Caesar Salad With Parmesean Twill

Caesar Salad With Parmesean Twill

Fillets

Antipasto di mare by Giusepina Beglia

Antipasto di mare

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Bass and red mullet croustillants with potatoes by Philippe Faure-Brac

Bass and red mullet croustillants with...

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Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) by Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon...

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Chicken supreme with anchovy and rosemary by Jean Andre Charial

Chicken supreme with anchovy and...

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Duck aiguillettes with pear in wine by Hotels Lucien Barriere Deauville

Duck aiguillettes with pear in wine

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Duck Fillet with braised Endives and an Arabica Coffee Sauce by Jean Michel Lorain

Duck Fillet with braised Endives and an...

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Gilthead charlotte with eggplants by Alain Pic

Gilthead charlotte with eggplants

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Grilled supreme John Dory by Hotels Lucien Barriere Deauville

Grilled supreme John Dory

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Haddock and Snail Aioli by Hotels Lucien Barriere Deauville

Haddock and Snail Aioli

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Haddock fillet with red wine by Etienne Krebs

Haddock fillet with red wine

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Magret de canard with Cognac and port-wine by Lucille et Jacques Bon

Magret de canard with Cognac and...

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Oriental red mullet fillets salad by Stephane Raimbault

Oriental red mullet fillets salad

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Pennette with fresh anchovy gratin by Hotels Lucien Barriere Deauville

Pennette with fresh anchovy gratin

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Rabbit fillet with lentils by Roland Pierroz

Rabbit fillet with lentils

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Ravioli with bass, red mullet sauce by Hotels Lucien Barriere Deauville

Ravioli with bass, red mullet sauce

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