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The coloured house of the painter Isabelle Braud
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Gratin of mussels
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Plate of shells with garlic
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In Normandy, "Le Moulin à Vent", a restaurant in Saint-Germain des Vaux: Lobster and pleurote raviolis
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The restaurant "La Maison sur la Place" in the Lot-et-Garonne: fish ceviche
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Thai cooking: spiced mussels
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Lobster with saffron
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Risotto with gambas and tandoori spices
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Sole filet with truffles and artichokes
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Hot oysters with crépinette, a gastronomic speciality of the Château Cordeillan-Bages in Pauillac
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Lobster and quinoa timbale
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Crab with fruits
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Prawns salad with edamames
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Prawns salad with edamames
Red mulets with candies leeks and celeri "rémoulade"
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CuisinerHerbesEpicesP033N01S01
CuisinerHerbesEpicesP059N01S01
Crab with ginger in a verrine
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Mussel to saffron cream
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Scallops with porto wine and a glass of julienas 2005
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Truite meunière, caper sauce
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Mussel with pistou with a
montagny Premier Cru 2006
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Codfish in croûte de sésame and a hautes-côtes-de-nuits blanc 2007
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Scallop skewer with chesnut milk sauce
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Sea Bream tajine with fennels and a glass of côtes-de-provence rose wine
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Pollack aïoli
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Lote meunière with ceps and Walnuts with a sainte-foy-la-grande blanc 2007 wine glass
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Mussels sauce poulette
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Sauerkraut in salmon roulade
CVF0130P104N02S04
Sea bass with chesnuts, a Jean-François Piège's recipe
CVF0131P064N01S01
Grilled spiny lobster with tarragon sauce
CVF0131P132N01S04
Salmon gravlax
CVF0131P137N01S01
Mussels with butter ad chervil
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Oysters with whipped cream
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Scallops cooked on a plancha
CVF0132P083N01S02
Mussels in white wine with poached eggs
CVF0132P097N01S02
Limanda goujonnettes, gribiche sauce
CVF0133P035N02S02
Salmon pavé with tarama sauce
CVF0133P052N01S01
Mussels with chorizo
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CVF0134P041N02S02
CVF0134P062N01S01
CVF0134P064N01S01
CVF0134P092N01S01
CVF0134P099N03S03
CVF0134P136N01S04
Salmon with mascarpone
CVF0134SUPP057N01S01
Mackerels recipe
CVF0135P033N01S02
Mackerels recipe
CVF0135P033N02S02
Cod soup with mussels
CVF0136P058N01S01
Shell soup with oranges
CVF0136P085N01S01
Salmon in alga croute with coleslaw
CVF0136P117N01S02
Fish stuffed in dates and crystallized lemons
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Smoked salmon
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Salmon steaks with maple syrup and lemon
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Sardines stuffed with rhubarb and pine kernels
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Step to cook a sea bream tartare
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Scallops skewers with speck
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