnoux)
Caesar-style roast free-range poultry (*) (Thierry marx)
Farm poultry from Challans truffled with Tuber Melanosporum (Bertrand Gueneron)
Free-range poultry with morel cream, basmati rice with almonds and grapes (Christophe Marguin)
Fricassee of sot-l'y-laisse (*), green cabbage and chestnut compote, spring onions (Pierre-Alain Garnier)
Sot-l'y-laisse with cream served with Vonnassian pancakes (*) (Christophe Marguin)
Sliced chicken, spicy lemon sauce, mashed potatoes (Richard Pommies)
Supreme of Vendée chicken confit with foie gras, sliced marinated artichokes and crispy polenta (Gordon Ramsay)
Landes poultry massala (*) with basmati and cashew nuts (Georges Wenger)
Chicken in a pot garnished with a fine stuffing of foie gras (Stéphane Carrade)
Poultry marinated in sweet chili (*) and coriander, sour cream and
Poularde de Bresse like a hen with rice (*), tartufi di Alba (Jean-François Trap)
Poularde de Bresse "Mieral" with stew roasted in pillow paper (Marc Meneau)
Poularde de Bresse cooked in a bladder (*) in yellow wine, royal offal, morels and crayfish (RC)
Poularde de Bresse demi-mourning, baby vegetables and pickled cherries (Mathieu Viannay)
Supreme of Bresse chicken in bladder, vegetables from the pot and fleurette sauce (*) with black truffle (Yannick Alleno)
Roasted “Miéral” Bresse chicken, “Piedmontese” macaroni (*) (Benoit Violier)
Delicately smoked Bresse chicken supreme, Alverta caviar (*), crispy buckwheat and tobiko (*), tangy juice, and buckwheat cream (Philippe Labbé)
Roasted Bresse chicken thigh fat, sweet onion compote with sour cream, spring onion pickles with thyme flower (Philippe Labbé)
Chicken breast from the Landes region covered in bacon, gently grilled (Michel Guerard)
Chicken breast, baked potatoes, Iberian ham and mousseron sauce (Vincent Ménager)
Free-range Dombes poultry roasted on a spit and drizzled with capuchin, mashed potatoes and its small lake of defatted juice (RC)
Roasted free-range poultry, baby potatoes, chestnut ragout (*) (Yann Morel)
Poultry from Challans black legs with a creamy porcini mushroom risotto (Alain Senderens)
Pan-fried sot-l'y-laisse cheese (*), fingerling potatoes, candied shallots (Ludovic Janssens)
Massaman curry (*) from sot-l'y-laisse (*), seasonal vegetables and fragrant rice (Thiou)
Organic chicken breast, with yellow wine from "Jacques Tissot", root gratin with truffles (Jacques and Laurent Pourcel)
Chicken from Bresse, Morels and Yellow Wine, in two cookings, thigh stuffed with morels,
The wing stuffed with foie gras and massala, variation around celeriac and tarragon (Steven Naessens)
Chicken from Bresse fricassee with “red leg” crayfish, lightly creamed cooking juices (Alain Ducasse)
Chicken from Bresse, supreme roast, candied potato, green beans, chanterelles, juice flavored with lovage (Emmanuel Hébrard)
Old-fashioned stuffed Bresse chicken cooked in a pot, whole vegetables, coarse gray sea salt, cooking broth bound with truffles (Alain Ducasse)
Snacked and braised chicken, pasta risotto with white truffle cream (Franck Houdebine)
Chicken from Bresse, supreme roast with roasted nut butter, chanterelles, thigh fat in herb salad (Bruno d'Angélis)
Plump chicken from Bresse simply roasted in a pan pan-fried chanterelle mushrooms with market garden herbs, new potatoes roasted in salted butter (Tommy Byrne)
Truffled Bresse chicken, chard simmered in juice, Albufera sauce (*), thighs in curds (*) (Alain Ducasse)
Chicken from Bresse in two courses: thighs in ravioli sautéed with mushrooms in a lemongrass broth / whites with foie gras stuffed with cabbage, diced roasted mango (Sadaki Kajiwara)
Chicken from Bresse with chicken sauce (*), carnaroli rice in a broth with white truffles (RC)
Bresse chicken slowly cooked like a royal (*), civet sauce (*) (Alain Ducasse)
Chicken from Bresse fricassee with aged wine, macaroni gratin (Alain Ducasse)
Chicken breast from Alsace in a pot-au-feu, eggplant caviar with fresh coriander (Emile Jung)
"White Gallic" free-range chicken (*) poached, with vegetables, supreme sauce (*) with white truffle (Eric Briffard)
Poularde (*) from Bresse in a casserole poached with vegetables, light mousseline (*) with truffles
Bresse chicken cooked in a bladder with crayfish, royal offal (Éric Fréchon)
Bresse chicken (*) in pojarski (*), straw potatoes (Alain Ducasse)
Free-range poultry with brioche butter (P Barbot) NT
Poularde (*) from Bresse braised with tarragon (Anne Pic)
Poularde (*) from Bresse in a casserole poached with vegetables light mousseline with truffles (Philippe Rochat)
Poularde (*) from Bresse, the breast in a roasting pan, the thighs in a casserole with candied lemons, pink olives (Alain Ducasse)
Chicken from Bresse in fricassee, gyromitres and lightly creamed morels (Alain Ducasse)
Free-range poultry with Bandol juices slowly simmered and panisse (*) fried with marjoram leaf. (Charles Wagner)
Mechelen cuckoo sautéed with Penja pepper, mini fennel and Chinese cabbage with savory
Salt-Crusted Stewed Chicken
Chicken from Bresse, candied thighs, just seared whites served with mashed sweet potato and Tuber Melanosporum black truffle (Pascal Henrot)
Bresse farm chicken, wild thyme juice, fricassee of green beans, snow peas, spinach, Swiss chard and peas (David Joliveau)
Chicken paupiette (*) with mushroom duxelles
Landes yellow chicken jus and basquaise-style garnish (*) (Alain Ducasse)
Free-range chicken ham with morel cream, mashed potatoes with truffle oil (Stéphane Rocher)
Chicken sautéed with peanuts and coconut milk, mixed rice with vegetables (A Busquet)
Chicken yassa (*) from Casamance, millet in risotto (RC)
Smoked and grilled chicken supremes, chimichurri sauce (*) (RC)
Bresse chicken with champagne, chanterelles and mushrooms (RC)
Free-range chicken, parsley, yellow wine and gray shrimps (Peter goossens)
Whole "organic" free-range chicken, homemade mash (Mickael Foubert)
Pot of chicken supremes and small vegetables in waterzoï (*) (Alexandre Belthoise)
Free-range chicken supreme with massala (*), crispy zucchini with fresh mint (Guillaume Ginther)
Free-range chicken supreme stuffed with semi-smoked vegetables, macaroni gratin with Comté cheese and pan-fried seasonal mushrooms (Christophe Pacheco)
Bourbonnais chicken supreme (*) marinated in spices and herbs (Joseph Abrham Thangarajha)
Free-range chicken breast in ballottines (*), creamy mashed potatoes (Yoan Salmon)
Roasted free-range chicken supreme and cromesqui with melanosporum truffle, Rossini jus and broccoli (Francesco Tedesco)
Free-range chicken fillet and its juice, zucchini, tomatoes, olives, eggplant purée, marinière emulsion (Pierre Marion)
Ballottine (*) of poultry stuffed with morels, yellow wine sauce, carrots and Vitelotte apple (RC)
Supreme of free-range chicken with chanterelle mushrooms, candied tomatoes and baby onions (Denis Bellon)
Bresse chicken fricassee with crayfish, crispy spring vegetables (Romuald Bouvty)
Fricassee of farm poultry Nantua style (*), tagliatelle and winter roots (Jean-Pierre Hocquet)
Free-range poultry, breast and shiso with tangy apple, leg crumbled (*) with parmesan cheese and Gers saffron, seared foie gras in a Japanese broth with katsuobushi (*) 炊事 (Michel Sarran)
Supreme of Challans chicken and mashed potatoes with truffle oil (William Ransone)
Free-range chicken with rosemary, mashed potatoes in olive oil (RC)
Poultry from Challans and winter vegetables with truffles (Jérôme Banctel)
Farm chicken from Challans, roasted with garlic and thyme, mashed potatoes (Philippe Renard)
Free-range chicken in a parmesan crust, salsify, lemon basil butter (Jean-Georges Vongerichten)
Chicken Marengo (*) with red leg crayfish, fondant potatoes with juice (RC)
Bourbonnais chicken (*) roasted on a spit, straw potatoes (*) and watercress (RC)
Spit-roasted yellow chicken, onion jam (Éric Savy)
Sliced free-range chicken with lemongrass and ginger, fondant carrots, snow peas (Michel Tirel)
Sliced free-range chicken with coconut milk and satay, basmati rice (Philippe Durandeau)
Chicken in yellow wine and morels, casserole potatoes (RC)
Crispy Gers black chicken with morels (Jacques Faussat)
Crispy chicken and its grilled chilli jam sauce (Chanrisil Veerawat)
Black chicken, grilled watermelon with Sechuan pepper, bulgur with apricot and tajine jus. (Eric Guerin)
Free-range Challans chicken (*) roasted with garlic and thyme, homemade mashed potatoes (Philippe Renard)
Chicken sautéed with candied lemon, basmati rice, candied tomatoes (Ludovic Kaminski)
Bresse chicken with confit garlic cloves, foie gras sauce (George White)
Saint-Sever chicken guinettes (*), Lahosse foie gras, noble grain granita (*), watercress nests with chanterelles and dolphin potatoes (*)
Dodine (*) of free-range hen with foie gras and green beans (Bernard Lonati)
Dodine (*) of free-range poultry stuffed with porcini mushrooms (Cyrille Montanier)
Coconut Chicken Carry
Tandoori-style chicken (*) with mango, basmati rice
Tandoori chicken supreme (*), mashed peas and yogurt sauce (Pierre-Olivier Petit)
Bresse chicken with fennel cream, agastache coulis, dolphin potatoes (*)
Landes yellow poultry stuffed with herbs, candied tomato, olive and oregano fondue, panisse and lettuce salad (Alain Ducasse)
Yellow chicken "'Marengo" with crayfish, white mushrooms, velouté for sauce (Frédéric vardon)
Spit-roasted “Miéral” Bresse poultry, small bæckeofe with truffles, thighs on salad (Marc Haeberlin)
Yellow farm chicken from the Landes jus cooked on a spit, Swiss chard gratin with marrow, large pan-fried fries (Alain Ducasse)
Supreme of chicken with truffles from Méthamis, brown rice with hazelnuts (OA Martin)
Supreme of Bresse chicken and fine sesame stuffing, buttered (*) with green and yellow zucchini (Anne Sophie Pic)
Free-range Landes yellow chicken stuffed under the skin with herb butter, cooked the old-fashioned way, with potatoes and roasted asparagus (Alain Ducasse)
Jambonnette (*) of Bresse poultry, stuffed with greens, Berny potatoes (*) (Alain Ducasse)
Truffled Bresse chicken in bladder (*), Albuféra sauce (*), potted vegetables, tartufi d'Alba (Alain Ducasse)
Bresse chicken breast cooked in a casserole, morels, green asparagus and country bacon, thighs in crispy grattons (Alain Ducasse)
Chest (*) of yellow Landes chicken stuffed with Périgord black truffle under the skin and roasted (Hélène Darroze)
Chicken from Bresse and george v lobster in a battered casserole (Eric Briffard)
Poularde (*) from Bresse with forgotten vegetables, yellow wine emulsion (George White)
Derby chicken (*) stuffed with truffled risotto, pan-fried foie gras escalopes and deglazed with old port (RC)
Bresse chicken roasted with crispy skin à la Vert-pré (*) (RC)
Bresse chicken with truffles in a spring casserole (RC) (Alain Dutournier)
Poultry of excellence fattened slowly in Béarn (Alain Dutournier)
Bresse poultry “Mieral” roasted on a spit, accompanied by a small Baeckaoffe (*) with truffles, roasted thighs on salad (Haeberlin)
Landes yellow poultry, foie gras and black truffle, cooked together, legs in fine jelly (JA Charial)
Chicken from Bresse braised (*) with tarragon (S. Bise)
Poularde de Bresse with Albuféra (*) (Stéphane Hassant)
Poultry supreme (*) with mild spice sauce
Bresse chicken in a casserole poached with vegetables light mousseline with truffles (Philippe Rochat)
Steamed Bresse Poularde (*) Alexandre dumaine » with truffled rice (Bernard Loiseau)
Poularde (*) from Bresse cooked whole like a Baeckeoffe (*), with potatoes, artichokes, candied lemon and rosemary (Westermann)
Chicken fricassee (*) from Bresse, with leek cream, foie gras in
Royal (*) (Jacques Lameloise)
Supreme of Bresse poultry in a bladder, pierced in yellow wine, touch of curry (R Fassenet)
Supreme of chicken browned in the oven, wok of vegetables, drizzle of olive oil (Jacky Ribault)
Lacquered chicken breast, carrot and orange salad, Espelette pepper mousse (Franck Houdebine)
Marinated chicken breast, mango-papaya face-to-face (Yoni Saada)
Free-range poultry supreme, new potatoes and mushrooms flavored with tarragon (Nicolas Perdriset)
Roasted chicken supreme, mango and red onion chutney, mashed potatoes, green beans (Fabrice Cornée)
Slow-cooked free-range chicken supreme, spring vegetables with green curry (Laurent Belijar)
Minute browned chicken breast, curry and chutney (Philippe Quemard)
Breaded chicken breast and tomato sauce, served with buttered pasta (RC)
Crispy free-range chicken breast, tomato curry sauce and mashed potatoes (Fabrice Fourrier)
Poularde (*) with hay (*) and its celery in a salt crust (Alain Passard)
Bresse chicken: roast, Albufera sauce (*) (Jacques Lacipière)
Free-range chicken casserole, Grandmother (*)
Roasted black leg chicken, thyme and garlic jus, foie gras toast (Christophe Kestler)
Poularde (*) from Bresse, fine stuffing of foie gras and truffles (Marc Marc Meneau)
Bresse chicken cooked in a banana leaf, brown rice and mango sauce (RC)
Poularde with white sauce and Camargue rice (RC)
Poularde de Bresse steamed with champagne (Lorain)
Poularde de Bresse in half-mourning sauce (*)
Poularde demi-mourning, vegetables in pot-au-feu and pilaw rice (RC)
Chicken from Bresse and lobster in a casserole, artichoke tart and black truffle from Périgord (Philippe Legendre).
Chicken skewer with satay, peanut sauce (RC)
Grilled chicken skewer with BBQ sauce (*) and basmati rice (Antony Germani)
Bresse chicken with confit garlic cloves, foie gras sauce (George White)
Poule au blanc (*) Normandy style
Aiguillette of white chicken (*) from Bresse and rouelle (*) of stuffed thigh, salsify and a jus with truffle essence, timbale of soft risotto (George White)
Aiguillette of Bresse poultry, a real champagne cream sauce, seasonal mushrooms (Jean-Luc Tartarin)
Supreme of chicken with champagne, foie gras sauce, pot-au-feu vegetables (RC)
Bresse poultry and foie gras in apple and yellow wine vinaigrette (R Fassenet)
Grilled chicken fillet, marinated in orange blossom, yogurt and avocado vinaigrette with argan oil and bulgur (Philippe Audonnet)
Roll (*) of stuffed free-range poultry, risotto with tarragon and morels with cream and yellow wine (R Fassenet)
Free-range chicken breast and pan-fried foie gras with truffled mashed potatoes (B. Loiseau)
Leg of chicken (*) in yellow wine and morels; heirloom vegetables from Franche-Comté (Jeunet)
Wok-style chicken and sauerkraut stir-fry
Vegetable curry with Landes poultry, sesame tomato jus (Georges Wenger)
Brochette of chicken livers deglazed with balsamic vinegar, Agen prunes wrapped in a thin slice of smoked duck breast
Chicken skewers marinated in honey
Chicken skewers, satay sauce (*) (Thiou)
Grilled chicken skewers, peanut sauce, Chinese shiitake noodles (RC)
Chicken in a pot with Sechuan peppercorns (RC)
The pigeon and the squab
Pigeon in puff pastry with new cabbage (Paul Bocuse)
Crispy squab with spices, stewed onion and sweet corn (Mark Lapico)
“Mieral” pigeon, celery cream and Périgord truffle jus (Klaus Erfort)
Pigeon from Mont Royal, fried supremes in kadaif (*) and ink sauce (*), giblets in croquette, leg in a melting pea stew ((Michel Sarran)
Landes pigeon in a herb crust, Zaatar oregano juice, chanterelle mushrooms, slightly garlicky hodgepodge from the garden (Lionel Rigolet)
Breaded pigeon with foie gras (Yoshinori Shibuya)
Pigeon from the Jean-Louis Chabert farm, cooked in a casserole, its rosé fillets, its leg in a pastilla, spiced jus (Michel Chabran)
Pigeon in a salt and verbena crust (Jean-Sulpice)
Pigeon with thyme cooked on the bone, onions with Dijon crème de cassis, celery puree (Nicolas Castellet)
Pan-roasted squab, ragout on toast, mushrooms, Bon Henri lambsquarters (René and Maxime Meilleur)
Roasted squab, reduction of black olives with Bandol wine, porcini mushrooms and foie gras (Bruno Cirino)
Squab fillet flanked with foie gras, shredded leg in vegetable cannelloni (RC)
Anjou squab, crispy bacon (*), mousseline apple with melano sporum truffle (Peter goossens)
Berry pigeon supreme with cabbage and foie gras, truffled herb salad, sacristan style apples and pearl juice (RC)
Pigeon, chicory and liquorice jus, pumpkin purée (Jean-Sulpice)
“Bresse” pigeon and roasted lobster with tarragon (Marc Meneau)
Bressan pigeon cooked in a casserole, a miso juice (Michael Troisgros)
Pigeon from La Drôme Medjoul date chutney (*), steamed old cabbage (Anne Sophie Pic)
“Ready-to-eat” pigeon, braised turnips, prunes and button mushrooms (Nicolas Frion)
Pigeon from Monsieur Michon, pumpkin tatin, thigh tortellini, Rouennaise sauce (*) (Philippe Augé)
Squab fillet in a casette crust, shredded leg in tender cabbage cannelloni (RC)
Aiguillette of Bresse pigeon with orange turnips and dates (Georges Wenger)
Bresse pigeon cooked with a drop of blood (*) and its green vegetables in a pan (Philippe Rochat)
Pigeon from Bresse cooked pink in “woodcock” (Benoit Violier)
Pigeon from the two Sèvres roasted in mashed charlotte and cauliflower, pepper sauce (Pierre-André Ayer)
Pigeon with beer, French toast, chanterelles and small onions (Benoît Bernard)
Filet and leg of wood pigeon with sage, chanterelles and buttermilk with turnip juices (Steven Naessens)
Wood pigeon, rutabaga and sage, flank with rapeseed oil, rolled leg with chanterelle mushrooms and buttermilk with turnip juice (Steven Naessens)
Roasted wood pigeon (*), spiced caramel, red rice, sparkling carrot juice (Jean-Pierre Cassagne)
Roasted pigeon with rare peppers, macaroni au gratin and romaine ribs, lactic juices (Georges Landriot)
Pigeon, fried supremes in kadaïf (*) and ink jus, giblets in croquettes, leg in a fondant pea stew (Michel Sarran)
Pigeon stew from Maine-et-Loire, celeriac studded with truffles and bacon cooked en papillote (Yannick Alleno)
Roasted pigeon, buttered green cabbage with black truffles, fine ragout of smoked bacon thighs (Thibaut Serin-Moulin)
Hay Roasted Pigeon (Michael Troisgros)
Roast pigeon with rosemary, green cabbage and mashed potatoes (Hilario Arbelaitz)
Roasted pigeon with rosemary and truffled green cabbage (Hilario Arbelaitz)
Pigeon in sauce and applesauce (Hilario Arbelaitz)
Roasted pigeon with sage and morels, Comté cheese gnocchi, fava beans in juice and caramelized onions (Michel roth)
Roast pigeon with garlic, boiled parsley and aligot (Nicolas Castelet)
Roast pigeon, red cabbage sauerkraut, black pudding leg and Marco potatoes (Sylvain Ruffenach)
Roasted “Miéral” pigeon supreme, small stick (*) with peas and mint, salmis sauce (Marc Haeberlin)
Roasted pigeon supreme, charlotte potatoes, chanterelles and baby onions (Laurent Poitevin)
Stewed pigeon supreme on savoy cabbage with candied shallots and Périgourdine sauce (*) (Helmut Thieltges)
“Miéral” pigeon chop (*) with cabbage and truffles (Marc Haeberlin)
"Miéral" pigeon and melon flavored with basil, chanterelles cooked in white port, red and yellow tomatoes, burrata, in virgin oil, sucrine and spring onion condiments (Jean-Denis Rieubland)
Squab with duck foie gras, gingerbread caramel, steamed fruits and vegetables (Christophe Moret)
Boneless squab, stuffed with buttered kale and foie gras cooked in puff pastry (Christophe Pétra)
Squab, spelled cooked like a risotto, hop jus (Philippe Zieger)
Pigeon breast cooked in a casserole dish, giblet ravioli, poivrade artichokes and broad beans (Philippe Bourguignon)
Pan-roasted squab, ragout on toast, mushrooms, Bon Henri lambsquarters (René and Maxime Meilleur)
Roasted pigeon served on a spelled risotto, raw and cooked endives (Regis Marcon)
Well-bred Flanders squab, tangy nectarines, giblet jus (*) (Marc Meurin)
Pigeon casserole, carrots with honey and cumin (Samuel Le Torriellec)
Braised squab in a casserole, crumble (*) of caramelized endives (Thierry Garnier)
Squab braised in hazelnut oil and foie gras (Christian Mimault)
The boat roasted and lacquered with beggars' fruits, crispy pastilla with old-fashioned vegetables and coriander, leg broth with liquorice stick (Claude Legras)
Farmer squab: boneless, whole, cooked in a casserole dish, chard au gratin and reduced juice (Philippe Bélissent)
Squab fillet flanked with foie gras, shredded leg cannelloni vegetable garden (Marc Lamrani)
Oriental squab pastilla, new carrots with cumin (Alain Solivérès)
Roasted pigeon supreme, thighs in pastilla and turnips caramelized with cinnamon (Jérôme Banctel)
Roasted pigeon supremes, French peas (Michel Rostang)
Supremes of pigeon in a walnut and fig crust (Guillaume Saluel)
Pigeon in a crust, foie gras, kale and truffles, mashed potatoes with truffles (Christophe Petra)
Free-range pigeon from Keriven (*) stuffed with foie gras, chewing potatoes (*), truffled spit jus (Stéphane Haissant)
Pigeon en crapaudine (*) and its foie gras juice (Régis Douysset)
Pigeon breast cooked in a casserole dish, giblet ravioli, poivrade artichokes and broad beans (Philippe Bourguignon)
Pigeon casserole, carrots with honey and cumin (Samuel Le Torriellec)
Squab braised in hazelnut oil and foie gras (Christian Mimault)
Farmer squab: boneless, whole, cooked in a casserole dish, chard au gratin and reduced juice (Philippe Bélissent)
Braised squab wing and leg, peasant toast and Jerusalem artichoke (Philippe Boucher)
Squab fillet flanked with foie gras, shredded leg cannelloni vegetable garden (Marc Lamrani)
Oriental squab pastilla, new carrots with cumin (Alain Solivérès)
Roasted pigeon supreme, thighs in pastilla and turnips caramelized with cinnamon (Jérôme Banctel)
Roasted pigeon supremes, French peas (Michel Rostang)
Free-range pigeon from Keriven (*) stuffed with foie gras, chewing potatoes (*), truffled spit jus (Stéphane Haissant)
Roasted squab in an oriental casserole (*), caramelized onion juice with saffron and ginger, crispy thigh pastilla with dried fruits (Tommy Byrne)
Roasted squab in 2 cookings, pan-fried duck liver in a thin crust, candied pear and chanterelle mushrooms (Philippe Etchebest)
Rare roast squab, foie gras, “brown” baby onions (*) and white asparagus tips (RC)
Squab roasted over a spit fire, heart of peach in celery branch and duck foie gras (Christian Sinicropi)
Supreme of pigeon cooked in a beetroot and melanosporum truffle broth, some aged vegetables
(Christophe Roure)
Pigeon with garlic and caramelized endives (R. Vergé)
Tender pigeon, big polenta fries, melon-cucumber with rare peppers, chorizo jus (E Guérin)
Pigeon breast rubbed with North African spices, bulgur and chickpea pilaf (*), roast leg (David Zuddas)
Miéral pigeon in clay crust, espouma of calissons (Jean-Yves Leuranguer)
Pigeon brioche in gingerbread, short tangy juice with raspberries (Xavier Caussade)
Pigeon in woodcock, toast and minced mushrooms (P Roudgé)
Squab: pan-fried wing and leg in hot pâté, vinegar sauce and small head of stuffed and gratinated porcini mushrooms (P Roudgé)
Pink pigeon cooked in a casserole dish, steamed rapunzel roots, gin vinaigrette (C Denaux)
Racan pigeon roasted in Saint Germain, cocoa thigh rillettes, melba bread (*) with beggars (*) (Alain Passard)
Racan pigeon roasted with figs and roasted sesame seeds (P Chevrier)
Racan pigeon roasted with sage, pippin apple and confit endive (Alain Solivérès)
Racan pigeon (*), supremes cooked in sweet almond milk, candied thigh, potato beggars, Drôme apricots with bulgur and fresh coriander, light jus (Claude Legras)
Squab cooked whole “like a woodcock (*) ” (Nicolas Lebec)
Roasted squab breast with crumbled truffles (Jean-Jacques Lameloise)
Pigeon breast from the Alpes-de-Haute-Provence, duck foie gras and potatoes on the coals, tasty sauce with offal (*) (Alain Ducasse)
Racan pigeon cooked in a nitrogen atmosphere with the scents of St Philippe vanilla (carlo crisci)
Poached squab in a spice broth (F. Anton)
Grain squab stuffed with foie gras and gold, some autumn fruits (F Chauveau)
Roasted squab, creamy polenta with Beaufort cheese (*) porcini mushrooms, strong Mondeuse juice
Pigeon supreme caramelized with a small amount of spices, candied fennel hearts with juices (Alain Pegouret)
Boned farm pigeon stuffed with aged ham and sausage (JP Vigato) NT
Racan pigeon in bladder (*) scented with fluve, with a drop of blood (carlo crisci)
Roasted pigeon breast, reduced coffee juice, drizzle of young celery, beet greens, crispy nem with horseradish (Jean-georges klein)
Pigeon breast roasted on the bone, steamed salsify tagliatelle, squash mousseline (Jean-Christophe Rizet)
Pigeon from Bresse “Miéral” roasted with fresh morels, candied legs (RC)
Semi-cooked Vendée pigeon breast, walnut oil, foie gras domino with hazelnuts
Pigeon breast with green asparagus in a morel crust (Laurent Small
King pigeon on green lentils (R. Speth)
Vendée squab breasts sautéed, “roasted” thighs and giblets, creamy polenta (*) with truffles (Frédéric Robert)
Pigeon from the country of Racan (*) roasted with peppermint and Sauternes
Pigeon roasted in a cast iron casserole dish, salmis jus-sauce, buckwheat blinis for sauce (RC)
Roasted pigeon with hay, beet juice with wasabi and grated romanesco (Alain Senderens)
Roasted Vendôme squab, woodcock sauce, alicot thighs (*), buttered kale with bacon (B Robin
Squab from the Alsace nest in Baerwecke (*) Yirgacheffe flower (RC)
Squab streaked with verbena, grilled, cherries and duck foie gras, almonds (*)
Pigeon from Pornic stuffed with fresh herbs under the skin then roasted rosé, braised leg, new potatoes, bacon, a small salad (JP Lacombe)
Well-bred squab tomato confit with zucchini aioli, crispy cigarette of fingerling potatoes with merlot salt
Pan-fried pigeon with truffled potato cakes (RC)
Pigeon with tea, smoked fresh pasta and shavings of raw fennel (Thierry marx)
Pigeon supreme with honey flower and raspberry vinegar, their stuffed thighs, mousseline (*) of field peas (RC)
Pigeon casserole with Senator peas
Pigeon André Malraux (*) (René Lasserre)
Squab fillets (*) with raw and cooked porcini mushrooms (F. Barbot) NT
Carrier pigeon: pigeon in salmis served in an “airmail” envelope (Dennis Martin)
Frivolity of marinated foie gras and pigeon with patées potatoes, cornucopia flavored with wild liquorice (carlo crisci)
Free-range pigeon stuffed with foie gras, mouth-watering apples (*), truffled spit jus (Stéphane Hassant)
Squab stuffed with pork fat, truffles; spices and nuts.
Muscovado Sugar Pigeon (Guy Martin)
Roasted pigeon with fir aromas, cooking juices, fruit and vegetable chutney (*), arugula cake (JP Jacob)
Squab breast (*) and duck foie gras on embers, grilled mountain potatoes, tasty juice with offal and herbs (Alain Ducasse)
Squab breast with Colonnata bacon (*), leafy vegetables with hyssop (Christophe Pacheco)
Squab in salmis (*) with pomegranate seeds (RC)
Supreme (*) and leg of roast pigeon on the bone, served in a full-bodied broth with truffle oil and crispy slices of foie gras with spiced peel (George White)
Alsatian pigeon stuffed with porcini mushrooms and duck foie gras, steamed vegetables (Westermann)
Pigeon from Costières, roasted then lacquered, glazed turnip and beets with lavender juices (RC)
Pink pigeon, potato stuffed with black truffle (Ferran Adrià)
Roasted squabs with confit garlic, mirabelle plum risotto
Warm pigeon biscuit with vadouvan, spring soup with peas (and other carrots, onions, morels); pigeon broth in jelly (Pierre Gagnaire)
Pigeon with rosemary and oriental fragrances, mashed potatoes with olive oil (F Pierangelini)
Pigeon with lemon, eggplant marmalade, Ligurian black olives and Syrah juice, tangy spring vegetables with grapefruit; whipped cream cooking juices (Pierre Gagnaire)
Roast pigeon from Bresse and green cardamom “grain juice”, summer vegetable crisps. (A Chapel)
Roasted pigeon supremes on caramelized coconut bread, spicy aubergine couscous (Didier de Courten)
Pigeon supreme with cabbage and foie gras, pearl juice (RC)
Pigeon sautéed, chicken broth with lapsang souchong, pumpkin ravioli and autumn vegetables (Samuel Cavagnis) NT
Pigeon, millet and sweet potatoes like a risotto, salsify, peanut sauce (René Fieger)
Boned squab (*) then stuffed with foie gras, cooking juices in a delicate jelly (Alain Ducasse)
Squab (*) in the roasting pan, marmalade of tangy bigarreau cherries, wafer potatoes (Alain Ducasse)
Squab (*) cooked in a casserole, canapé, artichokes and salmis sauce (*) (Alain Ducasse)
Racan pigeon (*) flambéed with capucin (Hélène Darroze)
Squab (*) cooked over the embers in spataudine (*), dauphine potatoes, deviled sauce and condiment (*) (Alain Ducasse)
Boneless squab stuffed with foie gras, olive jus (Jean-François Trap)
Squab (*) roasted with chicory, brick (*) of its giblets and turnips with herbs
Pigeon breast roasted on the bone with porcini mushrooms, aligot foam (*), bok choy (*) and Chinese long green bean (Yves Schillinger)
Pigeon from Deux-Sèvres with kale, thyme jus (G. Rabaey)
Bresse pigeon wing with lemon-myrtle, Greek (*) grilled vegetables with coriander (Philippe Rochat)
Rissole (*) puff pastry of tender pigeon with golden foie gras and sweetbreads (Michel Guerard)
Squab with cocoa nibs, mashed potatoes and tuile (*) of cauliflower
Squab breast (*) roasted with crumbled truffles and its squabs (*) (J. Jacques Lameloise)
Roasted pigeon breast, rhubarb compote crushed with fingerling potatoes and rosemary juice (JG Klein)
Pigeon chops with smoked bacon, artichokes and candied tomatoes
Pigeon in bladder (*) served with fresh pasta with foie gras (Jacques Lameloise)
Free-range pigeon massala from "Mieral", compote of red onions with grenadine and star anise, pistachio cream and short juice
Squab with carrot, “Araguani” hot chocolate (Alain Passard)
Pigeon with apples, passion fruit, red wine sauce (G. D'Amato)
Roast squab breast with crumbled truffles (Jacques Lameloise)
Guinea fowl (*) and guinea fowl (or guinea fowl)
Crispy aged parmesan and carnaroli risotto, guinea fowl strips with black truffles, a foamy flat-leaf parsley sauce (Didier de Courten)
Whole oven-roasted "Mieral" guinea fowl (R. Speth)
Roast guinea fowl with steamed Brussels sprouts with bacon bits (RC)
Spit-roasted guinea fowl, leg confit with salsify (Christophe Petra)
Guinea fowl cooked in casserole, apples with bacon and wild mushrooms (RC)
Crispy-melting guinea fowl with Moulin du Calanquet tapenade, carrot variations (Frédéric Robert)
Guinea fowl stuffed with chanterelle mushrooms, vegetable purée and matchstick potatoes
Free-range guinea fowl in a casserole dish with two cabbage (Olympe Versini)
Bresse guinea fowl roasted with fresh chanterelles and cream (Pierre-André Ayer)
Dombes free-range guinea fowl supreme, cooked with tarragon, its legs in a samosa (*), single jus (RC)
Guinea fowl supreme with morels, lemongrass butter and spring vegetables (Philippe Audonnet)
Supreme of free-range guinea fowl with nettles, fagottinis (*) with ham (Roland Lafarge)
Supreme of guinea fowl steamed in butter and tarragon, boneless ham garnished with summer truffles and liquorice (Claude Legras)
Supreme (*) of guinea fowl roasted in fresh butter, crushed Jerusalem artichoke in juice, second course the leg simmered in regional wine, a few mini vegetables (Thierry Drapeau)
Supreme (*) of guinea fowl stuffed with chanterelles (Patrick Mathis)
Guinea fowl casserole (*) with cider (RC)
Guinea fowl supreme (*) stuffed with wild mushrooms, foie gras sauce and white truffles.
Supreme of stuffed guinea fowl, fresh tagliatelle and morel sauce (Jean-Philippe Bourgueil)
Supreme of free-range guinea fowl with nettles, fagottinis (*) with ham (Roland Lafarge)
Guinea fowl strips (*) caponnée (*) stuffed under the skin with an almond cream, pan-fried then finished in a casserole dish with aromatics, caramelized lasagna with spring onions (Pierre Gagnaire)
Roasted free-range guinea fowl (*), pumpkin gratin (Guy Savoy)
Supreme of guinea fowl, shepherd's pie of sweetbreads and foie gras, real juice (J Bardet)
Jambonnette (*) of guinea fowl, simmered heliantis, sweet onion caramel (Jean-Luc Lefrançois
Supreme of guinea fowl stuffed with beggar's fruit (Jean-Luc Lefrançois)
Dombes guinea fowl on a spit, rubbed with herbs from the hinterland, creamy polenta and broken chestnuts (Frédéric Garnier)
Broth (*) of guinea fowl with buttered green cabbage and smoked bacon (RC)
Guinea fowl from the Plaines de l'Ain stewed in a pan, toasted giblets and a few herb shoots (Benoit Violier)
The turkey and the turkey
Pot eu feu turkey (*) with Périgord truffles
Turkey supreme, bigoli pasta (*), foie gras and offal sauce
Sauteed Marengo turkey (*), noodles in butter braised spinach with bacon (RC)
Grandmother's turkey roast (*)
Hot foie gras
Hot foie gras in a cereal crust, port reduction, tangy mushrooms, melon sorbet (Jean-Luc Rocha)
Pan-fried foie gras with melon (Henri Charvet)
Foie gras steak, Burlat cherry jelly, green apple mousse (Patrick Zimmermann)
Pan-fried duck foie gras cutlets with green lentils Jean-Philippe Bourgueil)
Pan-fried duck foie gras, sesame crisp, tangy mirabelle plum marmalade (Marc Meurin)
Pan-fried duck foie gras, pigmented with red peppers and limes (Jean-François Rouquette)
Pan-fried foie gras, quince juice, quince-yuzu sorbet (Jean-Sulpice)
Pan-fried duck foie gras with crayfish (Guillaume Saluel)
Pan-fried duck foie gras, pigmented with red peppers and limes (Jean-François Rouquette)
Foie gras with peas and white onions (Didier Aniès)
Duck foie gras in thick roasted slices, garden quince, gingerbread toast (Georges Paccard)
Confit duck foie gras from the South-West, Berawecka bread (*) (RC)
Vegetable leaf by leaf, duck foie gras and smoked eel (Alain Solivérès)
Half-lobe of dry-grilled duck foie gras, open apple ravioli, fresh herbs and Verdi balsamic (René and Maxime Meilleur)
Duck foie gras, enough for two (Thierry Leroux)
Pan-fried or classic foie gras, vanilla sherry caramel, grandmother tatin (Samba Diallo)
Pan-fried foie gras, red onion condiment with shiso seaweed, brown crab and beet leaf (Pierre Marion)
Pan-fried duck foie gras, roasted melon skewer, balsamic vinegar and reduced Port (Léa Lintser)
Warm foie gras with cranberries (Emmanuel Cerisier)
Hot foie gras in papillote with beets, lentils and horseradish (Georges Wenger)
Foie gras with chickpea broth, green cabbage and fried croutons (Hilario Arbelaitz)
Warm foie gras with pea puree, grenadine sauce (Luisa Valazza)
Duck foie gras escalope, fresh corn pancake, acacia honey, vegetable breadcrumbs reduced with old vinegar (René and Maxime Meilleur)
Pan-fried duck foie gras cutlets melon chutney with mild spices and black pepper (Tommy Byrne)
Foie gras fritters in tempura 炊事 and cranberry jam (William Ransone)
Potato and foie gras gratin, morel cream (Olivier Amestoy)
Duck foie gras, poached in Cérès beer (*) “Danish mermaid style” (Georges Landriot)
Pot-au-feu (*) of duck foie gras, vegetable ravioli and stuffed cabbage (Berton-Loiseau)
Grilled duck foie gras, fava beans and strawberries, kefir broth (Jean-georges klein)
Hot duck foie gras with three turnips (Joel Robuchon)
Grilled duck liver with pippin apple, citrus juice with ginger (RC)
Duck liver in half-cooked terrine and reduced jus with spices (Denis Velen)
Pan-fried duck liver: candied lemon, ramona and gingerbread, fig caramelized in vinegar (Pierre Résimont)
Pan-fried duck liver on gingerbread and sauerkraut jam and cooked wine jus (Denis Velen)
Duck foie gras papillote with Turkish figs and green apple (P Roudgé)
Duck foie gras with fleur de sel chutney (*) apple/pineapple, Poilâne bread toast (*) (Guenaël Millet)
Duck liver in a salt crust, baked potatoes with pinot blanc and turnip tops in Baeckeofe (*) (Emile Jung)
Warm duck foie gras with fresh figs and Tonka bean (Joel Robuchon)
Pan-fried duck foie gras escalope, fresh fig French toast, transparency of autumn fruits and kalamansi sorbet, goji berry sauce (Claude Legras)
Pan-fried duck foie gras escalope, passion fruit sauce (Paul Bocuse)
Escalope of foie gras roasted in a hazelnut crust, Jerusalem artichoke velouté (Rémi Van Peteghem)
Duck foie gras escalope, fresh corn pancake, Savoy honey, vegetable breadcrumbs, old vinegar reduction (René and Maxime Meilleur)
Pan-fried duck foie gras escalope, toasted brioche, quince brunoise, wild black pepper emulsion, quince vinegar lamb’s lettuce (Christian Étienne)
Escalope of pan-fried foie gras, artichoke confit and young shoots, Landes duck foie gras "extra label rouge" (Alain Dutournier
Escalope of hot foie gras and pastilla (*) with cinnamon (Michel Roux)
Pan-fried foie gras escalope, pastilla de boscop with almonds (RC)
Escalope of pan-fried goose foie gras, on a Jerusalem artichoke soup with chestnut chips (Serge Knapp)
Escalope of foie gras seared and stewed with maple bark, then placed on a river pebble to caramelize with an ice wine (Jérôme Ferrer)
Pan-fried foie gras cutlets, mango sorbet, balsamic vinegar reduction (Stéphane Arnal)
Pan-fried foie gras escalope with porcini mushrooms and apples in snail butter (Franck Houdebine)
Escalope of foie gras with red fruits and French toast (Sophie Bise)
Pan-fried foie gras escalope, grilled Manila strawberries with lime and caramelized rhubarb (Philippe Labbé)
Pan-fried foie gras escalope with shiitakes, julienne of smoked duck breast and apples with snail butter (Franck Houdebine)
Pan-fried foie gras escalope with balsamic vinegar and grapes (Mary de Vivo)
Medallions of duck foie gras sautéed with acacia honey from the Jura (RC)
Hot pan-fried foie gras, tuile of black rice and fruit chutney, tamarind coulis (Nicolas Frion)
Escalope of pan-fried foie gras on minced Brussels sprouts with semi-salted butter (RC)
Thick slice of duck foie gras pan-roasted in acidulous lemon, broth flavored with turnip (Anne Sophie Pic)
Duck puff pastry and pan-fried foie gras, red wine sauce (Guillaume Hirselberger)
Pan-fried foie gras, forgotten vegetables and mushrooms, walnut sauce (Yoni Saada)
Escalope of roasted duck foie gras, quince mousseline with slightly acidic red fruits, balsamic juice
Pan-fried mallard duck liver, green tomato jelly (RC)
Pan-fried foie gras, pumpkin mousseline with Madagascar vanilla, prune ice cream (Philippe Zieger)
Pan-fried duck foie gras in imaginary sauerkraut, seasoned with Alsatian bacon salt (Jacques Decoret) NT
Pan-fried hot foie gras, wild blueberries, a few morels and asparagus (Alain Llorca)
Pan-fried duck foie gras, smoked duck fillet and wild mushrooms (Jean-Luc Lefrançois)
Warm duck foie gras breaded with gingerbread (RC)
Warm duck foie gras with citrus gratin (Joel Robuchon)
Nice slice of homemade foie gras, fig chutney and country toast (Laurent Grialou)
Pan-fried duck foie gras with tortellini and morels (Claude Perraudin)
Pan-fried duck foie gras with tortellini and truffle cream (Claude Perraudin)
Pan-fried duck foie gras and sweet and sour vegetables (Philippe Bourguignon)
Pan-fried foie gras, purple artichokes with hot spices, arugula cloud (Yoni Saada)
Escalope of pan-fried foie gras, artichoke confit and young shoots (Marc Lamrani)
Escalope of hot duck foie gras with pears (Jean-François Thorel)
Pot-au-feu of duck foie gras with candied leafy vegetables, consommé with green Sechuan pepper (Alexandre Fabris)
Pot-au-feu of fresh foie gras and baby vegetables (Benoît Dargère)
Pot au feu of foie gras served in a duck broth and crosnes with truffle juice (RC)
Hot foie gras, beet juice, sour green apples (Xavier Rousseau)
Pan-fried duck foie gras escalope with grapes, tangy jus (RC)
Pan-fried Landais foie gras escalope, quince beetroot caramel (Stéphane Haissant)
Foie gras a la plancha (*) and its crumble, artichoke and truffle oil emulsion (Samuel Cavagnis) NT
Escalope of grilled and lacquered duck foie gras, sweet and sour ginger (William Delpech)
Crispy duck foie gras cutlets with blueberries and lime (OA Martin)
Lacquered and peppered duck foie gras, white peach and fresh almonds
Hot foie gras escalope with Franche-Comté Mirabelle plums (RC)
Warm duck foie gras and citrus gratin (Joel Robuchon)
Pan-fried Landes duck foie gras, stewed potatoes
With Bigorre noir belly (*) (RC)
Piece of pan-fried foie gras on a pot of baby carrots with mignonette (*) from Sarawak (P. Henriroux)
Landes duck foie gras grilled with a drop of Porto on a celeriac cannelloni (*) (M. Meurin)
Fresh Landes foie gras grilled over a wood fire, caramelized autumn fruits, port reduction (Hélène Darroze)
Escalope of fresh foie gras and pastilla (*) of small giblets with cinnamon
Pan-fried foie gras with autumn chestnuts and black grapes (Pierre-Olivier Petit)
Duck foie gras poached in broth, sweet and sour tomato jam
Duck foie gras poached in spiced red wine, fig chutney with cinnamon (Guy Martin)
Palet of yellow turnip and poached duck foie gras, with chicken stock and Tio Pepe (Patrick Zimmermann)
Duck foie gras poached in a milk broth flavored with citrus fruits and chocolate, crumbled bread (*), grated heirloom vegetables (Philippe Audonnet)
Pan-fried foie gras with scorzonera; chestnut cream (Pierre Gagnaire)
Duck foie gras cooked in a casserole, with lemon leaves, citrus-pepper condiment (Alain Ducasse)
Warm duck foie gras in jelly with green barley couscous with argan oil and yuzu fluff (Ferran Adrià)
Hot duck foie gras cubes with oysters, caviar and elderflower (Ferran Adrià)
Cubes of pan-fried duck foie gras, soup with crackling and bread croutons; grapes, slivers of walnuts, Arvine seed oil and Parma ham mouillette (Damien Germanier)
Small mesclun with vinegar, brioche bread lace and saffron rouille, cubes of pan-fried duck foie gras, soup with crackling and bread croutons (Damien Germanier)
Landes duck foie gras, cooking broth in jelly, pan-fried vine peaches (RC)
Duck foie gras from the Landes confit, smoked eel, beetroot, celeriac croquette, cocoa rolls (Bruno d'Angélis)
Chalosse duck foie gras, oxalis and dates (Guillaume Bracaval)
Pan-fried foie gras with lentils from Le Puy
Foie gras cooked in a tasty broth, tongues, brains, morels simmered in truffle juice, butterfly pasta (*) (Alain Ducasse)
Foie gras cooked at low temperature, quince jelly, cotignac marmalade (*) (Yannick Tessier)
Roasted fresh foie gras accompanied by small cabbage stuffed with garbure (*) and its thin slice of confit sausage.
Duck foie gras cooked in fig leaves, aged vinegar, black pepper (Alain Ducasse)
Duck foie gras cooked en papillote, juicy potatoes – api potatoes (Alain Ducasse)
Pan-fried extra-trussed foie gras with pippin potatoes flambéed with calvados (RC)
Hot pan-fried duck foie gras in a cutlet, soft pumpkin bread crushed with sweet and savory walnuts (René Fieger)
Crispy foie gras rissoles (*) (Alain Ducasse)
Simply fried foie gras on candied peaches and reduced Porto cord (Thierry marx)
Two hot duck foie gras escalopes, served with green tomato jam and red tomato sorbet (RC)
Duck foie gras poached in a broth, white daikon radishes with black truffles (Yannick Alleno)
Casserole duck foie gras, salsify, grapes, wild pears, cooking juices with Château-Chalon (Alain Ducasse)
Fresh duck foie gras grilled over a wood fire, apple-grape sauce (Alain Ducasse)
Fresh duck foie gras, vinegar reduction and toast (Hilario Arbelaitz)
Pan-fried duck foie gras, red and black fruits flavored with Jamaican long pepper and cinchona (JF Rouquette)
Pan-fried duck foie gras cutlets, rhubarb compote with Minus 8 and caramelized pineapple with honey (S Rourre)
Natural duck foie gras, seasonal salads, bitter, mucilaginous (*), saffron apple (M. Bras)
Fresh duck foie gras cooked in broth, geometry of chestnut flour pasta (Alain Ducasse)
Slice of grilled duck foie gras, white peach, rhubarb-orange, green purslane, wilted sorrel and chewable tarragon, summer truffle and truffo from Aveyronnaise (M. Bras)
Pan-fried duck foie gras escalope with verjuice, wafer apple (Paul Bocuse)
Duck foie gras roasted then lacquered, onions from the sands with hazelnuts and cappuccino (Frédéric Robert)
Duck liver casserole under the ashes with peach wine (M Guerard)
Grilled duck liver, amaretto, drizzle of potatoes with prune almond oil (JG Klein)
Escalope of duck foie gras sautéed in wine and Muscat grapes (S. Raimbault)
Roasted duck foie gras, fruit compote and vinegar caramel (R. Mazère)
Pan-fried sweet and sour duck foie gras with candied black radish (JP Vigato) NT
Grilled duck foie gras, placed on a cracotte, green beans, peaches and fresh almonds in vinaigrette (Alain Pegouret)
Escalope of duck liver and its endive pie with apples and citrus fruits (A Blokbergen)
Goose foie gras steak with poached eggs, mango rougail (S. Carracci)
Pan-fried goose foie gras in a candy box of pumpkin and seasonal fruits, Api apple sauce (Philippe Augé)
Landes duck foie gras escalope, quince beetroot caramel (Stéphane Hassant)
Warm duck foie gras, mango sorbet and cabernet sauvignon vinegar reduction, endive leaves (Ferran Adrià)
Warm duck foie gras, lychee salad (*), iced fennel water (Ferran Adrià)
Warm duck foie gras with chanterelle jelly, grilled spring onions (Ferran Adrià)
Just pan-fried free-range foie gras, passion fruit coulis (Jean Paul Ducom)
Hot foie gras from the Landes with damask (Georges Wenger)
Pork
Pork tenderloin, olive crust and eggplant tomato fondue (Marcel Baudis)
Filet mignon of farm-raised pork studded with truffles / tender sautéed vegetables / tasty jus (Pascal Bardet)
Roasted pork tenderloin, Puy green lentils with smoked bacon and spring onions (Baptiste Fournier)
Pork pata negra (*) with crispy fennel (Moreno Cedroni)
Pork tenderloin larded with thyme flower (Patrick Mathis)
Pork tenderloin, potatoes sautéed in goose fat (Sébastien Bourgeois)
Pork tenderloin and fennel risotto (RC)
House pork bean (*) (Stéphane Mauduit)
Braised pork knuckle with honey on a bed of sauerkraut (Patrick Ortéga)
Braised pork knuckle with beer and honey (Pascal Jounault)
Pan-fried black Bigorre pork shank (*), green lentils from Puy, sage-flavoured jus (Christian Étienne)
Caramelized shank, young carrots with honey and ginger, lemon thyme jus (Joel Robuchon)
Black pork from Bigorre, golden filet mignon in a casserole, winegrower juice with "Voatsiperifery" wild pepper, thick bacon glazed with "Araucania" spices, flowing black pudding (Michel Sarran)
Royal sauerkraut with champagne (Patrick Ortéga)
Sauerkraut from the new harvest our way with suckling pig in all its forms and smoked foie gras (Michel Husser)
Sauerkraut, Montbéliard sausage (*), 1/2 pork knuckle, bacon, Strasbourg knacki (*), black pudding, loin (Pascal Jounault)
Sauerkraut with champagne and Alsatian pudding breaded with juniper mignonette (*). (RC)
Roast and confit pig, apple fruit and black pudding (Rémi Van Peteghem)
Roasted rack and shoulder of suckling pig confit in red wine, black pudding, potato mousseline with old-fashioned mustard (Patrick Zimmermann)
Chest of roasted suckling pig, flavored with "Buddha's hand" lemon, eggplant caviar and parsnip puree, chiogga beetroot crisps (RC)
Stuffed suckling pig roasted on a spit, homemade mashed potatoes with smoked bacon (Alexandre Belthoise)
Oven-roasted suckling pig, dark beer jus, grain dauphinois and baby vegetables (Cyril Tribute)
Poached / grilled suckling pig, smoked potatoes in its compost, Saint Marcellin millefeuille and dried apricot (Jean-François Rouquette)
Suckling pig confit with honey, Sarladaise potatoes (RC)
Roasted suckling pig with foie gras (Alexis Blanchard)
Roasted suckling pig on a spit in two ways, stuffed and roasted, mashed potatoes (Andreas Mavrommatis)
Confit suckling pig, passion fruit and saffron (Claude Colliot)
Ibaiona pork (*) belly braised in coconut milk and tandoori with fine condiments
Candied/crispy suckling pig, salsify/chestnuts (Thierry marx)
Roast suckling pig and fruit compote with cumin (Hilario Arbelaitz)
Bigorre black pig (*), loin (*) roasted with hyssop and bacon, corn cake, mango condiment, avocado (Jean-Yves Leuranguer)
Black suckling pig from Bigorre in a gourmet version, charlotte apple millefeuille (Ali Iguedlane)
Free-range black pork chop with chanterelle mushrooms, large beans cooked with savory (Henri Boutier)
“Black Bigorre” pork chop, braised with Tasmanian pepper, two “canaille” potatoes (Jean-Yves Leuranguer)
Tender rib of free-range black pig cooked in a casserole, creamy polenta (Jean-Bernard Corvaisier)
Large rib of free-range pork raised in the open air in the Val de Villé, deglazing, homemade mash (Serge Knapp)
Suckling pig cutlets with marjoram, young onions in juice (Joel Robuchon)
Roasted suckling pig in the oven since early in the morning, apples dressed in juice and bacon bits (RC)
Carré de Noir de Bigorre (*), potato pancake with mushrooms (Georges Wenger)
Roast suckling pig, spicy honey glaze, charlotte apple cake (*) (Xavier Caussade)
A suckling pig from an Argovian farm playing with the classic Vaudois papet, mustard ice cream (Jean-Yves Drevet)
Poached then grilled free-range pork belly, mousseline potatoes with juice (RC)
Pork belly with seared herbs, beetroot ravioli with sherry vinaigrette condiments (Éric Fréchon)
Pork belly, poached then roasted, potato gnocchi (Nicolas Duquenoy)
Pork belly baked for a long time, celery puree (Christophe Marguin)
Breast of woolly pork confit with verbena, then glazed with honey and
aboriginal seeds, walnut cooked with small onions and fresh thyme (Claude Legras)
Braised pork belly, eggplant purée, garlic in shirt (Christian Leclou)
Slice of pork belly braised in hay, beets and honeyed turnips (Christophe Kestler)
Pork loin with herbs, cooked at low temperature, Le Puy lentil ragout (Arno Busquet)
The loin of Gascon pork, its stuffed pig's trotter, head of ceps, shallot and rhubarb, sage jus (Philippe Etchebest)
Simmered black Bigorre pork loin, green Puy lentils (Pascal Bataillé)
Vegetable casserole with Colonnata bacon (RC)
Sideways Pot (*) of Pork with Laurel Blossoms (Wong Man Lee)
The pig: the rib, cooked on the grill, crescendo of flavors (Claude Colliot)
Rack (*) of Basque pork confit in the oven, green asparagus with black truffle from Vaucluse (Philippe Renard)
Basque pork chops sautéed, the fat garnished with Lucques olive purée and breaded, stripped of Brussels sprouts with candied kumquats (S Carrade) NT
Roasted mountain pork chop, variation of peas, spiced jus
“Iberico” pork chop (*) in thick slice, grilled piquillos and lomo (*) (RC)
Double battled pork chop, vegetables on street corners (*) and charcuterie juice (*) (Christophe Petra)
The thick and tender rib of free-range black pig, cooked in a casserole dish (Henri Boutier)
Thick Pata Negra pork chop, Iberian chorizo crickets, candied vegetable checkerboard (Georges Paccard)
Zampone (*) from Modena, braised cabbage and carrots steamed in savory butter, reduced veal jus (RC)
Roasted suckling pig, crispy rind with star anise flavor
Pata Negra pork chop (*) a la plancha, buttered (*) with green cabbage (Gilles Hamonic)
Large piece of Gascon black pork bacon, pickle sorbet (Lionel Levy) NT
Large piece of bacon Champvallon style (*) (RC)
Large piece of bacon braised for two hours, mashed potatoes mixed with creamy green cabbage (RC)
Wood-fired panzetta, baked potatoes with myrtle butter (RC)
Rack of piglet with sweet spices, Swiss chard and shortbread apples (*) (RC)
Rack of piglet confit in the oven, cooking juices reduced with balsamic vinegar of Modena, Darphin apple (*), Béarnais pudding (André Signoret)
Pork skewers with peppers and eggplant caviar with orange
Bacon rind with chickpeas and vitelotte apple, broth with saffron mayonnaise (RC)
The all-pig dish: pig's cheek with a spoon, crunchy ears, slice of bacon in a pot-au-feu, homemade black pudding; some beets (Pierre Gagnaire)
Hazelnut of free-range pork braised with marc de Loire, lacquered ribs with sesame seeds (B Robin)
Crispy-skinned farm-raised suckling pig with roasted figs in kernel syrup and almond milk.
Pot au feu of pork with spices (the taste)
Bigorre suckling pig lacquered with lobster, with crispy potatoes and cumbawa pork jus (Philippe Etchebest)
Auvergne suckling pig: lacquered rib, candied shoulder and ham breaded like the devil (Jacques Lacipière)
Bacon with yellow curry paste, Thai black rice, vitelotte potatoes and coconut milk (Laurent Durand)
Suckling pig 'York' with elderberry vinegar (Roellinger)
Vendrèche (*) of crispy caramelized pork served with a mousseline (*) of potatoes and old-fashioned mustard (RC)
Grilled pork filet mignon (*) with prune sauce (RC)
Ham pampered by 36 hours of cooking and homemade mousseline
Filet mignons (*) smoked with beech, sour sauce – wafer potatoes (*) (RC)
Young pig glazed with spiced honey, Darphin potatoes (*)
Baked suckling pig, with its crunchy skin, potato salad, beet oil, sweet and sour shallots and head cheese or soprassata (*) (Annie Feolde)
Prime rib of free-range pork, coffee juice, potatoes sautéed in semi-salted butter
Conflict of Iberian pork belly with cantonese brown crab. (Ferran Adrià)
Farmhouse bacon cooked pot-au-feu style with buttered (*) truffled cabbage (Philippe Legendre)
Breaded pork “tonkatsu” 炊事 with bulldog sauce 炊事
Saupiquet (*) of ham on the bone with Madeira sauce, Beaufort gratin and salad with herbs from the Alpages (RC)
Mignon (*) of roast farm pork, cream of chives and Parisian potatoes (*)
Roasted pork knuckle with spices and cooked red cabbage
Candied pork cheeks, slivered potatoes, Jerusalem artichoke jus steamed in butter
Melting pork cheeks, stewed lentils with thyme (Thierry Garnier)
Pig cheeks confit in red wine, braised carrots with Valais bacon, polenta fries and pan-fried porcini mushrooms (RC)
Filet mignons of pork with charcutière sauce (*), potato mousseline and its small lake of jus, pink tomatoes from Bern Provencal style (RC)
Organic pork tenderloins, apple pudding, flavored with spices and roasted onion sauce (Georges Wenger)
The "Everything is good in the little suckling pig" plate (feet, ribs, cheeks, ribs and pudding) (RC)
Free-range pork knuckle braised with juniper and soft polenta gratinated with parmesan (RC)
Pork tenderloin with apple juice, crunchy lavender, curry spinach (Samuel Cavagnis) NT
Sweet and sour pork tenderloin, pilaw rice with dried fruits (Patrice Miévre)
Larded pork tenderloin, cheek braised in Bordeaux red wine, beetroot ravioli with canaille feet, foam of grapes
Cantal pork tenderloin raised with acorns, cooked at low temperature in a wok with crunchy vegetables (Franck Houdebine)
Pork mignon (*) in a potato crust and its cheek candied with lemongrass, marriage of beets on crispy with spices and granny smith
Rack of lacquered roast piglet, tender breast (Didier Elena)
Ham of mountain pig confit with gentian, marbled with foie gras and Planèze blond lentils (Jérôme Cazanave)
"Noir de Bigorre" pork ribs (*) in cabbage leaves, confit with honey and Cadillac Bordeaux wine, sweet potato crystals, short beet juice
Roast pork with green and red cabbage, Appenzell cheese mousseline (RC)
Roast pork with porcini mushrooms, pasta shells au jus, stuffed with foie gras (RC)
Pallet (*) of smoked pork in cider, noodles in semi-salted butter
Roasted suckling pig in a sauté pan, raw sliced purple artichokes in salad, soft polenta, black truffle jus (Alain Ducasse)
Pork mignons (*) with wild thyme, mustard sauce and cardoon gratin
Pork loin with porcini mushrooms and chickpeas (M de Castro e Silva)
Burgundy braised pork cheek, nettle gnocchi (RC)
Casserole of pork cheek confit with curry, small spring vegetables and creamy risotto (RC)
Milk-fed piglet, roast rack, crispy shank, breast glazed with maple sap and chicory, celeriac gratin with apricots and rhubarb chutney (*) with verjuice (S. Rourre)
Pork stew with spices and its glass of broth (Christophe Beaufront)
Cassoulet (*) casserole with Toulouse sausage and pork loin (*) enriched with a piece of duck confit and a slice of fresh foie gras seasoned with garlic purée.
New concept of cassoulet (*) of Mulard duck, and its foie gras prepared in Pithiviers (*) tender braised cabbage, Périgueux juice with gray diamond (Stéphana Cattane)
Soissons beans simmered with chorizo and savory (Thibaut Serin-Moulin)
Braised pork ribs (*), aubergine riste and shortbread apples (*)
Pig's head with dates, mousseline potatoes
Bigorre suckling pig (*) lacquered with lobster, with crispy potatoes and cumbawa pork jus (Philippe Etchebest)
Pan-fried Bayonne ham with piperade (*)
Suckling pig simmered in a casserole, country bacon and its crunchy rind, raw artichokes and chanterelles with marjoram, gnocchi with meat juices
Suckling pig ribs and feet simmered in a saucepan, sage juice, polenta with porcini mushrooms
Pork tenderloin and andouille sausage from Guéméné, Normandy cider vinegar emulsion (RC)
Iberian pork loin (*) roasted with thyme on a bed of warm salad (Juan Antonio Perez Pozo)
Iberian presa (or lomo) (*), light juniper jus, lentils in hazelnut oil (Lionel Rigolet)
Roast lomo iberico (*) with vadouvan, mishmash of small vegetables with sage (Pierre Wynants)
Pata-Negra pluma (*) and crispy pork belly (Antoine Westerman)
Iberian pluma(*), creamy almond and cauliflower puree, anise juice from tender sprouts (Juan Antonio Perez Pozo),
Iberian pork pluma, caramelized citrus turnips and herb salad (Jean-Louis Nomicos)
Pork pluma (*) in tandoori (*), onion jam and straw potatoes (Éric Fréchon)
Pluma (*) of pig, and its gratin of potatoes and sweet potatoes (Frédéric Iacono)
Pork pluma (*) in tandoori with onion confit and straw potatoes (Alain Senderens)
Iberian pork called “Pluma” (*) seasoned with basquaise (*) (Gaël Boulay)
Pot-au-feu (*) of pork with spices
Chipolatas to a mountain of mousseline potatoes, a small lake of gravies at the top (RC)
Crepinettes (*) of pig's trotters, flat-leaf parsley jus (RC)
Cromesquis (*) of pig's trotters, gribiche sauce with "unparalleled" capers (RC)
Auvergne pig's trotters in a crépinette, Darphin potatoes (*) (Jacky Morlon)
Lacquered and roasted piglet with wild thyme with crispy skin, apples around
Leg of suckling pig, stuffed with its offal, lentils simmered in mustard-infused cooking juices (Alain Ducasse)
Double rib of free-range pork sautéed, raw sautéed potatoes, mustard-pickle condiment sauce (Alain Ducasse)
Jabúgo ham, fatty farm pork bacon, flavored with garlic and rosemary, fresh fennel, wood-fired country bread (Alain Ducasse)
Rack and bacon of roasted free-range pork, gnocchi with (*) herbs and porcini mushrooms from the Vosges (Westermann)
Rack of pork and its rind, fresh tomatoes and pearl onions in its juice (RC)
Rack of Iberian suckling pig roasted with wild garlic, crispy farmer's breast, garlic flower, grilled cucumber slices (Philippe Labbé)
Rack of black Gascon pork au gratin and liquorice jus (Olivier Laterrot)
Cantal pork ribs cooked for a very long time at low temperature in its juice, potato gnocchi, sautéed artichokes (JP Lacombe)
Free-range Cantal pig, foie gras, candied “straw” onions served with a spoon, mixed salads, vinaigrette with truffle jus (JP Lacombe)
Rack of piglet, palet (*) of celery with cocoa and very full-bodied sardine jus (David Zuddas)
Roasted suckling pig, peppery juice with blond grapes and marc de Bourgogne
Pressed Ibaïona pork (*) with herbs and tomato-truffle, like a head (*)
Pork stew with spices (RC)
Pork belly flavored with Charroux mustard (Jean Chaurel)
Caramelized free-range pig with old-fashioned mustard (Bruno Doucet)
Pork belly, green beans, chimichurri sauce (*) (Laurent Paccini)
Confit then grilled pork belly, seared scallops, fricassee of beans with gingerbread, granny smith apple compote with rice vinegar (Jacques and Laurent Pourcel)
Charcoal pork belly, apple, sauerkraut, sautéed potato and balsamic vinegar emulsion (Sven Elverfeld)
Pork fillet and belly grilled a la plancha, mostarda-(*) fruit-ginger condiment (William Ledeuil) NT
Ham on the bone with Aurore sauce, rice pilaf and hearts of lettuce braised in ham fat (RC)
Russian-style ham on the bone (*), penne pasta stuffed with vegetables and sucrine salad (RC)
Temptation of Saint-Antoine (foot, ear, snout, breaded pigtail
Small hot pie of free-range pig raised in the open air, seasonal salad shoots (Serge Knapp)
Lamb
Smoked lamb, red garlic from Sulmona and pink grapefruit (Niko Romito)
Lamb: the roast rack accompanied by an aubergine caviar with cumin (Joel Robuchon)
Lightly smoked saddle of lamb, Get 27 peas, anise-flavored carrot puree and candied onions (RC)
Saugues lamb in couci-couça with ceps praline (*) (Regis Marcon)
Lamb from the Pyrenees roasted in the oven, pan-fried zucchini, capers, parsley and rosemary (Henrik Andersson)
Milk-fed lamb from the Pyrenees with fresh herbs (Eric Briffard)
Lamb from the Pyrenees, salsify with Champagne shallot (Guillaume Bracaval)
Fillet of milk-fed lamb delicately roasted on the bone seasoned with Vaudois Chasselas mustard (Frank Giovannini)
Dartmoor suckling lamb, shoulder confit baked apple, fennel purée and tapenade juice (*) (Andrew Brownsword)
Milk-fed lamb, citrus Viennese (*), grilled ribs, broad beans and creamy peas (Jean-Luc Rocha)
Welsh organic lamb, cucumber, nori, black garlic, yogurt (Arnaud Bignon)
Free-range milk-fed lamb: saddle and rack- with artichokes (Frédéric vardon)
Thin strips of lamb, stewed white onions, thyme truffle jus (Hiroyuki Hiramatsu)
Back of suckling lamb, fillet cooked a la plancha, grilled ribs with roasted mustard seeds, gnocchi au gratin with old alpine Beaufort cheese and romaine ribs (Sylvester Wahid)
Werfen suckling lamb, polenta with peppers, sautéed braised fennel (Karl and Rudolf Obauer)
Lamb fritters with prawns (RC)
Roasted back of lamb, with small artichokes, fennel, mini potatoes, rosemary flower juice (Jacques Chibois)
Roast suckling lamb from the Pyrenees, tender fennel heart, "Alla Romana" condiment
Plate of roast lamb, seasonal vegetables, new garlic, cooking juices (Raymond White)
Lamb from Aveyron: Roasted tenderloin, rognonnade breast (*), navarin au jus and crispy zucchini flower (Mathieu Viannay)
Quercy free-range lamb, tender saddle, crispy breast, eggplant millefeuille (Georges Paccard)
Lamb in a potato crust with taggiascha olives accompanied by stuffed vegetables (*) from Nice and hyssop jus (Christophe Pacheco)
Milk-fed lamb in a potato and truffle crust (Christophe Pacheco)
Mixed lamb with piquillo peppers, fondant potatoes, lemon verbena condiment (Michel roth)
Pyrenees suckling lamb, Jerusalem artichoke, turtle sauce (*) (Guillaume Bracaval)
Roast suckling lamb from the Pyrenees, Provençal vegetable roulade (*) (Cédric Poncet)
Roasted Castile suckling lamb, two-way eggplant (Alain Senderens)
Milk-fed lamb cooked twice with Oriental flavours, herbs and vegetables “like tabbouleh” with argan oil (Christophe Moret)
Quercy lamb, saddle in a basil and olive crust, Swiss chard risotto (Jean-Yves Leuranguer)
Milk-fed lamb in potato crust and juicy truffles (Christophe Pacheco)
Lamb shank with prunes, gratin dauphinois, mesclun and tomatoes (RC)
Lamb shank confit with thyme, polenta with black olives (Pascal Jounault)
Lamb shank confit in Pietra beer, pan-fried vegetables (Henri Boutier)
Lamb shank with candied lemons and almonds, medium durum wheat semolina with currants (RC)
Gigolette (*) of lamb confit with Tarbais beans (Dominique Tournier)
Mini roast lamb stuffed with prunes, glazed vegetables with honey sauce (Adrien Naroz)
Roasted rack of lamb, basil gnocchi and candied tomato jus (Damien Moeuf)
Pan-fried rack of lamb raised in Alsace, dried tomato mustard, baeckeofe (*) with pig's feet (Michel Husser)
Patiently cooked rack of lamb from Pauillac, green curry coconut emulsion (Sadaki Kajiwara)
Rack of lamb in the oven, rattes du Touquet, mushrooms, spinach (Jean-Marc Berthelot)
Fillet of lamb dressed in green, served with cooked potatoes, as in the Munster valley, flavored with black olives and thyme
Fillet and sweetbreads of lamb from Lozère, Viennese (*) with marjoram, white coconut beans (Guy Martin)
Lamb fillet with savory, simmered green tomatoes, compressed tomatoes, peas (Guy Martin)
Filet of Lamb from Lozère, hazelnut Viennese, sweet artichokes and shavings of porcini mushrooms (David Angelot)
Lamb from Lozère with mild spices (Jean-Louis Nomicos)
Filet mignon of lamb roasted with thyme, Jerusalem artichoke and garlic gratin (*) (Jean-Pierre Cassagne)
Lamb fillet, broccoli semolina with Ras El Hanout (Franck Houdebine)
Roasted rack of lamb, eggplant and tomato gratin, pesto sauce (Catherine Guerraz)
Rack of lamb breaded with hazelnuts, beets in a salt crust, artichokes, taggiasche olives (Edoardo d'Alto)
Rack (*) of lamb in a pesto crust and warm “dolma” vine leaves with reduced jus (RC)
Roast leg of lamb, potato gratin with Fourme d'Ambert (André Signoret)
Leg of suckling lamb confit with herbs and fresh mint, green asparagus tips from Valais seasoned with Menton lemon, single jus (Anne Sophie Pic)
Leg of milk-fed lamb from the “Pyrenees” in a green garlic crust (RC)
Leg of lamb with pearl jus, creamy gratin dauphinois, lettuce salad and sautéed garlic cloves (RC)
Leg of lamb au jus, moussaka-style lasagna, seasonal salad (RC)
Crispy fillet of lamb with ginger, lacquered sweetbreads and peas (Guy Martin)
Alb saddle of lamb, braised lamb breast and lamb sweetbreads (Hermann Bareiss)
Saddle of lamb in olive crust with herb sauce (Heinz Winkler)
Saddle of lamb with Espelette crumble and its jus, coconut bean mousseline with sherry (Benoist Rambaud)
Saddle of salt-meadow lamb, Kalamata olives and arugula (Claude Colliot)
Roasted saddle and rack of lamb, shoulder cannelloni confit with fresh mint and mascarpone, lightly smoked crystalline consommé (Anne Sophie Pic)
Saddle (*) of lamb grilled with herbs, Provençal trahanas (*) (RC)
Roasted Quercy saddle of lamb and its epigrams (*) (Marc Meneau)
Saddle and chop of lamb from Lozère rubbed with savory, oriental flavors (Alain Solivérès)
Boned and roasted saddle of lamb with roasted citrus zest, rosemary jus (Pierre-André Ayer)
Saddle of lamb roasted in the tandoori (*), mint jus and a touch of garlic (Denis Bellon)
Saddle of lamb from Entlebuch, pointed morels, turnips, basil juice (Bernard Ravett)
Shoulder of lamb confit with tajine spices, tender carrot, vitelotte and new onion, light cooking broth foamed with butter (Julien Guérard)
The shoulder of milk-fed lamb from the Pyrenees confit with fine herbs (Stephane Decotterd)
Tagine of lamb with candied lemon, mousseline of chickpeas and potatoes, small mesclun with tomatoes (RC)
Tagine of lamb shank with citrus fruits, aubergine compote with cumin and orange (Guenaël Millet)
Roasted lamb, chamomile and goat's milk (Enrico Crippa)
Pieces of milk-fed lamb from the Pyrenees and spring vegetables cooked together (Hélène Darroze)
Noisettes of lamb au jus, baked potatoes with munster cheese, black olives and thyme (RC)
Roasted lamb noisettes, maritime aster compote, polenta sticks (Éric Boutté)
Roasted lamb hazelnuts rubbed with spices, macaroni gratin with old county (Sébastien Bourgeois)
Lamb mignon, Tarbais beans, wild mushrooms, almond crust (*), mustard jus (Michael Nizzero)
Lamb shank, small carrots confit with cumin, baby onions (Yoann Esnée)
Lamb shank with Orangina, puntine pasta risotto (RC)
Lamb shoulder cromesquis (*), sweet onion compote (Laurent Poitevin)
Cromesquis (*) of lamb shoulder, cream cheese with fine herbs and fried courgette flower (Stéphane Fumaz)
Chop and tournedos of saddle of Entlebuch lamb, garden of pointed cabbage, morels and small new potatoes, light cream
Coconut/Madras (Bernard Ravett)
Milk-fed lamb from the Pyrenees, mashed potatoes with spring onions (Alain Dutournier)
Grilled lamb, aubergine terrine and Charroux mustard (Valérie Saignie)
Leg of lamb by the spoon (*), shortbread apples and sautéed Brussels sprouts with bacon bits (RC)
Lamb chops Champvallon (*)
Grilled Aveyron lamb chops, pan-fried zucchini and aubergines with coriander (Philippe Renard)
Chop of lamb and its hazelnut with sage, pan-fried crunchy zucchini (Julien Roucheteau)
Lamb chop, carrot mousseline, vanilla oil (Xavier Rousseau)
Lamb chop stuffed with chorizo and roasted hazelnut, red peppers cooked at low temperature with herbs from the garrigue,
panisse (*) with sweet garlic and flat-leaf parsley, steamed chanterelles (Claude Legras)
Breastfeeding rack of lamb (*), broad bean ragout with new vegetables (Marc Haeberlin)
Breastfeeding rack of lamb (*), wafer potatoes and rosemary ice cream (RC)
Breastfeeding lamb from Aveyron, rib just roasted with garlic, summer vegetables and orange blossom jus, pressed truffles and snow peas, vichyssoise (*) from Tarbais and sweetbreads in tempura seared on Toulouse brick with flavors of curry and pimentón (Michel Sarran)
Rack of lamb lacquered with spices and herbs and cooked wine jus (Denis Velen)
Rack of lamb, olives and flat-leaf parsley, ceps with orange peel and artichokes (Didier Aniès)
Rack of lamb, baked apple and cider vinegar (Philippe Delahaye)
Rack of lamb set on fire with thyme, vegetable tian (Gianni Rizzo)
Rack of lamb on a spit, thyme (Lionel Arnoux)
Rack of lamb rubbed with savory, coconut beans bound with herb butter (Alain Ducasse)
Lamb rib steak makis with garlic and rosemary, cooked en papillote and turnip flavored with Espelette pepper (Francesco Tedesco)
Boneless rack of lamb stuffed with balsamic mint, golden brown new potatoes (RC)
Rack of lamb from Adrets roasted with thyme, tian (*) of courgette flowers (Philippe Durandeau)
Roasted rack of lamb from the Pyrenees, crushed new potatoes, baby spinach (Marc Lamrani)
Rack of lamb from the Pyrenees in the oven, leg stewed in clay (Alain Dutournier)
Rack of lamb from Sisteron browned in the oven, compressed Mediterranean vegetables, olives and basil (RC)
Rack of lamb from Sisteron browned in the oven, Mediterranean stuffed vegetables, pesto, pimientos (Frédéric Robert)
Rack of lamb from Sisteron with herbs, straw potatoes (*), niçoise ratatouille (Gilles Vincent)
Rack of lamb with wild thyme from the Claparèdes plateau, lightly smoked and infused in a cast iron casserole, gratin from my grandmother (Édouard Loubet)
Rack of lamb in tarragon juice with its minute potato gratin (Jean-Jacques Jouteux)
Rack of milk-fed lamb, creamy saffron carrots (RC) "Vichy style", some gnocchi with tarragon (Christophe Roure)
Marinated lamb, tomatillo and chile guajillo sauce, baked in banana leaf (Claudio Rodriguez Manzo)
The rack of lamb marinated then roasted in the oven, a Southern eggplant spread (*), a few Borlottis beans as an adornment (Charles Wagner)
Rack of lamb roasted in the oven, crushed black olive oils, concentrated rosemary juice, duo of peppers and aubergines with candied tomatoes (B Robin)
Roasted rack of lamb, garlic in shirt, real juice, fresh green beans (Benoît Vanheesbeke)
Small hazelnuts of lacquered lamb fillets, sweet and sour sauce with spices and roasted dried fruits, pascade (*) with foie gras, calisson (*) of celery and green apple confit with curry
Leg stewed in clay (*), eggplant bohemian, crumpled watercress (Alain Dutournier)
Spring lamb stew with fresh morels and pine nuts
Lamb from the Pyrenees roasted on a spit with Oriental flavors (Jean-Louis Nomicos)
Breast-fed lamb cooked in a sauté pan, crispy bread and herb salad (Manuel Martinez)
Roast lamb, pequillos, peeled aubergine and roasted hazelnuts with curry (Jérôme Banctel)
Rack of lamb from Les Adrets roasted with aromatic herbs, Valais rösti, pan-fried riquette in olive oil (Claude Legras)
Rack of lamb marinated and cooked with southern flavors, bulgur (*) with hazelnut (Cedryc Gerard)
Roasted rack of lamb, sun-dried tomato risotto and lemon thyme jus (Christopher Hay)
Thyme-flamed rack of lamb (RC), shortbread apples and Provençal tomatoes (RC)
Rack of lamb in a juniper crust, pan-fried vegetables and autumn fruits (Arno Busquet)
Candied shoulder of Poitou lamb, simmered (*) with tomatoes and coconuts (Christian Leclou)
Shoulder of suckling lamb from the Pyrenees on a spit flavored with ground ivy (carlo crisci)
Pyrenees milk-fed lamb shoulder confit with tajine spices, caramelized ribs (Philippe Bourguignon)
7-hour lamb shoulder in a casserole (Thierry Colas)
Shoulder of lamb from Aveyron confit with spices, garlic and black shallots from Aomori, real juice (Philippe Labbé)
Boneless “organic” shoulder of lamb, rosemary juice (Mickael Foubert)
Shoulder of lamb confit with spices, baked potato, taggiasca olive juice and thyme twigs (Gilles Dupont and Thomas Byrne)
Lamb chop and shoulder, kebab style (*) with Sicilian oregano, aubergines and pecorino tomatoes (Sylvain Ruffenach)
Roasted leg of lamb, potato gratin with Fourme d'Ambert (Jean-Pierre Hocquet)
Leg of lamb confit in olive oil and thyme served with a niçoise ratatouille (Mauro Carmelo)
Leg of lamb from Lozère cooked for seven hours and Tarbais beans (Pascal Prod'homme)
Lamb mouse (*) braised with savory, timbale (*) of early vegetables (Jean-François Robert)
Braised lamb mouse (*), glazed with honey, vegetable tagine (*) (Mathieu Jérémy)
Lamb shank confit oriental style, sweet onion marmalade with cinnamon (Cedryc Gerard)
Lamb shank confit with four spices and rosemary (RC)
Braised lamb shank with thyme, mashed potatoes with pesto (Luca Stepien)
Lamb shank braised with Pietra, tian (*) of large white beans (Henri Boutier)
Fricassee of lamb shank with thyme flower, southern vegetables (Pascal Brot)
Breastfeeding lamb (*), green pepper and mint, mashed split peas (Jean-Georges Vongerichten)
Suckling lamb, turnips and candied onions, crispy apple, tangy jus (Thierry Vaissière)
Lamb confit with onions, sweet peppers and hyssop, coco de Paimpol à la française (Yoni Saada)
Quercy lamb, vegetable ratatouille, small juice (Nicolas Castelet)
Fricassee of suckling lamb from the Pyrenees, juice sliced with olive oil (Michel Rostang)
The lamb: cooked a la plancha, goat cheese ravioli, grain mustard (Frédéric Anton)
Roasted Limousin lamb, riquette gnocchi and peppered breast (Rémi Van Peteghem)
Fillet of milk-fed lamb from the Pyrenees roasted with chives, roseval potatoes on leek and rosemary fondue (Philippe Renard)
Oriental lamb fillet and crispy semolina (Bruno Hees) of lamb on the spit, Provençal-style stuffed vegetables, pearl juice with argan oil (Andreas Mavrommatis)
Skewer of lamb cooked with mild spices, juniper jus, spaghetti all'arrabbiata (*) (Mary de Vivo)
Lamb chops with tarragon, Darphin potatoes (*) and artichoke puree (Christian Sochas)
Grilled lamb chops, almond and orange crumble (*), zucchini bayildi (*), panisse niçoise, oregano juice (Claude Legras)
Grilled lamb chops with thyme, gratin dauphinois (Thierry Garnier)
Lamb chops, crispy spleens, candied tomatoes, rosemary (Pascal Bernier)
Variation of Quercy lamb, spices and sweet potato (Marcel Baudis)
Traditional lamb stew (*), rice pilaf and small onions (RC)
Rack of lamb braised with gingerbread new apples and garden (OA Martin)
Rack of lamb in nougatine (*), very crunchy winter vegetables with savory syrup, Savora sauce (*) (Pascal Henrot)
Lamb cooked a la plancha, cheese and herb ravioli, grain mustard with liquorice (Frédéric Anton)
Parmentier (*) of lamb flavored with thyme (carlo crisci)
Breastfeeding shoulder of lamb (*) roasted, served lukewarm; erythrone leaves, curd seasoned with onion and pearl jus of chilli oil
Stewed shoulder of lamb with lemongrass and ginger
Lamb shoulder confit with curry, aubergine caviar (Patrick Gaultier)
Shoulder of lamb cooked with olives and candied lemon (Philippe Mille)
7-hour lamb shoulder served in its juice and forgotten vegetables (Thibaut Debain)
Melting shoulder of lamb confit with herbs, aubergine caviar (*) (Guillaume Lutard)
Lamb suckling lamb from the Pyrenees in cutlets with thyme flower
Pyrenees suckling lamb in a parsley crust with forgotten vegetables (Joel Robuchon)
Milk-fed lamb cutlets with thyme flower (Joel Robuchon)
Slice of sirloin (*) with ginger sauce and Chinese noodles
Lamb fillet in a herb crust, vegetable tian (Christine Sanna-Lefranc)
Confit Pyrenees suckling lamb shoulder (Jacques Faussat)
Saddle of lamb roasted and flavored with spices, tender quinoa
Gourmet lamb, exotic fruit rougail and basmati rice (Yvan Bessonnier)
Lamb shoulder tagine confit with lemon and cumin, mashed potatoes (Thierry Blanqui)
Lamb shoulder confit with pickled lemon (*), quinoa and cauliflower (Petter Nillson)
Lamb fillet with spices and chickpeas, candied lemon juice (William Delpech)
Lamb fillet with bitter orange sauce, polenta dumplings (RC)
Roast Pyrenees suckling lamb, garnished with couscous (Philippe Zieger)
Noisette of lamb in Thai sauce, peanut sprouts (Ferran Adrià)
Noisette of lamb tagged with béarnaise, dauphine potatoes with truffles (RC)
Hazelnut and chop of lamb from Sisteron, tomato compote, crunchy olive and basil (Georges Wenger)
Lamb chops from Lozère pan-fried with wild thyme, plancha of young vegetables of the moment (Benoit Violier)
Grilled lamb chops from the Alpilles, vegetables from the “Méridionale” garden (Benoit Violier)
Saddle of lamb from Lozère roasted with curry, grilled epigram, tempura vegetables (Alain Pegouret)
Lamb in a cister hay crust, with Puy green lentil ragout (R. Marcon)
Roasted milk-fed lamb, confit lamb shoulder skewer and zucchini flavored with basil, ras al Hanout condiment (A. Bignon)
Roast suckling lamb, rosemary scent and small new potatoes in juice (David Joliveau)
Epigram (*) of lamb with herbs, potato croquettes with fresh almonds and Provençal tomatoes in juice.
Epigram of breastfed lamb from Aveyron, Kalamata olives and lemon gnocchi (Jean-François Rouquette)
Lamb breast epigram, Kalamata olives and lemon gnocchi
Jean-Francois Rouquette)
Pulled saddle (*) lamb “land of spices” winter vegetable lasagna in a flavored crust, meat jus with herb oil (Stéphane Cattane)
Roast fillet of lamb, chickpea croquettes with argan oil and candied peppers (Pierre-Olivier Petit)
Candied shoulder of lamb, hazelnut flour waffle (*), parmesan whipped cream (Pierre-Olivier Petit)
Noisettes of lamb with truffle coulis (R. Vergé)
Leg of lamb (*) rosé, Tarbais beans with Soubise sauce (*)
Lamb shoulder confit with thyme, fennel and raw roasted carrots
Candied shoulder of lamb and its soft polenta (*) (Frédéric Iacono)
Lamb burger and polenta fries (RC)
Rack of Limousin lamb, timbale of vermicelli with basil, artichoke and chanterelles (Georges Wenger)
Marinated and roasted rack of lamb, Southern eggplant (*) spread, a few taggiascha olives
Canon (*) of lamb in herb crust, tradition of Provence
Pastilla (*) of lamb with spices, aubergines and dried fruits
Saddle (*) of lamb with Espelette pepper, savory jus (Alain Solivérès
Saddle (*) of sautéed lamb, pumpkin and romanesco pulp, thyme juice (RC)
Crispy lamb chops, citrus curry, poached quince (Troisgros)
Saddle of lamb (*) roasted on the bone, bulgur, sorrel and candied zest, pearl juice (*) with verdale (M. Bras)
Milk-fed lamb from the Pyrenees, coconut cream with white truffle, cloves of pink garlic from Lautrec, liquorice jus (Lorain)
Saddle of lamb (*) roasted on the bone, sheep curd (*), herbs from the ditches and lamb’s lettuce vinaigrette (M. Bras)
Rack of lamb in salt crust with herbs (JG Klein)
Canon (*) of lamb with lemon thyme, soap potatoes (*) and spring onions, real juice (RC)
Canon (*) of lamb roasted with Belon oyster condiment (Philippe Legendre)
Grilled lamb chops, fine candied turnip sauerkraut, hazelnut crumble (*)
Plate of suckling lamb, mashed chickpeas, juice reduced with infusion of black olives (Jean-georges klein)
Leg of seven hours, candied tomatoes and Duchess potatoes (*)
Leg of lamb and its moussaka (*)
Rack of lamb in a dried fruit crust, niçoise ratatouille (*)
Rack of lamb and vitelotte purée (*) with Fourme d'Ambert cream
Rack of lamb studded with anchovies, zucchini-flowers on broccoli mousseline with olive oil and panisses (*) (RC)
Fondue of lamb 'return from Morocco' with its green tea emulsion and coriander flavor.
Honey-cinnamon lamb confit with durum wheat polenta (RC)
Saddle of lamb from Aveyron in a crust, wild mushrooms and (Stéphane Hassant)
Saddle of lamb from roasted Irish salt marshes, “Tahina” eggplant and virgin sauce (Jean-Yves Drevet)
Saddle of lamb rubbed with mint and wild thyme, leek candy with truffles and soubise purée (*) (Jean-Yves Leuranguer)
Saddle of lamb roasted with fresh coriander, seasonal vegetables cooked like a tagine (Frédéric Robert)
Saddle of lamb roasted with sage butter, “club sandwich” (*) of potatoes with lamb confit (Nicolas Frion)
Saddle of lamb roasted with garlic and white balsamic, fricassee of thorny artichokes and coco beans, ribbon sprinkled with curry, panoufle jus with house spices (Jean-Denis Rieubland)
Saddle of suckling lamb in nori crust, herb gnocchi, colrave puree, deglazing juice (Éric Fréchon)
Saddle of lamb mignonette in a grissini crust (*), fricassee of new apples and new onions (Pierre-André Ayer)
Feuillantine (*) Crispy saddle of lamb with eggplant, flat-leaf parsley and fava beans (Tommy Byrne)
Roasted noisette of lamb, steamed spinach, onion stuffed with wild mushrooms, liquorice sauce (Éric Manent)
Rack of lamb in a spice crust accompanied by apricots, new carrots with parsley
Candied shoulder of lamb served with green tomato jam.
Pre-salted lamb (*) from Mont Saint Michel, rack in a salt crust (Jacques Lacipière)
Lamb mechoui served with semolina with apricots and candied onions (RC)
Rack of lamb from the Pays de Sault with fresh truffles, sautéed sweetbreads and tongue with crunchy cauliflower (RC)
Roasted rack of lamb Axuria (*), served with sakari sauce (*) and Espelette pepper jelly (RC)
Crepinette (*) of lamb with cumin (J. Thorel)
Leg of lamb (*) in charmoula reduction (*), chateau potatoes with lamb jus (RC)
Leg of lamb, its juice, small semolina with green onions and zucchini gratin with old Chimay
Leg of lamb (*) and slices of ham pan-fried in semi-salted Vendée butter, Vendée mogettes au jus.
Seven-hour leg of lamb, durum wheat semolina with truffles (RC)
Lamb gratin with aubergines and creamed broad beans with bacon (RC)
Saddle of breastfed lamb (*) roasted with olives, confit shoulder with tomato (JA Charial)
Lamb shank confit oriental style, mousseline of carrots with cumin
Leg of lamb with basil, coco de Paimpol ragout with pequillos and flat-leaf parsley (A Busquet)
Leg of lamb confit with garrigue herbs, farandole of green beans (Mary de Vivo)
Lamb flavored with marjoram, gnocchi (*) of ricotta with spinach (A Busquet)
Rack of lamb roasted with green asparagus and candied gray shallots
Minute of lamb in couscous, chickpeas and fresh mint (J. Bardet)
Quarter of suckling lamb from the Pyrenees, new carrots with cumin and cress meunière (Alain Dutournier)
Saddle (*) of lamb with mountain thyme jus (Edouard Hitzberger)
Saddle (*) of lamb in an olive crust (Heinz Winkler)
Rack of lamb with fennel fondue, sausage, bacon bits and thyme flowers (J. Chibois)
Alsatian-style lamb backeoffe (*) (Emile Jung)
Small lamb of milk with creamed garlic beans.
Rack of lamb in herb crust, pastilla of candied vegetables and Tarbais beans (Emile Jung)
Simply roast suckling lamb, turnip and watercress gratin (Christophe Beaufront)
Shoulder of lamb with cumin, Provençal zucchini and sautéed potatoes
Leg of lamb roasted with chiba, couscous semolina, tomato coulis with honey (RC)
Javanese curry lamb shoulder with mango and lemongrass (Alain Senderens)
Rack of lamb in pistachio breadcrumbs (*), fine pistachio tartlets juice with lime aromas
Lamb curry like in Madras (Yannick Alleno)
Cappuccino rack of lamb stuffed with tuna (William Ledeuil) NT
Seven-hour lamb shank or thyme and honey, green beans from the market (Pierre-Olivier Petit)
Lamb mouse (*) braised in pesto, noodles in jus.
Roasted ribs and fillets with spring vegetables, fava beans and snow peas with lamb navarin juice (*)
Roughly lamb (*) studded with black truffles and savory, small ribs of salad with bacon, baby potatoes and spicy purple artichokes
Lamb quasi glazed with salted lemon juice and paste, Thai vegetables and red lentils (Mauro Capelli)
In a beautiful rack of lamb, prepared, marinated and seared hazelnuts, honey and star anise sauce (G. Rumeau)
Noisettes of lamb with sage, pasta stuffed with buttered confit tomatoes, sautéed tongue and sweetbreads
Hazelnut (*) of lamb breaded with truffle, its juice and socca (*)
Fillet of suckling lamb, mashed Tarbais beans, garbure juice (*)
Braised lamb with candied tomatoes and mozzarella, mashed potatoes in olive oil (Patrice Miévre)
Milk-fed lamb from the Pyrenees, cooked rosé and confit, fine purée and fricassee of poivrade artichokes
Quasi of lamb confit with pink garlic, cooked at low temperature and flavored with the scents of Provence, Provençal tomatoes.
Confit and golden lamb, stewed lentils with ginger, riquette salad (Yann Morel)
Milk-fed lamb taken from the rack, "Toulouse sausage" and spring onions, truffled potatoes.
Lamb fillet with wasabi, 炊事, fava beans and small lettuce (G Martin)
Leg of lamb (*) stuffed with milk then roasted with spices, shoulder confit with lemon and dried fruit, chop in pastilla (*)
Gigotin (*) cooked with wild thyme and lacquered with cooking juice, baked potatoes with garlic and light béarnaise (RC)
Périgord lamb barbecued “Braaï” (*) (Vincent Arnold)
Rack of lamb with fennel fondue, sausage, bacon bits and thyme flowers (J. Chibois)
Rack of lamb from Limousin cooked in hay (*) four-hour Charlotte gratin (J. Jacques Lameloise)
Rack of lamb from Limousin “Moussaka”, crispy corn (Edgard Bovier)
Gambette (*) of lamb confit with spices and red wine, artichoke cream with cardamom and mascarpone rolls (*) with dried fruits (Dominique Grel)
Rack of lamb in nougatine (*) with garlic (Bernard Pacaud)
Basque xilindron lamb (*)
Saddle of lamb (*) with chocolate-licorice cream (Pascal Barbot) NT
Lamb shoulder confit on a bed of aubergine marmalade, reduced jus and herb salad (R Fassenet)
Roast milk-fed lamb with lemongrass; Mallemort green asparagus, aspic horseradish jus (*), black carrots confit with soy.
Slice of leg of lamb lettuce (*) roasted with sage, a rissole of sweetbreads and porcini mushrooms, small turnips (N Fagegaltier)
Rack of milk-fed lamb, spelled compote with mushrooms, thyme-lemon jus
Canon of lamb in a crust, pan-fried porcini mushrooms, eggplant tomato millefeuille.
Canon of lamb, peanut tapenade and lemon thyme summer truffle (Bruno Oger)
Goat confit with cinnamon and caramelized Cilaos red wine (A Pataud)
Milk goat confit with pink garlic, rosemary and offal tempura, polenta and grilled tender lettuce (Mauro Capelli)
Cabri with young vegetables and its fondant baker's apple flavored with rosemary, Provençal tomatoes.
Baron (*) of lamb stuffed with truffles, Ariégeoise garnish (*), Choron sauce (*) (RC)
Saddle of lamb (*) roasted on the bone, bulgur, sorrel and candied zest, pearl juice (*) with verdale (M. Bras)
Saddle of lamb (*) with black curry paste (Pascal Barbot) NT
Saddle of lamb in a potato crust, baked, juice flavored with rosemary (Léa Lintser)
Irish stew (*) with small cabbage stuffed with foie gras (Guy Savoy)
Hazelnuts of lamb prepared, marinated, seared a la plancha (*), small honey and star anise sauce, pastillade (*) of potatoes sautéed in olive oil, Lampung pepper (G. Rumeau)
Back of lamb on a spit, herb crust, piquillo peppers and confit garlic, spicy jus (JA Charial)
Rack of lamb roasted with fleur de sel, crunchy ravioli with truffles and goat cheese, simmered baby vegetables and warm smoked tomato vinaigrette (S. Rourre)
Rack of breast-fed lamb (*) from Lozères cooked in a panoufle, jus flavored with thyme, baby spinach and Provençal-style vegetables (Gordon Ramsay)
Shoulder of suckling lamb, tamrin-miso condiment 炊事 juice from a Thai curry (William Ledeuil) NT
Rack of lamb with jasmine, truffled baked potatoes (RC)
Rack of breastfed lamb (*) from Aveyron with herbs Saint-Germain velouté (*) with fresh peas (E Hodencq)
Saddle of lamb roasted with cinnamon stick (Jean-Luc Lefrançois)
Milk-fed lamb cooked in navarin (*), spring vegetables from our markets (Alain Llorca)
Offal
Andouilles and andouillettes
Andouille from Guéméné, toast with seaweed butter from Bordier, brown shrimp and lemongrass broth (Pierre-Olivier Petit)
Bordeaux tricandilles with garlic and fresh pepper
Andouillette de Troyes (*) with Dijon, gratin dauphinois (*)
Pan-fried Andouille de Vire, deglazed with Calvados, chiffonnade (*) of sorrel with cream
Andouillette d'Arras (*) in puff pastry with Meaux mustard
Grilled andouillette (*), mustard cream on the side, sautéed potatoes (RC)
Grilled andouillette from Troyes in slices flambéed with juniper
Andouillette from Arras with Chablis
Andouillette with string, streaked with liquorice sauce (Olivier Devaux)
Thin slices of AAAAA andouillette au gratin with sesame breadcrumbs, leek velouté (Christian Étienne)
Veal liver
Veal liver deglazed with wine vinegar, coco de Paimpol, piquillos, anchovies (Emmanuel Hébrard)
Braised veal liver with seaweed on horseradish curd, fermented soy broth and hazelnut salt (Martin Berasategui)
Pan-fried veal liver with raspberries, homemade mash (Benoît Vanheesbeke)
Pan-fried veal liver, sautéed potatoes with rosemary (Sébastien Altazin)
Corrèze calf's liver glazed with wine vinegar, fondant baker's potatoes (*) (Guy Martin)
Pan-fried veal liver with nasturtiums and pine nuts, sliced jus (*) with marsala, Provençal vegetables and polenta (Claude Legras)
Pan-fried veal liver, sour cherry jus (*), homemade mash (Mathieu Scherrer)
Roasted veal liver, parsnip mousseline (Emmanuel Gomez)
Gougelette (*) of veal liver with red onions and balsamic vinegar (Michel Ranvier)
Thickly sliced veal liver with cider vinegar, Granny Smith and mashed potatoes (Thibaut Debain)
Veal liver, tip of sherry, Puy lentils with smoked breast (Stéphane Moreau)
Venetian-style calf's liver (*), extra purée, crushed tomatoes (RC)
Venetian-style veal liver (*), sushi 炊事 of rice in vine leaves (*) (Vincenzo Patruno)
Veal liver deglazed with white balsamic, polenta gnocchi au gratin with reggio vecchio (RC)
Pan-fried veal liver, stewed red onions, potatoes with porcini mushrooms (Sébastien Altazin)
Veal liver with plums, mashed potatoes (Richard Pommies)
Veal liver mille-feuille with bacon and foie gras, butternut flan (Stéphane Rocher)
French veal liver, Venetian tomato with herbs (Benoît Dargère)
Veal liver with balsamic vinegar and crunchy bacon (Antony Clemot)
Thickly sliced veal liver, parsley butter, homemade mashed potatoes (Nicolas Perdriset)
Veal liver with pomegranate nuggets and smoked anchovy (Troisgros)
Pan-fried veal liver deglazed with Toro Albalá vinegar, arroz cream sauce with morels (RC)
Tip of veal liver in sweet and sour Florentine style (*), fine potato fritters stuffed with herbs and brains (Alain Ducasse)
Calf liver with melon and red onions (J. Chibois)
Milk-fed veal liver, pricked with ham fat, truffled macaroni, watercress and cauliflower au gratin (Alain Dutournier)
Veal liver with vinegar and cream and foamy polenta (RC)
Steamed veal liver, green asparagus, candied lemon and pink olives.
Tournedos of veal liver with sherry vinegar, baby potatoes (RC)
Pavé of veal liver medium (*), cream sauce with vinegar of
Sherry, casserole potatoes (RC)
Veal liver steak from Corrèze, fried shallots and homemade mash (Benjamen Hagnere)
Veal liver with crispy onion rings and its tangy jus (Joel Robuchon)
Corrèze veal liver steak, fried shallots and homemade mash (Geoffroy Maillard)
Veal liver deglazed with raspberry vinegar, salted butter puree
Veal and lamb sweetbreads (*)
Sweetbreads, crème fraîche, lemon and salt (Niko Romito)
Veal sweetbreads with ginger, rhubarb and pink radishes (Jean Michel Lorain)
Crispy veal sweetbread studded with black truffles, gnocchi and Swiss chard (*) (Pascal Devalkeneer)
Glazed sweetbreads, Agria potatoes, “Russian cigarette”(*) with horseradish, beech smoke (René and Maxime Meilleur)
Veal sweetbreads skewered with lemongrass, herb jus (Christian Le Squer)
Braised veal sweetbread mashed with cauliflower seasonal mushrooms (Jean-Yves Leuranguer)
Glazed sweetbreads, Agria potatoes, horseradish “Russian cigarette”, beech smoke (René and Maxime Meilleur)
Braised milk-fed veal sweetbreads with dried fennel, gingerbread carrots and lemon (Éric Fréchon)
Veal sweetbreads with fregola (*) with the taste of a carbonara (*), juice with Arbois wine
French veal sweetbreads sautéed, spinach leaves and lime jus (Damien Offerlé)
Veal sweetbreads cooked in a saltire, wheat, baby spinach & caviar lemon (Jean-François Rouquette)
French veal sweetbreads simply meunière in a bread crust and salsify, a hazelnut of fillet golden with Gers garlic and short jus, the shank cooked for 7 hours in a spring roll (*) with Périgord truffles (Michel Sarran)
Veal sweetbreads with tobacco leaf, liquorice espresso juice, cocoa nibs and Jerusalem artichoke mousseline (Éric Fréchon)
Veal sweetbreads, herb jus, jumbo morel (Julien Montbabut)
Sweetbread subrics (*), shavings of Iberian shoulder and some sautéed chanterelles (Christophe Pacheco)
Palm of veal sweetbread with pea coulis, genepi lard from Arnad (*) (Yoann Conte)
Veal sweetbreads with an acid coulis, green apple fritters, chartreuse (Marc Veyrat)
Pan-fried veal sweetbreads, melting white asparagus tips seasoned with lemon, veal jus flavored with Blue Mountain coffee (Anne Sophie Pic)
Veal sweetbreads Grenoble style (*), French peas (Mathieu Viannay)
Traditional veal sweetbreads with verjuice juice (François Martin)
Navarin (*) of sweetbreads with crayfish (Franck Houdebine)
Potato barboton (*), veal sweetbread paupiette, foie gras and artichoke heart (RC)
Rolls (*) of sweetbreads, cousinage of early vegetables, foam (*) of morels (Marc Lamrani)
Veal sweetbreads and foie gras, Carnaroli risotto with porcini mushrooms, strong jus (Sylvain Ruffenach)
Braised veal sweetbreads in a spaghetti turban like a carbonara (*) (Christophe Pacheco)
Veal sweetbreads, glazed with soy, crêpes and gnocchi (*) gratinated with parmesan (Philippe Bélissent)
Veal sweetbreads sautéed with château-chalon and morels (RC)
Glazed sweetbreads, potatoes, Russian cigarette (*), horseradish, oak smoke (René and Maxime Meilleur)
Veal sweetbreads with rosemary, lemon jus, candied carrots and salsify (Benjamin Masson)
Veal sweetbreads with “caviar” lemon (Jean-Louis Nomicos)
Browned veal sweetbreads, "classic braising trimmings", braising broth (Guy Savoy)
Veal sweetbreads, celery stick with Sichuan pepper, brocoletto cabbage, marinated ginger (Guy Martin)
Veal sweetbreads with hazelnut, braised lettuce hearts (Yann Morel)
Grenoble-style veal sweetbreads (*) (Christophe Marguin)
Pan-fried French veal sweetbreads, transparency of jasmine flavored carrots, creamy gingerbread (Ali Iguedlane)
Crunchy Corrèze veal sweetbreads, purple carrots with orange, soubise (*) of celery (David Angelot)
Crunchy sweetbreads with morels, wilted baby spinach (Jean-François Oyon)
Casserole of sweetbreads and braised veal kidneys, fine parsley (Sébastien Carabeux)
Filet, liver, kidneys, and sweetbreads with truffles and chanterelles (Christophe Petra)
Crispy veal sweetbreads, cappuccino of porcini mushrooms with bacon, some pan-fried porcini mushrooms (Benoît Bernard)
Grilled sweetbreads with liquorice (Alain Passard)
Roasted veal sweetbreads with lemon zest and licorice sprouts, candied fennel and crunchy vegetables (Christophe Moret)
Braised veal sweetbreads with dried fennel, carrots with gingerbread and lemon, cooking juice (Éric Fréchon)
Seared lamb sweetbreads, old-fashioned mashed potatoes (Benoît Mathurin)
Sautéed lamb sweetbreads, onion rings and spinach leaves, fresh thyme vinaigrette (Thibaut Debain)
Lamb sweetbreads, goat cheese, wheat grass (Claude Bosi)
Veal sweetbreads with cashew nuts, steamed early cabbage (Christopher ax)
Veal sweetbreads with capers and white almonds, golden boules ravioli with citron (Michel roth)
Calf sweetbreads, fresh morels, baby spinach (Alain Dutournier)
Veal sweetbreads and rooster combs deglazed with port, cream sauce and tagliatelle with morels (RC)
Sweetbread saltimbocca (*), crystallized sage, Parma ham chiffonnade, mandolin vegetables (*) (Tommy Byrne)
Veal sweetbreads with porcini mushrooms, saltimbocca (*), balsamic selection (Jean-François Rouquette)
Veal sweetbread puff pastry with champagne and tagliatelle (Jean-Yves Guion)
Baked veal sweetbreads, fricassee of round turnips à la bourgeoise (*) (Jean-François Robert)
Pan-fried veal sweetbreads, rhubarb and fava bean vinaigrette, savory mushrooms (Jean-François Rouquette)
Veal sweetbreads cooked with mushrooms, soubise (*), fine celery puree with cinnamon (Frédéric Anton)
Veal sweetbread cooked in a meunière, chestnuts and Jerusalem artichokes with Lagavulin, fine mashed quince with cider vinegar (Thibaut Serin-Moulin)
Veal sweetbread and kidney casserole with cazette (Pierre Négrevergne)
Meunière veal sweetbreads, chanterelles, fresh almonds and lettuce (Alain Solivérès)
Veal sweetbreads on a skewer on a licorice stick, colors and flavors of summer (Georges Paccard)
Pan-fried veal sweetbreads, morels and fine green asparagus, (Alain Pegouret)
Pan-fried veal sweetbreads with endives, walnuts and foie gras (Georges Wenger)
Veal sweetbread Milanese, crushed tomatoes with fresh basil (Mickael Foubert)
Pan-fried veal sweetbreads with morels, baby potatoes and white-glazed small onions (RC)
Braised veal sweetbreads, garnished with a small blanquette (Yannick Alleno)
Veal sweetbreads with mushrooms and celery fondue (Thierry Garnier)
Veal sweetbreads browned with a licorice stick, chestnuts with a fork, Bordeaux ceps (Eric Briffard)
Crispy veal sweetbreads, pan-fried chanterelles in veal jus (Gaël Boulay)
Golden calf sweetbreads in late matignon (*) vegetables with black truffles (RC)
Sweetbreads, mignon and breast of veal, in cromesquis, butter whipped with lemon (Thierry Vaissière)
Veal sweetbreads, shank and truffles, salad of mustard sprouts with almond oil (Christian Moine)
Whole roasted veal sweetbreads, leek sprouts, spelled risotto, grated black truffle (Christian Moine)
Veal sweetbreads with roasted apples, asparagus, lettuce mousse and liquorice-infused jus (Léa Lintser)
Fricassee of veal sweetbreads with crayfish, crunchy vegetables (Thierry Garnier
Veal sweetbreads with cocoa beans, grapefruit bitterness and green apple ricotta (Claude Colliot)
Veal sweetbreads: cooked in semi-salted butter, orange pepper, soy sauce infused with lemongrass (Claude Colliot)
Pan-fried veal sweetbreads, short juice with yellow wine and green asparagus (RC)
Veal sweetbreads: cooked in a saucepan, chanterelle mushrooms au jus, soubise (*) with parmesan cheese (Frédéric Anton)
Lamb sweetbreads, green asparagus from Vaucluse and bergamot (Rémi Van Peteghem)
Veal sweetbreads in a cereal crust, red cabbage in a caponata (*), marinated raw salmon, "figatello" condiments (*) (Christian Sinicropi)
Golden veal sweetbread "apple" rubbed with cocoa nibs (*), Jerusalem artichoke foam with truffles, seared rampon, pure arabica reduction (Pierre Crepaud)
Veal sweetbreads with semi-salted butter, pumpkin chutney (*) (Jean-Luc Lefrançois)
Veal sweetbreads stuffed with prawns, smoked fish sauce and garden vegetables (Philippe Audonnet)
Crickets (*) of "pissalat" sweetbread, with sour aubergine (Michael Troisgros)
Calf sweetbread, crushed oyster jus, macaroni with mushrooms, old ham mangetout (Alain Dutournier)
Fricassee of milk-fed veal sweetbreads and lobster
Pan-fried lamb sweetbreads and sheep's feet with honey and sherry
Braised veal sweetbreads, crispy nashi, cooking juices (Éric Manent)
Golden veal sweetbreads, avorio risotto, asparagus from Provence
Veal sweetbreads on a lemongrass skewer, pequillo basquaise with currants (Serge Gouloumès)
Crispy lamb sweetbread sweets (*) (R Cardaillac)
Veal sweetbreads and crayfish browned together, stuffed zucchini flowers (Alain Pegouret)
Veal sweetbreads and veal tenderloin au gratin, fricassee of green asparagus and chanterelles, tangy jus
Veal sweetbreads with chanterelle mushrooms from the Corrèze woods, truffle sauce (C. Bruno)
Veal sweetbread confit with fresh butter, veal jus with aged port, tender spinach leaves (B Robin)
Veal sweetbread studded with fresh bay leaf, salsify and smoked bacon (Joel Robuchon)
Veal sweetbread studded with fresh bay leaf with stuffed romaine leaf (Joel Robuchon)
Veal sweetbreads studded with chorizo, fricassee of chanterelles and small onions, golden macaroni, short braising jus (Jean-Denis Rieubland)
Veal sweetbreads, finely breaded, carrots with meat juices, juice reduced with Meaux mustard
Tart flambée of milk-fed veal sweetbreads, coriander, onions with the taste of smoked bacon.
Pan-roasted veal sweetbread, vinegared with Aestivum truffles with spring flavors, veal juice with chicory (M. Meurin)
Calf sweetbreads stung with liquorice, roasted carrots with gingerbread (A Bignon)
Veal sweetbread cutlets with serge sauce (*)
Veal sweetbreads browned in semi-salted butter, steamed salsify, others caramelized, real juice (Alain Ducasse)
Veal sweetbreads studded with black truffle simply roasted in a casserole dish, deglazing jus, raw sautéed vegetables (Alain Ducasse)
Milk-fed veal sweetbreads braised with Crécy (*), baby onions and chanterelle mushrooms (Alain Ducasse)
Farm milk-fed veal sweetbreads, breaded with truffles, macaroni timbale (Alain Ducasse)
Veal sweetbreads with zingara sauce (*) and green olives
Veal sweetbreads with morels and green asparagus tips, parmesan risotto (RC)
Sweetbreads with Jabúgo and fresh peas (Pascal Barbot) NT
Free-range milk-fed veal sweetbreads, breaded with truffles, chunks of vegetables, real juice (Alain Ducasse)
Pan-fried veal sweetbreads, truffle and Jerusalem artichoke vinegar julienne, Jerusalem artichoke purée with pistachio oil
Calf sweetbread, oyster jus, macaroni with mushrooms, aged ham mangetout
Braised veal sweetbreads, candied grapefruit juice, crispy asparagus (JP Jacob)
Veal sweetbreads with andouille de Vire, apple and onion chutney (G. Tounadre)
Meunière veal sweetbreads in spinach crépinette (*), a love of mashed potatoes (Kiyomi Mikuni)
Roasted veal sweetbreads with chanterelle mushrooms, chard ribs and leaves au jus, head and foot ravioli (*) with celery leaf (Westermann)
Veal sweetbreads with andouille de Vire, apple and onion chutney (G. Tournadre)
Finely breaded free-range milk-fed veal sweetbreads, slices of raw porcini mushrooms with gray shallots, others cooked over the embers (Alain Ducasse)
Free-range milk-fed veal sweetbreads studded with truffles, simple jus, cardoon gratin with marrow (A Ducasse)
Golden veal sweetbreads, chard au gratin, grated Tuber magnatum pico (A Ducasse)
Slow cooked veal sweetbread, olives, capers and fried croutons (Frédéric Robert) turtle herbs
Veal sweetbread studded with roasted cocoa beans
Golden veal sweetbreads, green asparagus, fresh morels with yellow wine sauce (Marc Haeberlin)
Grilled lamb sweetbreads, Foyot sauce (*) and Tarbais bean mousseline (RC)
Veal sweetbreads with coconut on bay leaf, jardinière and watercress velouté (Roellinger)
Farm-raised milk-fed veal sweetbreads in a casserole with artichokes, asparagus and morels (Alain Ducasse)
White-brown milk-fed veal sweetbreads, spaghetti carbonara (*) (Jean-François Trap)
Roasted veal sweetbreads with salted butter, romaine lettuce and shallots (Manuel Martinez)
Golden veal sweetbreads flavored with rosemary, and cardoons with tarragon (Jacques Lacipière)
Braised veal sweetbreads and Jerusalem artichoke cream, small leeks and braising sauce (Pascal Henrot)
Veal sweetbreads with hay (*), lemongrass infusion (JG Klein)
Crickets (*) of "pissalat" sweetbreads, grilled fennel and kumquats (Troisgros)
Golden veal sweetbreads, hazelnut lace, meunière chard (Jacques Lameloise)
Crispy veal sweetbreads, mustard leaves and seeds, carrot tagliatelle with pink peppercorns (Alain Senderens)
Crispy veal sweetbreads, sorrel jus (Alain Solivérès)
Veal sweetbreads on wooden skewers with lemongrass, herb jus
Grillotins (*) of veal sweetbreads with 'boule d'or' turnips glazed with cider
Browned veal sweetbreads, small potato turnovers, truffle and veal jus (Guy Savoy)
Veal sweetbreads glazed with spices, Chinese vermicelli (*) (RC)
Sweetbread glazed with orange and ginger, crushed pears and shallots, fondant potatoes (Nicolas Frion)
Veal sweetbreads with mashed truffled potato (Loiseau)
Veal sweetbreads accompanied by porcini mushrooms and rolled cavatelli (*)
Tarte tatin (*) of sweetbreads with morels and wild mushrooms (RC)
Veal sweetbread, kumquat mousseline and condiment, Brochon green lentils with chorizo (David Zuddas)
Cutlets of sweetbreads with trumpets of the dead
Veal sweetbreads with morels caramelized in Sauternes (P Roudgé)
Grilled veal sweetbreads with liquorice, white leek (Alain Passard)
Veal sweetbread and morel pie, Madeira sauce (RC)
Veal sweetbread crisp (*) with aged port, wild mushrooms (RC)
Fricassee of sweetbreads and veal kidneys accompanied by crosnes au jus (RC)
Beuchelle (*) with tourangelle with shiitakes (Jean-Bardet)
Veal sweetbreads in a casserole dish infused with hay, Shepherd's pie with curry, curly lettuce with walnuts, giant potato crisps (Christophe Roure)
Veal sweetbreads sautéed, arborio risotto with shavings of truffle (Jean-Yves Leuranguer)
Seared veal sweetbreads and kidneys, wild mushrooms, smoked sprouted cereals and pepper emulsion (Mauro Capelli)
Gut (*)
Tripière of lamb's feet and sweetbreads (P. Orsi)
Billet tripe (*) braised for a long time in calvados (RC)
Old-fashioned tripe gratin (*)
Gras-double sautéed in Beaujolais vinegar
Caen-style tripe (*), boiled potatoes
Sapper apron (*), gribiche sauce (*)
Carrot tripe with tarragon and chanterelles (Georges Wenger)
Tripe au gratin Milanese (*)
Veal strawberries in white sauce, strips of gherkins in vinegar (RC)
Tripe cooked à la Lyonnaise, fondant potatoes, crispy garlic crisps (Serge Knapp)
Head or muzzle (*) and brains (*)
Crispy calf's head, fleur de sel, wild pansies with vinaigrette (RC)
Veal batuto (*), parmesan vinaigrette and confit eggplant (Michael Nizzero)
Fricadelle (*) of calf's head served warm, mustard sprouts and condiments (Alain Pegouret)
Calf's head and vegetables in broth, saffron gribiche sauce(*)
Calf's head confit, multicolored radishes and Jerusalem artichokes with truffles, emulsified cooking broth (Lorain)
Beautiful calf's head, rolled, gribiche sauce (*), steamed potatoes (Jean-Claude Bertrand)
Beautiful calf's head and vegetables in casserole, ravigote sauce (*) (RC)
Melting calf's head, ravigoté with anchovies, capers and sweet pepper (RC)
Muzzle (*) of veal in its cooking juices and mashed potatoes (Hilario Arbelaitz)
Calf's head roulade stuffed with foie gras and fried in butter (RC)
Lamb's brain from Grenoble (*) (Alain Ducasse)
Lamb brain in puff pastry and fine herbs
Lamb brains with wild asparagus (RC)
Lamb brains in meunière (*) with basil on avocado tartare with prawns
Tongue, head and muzzle of veal, gribiche sauce (*) with nasturtium capers (RC)
Veal strawberry (*) with chicken sauce (*) lightly seasoned with capers and gherkins (RC)
Cheek (*), tongue (*) and tail (*)
Braised beef cheek with passetougrain, shells in butter and parmesan (RC)
Braised beef cheek with Merlot, carrots and mushrooms (Pascal Bataillé)
Braised beef cheek with Valpolicella, parmesan gnocchi (RC)
Beef cheek braised in Veneto wine, polenta croutons (Guy Bürkli)
Braised pig cheeks in cider, mango chutney with red pepper (Christophe Beaufront)
Beef cheek braised in Veneto wine, polenta croutons (RC)
Veal cheeks in sauce and braised with caramelized endives (Hilario Arbelaitz)
Braised beef cheek with parmesan flan, beetroot sauce (Vincenzo Patruno)
Braised pork cheek on a polenta with peanuts cooking juice and dried fruits (P. Henriroux)
Beef cheek with orange and red peppers
Long braised beef cheek in red wine (RC)
Parmentier (*) of oxtail au gratin with blue cheese from the Causses (Pierre-Olivier Petit)
Like a parmentier,… ragout of fresh truffles with speck, mashed potatoes with cottage cheese (Jean-Luc Tartarin)
Ox cheek and tail stew, winter vegetables (Yann Morel)
Steamed kale, stuffed with ox cheek and tail, their broth. (RC)
Stewed oxtail, mashed potatoes and black truffles (Jacques Lameloise)
Parmentier (*) of oxtail accompanied by sweetness, raspberry vinaigrette (RC)
Parmentier of confit beef cheek, parsnip mousseline, meat jus with roasted walnuts (Jean-Christophe Moutet)
Beef cheek confit in wine, whole roasted flank steak, tangy parsley (Nicolas Lebec)
Baby beef cheeks (*) slowly simmered in a bread oven with Bleuchâtel sauce, leek fondue, and gratin dauphinois (Cyril Tribut)
Disguised egg, pressed beef cheek, green herb and nettle broth, buckwheat tuile (Bernard and Guy Ravet)
Beef cheek and crispy bacon, chanterelle mushrooms and green apples in olive oil, big braised vegetables in chunks (Alain Ducasse)
Old-fashioned beef cheek, simmered for 4 hours, rosemary jus, Doubs carrots and fondant potatoes (RC)
Braised beef cheek, country bacon, Macaire potatoes (*) (Jean-Luc Lefrançois)
Miroton beef cheek (*), thin potato pancake, tomato-onion condiment (Alain Ducasse)
Beef tongue with spicy sauce (*) with capers, mousseline potatoes (RC)
Veal cheeks confit with amarone and porcini funghini (Massimo Mori)
Braised pig cheek in red wine and shavings of raw foie gras (RC)
Pig cheek marinated in beer, pan-fried forgotten vegetables and thyme flower (Christophe Binet)
“Label rouge” pork cheek nuts candied in jus, ginger, Jerusalem artichoke pulp with vanilla (Bruno d’Angélis)
Beef cheek casserole in red wine, parsley steamed potatoes (Mehdi Corthier)
Braised veal cheek Gremolata (*), baby carrots and baby spinach (Catherine Guerraz)
Duck tongue, spinach rolls, yellow and green mustard (Alexandre gauthier)
Kidneys (*)
Veal kidney from Ségala (*) with spices and mustard from Ghent, asparagus from Pertuis with tarragon (Lionel Rigolet)
Veal kidneys sautéed with parsley, confit garlic and oyster mushrooms (Serge Knapp)
Veal kidney with morels (Jean-Yves Guion)
Veal kidney cooked in sauté pan, zingara sauce (*) (Christophe Kestler)
Roasted Simmental veal kidney with old-fashioned mustard and vegetable garden with chanterelles (Stefano Maggini)
Whole veal kidney in a cassolette with a thyme sauce, served with fresh vegetables from the garden (RC)
Whole veal kidney cooked in its own fat, confit potato tartlet, shallot gratin, Madeira sauce (Georges Wenger)
Veal kidneys seared with Sarawak pepper, new potatoes with butter and green vegetables (Mauro Capelli)
Veal kidney cooked a la plancha, jus gras with black mustard and ground ivy (carlo crisci)
Veal kidneys sautéed in garlic, large dried beans (Michael Troisgros)
Kidneys with port, mashed potatoes with civet (Marc Deleflie)
Grilled veal kidneys with mustard seed, sarladaise potatoes, herb salad (RC)
Pan-fried veal kidneys, Meaux mustard cream sauce (*) (RC)
Kidneys flambéed with cognac, classic mashed potatoes (RC)
Veal kidneys with violet Brive mustard, mashed potatoes (Gilles Hamonic)
Fricassee of kidneys and sweetbreads with vegetables (Gilbert Isaac)
Minute veal kidney with beef marrow, red wine sauce, gratin dauphinois (Stéphane Rocher)
Pan-fried veal kidney with chives and shallots, rice pilaf (Gilles Vincent)
The hodgepodge of kidneys and sweetbreads (Johny Benariac)
Kidneys and sweetbreads with tortellini and morels (RC)
Kidney of milk-fed veal cooked in a sauté pan, wine mustard jus (*), mashed potatoes (Patrick Lenôtre)
Milk-fed veal kidney cooked in its own fat, mashed fingerling potatoes
Lacquered kidney with walnuts, chestnut purée, glazed young carrots (*)
Veal kidney, steamed peas with savory (Jean-georges klein)
Roulettes of veal kidney in a casserole, cousinage of vegetables (Alain Dutournier)
Roasted veal kidney, stewed lentils with veal trotters, “Tio pépé” sherry jus, horseradish and mustard emulsion (Philippe Etchebest)
Mustard kidney and sweetbread hot dogs with truffles (RC)
Deviled veal kidneys (*), Charlotte potato mousseline (*) (RC)
Veal kidney, mushroom buds, lemon, flavored mustard juice (Stéphane Hassant)
Braised veal kidneys with Tasmanian pepper and almond mousseline (OA Martin)
Veal kidney confit in its own fat, stewed wild mushrooms (*) with flat-leaf parsley, salsify in juice, puffed potatoes (Alain Ducasse)
Kidney of milk-fed veal fricassee with mustard, macaroni gratin (Alain Ducasse)
Sweet and sour pan-fried veal kidney, zucchini flower fritter
Pan-fried veal kidney with black mustard (carlo crisci)
Roasted veal kidneys, millefeuille potato pancake and old-fashioned mustard (Haeberlin)
Whole roasted veal kidneys, glazed turnips (Cédric Tessier)
Veal kidney, candied carrots with caraway (JG Klein)
Whole veal kidney cooked in its own fat, mashed potatoes
Veal kidneys with mustard and braised endives
Whole kidney with porcini mushrooms
Veal kidney with Meaux mustard, creamy gratin dauphinois (RC)
Veal kidney with violet Brive mustard, green vegetable casserole (Jean-François Oyon)
Other offal
Roasted pig's ears (*) and cream of lentils with truffle juice (RC)
Pork ears in sweet white wine and candied shallots (Georgette 9 e)
Pork ears with mustard, breaded on a bed of lettuce with vinaigrette
Crispy pork ears with mustard, crisp mesclun salad (RC)
Pork trotters with sea cucumber (*) and porcini mushrooms (Ferran Adrià)
Grilled pig's head with parsley sauce (Olympe Versini)
Braised pig's head with Sauvignon, potato mousseline and carrot-tops (RC)
Small pig's trotter with turnips (Ferran Adrià)
Stuffed and breaded pork trotter, roasted vegetable vinaigrette
Boned and breaded pig's feet, mashed apple (Pierre Négrevergne)
Boned pig's feet breaded with lobster, gratin dauphinois (Pierre Négrevergne)
Lamb feet and sweetbreads sautéed with porcini mushrooms and chanterelles (Jean-Marc Henneton)
Breaded lamb's feet with mustard cream sauce, small onions and mousseline potatoes (RC)
Truffled pig's foot and ear in a casserole, mashed potatoes and buttered carrot tops (Emile Jung)
Crispy pork trotters, potato mousseline (Alain Pegouret)
Friands (*) of crispy pig's trotters, mashed potatoes (Philippe Bourguignon)
Sautéed pig's trotters, lentil gribiche vinaigrette (Thierry Blanqui)
Beef marrow with boletus ravioli, lobster darnette (Ferran Adrià)
Beef marrow with kumquat sorbet, small gaiter buttons in green asparagus sauce (Ferran Adrià)
Marrow bone: one flavored with black pepper, the other stuffed with peas and mushrooms (Frédéric Anton)
Marrow bones (*) confit with meat juice, fava beans and mushrooms (Yoni Saada)
Bone marrow and fleur de sel from Guérande, slice of Poujauran bread (*) (RC)
Marrowbone with Alverta Royal caviar (*) (Toni Verardo)
Marrow bone and fleur de sel (Lionel Iafrate)
Marrow bone: one with black pepper and grilled in the shell, the other stuffed with mushrooms in a jus (Frédéric Anton)
Bone Marrow Roast (Rene Redzepi)
The marrow bone (*), one flavored with black pepper and grilled in the shell, the other stuffed with porcini mushrooms and old-fashioned cabbage compote (*) (Frédéric Anton)
Bone marrow (*) with fleur de sel, herb salad and croutons (Geoffroy Maillard)
Sea salt marrow, herb salad and croutons (Benjamen Hagnere)
Crispy pig's head, fingerling potatoes crushed in semi-salted butter (RC)
Squared pig's head, demi-glace reduction (*) with cider, golden apples.
Head of a gentleman in cassolette (Joël Veyssière)
Cake with pig's ears and bacon bits (JP Lacombe)
Braised veal heart with carrots and oranges (RC)
Breastfeeding white lamb kidneys (*), green mustard leaf juice (G Vie)
Tomato tripe, hummus cream (Ferran Adrià)
Quinoa sprouts with tucupi, chicken tripe with kefir (Ferran Adrià)
Grilled gizzard on quinoa with sweet pepper, eggplant with cumin and fennel (RC)
Lamb's trotter with anglerfish cheeks (*), clams (*) and salsify (Ferran Adrià)
Warm lamb tongues with scarlet sauce (*), ravigote sauce (*), parsley potatoes with semi-salted butter (RC)
Melee of rooster crests and kidneys with gaiter buttons (RC)
Blond chicken liver (*) en royale (*) with sweet garlic, bathed in a lobster sauce (*), a small noodle of crayfish tail (George White)
Candied gizzards (*) and white kidneys (animalelles) (*)
Small royale (*) of truffled chicken livers (*), morels cooked in a slightly reduced chicken broth (Alain Ducasse)
Farm poultry giblets, rooster crests and kidneys simmered with wild mushrooms (RC)
Poultry crepinette (*) with Espelette pepper butter, pan-fried chanterelles (Gilles Hamonic)
Calf leather with lacquered eel; skewer of lamb sweetbreads coated with pistachio polenta, crunchy beetroot (Pierre Gagnaire)
Sabodet (*) from Lyon on a bed of young leeks with cream and potatoes (RC)
Sabodet (*), warm Charlotte potatoes, shallot vinaigrette (Christophe Kestler)
Bourguignon heart flavored with rosemary and thyme, four mousselines (*) (celery, carrots, split peas and potato) (RC)
Stuffed pig's foot, roasted and au gratin, onion marmalade (P Roudgé)
Pork trotter with black truffle (Alexis Blanchard)
Lyonnaise-style veal sausage, mousseline potatoes and market salad (RC)
Black pudding and white pudding, both mashed apples (RC)
White veal pudding with shiitake mushrooms, fondant pepper piperade (Franck Houdebine)
Black pudding with fruit apples and gratin dauphinois, green salad with herbs (RC)
Black pudding with pippin and candied onions, mousseline with truffle nuggets (RC)
Basque blood sausage, fried onions, mashed apples (Pascal Bataillé)
Black pudding with apples and smoked bacon, meat jus deglazed with cider (Christophe Kestler)
Passion fruit pudding, mashed potatoes (RC)
Black pudding in a pancake, fried onions, samba (*) crushed with butter (Pascal Bataillé)
Pudding with verjus caramel, blood apple and foie gras (Michel Husser)
Black pudding (*) and Granny-smith carpaccio in beetroot emulsion (RC)
Provençal-style feet and packets, potato gnocchi (Alain Ducasse)
Grilled black pudding, melted onions with William pears, touch of Williamine (RC)
Potatoes stuffed with black pudding, mashed potatoes (RC)
Roasted lamb sweetbreads, fava beans, gnocchi (*) with fresh curd, lemon basil agar-agar, milk foam (Philippe Labbé)
Amourettes (*) and lamb sweetbreads with winter vegetables stewed in a casserole dish (Alain Ducasse)
Fritto misto (*) of veal offal on green vegetables and risotto (Mauro Capelli)
Capuns (*) au gratin with monk's head, riso nostrano (RC)
Game
Naked
Hare
Royale (*) of hare with old-fashioned truffles, pan-fried salsify, tortellini with chestnut flour, wild mushrooms (Alain Ducasse)
Grilled hare fillet: caponata (*) of aubergines and tuberous chervil, leg Royal style (Pierre Résimont)
Hare à la royale completely boned in a fine foie gras stuffing, blood civet sauce and stewed cabbage and sweet apples (Thierry Drapeau)
Hare “Royal style” accompanied by tuberous parsley with juniper berries; roasted saddle with trumpets and sliced hare jus (RC)
Hare à la royale with celery leaves (Cyrille Montanier)
Hare à la royale stuffed with foie gras and truffle carpaccio (RC)
Jura hare cooked à la royale (*), Jerusalem artichoke ravioli and chestnuts with horseradish (RC)
Hare à la royale (*), endive chartreuse (*), Jerusalem artichoke vanilla mousseline and salsify (Philippe Augé)
The pulled hare and its saddle with citrus fruits (Michael Troisgros)
Hare cooked in two ways (roasted and confit), multicolored carrots with pistachios (Regis Marcon)
Fresh hare with civet sauce, kidney tempura (*), liver patties and fresh pasta (G Epié)
Hare cooked whole in wine, served with a spoon with its blood-bound sauce
Sologne hare steak and its jus, ceps with shallot butter (RC)
Hare shoulder stew (*) à la française (Alain Ducasse)
Saddle of hare (*) cooked in a casserole, gnocchi (*) of pumpkin with black truffle, stuffed green cabbage, thick slice of beet glazed with aged vinegar (Alain Ducasse)
Saddle of hare cooked rosé with juniper (Benoit Violier)
Hare à la Royale (*) XNUMXth century revisited (Benoit Violier)
Hare à la royale (*), garnished with a fine stuffing of foie gras cooked in wine in ballottine (*) reduction of game in red wine (Jean-Louis Nomicos)
Hare à la royale, tuberous chervil mousseline (Michael Troisgros)
Hare à la royale, sautéed root vegetables (Sébastien Tasset)
Bitter chocolate hare, fresh butter tagliatelle (RC)
Hare and half-cooked blueberries, revisited Grand Veneur sauce (*), forest hot-dog (Thierry marx)
Saddle (*) of roasted hare and leg confit, celeriac and parsley roots with mead vinegar, lukewarm 'apple-quince' fruit jelly (Lorain)
Saddle of hare rubbed with cocoa, cooked in clay with chestnuts and celery) Cremona mustard, cherry juice reduction (F Robert)
Saddle of hare à la royale, braised chestnut ravioli, thick cooking juice, truffled pumpkin purée (Philippe Audonnet)
Saddle of rare hare with mustard beet juice, cabbage leaf and orange marmalade with barberry, parsnip mousseline marked with cocoa (Pierre Gagnaire)
Saddle of rabbit with Dijon mustard, bonnotte fondant potatoes from Noirmoutier (RC)
Saddle of hare with Pomerol coulis and dark mustard cream, sautéed wild mushrooms (Pierre Wynants)
Saddle of roast, panoufle (*) à la royale stuffed with liver and truffles, stewed legs, colorful and crunchy autumn fruits (C Moret)
Hare from Sologne à la Royale, chestnut paste (Jean-François Trap)
Hare cooked à la royale, chestnut pulp and Jerusalem artichoke mousseline (R Fassenet)
Saddle (*) of hare in pink aiguillettes, shredded, caramelized endives (Troisgros)
Saddle (*) of young Jura cheese at Château-Chalon, pithiviers (*) of corn (RC)
Hare paupiette à la royale, parsnip gratin with grilled hazelnuts (R Giraud)
Parmentier of hare legs, quinces with honey, pan-fried foie gras (RC)
Parmentier of hare stew with celery (RC)
Hare de Beauce à la Royale; celery and onion ravioli (Gérard Besson) and wild mushroom pasta
Hare hazelnuts, broccoli semolina, celery crisps, poivrade sauce with cocoa nibs
Shredded hare confit in juice, pan-fried mushrooms (Jean-François Vasseur)
The rabbit
Saddle of rabbit roasted on the bone, green cabbage cannelloni and roasted garlic crisps (*) (Jacques Lameloise)
Saddle of rabbit and parmesan galette (Michel Roux)
Saddle of rabbit roasted with condiments, grandma's new potatoes (Jean-André Lallican)
Rabbit saddle, crispy-soft polenta, briochine (*), red lemon coulis (René and Maxime Meilleur)
Saddle of Gâtinais rabbit with candied tomatoes and polenta (RC)
Saddle of rabbit stuffed with snails, wild garlic butter (Claude Legras)
Saddle of rabbit, rolled with fresh herbs and roasted in a pan, vitelotte potato mousseline, peas with shallot butter (Rémy Fourmeaux)
Rabbit with rosemary honey, pan-fried mushrooms (Sébastien Raizer)
Pan-fried wild rabbit fillet (*), leg in the shell, grilled scorzonera, Brussels sprouts (Christophe Moisand)
Gibelotte (*) of wild rabbit (*) old-fashioned (*).
Rabbit stew, tagliatelle with candied tomatoes and herb salad from the warren (RC)
Rabbit coquibus (*) with Chablis (*) (RC)
Rabbit hunter (*), taglionis (*) with chanterelle buttons (RC)
Saddle of Rex rabbit (*) from Poitou, porcini mushrooms and fingerling potatoes (Jean-Luc Lefrançois)
Rex rabbit (*) from Poitou' mignon with cider, creamy polenta with autumn fruits (RC)
Rabbit Rex (*) from head to foot, candied tomatoes, zucchini, olives and rosemary (Laurent Poitevin)
Poitou Rex rabbit (*) with lemon, stalk of lemon balm (Yoann Conte)
Poitou Rex rabbit cooked “like a hare à la Royale”, quince and seasonal vegetables (Jean-Luc Rocha)
Four-hour rabbit, spicy brisket and foie gras in quivering rosemary jelly (A Chapel)
Saddle of free-range rabbit on the grill, shredded legs, olive jus, seasonal vegetables with snail butter (Philippe Zieger)
Rabbit: the stewed shoulder, the saddle sautéed and the pan-fried square with its stuffing (Laurent Small)
Rabbit confit for four hours with the flesh of burnt aubergines.
Four-hour confit rabbit, burnt eggplant skin and polenta with pine nuts (Christophe Petra)
Unstructured mustard bunny (*)
Rabbit concentrate in chocolate and polenta (Dennis Martin)
Rabbit au sang (*) Carmine gratin and glazed carrots with Santec sand (RC)
Farmer rabbit casserole, rosemary, purple garlic and candied tomatoes (David Joliveau)
Small rabbit brains and truffle cannellone, veal marrow and belly conflict (*) of Iberian pork (*) (Ferran Adrià)
Rabbit stew, opaque cubes of apple jelly (Ferran Adrià)
Rabbit shoulder with young octopus (Ferran Adrià)
Rabbit sweetbreads with Chinese lanterns (*) (electrified), air (*) of licorice in ice crystals (Ferran Adrià)
Saddle of rabbit ballottine (*) with tarragon cream, potato pancake with fried onions (RC)
Stuffed rabbit, prune and sage chutney, beer sauce
Rabbit curry with peanuts
Rabbit stew (*) in cider, matafans (*) and gratin dauphinois (*) (RC)
Rabbit's butt with mustard, cooked on a spit, young carrots, new potatoes and pearl onions (Alain Ducasse)
Leg and saddle (*) of rabbit with mustard and argan oil, crispy apples (RC)
Poitou Rex rabbit (*) lacquered with wild thyme, grilled polenta and small oven-baked tomatoes (RC)
Rabbit stuffed with herbs, porchetta (*) and simple parsley jus (P. Carrier)
Rabbit leg confit with Espelette pepper and lemongrass, polenta with ceps oil and herbs (Samuel Cavagnis) NT
Rabbit steak, Maxim's style potatoes and radish julienne, enhanced béarnaise (A Chapel)
Melting rabbit shoulders, juice with broken olives, polenta (Alain Ducasse)
Poitou Rex rabbit (*) sautéed with wild thyme, saddle panoufle (*), steamed parsley roots (RC)
Garenne rabbit sautéed with chanterelle mushrooms, potato mousseline (RC)
Shredded rabbit sauce (*) (Jean-georges klein)
Rabbit fillet with duck foie gras, red chard fondue and wasabi cream (R. Giraud)
Pomegranate rabbit (*), Mexican lemon, stalk of lemon balm (Marc Veyrat)
Rabbit fillet on a bed of lentils with candied lemon (RC)
Gibelotte (*) of wild rabbit with chanterelles, truffled cavatelli (*) (RC)
Ribs and fillet of rabbit with summer truffles stuffed small violets and panzerotti (*) (OA Martin)
Free-range rabbit simmered in white wine then cooled, tender shoulder with onions, spiny artichokes (Frédéric Garnier)
Rabbit leg confit in olive oil, polenta fries
Saddle of rabbit in a gibelotte (*) and parmesan galette
Fine blond pie of real wild rabbit (*), a jus-civet sauce – (*) quarters of roasted endives (Alain Ducasse)
Wild rabbit (*) stewed (*), panisses and fondant celeriac (Alain Ducasse)
Wild rabbit (*) with farmhouse cider, vine tomatoes stuffed with peas (RC)
Saddle of rabbit (*) kidney-shaped (*), penne pasta (*) simmered in jus, like a mustard sauce (Alain Ducasse)
Filet of saddle of young rabbit with chestnuts and butternut coulis
Saddle (*) of country rabbit boneless and roasted in its juice, gnocchi with artichokes, candied cherry and black olives (Pierre-André Ayer)
Saddle of rabbit and snails, coco de Paimpol and chanterelle mushrooms
Seared rabbit back and chops, artichokes, grattons, lemon thyme (René and Maxime Meilleur)
Saddle of young rabbit with candied vegetables, aubergine fondant and sweet garlic vinaigrette (S. Rourre)
Saddle of young rabbit / Japanese vegetables / Chablis potatoes (Thierry marx)
Front of free-range rabbit in rillettes, toast of country bread on the embers, crayfish 'red legs' reduced cooking juices (Alain Ducasse)
Rabbit confit with lemongrass and Crau hay (*), carrots with argan
Rabbit with a spoon (*), glazed carrot tops and golden baby onions (RC)
Rabbit: saddle stuffed with grilled liliaceae, aubergines and broad beans with rosemary (Christophe Moisand)
Roast saddle of young rabbit with fresh goat cheese and baby spinach, potatoes and onions (William Delpech)
Rabbit leg, with violet mustard, a hint of sorrel and celery puree
Burgundy farm rabbit stewed in tapenade (*), stock of vegetables with broad beans
To drink and eat, a parmentier of young rabbit seasoned with foie gras and sprinkled with cocoa (Jean-Claude Cahagnet) Bocconcini (*) of rabbit with capers from Pantelleria (*) (Michel Ranvier
The DOE
Piece of doe and roasted parsnip, wild mushrooms, pepper sauce (Jean-Christophe Moutet)
Deer stew casserole with trumpets, croutons and large spaetzles (*) with fromage blanc (RC)
Doe steak, parsnip puree and pumpkin puree, chocolate sauce (René Fieger)
Doe mignon, sheep bush, sauerkraut and winter gremolata (Jacques and Laurent Pourcel)
Hazelnut of deer with blueberries, pan-fried chestnuts with celery shoots, grand veneur sauce (*) (Christophe Petra)
Rib of deer Rossini style (*) elbow pasta with truffle jus, fleurette sauce (*) (Yannick Alleno)
Fricassee of rabbit with mustard and nests of pasta with butter
The back of the deer in a gingerbread crust, poivrade of juice
Beetroot, candied quince and chestnut donut (Philippe Etchebest)
Back of deer roasted with juniper, parsnip mousseline, chestnut flour gnocchi (Éric Manent)
Sautéed back of doe, chard and truffle cannelloni, jus reduced with fig pulp (Nicolas Frion)
Hazelnut of roasted deer served rosé, chestnut mousseline, confit cabbage with port (Jean-Christophe Rizet)
Doe hazelnut, pepper sauce (*), mandarin chutney (*), tuberous chervil and puffed potatoes (Didier Clément)
Doe fillet with cocoa, quince, rutabagas and Jerusalem artichokes
Deer fillet dressed with dried fruit, royal (*) chestnuts (Christophe Marguin)
Venison fillet, roasted winter vegetables with honey, mashed parsnips with red wine sauce (Samuel Cavagnis) NT
Filet mignon of deer roasted with chocolate, hot pâté with porcini mushrooms and pumpkin, orange drops (Jean-Yves Drevet)
Pan-fried doe steak, Grand Veneur sauce, squash flan (RC)
Pan-fried doe steak with pepper sauce, pumpkin purée with broken chestnuts (Arno Busquet)
Loaf of doe cooked at low temperature, cocoa juice, parsnip mousseline and herb salad (Alexandre Fabris)
Roast rib and back of deer in pepper sauce (*), estouffade (*) dressed in tender cabbage, puck of polenta and candied quince, cocoa-flavoured stew sauce, Morello cherries from Fougerolles (Stéphane Cattane)
Deer fillet sautéed with gin, pumpkin seed
Marinated back of deer stung with lomo Iberico and dried banana, root with fresh turmeric juice and olives from Lucques, Grand Veneur sauce (*) (S Carrade) NT
Roasted back of doe, roasted pistachio juice, pineapple and vegetable garden fennel lobe
Filet of deer stuffed with lobster, simple jus with broken truffles, tuberous chervil mousseline, simmered radish leaves, cabbage leaves in shellfish oil (Philippe Audonnet)
wild boar
Wild boar steak Rossini style (Alexis Blanchard)
Wild boar filet mignon marinated in spices, bitter chocolate sauce, autumn garnish and spätzlis (*) (Cyril Tribute)
Golden boar, funnel cabbage, candied chestnuts and chocolate sauce (Marc Veyrat)
Seven-hour wild boar stew (*) in parmentier (*) (RC)
Wild boar gravelax, perfect egg, creamy mushrooms and crispy puff pastry (Jean-François Vasseur)
Wild boar stew, celery puree and baked apple with cranberry jam (RC)
Wild boar stew with dark chocolate, chanterelle tartlet with baby onions, pineapple sorbet (RC)
Wild boar civet parmentier simmered for seven hours
Wild boar stew with Patrimonio, corn polenta (Christine Sanna-Lefranc)
Wild boar stew with Fleurie, baker (*) of sweet potatoes and white cabbage, red cabbage (RC)
Catalan wild boar stew (*), chorizo arroz (*) soft roast rack (Alain Ducasse)
Wild boar grenadine (*) with cranberries, two celery cake (Pascal Brot)
Leg of wild boar confit, pan-fried foie gras, apple sauce, beetroot coulis, sweet and sour sauce (Marc Lindenlaub)
Slice of leg of wild boar marinated in a sage, marjoram and thyme crust, slices of candied oranges and pears in wine. (RC)
Young wild boar with juniper berries, braised lettuce with smoked bacon and chestnuts (RC)
Wild boar fillet in a mushroom crust, candied shallots, cardoons (L. Petit)
Boar Bourguignon, tagliatelle with chestnut flour and cabbage
Brussels in cubes larded on a skewer (RC)
Wild boar stew, orechiette (*) with truffles (Jean-François Robert)
Quarter of wild boar, cherry sauce, marcaroni with butter.
Grilled wild boar ribs, civet reduction, celery dauphinois (RC)
Wild boar fillets with cranberries, Grand Veneur sauce (*), chestnut puree, celery mousseline and hash browns(RC)
Wild boar ham with herbs, potato gratin with broccio
Wild boar chops with pepper sauce (*), celery mousseline and Sarladaise potatoes (*) (RC)
Parmentier-style potato cloud, roasted back of venison, autumn garnish and spätzle, game jus (Jean-François Vasseur)
deer
Saddle of venison, Grand-Veneur sauce, broccoli, pears, green beans, almonds, venison bolognese (*), savory (Boris Häbel)
Saddle of venison on the bone with homemade pepper, grilled quince and line of beets (RC)
Hazelnut of venison with karides and green curry, fruit chutney with cranberries (Pierre Wynants)
Salammbô (*) of venison grilled with old Madeira, tangy shoots (Benoit Violier)
Saddle of venison roasted with slivers of green pepper, seasonal root tempura (*) (Benoit Violier)
Saddle of venison roasted with pine nut crumble, Louise Bonne pear glazed with La Mancha saffron (Philippe Chevrier)
Saddle of venison, glechome, chanterelles, leek, cranberries (Nils Henkel)
Pan-fried venison hazelnuts, “earth pears”, reduced juice, rosehip jam (René and Maxime Meilleur)
Venison infused with hay, cocoa-cardamom jus, celery stalk and ball (Jean-Sulpice)
Venison, as a salting, rack and saddle roasted in a pan, lemon jam with limoncello, full-bodied jus (Anne Sophie Pic)
Venison fillet with quince and Madeira cheese, Roquefort emulsion (Jean-Georges Vongerichten)
Pan-fried venison fillet, pepper sauce (*), Anna apple (*), small game pâté (Christian Étienne)
Venison loin with cocoa nibs (*) and kasha au gratin (Joachim Wissler)
Venison fillet with cocoa and hazelnuts from Piedmont, St-Hubert sauce (*) (Patrick Zimmermann)
Poivrade venison, golden salsify with fresh pepper (RC)
Venison fillet cooked in hay, chocolate and mandarin sauce, celery remoulade cooked in yellow wine (Jean-Sulpice)
Back of venison, juice flavored with liquorice, tuberous chervil and pan-fried porcini mushrooms (R Fassenet)
Roe deer crest (*), potato mousseline with slivers of Périgord truffle (RC)
Roasted hazelnut of venison placed on a chestnut purée, celery lasagna and truffles, covered with a cream of bacon (Christophe Pétra)
Hazelnuts of venison with herbaceous butter, conchiglioni (*) of gray chanterelles (Troisgros)
Hazelnuts of venison with yogurt game sauce, fern shoots and sliced mango (RC) gray (Troisgros)
Venison hazelnuts rubbed with liquorice and wild fennel, hazelnut butter with cider vinegar (Jean-François Rouquette)
Roasted venison hazelnuts, Gascon bacon, vanilla-glazed celery, ceps foam (Thibaut Serin-Moulin)
Venison chop and mignon, botzi pear tatin with Gamaret (Cyrille Montanier)
Pan-fried venison ribs and hazelnuts from the Schneeberg hunts, celery mousseline, chanterelle mushrooms, morello cherries, full-bodied chocolate sauce (Michel Husser)
Viennese Forest Roe Deer (Heinz Hanner)
Venison from the Kitzbühel Alps, parsley roots, tiger nuts (Simon Taxacher)
Roast fillet of venison, candied cabbage and figs (Marc Meneau)
Fillet of venison in pepper sauce, ravioli with chanterelles, grapes stuffed with Bénichon mustard (*) (Georges Wenger)
Hazelnuts (*) of venison with caper butter, celery (Michael Troisgros)
Hazelnuts of venison Grand Veneur (*), pippin potatoes garnished with morning glory cream, zito (*) stuffed with foie gras (RC)
Venison fillet cooked in a taste box, langoustine fumet cooking juice, wild boar ham leaves and braised endive, mixed vegetables of yesteryear (Philippe Audonnet)
Back of venison roasted with pepper sauce (*), chestnuts and celery with Cremona mustard (Frédéric Robert)
Venison fillets, poivrade sauce sauce (*), blackberry jelly with meat juice and mashed carrots and peas (RC)
Sautéed venison fillet, shoulder parmentier with chanterelle mushrooms, jig spring roll with vegetables, black pepper jus (Philippe Chevrier)
Pithiviers (*) of venison with Grand Veneur sauce (*) and duxelles (*) of morels (RC)
Saddle of deer from our woods, pepper sauce (*) (Julien Lahire)
Roasted hazelnuts of venison, topped with pepper sauce, chestnut purée and game soup (RC)
Venison cutlet, grand veneur reduction (*), Brussels sprouts with cranberries (RC)
Venison, compression of a sangria, pepper sauce (Jean-François Trap)
Venison from Austria with Morello cherries, autumn fruits and vegetables cooked in a casserole (Edgard Bovier)
Jig (*) and hazelnut of roasted venison, parmentier (*) shoulder with celery, poached pear and wild mushrooms (Westermann)
Small roast haunch of venison, pepper sauce (*), ravioli of chanterelles and pumpkin mousse (Franck Houdebine)
Leg of summer venison like a minced steak with truffles, green beans and crushed new apple, fillet on a toast with white bacon from Colonnata (Jean-Yves Drevet)
Roe deer crest (*), squash mousseline and wild mushrooms (RC)
Hazelnuts of venison roasted with fir honey, celery banana mousseline, candied figs with Pinot noir, elderberry jus (Pierre Crepaud)
Pan-fried hazelnuts (*) of venison, pepper sauce (*) ribs and chard leaves with savory (Alain Solivérès)
Hazelnuts of venison with juniper, confit of red cabbage with chestnuts (R Giraud)
Venison hazelnuts, lime zest and fleur de sel, pumpkin and cocoa (E Mignard)
Venison hazelnuts, green mango compote with prunes and spätzlis (*) with chestnut flour (Haeberlin)
Roasted fillet of venison, chanterelles and chestnuts, fava beans, spicy cocoa sauce (Lorain)
Hazelnut of venison, long pepper sauce and seasonal vegetables (Lionel Levy) NT
Rack of roast venison, chocolate dragees, green apple chutney (Philippe Legendre)
Poivrade back of venison, strip tart with fruits and vegetables of the moment (B Oger)
Venison ribs and saddle, quince and turnip fondant, blueberry jelly delicacy and mulled wine juice (Bertron-Loiseau)
Pan-fried hazelnuts of venison, pears in Kir reduction, nest of fresh pasta with chanterelles (RC)
Hazelnuts of venison with Grand-Veneur sauce (*), wild dogwood jelly, caramelized chard pears and tagliatellini in the nest (RC)
Thick cooked deer hazelnut, pepper sauce (*) enhanced with Armagnac, bean muslin, marmalade of purple aronia (RC)
Rack of venison just roasted, reduced jus, glazed salsify and argan oil (RC)
Venison back Rossini style, pepper sauce, parsnip and pumpkin (Jean-Louis Nomicos)
Venison simmered (*), butter spätzele, pippin with cranberry coulis (RC)
Saddle of venison roasted with spice jus, celery mousseline, tart apple and spiced pear bread (Andréas Caminada)
Glazed venison medallions with porcini mushrooms, fresh green apples, large ravioli of foie gras, game soup and Champlan hazelnut oil (Damien Germanier)
The other dresses
Leg of kid goat (*) roasted with a hint of garlic and wine lees (*) (RC)
Sauteed young goat with sorrel (Alain Ducasse)
Seasonal goat confit and roasted with Provençal flavors (Philippe Boucher)
Quarter of kid goat (*) parsley with garlic flavor, new potatoes and steamed morels (Alain Ducasse)
Kidney belly – Moroccan style, air (*) of milk (Ferran Adrià)
Goat fillet with green barley couscous, cinnamon dandelion, saffron spray (Ferran Adrià)
Lucanian kid with fresh Mediterranean herbs (Alfonso Laccarino)
Chamois medallion (*) from Tyrol, roasted with pepper sauce (*) compression of pumpkin with Toro Albalá vinegar (Philippe Rochat)
Leg of chamois, hunting garnish and cranberry pulp, polenta fries (Didier de Courten)
Fried alpine chamois chops (*), pepper sauce (*) (Benoit Violier)
Parmentier of chamois (*) from the Alps with thyme, mesclun vinegar (Benoit Violier)
Cabri in fondant mechoui, balboula semolina, candied tomatoes (RC)
Caribou loin (*), poivrade sauce (*), half pear poached in mulled wine reduction and filled with pimbina marmalade, small dumplings of chestnut purée and sautéed Jerusalem artichokes (RC)
Caribou fillet (*) Grand Veneur (*) pear poached and glazed with cloudberry butter, celery puree (RC)
Deer chop (*) roasted with wild juniper berries, chestnut cappuccino, pumpkin pulp with hazelnut oil, elderberry juice (Pierre Crepaud)
Deer filet mignon flavored with pink berries, black elderberry sauce, autumn garnish and spätzlis (*) (Cyril Tribute)
Saddle of venison roasted with Madagascar pepper, cranberry juice and buttered autumn vegetables (Damien Germanier)
Sliced deer, chestnut sauce, autumn garnish (Arnaud Saget)
Roast venison in a juniper crust, chestnut with reduced juice from the roast, blueberry jelly, soufflé potatoes (RC)
Roasted venison fillet in a cocoa crust on a brioche bread with pumpkin seeds, small sausages of red cabbage and atriau with horns of plenty (Damien Germanier)
Boileau stag rib (*), matsutake, cauliflower purée, thyme and lemon sauce (Normand Laprise)
Reindeer (*), lightly smoked and roasted, salsify au jus, lapsang souchong tea sauce (Georges Landriot)
Roasted reindeer noisettes (*), brown beer sauce and fruits from the cellar (Georges Landriot)
Roasted Swedish reindeer rib steak with chopped wild mushrooms (RC)
Rack of roasted deer, slices of pear with duck foie gras, pepper sauce (*) (Yannick Alleno)
With feather
The pheasant and his companion
Thigh of pheasant roasted to perfection, wing à la Sainte Alliance (*), braised cabbage and porcini mushrooms (RC)
Roasted pheasant, caramelized endives, new potatoes and mushrooms (Philippe Damas)
Charterhouse (*) of pheasant in cabbage leaf, juniper juice (Pascal Brot)
Pheasant with foie gras, horns of plenty, celery-glazed cherries (Georges Wenger)
Pheasant on a carcass, cabbage stuffed with foie gras, fondant celery (Benoît Bernard)
Casserole pheasant and wild mushrooms (RC)
Supreme (*) of pheasant with Périgueux sauce (*), braised endives and celery wafers, currant jelly (RC)
Stewed pheasant, cooked in barbouille (*), roasted (*) with goose foie gras, herb tip (RC)
Roasted pheasant on carcass, cabbage stuffed with foie gras and truffle, short jus (Benoît Bernard)
Two-cooked pheasant, rustic polenta (Rémy Moulin)
Supreme (*) of hen pheasant cooked in a casserole dish, leg in Chartreuse (*), pearl juice (*) (Alain Ducasse)
Pheasant hen in Souvaroff (*)
Pheasant hen, pan-fried aiguillettes and beet juice in salad, Montmorency cherries (Christophe Moisand)
Pan-fried young pheasant hen, coulis of beets and celeriac in juice, clafoutis (*) of chanterelle mushrooms (RC)
Roasted pheasant hen, endives cooked in the oven with Parma ham (Alain Llorca)
Roasted pheasant chicken breast, thighs en dodine (*), blond salsify and others stewed in a full-bodied broth (Alain Ducasse)
Pheasant hen in a pot, a sauce in salmis (*) with black truffle, whole vegetables sauced with a vinegar juice, coarse gray salt (Alain Ducasse)
Pheasant hen stuffed with herbs on a spit, milling endives and pumpkin gratin (Alain Ducasse)
Roasted pheasant hen, polenta with ceps sauce (Alain Ducasse)
Roasted pheasant hen, cabbage and bacon, juice with Périgueux sauce (*), legs in marmalade (*) (Alain Ducasse)
The partridge and the partridge
Chartreuse (*) of partridge with cabbage (René Lasserre)
Stewed partridge with plums, apples in the nest (*)
Partridge in salmis (*) with Brussels sprouts and smoked breast
Partridge in Chartreuse (*), cranberry tartlet (RC)
Light escabeche (*) of partridge and almonds with thyme-lemon (Ferran Adrià)
Roasted partridge, Caribbean rum juice, buttered green cabbage with chestnuts
Partridge in a salt crust, green lentils and foie gras, dandelion salad (Benoît Bernard)
Roasted partridge, pan-fried foie gras with pepper, sliced quince with sweet potato (Georges Wenger)
Partridge supreme wrapped in Pata Negra fat (*), crispy nem (*), parsnip mousseline with honey (Sébastien Bourgeois)
Roasted red partridge, candied cabbage cake 3 hours in the oven (Alain Senderens)
Red partridge served on brioche bread with pumpkin seeds, red cabbage sausages and Botzi pear (Damien Germanier)
Wild red partridge with green cabbage, celery mousseline and smoked bacon, juniper stock (Patrick Zimmermann)
Supreme (*) of roast partridge with grapes and glazed morels (RC)
Roasted gray partridge with buttered cabbage (*) and chanterelle mushrooms, slice of offal and cromesqui (*) grapes with foie gras
Rosé fillets of partridge, salmis sauce and pimbina jelly, gratinated with small caramelized endives (RC)
Roasted red partridge, crispy leg, fondant green cabbage cake
Partridge roasted in butter, casserole, crispy pancetta (Troisgros)
Pithiviers (*) of partridge and pheasant hen, lacquered with chestnut honey
Pithiviers (*) of gray partridge, duck foie gras and Périgueux sauce (*) (C Moret)
Game partridge in vine leaves, fresh walnuts in salsify caramelized with muscat grape juices (Alain Ducasse)
Partridge roasted in a casserole, olive grapes, chestnuts and a piece of bread simmered together (Alain Ducasse)
Roasted game partridge, confit of white cabbage with mixed essences, leg on canape (Yannick Alleno)
Compression of partridge fillet with crayfish from Lake Geneva, crispy pig's trotters, turnip salad and watercress with grilled rapeseed oil (Jean-Yves Drevet)
Roasted red partridge, back from hunting (Matthieu Garrel)
Roasted partridge, salmis sauce, endive (Michael Troisgros)
Roasted partridges with figs, fingerling potatoes and artichoke crisps (*)
Supreme of partridge, lacquered with pepper, forest polenta (RC)
Crispy partridge with crunchy cabbage (Jacques Faussat)
The partridge in the vine leaf (Anne Majourel)
Partridge breast stuffed with truffles, salsify au jus, green celery foam
Roast partridge with parsley chanterelles
The pigeon, the teal, the grouse
Pigeon (*) from the Pyrenees browned in farm butter with Sauternes cream (Benoit Violier)
Spit roasted wood pigeon, red onion compote with almonds, short jus (Éric Fréchon)
Wood pigeon in salmis (*), salsify and Lyonnaise potatoes (RC)
Roasted wood pigeon chest (*), porcini mushrooms studded with garlic, fondant quinces with port and salmis sauce (*) (Stéphane Carrade,)
Pigeon cooked over embers, red cabbage and black truffle stewed together, curly green cabbage stuffed with foie gras (Alain Ducasse)
Wood-pigeon a la plancha (*) and gray shallots (RC)
Wood pigeon salmis (*) served with a wine sauce and garlic croutons (RC)
Wood pigeon salmis (*) accompanied by measure (*) for sauce (RC)
Teal (*) stuffed with truffles, sautéed cardoons and turnips (RC)
Winter teal (*) lacquered with citrus fruits from Menton (Benoit Violier)
Pigeon cooked over embers, pan-fried caramelized vegetables in musk grape juice (Alain Ducasse)
Pigeon roasted on the bone drizzled with ham fat, Golden apples (*), country baguette, ventrêche and garlic, salmis sauce (*), all atomized with Manzana (S Carracci)
Géline (*) from Touraine in a salt crust (J. Bardet)
Gelinotte (*) from the Pyrenees in salmis (*), fresh pasta with chanterelle mushrooms, beechnut purée (RC
Wood-pigeon fricassee and ravioli with foie gras
Wood-pigeon cooked a la plancha with gray shallot confit (Christian Constant)
Géline (*) from Touraine, chicken with crayfish (Jean-Yves Leuranguer)
The quail
Quail stuffed with morels and green asparagus (Olivier Gandillon)
Quail from the meadows in a fine gianduja crust, muscatel grains in cromesquis (*) (Alain Dutournier)
The famous quail with grapes, drunk with Muscat wine and its potato nest (RC)
Supreme of quail with candied quince and bergamot lemon, potato and pumpkin squash risotto, and a Syrah reduction (Didier de Courten)
Quail and foie gras pad, lamb’s lettuce, fig and prune marmalade (Laurent Poitevin)
Quail stuffed with foie gras and parsnip flavored juice (Stefano Catenacci)
Quail stuffed with sweetbreads, young seasonal shoots, truffle vinaigrette and candied fig fritter (Marc Haeberlin)
Quail stuffed with foie gras and tapenade (*), seasonal vegetables (Jacques Thorel)
Millefeuille of foie gras and boneless Vendée quail, apple and apple celery, tangy blackberry juice (Jean-Yves Drevet)
Quail stewed with forgotten vegetables, pickle and Meaux mustard (RC)
Quail in vine leaf roasted on a spit (Andreas Mavrommatis)
Stuffed Dombes quail, chard sprouts and whites (Rémi Van Peteghem)
Pan-fried quail in squid (*) with fresh figs, tabbouleh with blond grapes (Patrick Mauvernay)
Porchetta (*) of quail stuffed with its liver on a mashed pea and chickpea croquettes with rosemary (Annie Feolde)
Quail from Vendée with grapes, braised chestnuts and celery puree (Stéphane Rocher)
Stuffed quail ; gentian sauce, turnips and kumquat purée (Éric Godot)
Quails and sweet peppers with thyme flower (Jean-Louis Nomicos)
Quail with foie gras in a box, buttered cabbage and bacon (Éric Fréchon)
Indian-style quail, beet, apricot and tomato chutney (*) (D. Boulud)
Meadow quail, truffle and foie gras in pâté, tender cabbage with bacon – chutney of the moment (Alain Dutournier)
Quail in a sarcophagus (*) with fresh goose foie gras and black figs (RC)
Quail à la Diane (*) simmered in a casserole garnished with small quenelles of giblets and braised lettuce (RC)
Boneless quail stuffed with Landes foie gras, reduced port wine sauce and black truffle (RC)
Quail stuffed with foie gras and caramelized with a truffled mashed apple (RC)
Quail with foie gras and caramelized with a truffled mashed apple (Joel Robuchon)
Quail confit in olive oil, crunchy green apples and pine nuts
Quail en canaille with truffle sweets, herb nests in young parmesan cheese (RC)
Quail skewers, peanut sauce with chickpeas simmered in grape juice.
Roasted quail stuffed with foie gras
Quail (*) in Syrah broth with crushed Parmentier with olives
Quail fillets on canapes of s and mango chutney (*)
Ready-to-eat quail, tajine flavor (Thierry marx)
Stuffed quail, braised with chestnuts, sturzappretti gratin with cooking juices (RC)
Quails stuffed with dried fruits and mashed sweet potatoes
Supremes of quail breaded with walnuts, seasoned with lime and Chinese cabbage
Quail from Vendée stuffed with foie gras and cognac, pan-fried mushrooms (Guillaume Lutard)
Quail in sashimi, biscuit with olives, croq'amande, candied mushrooms and lemon-chives (Éric Guérin)
Quail with Julio de Clémantine according to Cécile Éluard's recipe
mallard duck
Mallard, chestnut and elderberries; the flan cooked on a chest, the thigh in ravioli with white winter radish, chestnut pulp and berry caramel (Steven Naessens)
Flank of mallard and elderberries, candied leg and chestnut pulp (Steven Naessens)
Mallard duck cooked rosé in Brouilly wine (Benoit Violier)
Mallard with corn and cocoa (Philippe Delacourrelle) potato cake (Christophe Beaufront)
Aiguillettes (*) of mallard and supreme (*) of red partridge, blackcurrant cabbage, beetroot, bigarreau cherry and fresh date with honey (Pierre Gagnaire)
Mallard duck fillets with orange chutney and berries, in two services:
– On a parsnip velouté, a dash of chocolate bitterness, and green spätzli.
– On a puff pastry tart with porcini mushrooms, an endive fondue, and mashed ratte. (Didier de Courten)
Mallard duck cooked whole in a sauté pan, rubbed with coriander seeds, bigarade sauce (*) (Nicolas Castellet)
The duck duo of foie gras stewed, rhubarb with hibiscus seasoned with ginger (Joel Robuchon)
Duo of duck foie gras, black cherry jelly, gingerbread (Philippe Delahaye)
Wild duck boat cooked in juniper wood, dates stuffed with lemon confit (Éric Fréchon)
Game duck, leg simmered in civet, roasted duck breasts (D. Pioline)
Wild duck with spices and foie gras in a ball of poppy seed bread, in its nest of herbs (Jean-François Oyon)
Wild duck with lemon confit, its leg in brick (*), seasonal fruits and vegetables (RC)
Mallard duck (*) in pie stuffed with duck foie gras and autumn mushrooms (Jacques Lacipière)
Mallard in salmis (*) and its buttered spätzlis (RC)
Roasted wild duck supreme (*), braised leg, fig and butternut tian (*), pan-fried ceps from the Vosges (Westermann)
Mallard fillets with blueberries, crosnes with cream and baby spinach with poultry jus (RC)
Mallard duck breast seared with quince, parsnip compote with walnuts and cornucopias, butter infused with Tasmanian pepper (Jean-Yves Drevet)
Mallard duck lightly glazed with spices, confit red cabbage with figs (Haeberlin)
Mallard impeccable (almost red) revisited Sardinian (short pasta) (RC)
Spit-roasted mallard flavored with urban avens and juniper (carlo crisci)
Roasted mallard (*), caramelized fruits and vegetables (Alain Solivérès)
Hunting mallard on a citrus fruit marmalade, stuffed figs and stewed red cabbage with apple (Bertron-Loiseau)
Roasted mallard, full-bodied juice with peppers from around the world, corn cake flavored with ham (Benoît Mathurin)
Chocolate sausage and fusilli with mallard civet (RC)
Other plumages including woodcock, thrush and grouse
Red Berry Blood Drop Rock Ptarmigan (*) (Benoit Violier)
Woodcock (*) in salmis, toast of giblets "great century" (Benoit Violier)
Snipes (*) from the marshes in sledges with small onions, croutons of offal with crazy white (Benoit Violier)
Dove (*) with oysters, elderberry aspic (*) (Ferran Adrià)
Grilled thrush breast skewers, cooked and raw wild apples, foie gras breaded with Sarawak pepper (Alain Ducasse)
Dove supreme (*) with chocolate air, touches of PX, black olive, tarragon and coffee (Ferran Adrià)
Thrushes (*) cooked in a casserole, grolle, grapes and farmhouse bacon, simmered together, salmis jus-sauce (*) (Alain Ducasse)
Breast of thrushes wrapped in fatty bacon on skewers over the embers, soft polenta with olives (Alain Ducasse)
Grouse (*) from Scotland with kumquat and daikon 炊事
Scottish grouse simmered with bells in a reduced salmis (*) of Grouse whiskey (RC)
Steamed grouse topped with a black whiskey game stock (G Orieux)
Roasted grouse with rosemary, braised cabbage with bacon (RC)
Poached grouse, hop broth, candied legs, some winter roots (Benoît Bernard)
Scottish grouse, glazed turnips, grilled porcini mushrooms (Yannick Tessier)
The grouse, the fillet marinated in Single Malt whiskey then roasted, the thigh in a parmentier, toast of offal, press juice (Bruno d'Angélis)
Grouse stuffed with foie gras and truffle with barberry sauce (Daniel Boulud)
Grouse in "Spirit of malt" sauce from the Montagne de Reims (Philippe Mille)
Half grouse (*) from Scotland macerated in yogurt and “Lagavulin” pure malt whiskey, cinnamon, lightly smoked carcass jus compote of Brussels sprouts with prunes and bay leaves (Philippe Audonnet)
Filet of roasted grouse on a box with juniper butter, candied radish and black bottom bacon, toasted wild berries, juice reduced with red wine (Jean-Paul Jeunet)
Golden Grouse Breast, Roasted Fall Fruits, Liver Toast (RC)
Long-beaked bird (woodcock) cooked in a pan, forest garnish and its offal (Alain Ducasse)
Woodcock served whole, giblet toast (Damien Germanier)
Becfigues à la Landaise (*) potatoes sautéed in goose fat (RC