Isda at shellfish
Ang mga crustacea
Octopus, cuttlefish, chipions at pusit, pusit, pusit, pusit
Pusit na pinalamanan ng hilaw na karne ng baka, foie gras at oysters (Lionel Levy) NT
Pritong pusit sa Terra Rosa oil
Mga chipion na ginisa sa Espelette pepper
Inihaw na pusit na may aubergine caviar (Marco Simonetto)
Octopus empenada at sobrasada coulis
Fricassee ng pusit sa curry oil
Cuttlefish fricassee na may water bindweed at luya (Stéphane Gatumel)
Octopus confit, natunaw ng a la plancha na may mga piraso ng pinya
Rock octopus na may langis ng oliba at saladine sa isang kama ng puting beans at mainit na patatas. (Mauro Capelli)
Pekeng caviar at pusit na may luya
Nilagang cuttlefish na may tinta, Pilaf rice
Ginisang ligaw na basmati rice na may pusit at sugpo, sabaw ng turmeric
Pinirito na pusit, pulp ng talong at mga katas ng tangy at hiniwang shell (Charles Wagner)
Sered squid, combawa risotto at lobster broth (Samuel Cavagnis)
Mga inihaw na chipiron na may barigoule artichokes at minatamis na kamatis(Alain Senderens)
"Minute" ginisang pusit, bawang, luya at sweet pepper chips
Inihaw na chipiron, garlic chips, luya at matamis na paminta
Mga track, kaseron, itlog ng pusit na nasamsam sa plato, hindi angkop na pampalasa (Pierre gagnaire)
Ginisang maliit na pistes na may chanterelle mushroom, walnut juice at sariwang almendras (Jacques Chibois)
Langoustines, hipon at hipon
Langoustines na may kulay abong hipon consommé, borage flower at mint leaf tempura, peanut butter at lemongrass
Pan-fried langoustines na may pumpkin purée
Mga hipon na inihaw sa virgin olive oil, endive cake na may goat cheese at chives (CR)
Malaking crispy Breton langoustines, seaweed emulsion na may olive oil (Olivier Le Squer)
Malaking langoustines, beef cheek na may beer, gingerbread, ilang trumpeta ng kamatayan (Benoît Bernard)
Satay (*) ng malalaking langoustine, spring roll na may mga gulay at "Asia" red pepper marmalade (Tommy Byrne)
Pan-fried langoustines, eucalyptus cream, quinoa, glazed sea urchin strips, eggplant cake na may liquorice at herb salads (JG Klein)
Madras curry na may basmati rice at langoustine tails, parsley juice at chives
Malaking langoustine tails na may Aquitaine caviar, glazed velouté na may cocoa bean (J Bardet)
Ang malaking buntot ng mga hipon na "Cameroon" na may maliliit na minatamis na kamatis, katas ng ulo na may mga Japanese pearl at mala-kristal na "Parmigiano"
Reggiano” (Charles Wagner)
Prawn Rison (Pascal Bernier)
Prawns "plancha", foie gras royale, foam ng mga gisantes (CR)
Mga maanghang na hipon, gata ng niyog, berdeng kari (Alain Dutournier)
Mga hipon, aubergine caponata, sarsa ng Campari (Edoardo d'Alto)
Maanghang na hipon, berdeng sibuyas, kanin na may gata ng niyog
Pan-fried king prawns na may gata ng niyog at lemon thyme
Pan-fried flambéed prawn, celery crisps (Sébastien Raizer)
Kamchatka Giant Crab Leg Merus (Renata Dominik)
King crab merus, Bourbon vanilla mayonnaise, avocado at matamis at maasim na laman ng citrus
King crab sa vegetable roll, durog na mani (Alain Dutournier)
Mga shell ng scallop
Scallops, leek whistles (Yoann Esnée)
Mga scallop na may satay, Korean chilli at young leeks (CR)
Pan-fried scallops na may citrus fruits, caramelized endive (Loïc Gaudin)
Pan-fried scallops, carrots na may pulot at bawang, inihaw na linga
Erquy scallops na may truffle oil
Pinakuluang scallop na may chard greens
Mga scallop at malutong na baka na may Jerusalem artichoke sauce, parsnip crisps at Sechuan pepper milk foam
Meunière scallops na may mga endives na nilaga sa orange butter
Pan-fried scallops, puffed rice na may Comté cheese, shellfish cream (Erwan Le Guerroué)
Scallops bilang isang quenelle at sa isang salpicon (*) na may pinatuyong porcini mushroom, singkamas royale; fig gingerbread powder (Pierre gagnaire)
Ang mga scallop ay inihain kasama ng isang birhen na caper sauce
Mga scallop na may mga minatamis na lemon at puting Alba truffle (Marc Meneau)
Mga caramelized scallop na may mantikilya, endive at sariwang ubas (Troisgros)
Inihaw na scallop, salad at carrot bouquet, tarragon cream
Inihaw na Norwegian scallop, gray shallot mousseline at bouchot mussel sa salted butter (Philippe Chevrier)
Mga scallop na inihaw na a la plancha, parsnip purée, porcini mushroom, black truffle coulis mula sa Périgord (Michel Husser)
Mga scallop at olive mula sa Lucques, dandelion salad (Alain Solivérès)
Mga scallop, bouillabaisse jus (Jean-Louis Nomicos)
Mga scallop mula sa Normandy, dahan-dahang niluto sa semi-salted butter,
Candied beetroot sa Vaud fir bud syrup (Larawan ni Anne-Sophie)
Mga inihaw na scallop mula sa Fécamp, coral butter (Josselin Marie)
Mga scallop na may beetroot at crapaudine crisps
Dinette ng mga scallop na meryenda na fruity marinade sa tandoori sa combawa at ginger tartare (Pierre Crepaud)
Sered scallops, cream ng asparagus at minatamis na kamatis (CR)
Ang marinade ng scallops at ang piket nito ng scallops (Johny Benariac)
Mga inihaw na scallop, caramelized endives (Fabrice Fourrier)
Mga gintong scallop sa kawali, natutunaw na mga gulay, binawasang sabaw, ginisang hilaw na truffle at minatamis na kamatis (Alain ducasse)
Caramelized scallops, spice crust na may leek emulsion
Mga scallop na inihaw na may sumac, sea urchin jelly (Lionel Levy) NT
Salad ng mga halamang gamot at inihaw na scallop, toyo juice (Alain Senderens)
Ceviche ng scallops, at lemon condiment truffles (Alain ducasse)
Mga scallop, candied coral lentil at star anise foam (CR)
Mga scallop na may sesame at carrot-cumin foam (CR)
Mga scallop na may linga, niligis na patatas na may Thai chives (Stéphane Gatumel)
Hiniwang hilaw na scallop sa isang pinong Noirmoutier galette (CR)
scallop pancake na may pork trotters, sariwang mangga, shell at sea urchin velouté (Regis Marcon)
Mga scallop, quinoa pilaf at mga gulay
Mga scallop na itim at puti, mga hiwa ng celery confit na may satay leek fondue (Alain Dutournier)
Mga inihaw na scallop at juice ng karne, beetroot crisps, mesclun citrus vinaigrette (Samuel Cavagnis) NT
Mga scallop sa kama ng mansanas tagliatelle
Mga scallop na pinalamanan ng truffle pagkatapos ay pinirito, truffle juice (Alain ducasse)
Mga scallop sa isang cereal crust, malambot na endive, orange juice vinaigrette (Jacques Lameloise)
Mga inihaw na scallop, niluto at hilaw na endives, gadgad na itim na truffle (Alain ducasse)
Mga scallop na may marrow, full-bodied beef broth na may malutong na gulay at Thai herbs
Mga piniritong scallop, lettuce cream at tartufi di Alba (Alain ducasse)
Mga scallop na niluto sa istilong Grenoble na mga shell (Alain ducasse)
Ang mga scallop, manipis na nakabalot na berdeng asparagus, at itim na truffle ay pinagsama-samang kumulo (Alain ducasse)
Inihurnong scallop, chicory, nilagang juice (Alain ducasse)
Breton scallops sa plancha na may artichokes at New Zealand spinach, truffle jus
Roasted scallops, Swiss chard ravioli foamed (*) with Jerusalem artichokes moistened with almond butter at grated raw chestnuts (Alain Senderens)
Mga scallops sa parang perlas na balat ng sibuyas na pinalamanan ng berdeng kari (CR)
Scallops, repolyo marrow, 'Cul Noir' na taba ng baboy, pinababang juice at walnut oil (Lorain)
Pan-fried scallops, durog na chestnut juice, puso ng repolyo (Alain ducasse)
Mga scallop na inihaw sa apoy, sa isang autumn salad, tartufi d'Alba, may edad na suka at fleur de sel (Alain ducasse)
Sinungaang malalaking scallop at julienned na gulay
Pan-fried scallops na may Puy green lentils at black truffle (Philippe Legendre)
Pan-fried scallops, green cabbage soubise, garlic/curry cracotte
Blanquette (*) ng mga makalumang scallop, rice pilaf
Mga scallop sa kama ng lentil (William Abitbol)
Mga scallop na may seaweed butter at truffle celery mousseline
Iba pang mga kabibi
Shellfish na may basil, potato gnocchi (Jean-Louis Nomicos)
Sautéed shellfish at crustaceans (*) dry homemade pasta juice na hinaluan ng very hinog na olive oil (Alain ducasse)
Mga shell ng crab meat (*) sa saffron jelly
Curry crab (*): inihanda sa shell, fine coral jelly at Aquitaine caviar (Frédéric anton)
Papillote (*) ng nilagang mussels at cockles (na may shallot, drizzle ng olive oil at lemon zest)
Cockles at razor clams (*) sa isang Jerusalem artichoke puree-emulsion
Ang Atlantic razor clams mula sa Bay of Somme ay pinasingaw sa istilong "Dieppoise" (Benoit Violier)
Ang mga kubyertos at cockles mula sa Charentais foreshores ay naghahain ng iced flavor na may lovage at caviarosciètre (Frank Giovannini)
Maliit na sabong (*) mula sa Croisic na may bawang at chive cream, mga batang leeks (Gilles Hamonic)
Mga kutsilyo (*) na may lovage milk, kumquats, soy (Denis Martin)
Inihaw na razor clams (*), crispy rice paper, black garlic peas 炊事 (Jean-François Rouquette)
Risoni (*) paella style, mussels at king prawns (Pierre-Olivier Petit)
Shellfish paella na may Valais saffron, roasted red mullet fillet at langoustines (CR)
Ang mga isda
Tuna (*) at isdang espada
Tuna na may mga talulot ng bulaklak ng bawang (Juan Mari Arzak)
Inihaw na puso ng tuna, ginisang kanin na may mga gulay at sariwang kulantro (Benoît Vanheesbeke)
Bar ng meryenda na pulang tuna, focaccia (*) niçoise na may kamatis na birhen (Julien Roucheteau)
Seksyon ng pulang tuna "tataki" 炊事, (*) wok-fried vegetables (Brice Cauneau)
Tataki 炊事 ng pulang tuna na may linga na ni-refresh na may berdeng tsaa (Larawan ni Anne-Sophie)
Tataki (*) 炊事 ng tuna, verbena at lemon juice (Shinichi Sato)
Pulang tuna, adobong foie gras, seaweed at plum condiment, carrots, leeks, shiitake (Jean-Christophe Rizet)
Lacquered red tuna steak, onion jam na may galangal (Jacques Faussat)
Tuna steak Rossini style, baby spinach sa vinaigrette (Stéphane Fumaz)
Hiwa ng pulang tuna na meryenda na may mga pampalasa, Chinese noodles (Loïc Buisson)
Ibalik ang pulang tuna, wok ng malutong na gulay, sesame sauce (Gianni Rizzo)
Tuna skewer na may duck foie gras, lentils sa herb salad (Jacques Le Divellec)
Yellowfin tuna steak (*) quai-cru, malambot na foie gras escalope at caramelized sesame sauce (Igichi Masachi)
Hiwa ng albacore tuna (*) na sinira na may sariwang chanterelles (Jacques Maximin)
Pulang tuna steak sa isang higaan ng spinach, satay sauce (Yvan Bessonnier)
Seared bluefin tuna (*) na may mga pampalasa, Chinese noodles (Laurent Renard)
Semi-cooked red tuna steak, salad na may 1000 flavors (Benoît Mathurin)
Ang "pepper steak" ng half-raw, half-cooked tuna, oak leaf na may citrus vinaigrette (CR)
Pan-fried red tuna na may andouille sausage at Paimpol cocos na niluto sa juice (Thierry Blanqui)
Inihaw na tuna belly just rosé, piperade (*) with Espelette pepper, Noirmoutier potatoes with salted butter (A Busquet)
Pulang tuna ceviche (*) na may aloe vera (CR)
Citrus-marinated salmon at sea bass ceviche, maanghang na guacamole na may lamb's lettuce (Michael Nizzero)
Piccata (*) ng tuna na may mga olibo, mga gulay mula sa Nice (Stéphane Trouillard)
Mediterranean red tuna roast na may Sumac, trotter stock ng baboy na may morel essence. (Alain Passard)
Red tuna steak na may black pepper (Servi bleu toque), candied fennel, poultry juice na may black olives (Bruno Doucet)
Tuna marrow na napapalibutan ng spaghettini na may toyo, mga cube ng pakwan (Ferran Adrià)
Tuna belly (*) sa mga cube, blackcurrant at eucalyptus sauce (Ferran Adrià)
Salt at pepper crispy red tuna, sesame seeds at coriander (Frédéric Robert)
Half-cooked tuna square, aubergine naso with olive oil from Crete, warm ravioli of zucchini and lemon confit in tomato water, sauce with burst black olives (Claude Legras)
Mediterranean tuna, fine ratatouille na may basil jus (Christian Leclou)
Hiwa ng bluefin tuna a la plancha, birhen (*) ng mga gulay na "Thai influence" (Laurent Belijar)
Pan-fried tuna na may pulang kari, niligis na patatas (Richard Pommies)
Hiwa ng pulang tuna na may bacon ng magsasaka, piperade (*) (Pascal Bataillé)
Hot-cold pink tuna sa isang sesame crust, malutong na wok-style na gulay (Luca Stepien)
Tuna at adobong paminta, avruga vinaigrette (*) at piquillo peppers (Christophe Pollien)
Roasted red tuna steak na may pesto at tapenade (*) (Bruno Hees)
Inihaw na pulang tuna, nakalimutang gulay at katas ng alimango (Stéphane Trouillard)
Semi-cooked red tuna with satay spices, eggplant caviar (Didier Pioline)
Tuna at foie gras, Jerusalem artichoke, watercress shoots at herring roe (Rémi Van Peteghem)
Half-cooked red tuna steak na may lacquered na passion fruit, braised fennel (Cédric Poncet)
Pink cooked lacquered tuna, Bohemian (*) eggplant (Éric Savy)
Pink cooked lacquered tuna, aubergine confit na may satay (Alain Dutournier)
Semi-cooked red tuna steak na may hazelnuts, orzo risotto, green asparagus (Jean-Bernard Corvaisier)
Pan-fried thick red tuna with Cervione hazelnuts, pan-fried vegetables (Henri Boutier)
Pan-fried thick red tuna na may sesame seeds, wok vegetables na may sariwang kulantro (Fabrice Fourrier)
Tuna: inihaw na may luya at tanglad, malutong na kamatis at basil cream (Christophe Moisand)
Mediterranean tuna, seared lang, sucrine ribs, candied tomatoes at taggiasche olives (JA Charial)
Transparency ng semi-cooked tuna, broad beans at mga kamatis (AS Pic)
Semi-cooked tuna na may poppy seeds at sesame, celery ribbon (Benjamin Masson)
Inihaw na pulang tuna, tinimplahan ng sariwang goat cheese/wasabi tartare, medley (*) ng malutong na gulay
Tuna na may inihaw na mangga at pulang sibuyas na confit
Inihaw na rosé tuna steak na may berdeng asparagus, pinababang veal jus (CR)
Tuna, mackerel at king prawn barbecue, fine ratatouille at café de Paris butter-(*) (Jean-Yves Drevet)
Candied tuna belly, (canned) tuna oil (Ferran Adrià)
Mga gintong medalyon ng tuna, pulang prutas na sopas, hardin ng gulay na pinatamis ng honey syrup (F Pierangelini)
Seared tuna (*), mango vinaigrette at malutong na gulay (Laurent Renard)
Snacked tuna loin (*) na may mga pampalasa, buckwheat shortbread at eggplant caviar (Julien Guérard)
Inihaw na tuna na may berdeng asparagus, confit tomato petals (A Busquet)
Tuna steak na may paminta, semi-raw, semi-luto, arugula salad
"Round-trip" na tuna a la plancha, pan-fried duck foie gras, daliri (*) ng inihaw na pinya na may Malabar peppers, agria mousseline (*) na may pistachio, matamis at maasim na bawas na may 7 pampalasa (Pierre Crepaud)
Bonito (*), creamy tuna, asparagus at caviar (Joel Robuchon)
Bonito (*), steamed potato, olive oil, chips of vitelottes, sauce to eat (Toni Verardo)
Inihaw na tuna sa herb breadcrumbs, caramelized endives at clam broth (G. Epié)
Makapal na piraso ng tuna seared, wok gulay satay rekado
Semi-cooked red tuna fillet, wild mushroom risotto (Jacques Lameloise)
Tuna fillet na may anise at candied lemon (Marcel Baudis)
Seared red tuna steak na may satay, pana-panahong gulay (CR)
Semi-raw, semi-cooked bluefin tuna, tartare at skewer, malamig na balsamic ratatouille (Yann Roncier)
Inihaw na tuna steak, fondant fennel, virgin sauce
Pink na lutong lacquered tuna, gadgad na hilaw na haras, galangal carrot cake (CR)
Pink na lutong lacquered tuna, natutunaw na endive, mango chutney
Pink tuna steak na nakabalot sa isang sheet ng seaweed at isang manipis, malutong na batter, crunchy tagliatelle, arugula na may vinaigrette
Semi-cooked red tuna fillet na may diced white coconut tomatoes at black olives (Jacques Lameloise)
Red tuna fillet Rossini style (*) (Jacques Faussat)
Tablet ng tuna na may foie gras (Guy Martin)
Tuna tataki 炊事(*), piniritong zucchini na may itim na olibo at minatamis na kamatis (CR)
Tuna tataki 炊事 (*), artichoke escabeche, tapenade (Éric Savy)
Puti at pulang tuna na inatsara sa langis ng oliba at lemon (JG Vongerichten)
Tuna na may puting tsokolate, Thai peppers at roasted peanut oil (Denis Martin)
Pan-fried tuna na may berdeng olibo, aubergine cannelloni au gratin (CR)
Sinungaang pulang tuna na may satay
Tuna na may sansho green pepper 炊事 at iced ponzu 炊事
Semi-candied red tuna, artichoke leaf, "loukoms" na may paprika, gilthead sea bream na pinatigas ng sake, mini-blini at sour cream, translucent na repolyo, pulang mullet sa rollmops (*) at atsara ng brunoise (*) ng maliliit na gulay (Pierre gagnaire)
Vizcaya tuna belly (*) (Alain ducasse)
Sered red tuna, shiso marinade, Sechuan pepper
Tuna confit sa olive oil, malutong na pipino, malalaking roasted langoustines, iba pa bilang pampalasa (Alain ducasse)
Crispy tuna with Thai basil, salsify tagliatelle
Colombo ng turbot at quinoa na may cardamom
Pinausukang puting tuna na may sariwang igos at pine nuts (Helena Arzak)
Inihaw na tiyan ng tuna (*), couscous semolina,
Mga pampalasa at sariwang damo (Alain Pegouret)
Red tuna at semi-smoked salmon, maliliit na jellies, labanos at bagong repolyo na may malunggay na light wasabi cream 炊事 (Lorain)
Round-trip na tuna steak, mga pinagahit na gulay na pinakinis ng balsamic vinegar (CR)
Sibat ng asul o semi-lutong tuna, papaya at luya sorbet, Pont-Neuf (*) inihaw na talong, isang kurot ng Sarawak pepper (G. Rumeau)
Pulang tuna na pinahiran ng spice crust, wasabi ice cream (René Fieger)
Dashi tuna marrow (*) na may caviar (Ferran Adrià)
Semi-cooked tuna steak, beer jus, beetroot na may tapenade at mesclun nito (Samuel Cavagnis) NT
Bonito na may veal marrow (*), bonito broth (CR)
Adobong pulang tuna pagkatapos ay sinira, inihain nang mainit sa hilaw na tuna at sariwang goat cheese spring rolls, red beet pulp na may star anise at Espelette pepper (William Delpech)
Marinated bluefin tuna at seared mackerel, pusit na pinalamanan ng sariwang Val de Ruz goat cheese mousse (Jean-Yves Drevet)
Marmitako (*) ng albacore (*) na niluto ng matagal na may Espelette pepper (CR)
Swordfish candies na may linga na niluto a la plancha (*), sariwang spinach (G. Rumeau)
“Green velvet” swordfish na may garrigue herbs, niluto tulad ng Teppan-Yaki (Charles Wagner)
Semi-cooked swordfish na may mustasa, basket ng malutong na gulay (Erwan Le Guerroué)
Semi-cooked swordfish na may lavender, cherry tomato at pepper fondue, honey sauce (Claudio Puglia)
Hiwa ng inihaw na swordfish, kamatis at basil coulis, gintong patatas at asparagus (Pascal Jounault)
Inihaw na swordfish steak, niligis na kamote, pimento coulis (Mathieu Scherrer)
Inihaw na swordfish steak na may rosemary, mashed patatas na may seaweed (Philippe Renard)
Inihaw na swordfish sa aiguillettes, mint at sweet and sour verbena at sautéed noodles (Cedryc Gerard)
Swordfish burger na kiniliti ng haras (CR)
Ang swordfish na pinutol gamit ang kutsilyo at ang quenelle nito ay pinakinang ng kamatis at royal grass. (Charles Wagner)
Inihaw na swordfish at piquillo pepper sorbet (CR)
Hiwa ng Sicilian swordfish (*), aubergines, kamatis at lemon (Matteo Loche)
Monkfish (*) at monkfish
Monkfish, mondeuse, cinnamon (Jean-Sulpice)
Cooked monkfish meunière, fine old-fashioned carrot purée na may orange at turmeric, rum foam, coconut (Thibaut Serin-Moulin)
Monkfish sa isang parang perlas na medalyon, lettuce purée na tinimplahan ng berdeng kari (Christopher palakol)
Inihaw na monkfish, royal bouchot mussels, salicornia at zucchini na inatsara sa basil, Newburg sauce (*) (Frédéric Robert)
Monkfish mula sa lawa at pike na parang biskwit, inihaw na straw onion jus (Emmanuel Renault)
Monkfish na pinasingaw na may basil, confit tomato tatin at mga batang rocket shoots at parmesan tuile (Christophe Pacheco)
Stuffed monkfish, tomato bourguignon (*), spinach (Xavier Rousseau)
Inihaw na monkfish na may poivrade artichokes, chorizo at thyme flower (Jean-Louis Nomicos)
Inihaw na monkfish na may herb crust, porcini mushroom, chestnut shortbread (Benoît Bernard)
Monkfish confit sa duck fat, malambot na kamatis na may Thai basil (Nicolas Frion)
Roasted monkfish fillet, chestnuts at green cabbage na may mandarin, white wine sauce mula sa Asti (Edoardo d'Alto)
Bahagyang pinausukang monkfish sa isang "Butterfly" olive oil garbure, creamy polenta na may pak choy, caviar mula sa Aquitaine, panko bites 炊事 (*) mula sa Chatka (*) (Michel sarran)
Monkfish tournedos sa endive confit at mild curry foam (Denis Velen)
Inihaw na monkfish na may paprika, lantang sariwang spinach (Olivier Descouts)
Maliit na binti ng monkfish na inihaw na may mga sibuyas at fingerling potato, gray shallot jus (Jean-Pierre Cassagne)
Medalyon ng monkfish na may basil (Emmanuel Cerisier)
Monkfish medalyon na may berdeng asparagus, vanilla tomato purée (Adrien Naroz)
Roscoff monkfish na inihaw na may sariwang luya, peanut niora pepper paste at winkle nage (Mauro Capelli)
Medalyon ng Roscoff monkfish na may spiked na may chorizo (*), garden peas, carrots, coriander (Sadaki Kajiwara)
Inihaw na monkfish na may paprika, lantang sariwang spinach (Olivier Descouts)
Maliit na binti ng monkfish na inihaw na may mga sibuyas at fingerling potato, gray shallot jus (Jean-Pierre Cassagne)
Medalyon ng monkfish na may basil (Emmanuel Cerisier)
Medalyon ng monkfish, black beans at arugula fondue, red pepper cream (Emile Jung)
Monkfish mignons "full steam", steamed beans at artichokes flavored tajine style (Alain Dutournier)
Reconstituted monkfish portion set with endive with satay and smoked bacon, lacquered with veal jus with bergamot (Christophe Roure)
Monkfish at mussel mula sa Spain na may berdeng kari (Alain Senderens)
Leg ng monkfish na inihaw na may panzetta at rosemary, parsley tomatoes sa oven (CR)
Inihaw na monkfish na may pinausukang bacon, endives at pinong minasa na suha at kalamansi (Franck Houdebine)
Tuhog ng monkfish paupiette at Parma ham na may mga minatamis na kamatis (CR)
Roasted monkfish section, langoustine cream (Bruno Brangea)
Monkfish: fondant, berdeng dahon ng repolyo na may cubed pepper, carrot juice na may cumin (Claude Colliot)
Monkfish: sa kadaïf (*), creamy cauliflower at red wine sauce (Philippe Bélissent)
Whole roasted monkfish na may paprika, red pepper coulis, steamed chateau potatoes (*) (CR)
Monkfish na inihaw sa semi-salted butter, peas at wild mushroom (Alain Solivérès)
Roasted monkfish casserole, salsify sa duck broth, parsley of chervil (Baptiste Fournier)
Pritong buntot ng monkfish na may lemon thyme at candied citron, cep risotto (Jean-Bernard Corvaisier)
Mga medalyon ng monkfish na inihaw na may bawang, Provençal vegetable confit (Thierry Garnier)
Mga medalyon ng monkfish mula sa Lofoten Islands na may lasa ng lemon-melissa, pinukpok ang Celtiane ng basil (Benoit Violier)
Inihaw na monkfish na may country ham at white beans (Christian Mimault)
Monkfish, clams, mussels, crabmeat at nilagang patatas, lightly creamed shellfish juice (René Fieger)
Pot ng monkfish cheeks at shellfish na may saffron, mashed patatas na may pinausukang mantika (Samuel Cavagnis) NT
Casserole ng monkfish cheeks na may gata ng niyog at Thai curry (Mathieu Scherrer)
Hiniwang monkfish na may braised crimson endives, emulsion na may lasa ng pinausukang bacon (CR)
Monkfish na may maliliit na gulay at gata ng niyog na may cumbawa (CR)
Mga medalyon (*) ng roast monkfish na may porcini mushroom, creamy risotto (Samuel Pratt)
Mga medalyon (*) ng monkfish na may verbena sauce, revered rice (*) (CR)
Mga pisngi ng monkfish na may chorizo sauce, fennel risotto (CR)
Extra caramelized monkfish cheek na may verjuice, maliit na salad ng white asparagus (Gilles Bellot)
Extra caramelized monkfish cheek na may verjuice, maliit na salad ng white asparagus (Gilles Bellot)
Caramelized monkfish na may luya at nougat risotto (CR)
Likod ng monkfish na pinalamanan ng mga talaba na inihaw sa mace butter, matelote (*) na may barberry (carlo crisci)
Osso bucco (*) ng monkfish na inatsara sa Satay spice, Cecco pappardelle (*) na may pesto (Pierre-Olivier Petit)
Osso bucco (*) ng monkfish na may paminta ng Sechuan
Osso bucco (*) ng monkfish na may pancetta
Osso bucco ng (*) cremolata-style monkfish (*), saffron risotto (CR)
Monkfish fillet na may niligis na kamote at emulsified gingerbread broth
Steamed monkfish mula sa Brittany, stuffed knife at shellfish broth (Westermann)
Monkfish nilagang may mga gulay
Tinapay na monkfish na may banayad na pampalasa, bahagyang pinausukang cucumber emulsion (Guy Martin)
Inihurnong monkfish, chorizo, piperade (*) ng mga kamatis at paminta (Valérie Saignie)
Monkfish sa red wine, simmered na bagong patatas (*), maliliit na sibuyas at bawang (Westermann)
Monkfish at patatas, watercress at basil
Monkfish steak na may chervil roots, hiniwang verjuice sauce (*) na may walnut oil (Bertron-Loiseau)
Lacquered monkfish steak, fondant fennel, piperade juice (*) (Marc Lamrani)
Crepinette (*) ng monkfish na may foie gras
Pot ng monkfish cheeks at shellfish na may saffron at mashed patatas na may pinausukang mantika
Likod ng monkfish na inihaw sa red wine, repolyo at lentils (G. Rabaey)
Monkfish na pinalamanan ng inasnan na lemon, matamis at maasim na Paimpol cocos (Stéphane Hassant)
Monkfish sa scampi, sauerkraut at mainit na sausage (Pierre gagnaire)
Monkfish na pinalamanan ng masarap at maliit na pinausukang breast cake (Jean-Luc Lefrançois)
Monkfish na perlas na niluto sa matamis at maasim, pinasingaw na may lightly garlicky pack choy cabbage (Joel Robuchon)
Monkfish na may bawang, periwinkle (*) at mushroom trumpet (Ferran Adrià)
Monkfish mula sa Île d'Yeu na inihaw na may bacon crumbs, cooking juices, crispy polenta na may morels (CR)
Mga hiwa ng monkfish sa berdeng dagat ng mga gisantes na may kulantro (Jeans Chaurel)
Turbot (*)
Turbot, salsify at oregano, na-poach sa bone juice, salsify na may bacon, lemon pulp at buttered red wine juice na may oregano (Steven Naessens)
Small-boat turbot mula sa Port-en-Bessin na niluto sa buto, nag-salsify sa "conchiglia" linguine (Jean-Yves Leuranguer)
Atlantic turbot na may cauliflower, "kamay ni Buddha" lemon at chives (Christian Bau)
Coastal fishing turbot na niluto na may pulang seaweed, malambot na carrots na nilagyan ng mga lasa ng Sichuan (Frédéric simonin)
Turbot sa "olive madness", artichoke cream at aubergine fondant (Sergio Herman)
Malaking turbot na inihaw sa buto (*), tomato béarnaise sauce, Pont-Neuf patatas (Jacques Le Divellec)
Inihaw na grilled turbot steak, glazed na bagong gulay, borage, Sarawak tip at Himalayan salt (CR)
Turbot steak na may oregano butter, glazed salsify at black bottom bacon (Steven Naessens)
Stuffed turbot, ratatouille, saffron jus (Stéphane Arnal)
Ang maliit na peach turbot ay niluto ng a la plancha, makinis na sabayon (*) na may mustasa, fricassee ng puti, berde at creamy na asparagus, mga bagong sibuyas, button mushroom, shrapnel potatoes na may chicken jus at tarragon (Philippe Labbé)
Turbot mula sa maliliit na bangka sa plancha, fondant potato, marrow jus (Georges Paccard)
Turbot sa isang makapal na seksyon na inihain na parang perlas, sa isang puting labanos na may turmerik, berdeng shiso juice (Guy Martin)
Roasted turbot fillet, berdeng asparagus, sparkling shellfish jus (Éric Boutté)
Turbot fillet na inatsara sa mga clove at nutmeg, feta at inihaw na sardinas, sariwang pipino na may lasa ng chorizo (Éric Provost)
Aiguillette ng line-caught turbot, isang heart of cardoon na may truffles at isang maliit na tatin (*) ng caramelized endives, sabayon (*) na may verbena (George White)
Turbot, mashed red mullets at glazed vegetables, bouchot sauce (*) (Sylvain Ruffenach)
Turbot: inihaw na may thyme at lemon, mga pana-panahong gulay na niluto sa dill, avgolemono sauce (*) (Andreas Mavrommatis)
Turbot, shellfish marinade at parmesan gnocchi (Philippe Delahaye)
Turbot mula sa Brittany, meadow mushroom at Saint Georges, yellow wine sauce (Frédéric vardon)
Ang coastal turbot ay mabagal na niluto, malutong at pinong mousseline ng matinik na cucumber butter na hinagupit ng berdeng anis (Larawan ni Anne-Sophie)
Coastal turbot, mushroom chutney, shallot fondue, broad beans na may masarap na lasa (Marc Meurin)
Inihaw na turbot na puti na may combawa emulsion, zucchini mille-feuille na may parmesan (Benoist Rambaud)
Wild turbot white browned sa leek at truffle brunoise, emulsified champagne sauce (Pierre-André Ayer)
Inihaw na Roscoff turbot white, baked charlotte na may diced shallots, capers at Spanish anchovies (Pierre-André Ayer)
Hinahain ang Turbot na may kasamang truffle risotto, parmesan lace, Périgueux sauce, na sinamahan ng quail egg yolk na niluto sa makalumang paraan, marrow bone gratin at inilagay sa truffles (Christophe Pétra)
Turbot na pinalamanan ng itim na truffle, simmered chestnuts at shallots sa juice
Inihaw na turbot, watercress purée, light champagne sabayon (*)
Turbot na may shavings ng Alba truffle, fricassee ng chanterelles at asparagus na may parmesan (CR)
Hochepot (*) ng steamed turbot sa salted butter, crunchy capers at winter garnish (Yannick Alleno)
Hiniwang wild turbot na may caviar cream (Jacques Le Divellec)
Turbot fillet na pinirito sa semi-salted butter, sariwang roasted walnuts, pumpkin pulp (David Angelot)
Pinasingaw na turbot na dibdib, mga gulay sa pamilihan na niluto sa isang pot-au-feu (*) (Jean-Pierre Hocquet)
White turbot parsley na may luya, berdeng lentil at winkles (Jean-Pierre Cassagne)
Roasted wild turbot breast, pinahiran ng meunière juice na may mga hiwa ng lemon, semi-candied na kamatis at flat-leaf parsley (Tommy Byrne)
Fillet ng turbot na ginintuang may mga hazelnut, duxelles ng ligaw na kabute, stock ng porcini mushroom (Guy Martin)
Wild turbot na may seaweed sa buckwheat pancake na pinalamutian ng andouille sausage, artichoke at Saint Paulin cheese (Jean-Claude Cahagnet)
Mabagal na inihaw na wild turbot na may verbena, dahon ng kamote sa prawn parmentier at sour apple mikado (Christophe Pacheco)
Wild turbot breast, niligis na truffled na patatas (Éric Coisel)
Seksyon ng turbot na niluto sa isang bato mula sa ating mga bundok, verbena coulis, sariwang gulay, salicornia sushi na may Colonnata bacon (*) (Claude Legras)
Seksyon ng steamed turbot, fingerling potatoes at snow beans, Choron sauce (Léa Lintser)
Plancha-grilled turbot steak, manipis na hiniwang leeks na may champagne cream at bacon bits (CR)
Wild turbot steak, ebony caviar, cauliflower semolina (Alain Dutournier)
Turbot steak na inihaw na may shallots, vanilla pear pulp, buttered green cabbage na may cockles, beurre blanc na may lasa ng lemon star anise (Damien Germanier)
Nilagang turbot na dibdib na may mga truffle (Jean-Pierre Foing)
Turbot osso na niluto sa bato mula sa ating mga bundok, Provençal stuffed vegetables, lemon balm sauce (Claude Legras)
Turbot na niluto sa buto (*), caramelized na may lemon, savarin (*) ng scallops sa tetragonium broth (Christian Moine)
Seksyon ng turbot na inihaw sa oven, Swiss chard, beef marrow toast (Arno Busquet)
Turbot na may citrus marinade (Hilario Arbelaitz)
Turbot na niluto sa buto (*), poppy at sesame shell, pomelo marmalade, lemon syrup, kutsilyo (*) mula sa Norway, nashi coriander (Thierry Drapeau)
Inihaw na turbot, pampalasa ng pusit, berdeng anis, kamatis at basil, fondant sea patatas (*) (Christophe Moret)
Turbot roasted on the bone (*), tellines (*) with parsley, fondant celery at cornucopia (Christophe Moisand)
Inihaw na turbot sa kama ng mga halamang gamot, scallop at citrus fregola (Raymond White)
Turbot roasted in semi-salted butter, flower zucchini at eggplant caviar, salicornia condiments na may "Coeur de boeuf" na kamatis (Jean-Denis Rieubland)
Ang turbot: niluto sa ulam, inihaw na mga almendras, maliliit na caper at spring onion (Frédéric anton)
Wild turbot at brown Cape lobster tail, minute roseval potato na may autumn truffles, lobster caviar butter, crunchy celery (Jean-Yves Drevet)
Inihaw na turbot, gnocchi at morels, simpleng poultry jus (CR)
Inihaw na turbot at isang variation ng puting tinatawag na "coconut" beans, gourmet peas na may sariwang almond, yellow wine sweetness at hazelnut oil mula sa (Christian Sinicropi)
Line-caught turbot na may morel at sweet almond chutney (Eric Briffard)
Line-caught turbot, inihaw gamit ang mga kutsilyo (*) at oscietra caviar (*) (CR)
Line-caught turbot na may berdeng asparagus, truffle pearls (CR)
Inihaw na turbot, "lupa" ng mga olibo at gulay, beet coulis na may puting truffle oil (Nicolas Frion)
Steamed turbot, barigoule-style artichokes, drizzle ng olive oil
Toledo (Jean-Francois Oyon)
Roasted turbot, white wine sauce, fricassee ng purple asparagus, broad beans (Jean-Yves Leuranguer)
Turbot na inihain kasama ang ravioli na may mga itlog ng pugo at puting truffle (Hans haas)
Wild turbot na may oscietra caviar mula sa Iran, shellfish butter, mga batang leeks.
Wild turbot golden meunière, lacquered na may chicken at soy jus, eggplant caviar na may porcini mushroom (Éric Fréchon)
Turbot na may anchovy cream at potato pancake nito (Cees Helder)
Seksyon ng steamed turbot, squash compote at gingerbread beet juice (Didier de Courten)
Puting turbot na may matulis na repolyo, minatamis na kamatis at berdeng mansanas, sparkling na juice na may farmhouse cider (Didier de Courten)
Turbot na may artichoke, maliliit na galamay (*) ng cuttlefish (Ferran Adrià)
Turbot, frothy juice na may combawa, mga batang gulay at wasabi (P Roudgé)
Steamed wild turbot na may peppermint at puffed rice, pea ravioli at celtuce lettuce (CR)
Turbot na may inihaw na almendras, maliliit na caper at spring onion, almond juice, cuttlefish risotto (Frédéric anton)
Roasted wild turbot, black rice, green asparagus arborio rice na may cuttlefish broth at green asparagus
Turbot dibdib sa artichokes (R. Speth)
Wild turbot na may Sologne chanterelle mushroom, snow-capped na mga itlog na may candied lemon, tarragon mousse sauce
Turbot mula sa Brittany, artichoke at chanterelle nang basta-basta na bawang
Turbot steak na may Dugléré sauce (*)
Turbot steak na may berdeng asparagus na baby squid at celery puree na may foie gras vinaigrette (CR)
Cube ng turbot mabilis flambéed na may vodka, bloody mary reduction, Séchouan butil (CR)
Unilateral turbot steak (*), Hollandaise sauce (*), steamed patatas (CR)
Ang likod ng turbot ay nilaga lang, chestnut fondant (CR)
Baked turbot, Mediterranean squid at braised piquillos, tomato confit na may basil at olive oil
Roasted turbot sa Guéméné potato crust, golden salsify at Chablis juice (Bertron-Loiseau)
Turbot roasted on the bone (*), sabayon (*) na may amoy ng undergrowth, razor clams at winkles (Jacques Lameloise)
Inihaw na turbot steak, puting mantikilya (*) na may chives.
Turbot steak na sinira sa langis ng hazelnut, gougère (*) na may Beaufort at chanterelles cream ng mga kastanyas at Iberian ham (Alexandre Fabris)
Ang mga goujonnettes (*) ng turbot ay dumaan sa salamander (*), lemon cream sauce, chervil steamed potatoes (CR)
Seksyon ng turbot na niluto sa isang casserole dish na may mga maagang gulay (Alain ducasse)
Seksyon ng turbot on a spit, Grenoble (*) à la Niçoise with early vegetables, greens and soft chard chops (Alain ducasse)
Malaking hiwa ng line-caught turbot na may 'red leg' crayfish at black truffles (Alain ducasse)
Inihaw na malaking turbot na may confit na bawang, poached rock octopus, clams au gratin, at pusit sa kanilang katas (Alain ducasse)
Seksyon ng semi-salted turbot na binuhusan ng lumang suka sa panahon ng spit roasting, tangy juice na may maliliit na caper, panisses at semi-dry na kamatis (Alain ducasse)
Ang ligaw na turbot na inihaw sa gata ng niyog, Granny-smith, puting sibuyas sa argan oil (J Bardet)
Inihaw na wild turbot sa mga seksyon, maagang patatas, morel, béarnaise sauce (J Bardet)
Turbot mula sa Brittany na may seaweed, shellfish at shavings ng semi-salted butter (Alain ducasse)
Turbot mula sa Brittany sa mga seksyon, maagang mga gulay, (Alain ducasse) itim na truffle cooking juice (Alain ducasse)
Turbot mula sa Brittany sa flat fillet, jus-garnish ng porcini mushroom at crayfish (Alain ducasse)
Turbot mula sa Brittany sa flat fillet, shellfish, half-butter sauce (Alain ducasse)
Inihaw na turbot na may mga artichoke na may langis na may sage at pineapple infusion (G Martin)
Champagne-glazed Brittany turbot, asparagus at crayfish (Alain ducasse)
Line-caught turbot on the bone(*), porcini mushroom sa isang casserole na may mga dahon ng chestnut (Alain ducasse)
Turbot mula sa Brittany na inatsara sa citrus peel, purple artichokes at spider crab meat sa mainit na salad (Alain ducasse)
Mabagal na niluto na seksyon ng turbot, simmered morels at malambot na potato gnocchi (Alain ducasse)
Coastal turbot, chorizo risotto, bean confit na may bacon, seasonal asparagus (M. Meurin)
Coastal turbot sa mga seksyon, tinusok ng candied lemon, purple artichokes at porcini mushroom (Alain ducasse)
Seksyon ng line-caught turbot na inihaw sa isang casserole, baby onion, bagong patatas at ceps (Alain ducasse)
Line-caught turbot sa mga seksyon, coco beans at clams (*) na niluto nang magkasama sa isang casserole dish, isang sauce-condiment na may opal basil na dinurog sa isang mortar (*) (Alain ducasse)
Hiwa ng coastal turbot na pinahiran ng luya; "fatty" tuna na inatsara sa mani, semi-cooked salpicon (*) ng scallops na may pearl barley, whelks, mousseline sauce (*) na may champagne (Pierre gagnaire)
Roasted turbot fillet, full-bodied juice, poivrade artichokes at sun-dried tomatoes sa ragout (Christophe Binet)
Pan-fried turbot fillet, artichoke barigoule (*), roasted pistachios (Alain Senderens)
Fillet ng turbot na niluto sa sauté pan, puting asparagus sa parmesan meunières, Maltese sauce (*) (Yves Mutin)
Inihaw na fillet ng turbot at pusit, iginagalang na black rice risotto, emulsified butter, crispy parmesan (Jacques at Laurent Pourcel)
Filet ng turbot confit, pasta na itim na may octopus ink at lemongrass juice (Hans haas)
Inihaw na fillet ng turbot, orange salsify, watercress purée, emulsified vanilla salsify broth, Colonnata bacon (*) (Jacques at Laurent Pourcel)
Fillet ng turbot na inihaw sa balat, saffron champagne sauce, vitelottes, maliliit, gulay ng sandaling ito (CR)
Millefeuille ng turbot fillet na may yuzu butter, candied Geneva cardoon, free-range pork belly (CR)
Ang line-caught turbot ay nilaga lang, fingerling potatoes na minasa gamit ang isang tinidor at nilatigo ng truffle butter (Christian Le Squer)
Malaking line-caught turbot sa mga seksyon na inihaw sa isang kaserol, ratatouille juice na may shellfish (*), fondant patatas (Alain ducasse)
Seksyon ng roasted turbot, puff pastry tartlet na may kamatis, basil at pusit (Haeberlin)
Florentine (*) ng turbot, at sabayon (*) na may champagne, isang sea foam (*), isang flan ng matamis na bawang at mga halamang halaman, lemon sa palamuti (George White)
Buong turbot na inihurnong may porcini mushroom at matamis na almendras (Philippe Legendre)
Inihaw na turbot, yellow chard, winkles at mushroom, rosemary at savory reduction (Alain Pegouret)
Turbot cooked meunière, lemon juice na may asin, tofu at pan-fried foie gras (Guy Martin)
Inihaw na turbot, anchovy butter, asparagus risotto at poivrade artichoke
Mabagal na niluto ang turbo sa isang earthenware casserole, mustard, dill at rhubarb jus (Troisgros)
Pinuto at piniritong Roscoff turbot sa isang banayad na curry butter na may dikit ng pesto (*), mabangong basil at garlic buttons (M. Bras)
Turbot na niluto sa buto (*), hazelnuts, nilutong ham at kalahating minatamis na kamatis, kalahating tuyo na dinurog sa mortar, dahon ng chard, butter sauce (Alain Llorca)
Wladimir turbot (*) taong 2000, sunny side up na mga itlog (*) (CR)
Turbot na may champagne
Wild turbotin na may mga hazelnut at Arbois wine (Alain Solivérès)
Turbot na niluto sa isang vanilla-flavoured casserole dish, half-fig, half-raisin, lantang wild mushroom (Jean-Yves Leuranguer)
Turbot sa beet meunière na may mga caper (S. Raimbault)
Inihaw na turbot na may mga artichoke na may langis na may pineapple sage infusion (Guy Martin)
Malaking turbot na dibdib na nilagyan ng liquorice at Arnad bacon emulsion (P. Carrier)
Inihaw na sardinas, tourin (*) light na may iodine, bulgur na may pipino at suha
Parang pizza (*) ng turbot at scallops, herblet crust, champagne emulsion (Stéphane Cattane)
Maliit na bangka turbot (*), spring beans at berdeng sibuyas (Manuel Martinez)
Seksyon ng roasted turbot, tempura (*) ng mga nakalimutang gulay sa béarnaise emulsion (*)
Pulang mullet (*), scorpion fish (*) mostelle (*) grouper (*) ombrine
Pulang mullet fillet na niluto sa mabangong langis, pinalamanan na mini fennel ribs, absinthe milkshake, crunchy dill seeds (Jean-Paul Jeunet)
Pulang mullet sa crispy potato scales (Paul Bocuse)
Mediterranean red mullet, inihaw, octopus at cime di rapa, bone jus (*) na may kamatis at oregano (Ronan Kervarrec)
Fillet ng pulang mullet, good mouth apple na pinalamanan ng bullinada brandade (*), saffron rust foam (Gilles Goujon)
Filet ng red mullet, wild garlic green butter, multicolored ponzu tomatoes (Lionel Rigolet)
Nage (*) ng pulang mullet fillet na may tarragon (Gérard Le Bouhec)
Red mullet a la plancha, rhubarb gel (*), minasa na itim na olibo at langis na may verbena infusion (Jean-georges klein)
Pulang mullet sa pagitan ng dalawang crisps, malambot na haras na may anchovy butter, Quercy saffron mousseline "aromas of a bouillabaisse" (Michel sarran)
Inihaw na pulang mullet, bush tart at adobong gulay (Valérie Saignie)
Inihaw na pulang mullet aiguillettes, eggplant cannelloni (Philippe Durandeau)
Pritong pulang mullet fillet na may sarsa ng demonyo, chard gratin na may cream (CR)
Fillet ng pulang mullet sa aubergine scale at ang basil oil nito (carlo crisci)
Crispy red mullet fillet na may myrtle oil, prawn cannelloni (Henri Boutier)
Pulang mullet na nakabalot sa chorizo, maliit na piniritong niyog (Julien Roucheteau)
Pulang mullet sa isang pinong pissaladière (*), mga virgin citrus fruit na may sariwang kulantro (Frédéric simonin)
Creamy polenta, piniritong pulang mullet at isang shower ng pinausukang pulbos ng dibdib ng pato at kalamansi sa panahon (Jean-Claude Cahagnet)
Pulang mullet na may peperonata (*), black olive cream (Michel Ranvier)
Pulang mullet sa beet meunière na may mga caper (Christophe Petra)
Pulang mullet fillet na niluto sa malutong na balat nito, piniritong lilang artichoke na may pusit at minatamis na lemon, tomato juice
Red mullet lamé na may Naples lemon, almond velvet na may amoy ng hogweed (carlo crisci)
Filet ng pulang mullet, nabaybay mula sa Ventoux, octopus navarin(*) na may Merlot, orange na halaya na may mahabang paminta (Bruno d'Angélis)
Seared red mullet fillet, saffron Paimpolais cocos, crispy squid at chorizo (David Angelot)
Mga pulang mullet fillet na may Zanzibar spiced seeds sa isang buttered green cabbage, at isang kumquat marmalade (Didier de Courten)
Malutong na pulang mullet sa maanghang na sabaw (Georges Wenger)
Steamed red mullet sa isang full-bodied na sabaw na may sakura leaf 炊事, artichoke petals (Alain Senderens)
Niluto ang pulang mullet na en papillote, vegetable tian at mashed patatas sa olive oil (Patrice Miévre)
Ang barbet mullet mula sa Noirmoutier ay sinunga lang, sopas (*) ng bouchot mussel mula sa Mont Saint-Michel AOC na may lasa ng dill at christophine (Jean-Yves Drevet)
Filet ng pulang mullet sa isang citrus crust at mga gulay na may pesto (Philippe Boucher)
Piraso ng gintong pulang mullet na may basil sa isang hodgepodge ng mainit na berdeng beans sa vinaigrette (Matthieu Garrel)
Pritong pulang mullet fillet sa olive oil, green lentils sa mainit na vinaigrette (Henri Charvet)
Mga fillet ng pulang mullet sa isang taggiasche olive crust at young shoots salad (Nicola Balestra)
Pritong pulang mullet fillet, inihanda sa bouillabaisse (*), hinahain kasama ng rouille (Léa Lintser)
Mga pulang mullet fillet sa tempura at 炊事 piperade (*) (Sébastien Altazin)
Mga pulang mullet fillet, cannelloni na pinalamanan ng mga halamang gamot at ricotta (Olivier Amestoy)
Mga pulang mullet fillet na pinatigas ng langis ng oliba, nabaybay na risotto (Olivier Amestoy)
Fillet ng pulang mullet na inihaw sa balat, meryenda na lettuce, sariwang pampalasa (Michel Hache)
Pulang mullet fillet, artichoke mousse, mainit na olive vinaigrette, sariwang mga kamatis
Mga pulang mullet fillet na may pesto at mga sanggol na gulay (Stéphane Rocher)
Mga fillet ng pulang mullet na may pinausukang aubergine, likidong perehil na may mga amoy ng kagubatan (Laurent Maliit)
Red mullet na may Provence herbs, shellfish broth, pan-fried chanterelles (Pierre-Alain Garnier)
Mga fillet ng pulang mullet at asparagus, vinaigrette na may mga condiment at shellfish (Christophe Beaufront)
Nage ng pulang mullet fillet na may tarragon (Gérard Le Bouhec)
Nage ng pulang mullet at sardine fillet na may saffron at anis (Christian Leclou)
Sered red mullet, paella rice, shellfish at pusit, fennel emulsion (Bernard Ravett)
Filet ng pulang mullet at maliit na escalope ng foie gras, Jerusalem artichoke purée at pritong artichoke. (Annie Feolde)
Escabèche (*) ng pulang mullet, sirang trigo, asparagus vinaigrette (Marc Lamrani)
Rotillon ng pulang mullet na niluto gamit ang “Pata Negra” ham, foamy deviled sauce (*) (Philippe Audonnet)
Inihaw na pulang mullet fillet, ginisang zucchini na may anchovy cream (Jean-François Thorel)
Pritong pulang mullet fillet, suha, gintong hazelnuts, dill (Vincenzo Patruno)
Pritong pulang mullet fillet sa kaliskis ng patatas sa dinurog na zucchini at talong, pinababang katas ng karne (Éric Boutté)
Crispy red mullet fillet na may marjoram (Jean-Louis Nomicos)
Inihaw na pulang mullet, sanggol na pinalamanan ng eggplant caviar, tonca beans (Jean-Pierre Foing)
Seared red mullet, citrus marmalade, crunchy curry tuile at apple/wasabi foam (Nicolas Frion)
Filet ng red mullet tagine (*), oriental vegetables (Pascal Bataillé)
Inihaw na pulang mullet fillet na may anise, zucchini at tomato cake (CR)
Inihaw na pulang mullet fillet, anchoïade at light eggplant at basil "cake" (Marcel Baudis)
Mga pulang mullet fillet na niluto na transparent a la plancha, inihaw na melon at mantikilya na emulsified na may Moscato d'Asti at kalamansi (Claude Legras)
Livournaise-style red mullet (*) (Massimo Bottura)
Red mullet sa isang brandade ng gray shrimps at star anise mouillettes, isang emulsion ng green peas na may bergamot (Didier de Courten)
Inihaw na pulang mullet, berde at puting Swiss chard
Pulang mullet, pinalamanan ng mga tuyong kamatis at basil, minatamis na talong (Pierre Daret)
Inihaw na pulang mullet, pomelo at yuzu
Pulang mullet sa pinong bouillabaisse (*), rouille crisps (*) (CR)
Mga pulang mullet fillet, minatamis na haras na may acidulated na suka
Pedro Ximenes (CR)
Mga pulang mullet fillet na inihaw na may pesto, mashed fingerling potato na may pink na bawang mula sa Lautrec (CR)
Mga pulang mullet fillet, oxalis purée na may cardamom (CR)
Bagong lutong pulang mullet, simmered artichokes, shellfish bouillabaisse (Nicolas Lebec)
Fillet ng pulang mullet sa sabaw ng gulay sa taglagas at Champagne, luya at dill (E Mignard)
Red mullet, heirloom tomato, gazpacho cherries, black olive oil, arlette (*) na may bagoong (CR)
Seksyon ng country mostelle sa isang meunière, kayumanggi sa mantikilya at fingerling patatas (Jacques Maximin)
Ang Sarrans (*) ay sinira sa likidong karotina at samphire (Gérard Passédat)
Crispy red mullet fillet, blue foot balsamic marinade
Sered red mullet na may sage, pinya mula sa aming hardin Landes peanut oil juice, Victoria pineapple chutney (*) (B Robin)
Rock mullet na nilagyan ng pistachio at star anise broth (Gérard Passédat)
Mediterranean red mullet sa tartare at bottarga mayonnaise sa escabeche at inihaw (Reyna Sammut)
Pulang mullet sa pinong pissaladière (*) at isang birhen (*) ng mga citrus fruit
Pulang mullet sa virgin oil at aubergine caviar na may coriander (Joel Robuchon)
Pulang mullet na inihaw sa oven na may puting alak na suka
Inihaw na pulang mullet, bohemian (*) talong (Marc Lamrani)
Pulang mullet na may sarsa ng niyog, sariwang mint (JG. Klein)
Pulang mullet fillet na may coppa crisps (*), creamy pea sauce (CR)
Hinubad na isda ng alakdan sa sabaw ng myrtle (Gérard Passédat)
Mediterranean scorpionfish, pinalamanan (*), rockfish soup emulsion, aioli (CR)
Red lionfish "Umami" (Pedro Subijana)
Roasted fillet ng redfish, celery pancake na may flat coconuts (Jean-François Robert)
Roasted fillet ng redfish, grilled zucchini, piquillo peppers, squid at country ham na nilaga sa olive juice (André Signoret)
Simply poached Mediterranean scorpionfish, candied jus, zucchini at basmati rice (Bernard Lonati)
Isda ng alakdan (*), mga piraso ng pusit sa romesco butter (*) (Ferran Adrià)
Malutong na pulang mullet na may mga winkle at salicornia, shellfish juice emulsion (*)
Salicornia na may gata ng niyog, mga aromatic touch, isang cube ng marshmallow na may anise (Ferran Adrià)
Salicornia at razor clams salad (*), hangin (*) na may menthol (Ferran Adrià)
Pulang mullet at artichoke fricassee na may anise
Mga fillet ng pulang mullet na inatsara sa kanilang mahahalagang shellfish oil (*), na inihain na parang mille-feuille kasama ng kanilang mga dinurog na maanghang na kamatis (G. Rumeau)
Filet ng pulang mullet, fondant potato na may burst tomato, celery na may parmesan (Jacques Lameloise)
Red mullet en papillote na may tamarind butter (Pascal Barbot) NT
Sered red mullet sa ilalim ng belo ng buttered bread, aioli (*) hot Venetian style (*) (Guerard)
Pulang mullet at whiting, cream at mga piraso ng octopus sa isang bluefin tuna carpaccio (Pierre gagnaire)
Inihaw na pulang mullet na inatsara sa bawang, ratatouille sa pinong piraso, pitchoulin at panisse (Frédéric Garnier)
Inihaw na pulang mullet, wok-fried vegetable tagliatelle, Thai broth (Yannick Alleno)
Pulang mullet sa pan-fried fillet, ginisang bagong patatas at zucchini na may tapenade (*) (Alain ducasse).
Pritong pulang mullet
Pan-fried gurnard red mullet at mesclun na may sariwang damo
Pinalamanan na walang buto na buong pulang mullet, mga sweetbread na may saffron na bahagyang sinasawsawan ng malakas na jus (Alain ducasse)
Red mullet fillet, olive-liquorice puree at carrot-orange blossom quenelle
Red mullet breaded with gomasio, Matcha tea sauce at crispy vermicelli
Red mullet a la plancha (*), olive oil emulsion, quinoa
Sa tinta ng pusit at mga crosnes (L. Petit)
Maliit na pan-fried red mullet at sardine fillet sa crispy toast, eggplant caviar at candied tomato (Lorain)
Filet ng crispy red mullet, Greek young vegetables na may mga buto ng coriander
Casserole casserole na may tulya (*) at lemon thyme
Pulang mullet na may lasa ng kari, berdeng mangga at papaya (Pascal Barbot) NT
Maliit na pulang mullet na may lasa ng sansho 炊事, niluto nang buo sa asin; simpleng parsley juice, coriander at tarragon, candied lemon marmalade na may haras (Pierre gagnaire)
Red mullet en papillote, juice ng alak na may atay at puso, igos at hazelnut
Inihaw na mullet-gurnard sa wallet, pan-fried glasswort
Mga fillet ng pulang mullet at artichokes na may morels
Mga pulang mullet fillet na may caramelized na bagong gulay at turmeric puree
Inasnan na grouper, fleur de sel mustard (CR)
Mga fillet ng scorpion fish na may mga minatamis na kamatis at aubergine
Inihaw na pulang mullet fillet na may haras at hilaw na ham, virgin sauce (*)
Fillet ng pulang mullet sa tinapay at chorizo crust, Sicilian aubergine cream, saffron jus (Alain Passard)
Fillet ng pulang mullet, pinausukan sa ilalim ng bell jar na may lasa ng Provence, brunoise (*) ng mga gulay (Franck Houdebine)
Red mullet fillet na may shallots at red wine, marrow crouton
Wok ng sariwang gulay; inihaw na pulang mullet, toyo at wasabi (CR)
Pulang mullet fillet sa potato canapes, truffle puree (CR)
Pulang mullet fillet na inihaw sa taros scales, duo ng almonds at sea urchins (carlo crisci)
Fillet ng pulang mullet, inihaw na karne ng baka, berdeng repolyo at patatas (CR)
Pot-au-feu (*) ng pulang mullet, hipon at monkfish na may aroma na may lasa ng makalumang mustasa, na sinamahan ng rouille foam nito (*) (CR)
Fillet ng pulang mullet na may suquet purée (*) at piraso ng pritong pulang mullet (Ferran Adrià)
Nilagang grouper na may shellfish at condiments
Ombrine (*) marinated, quinoa leaf, matcha tea ice cream (Laurent Paccini)
Goujonnettes (*) ng grouper, nage ng gnocchi na may lemongrass (Cyrille Montanier)
Bakalaw (*), bakalaw (*) at haddock
Inihaw na bakalaw na may Colonnata bacon, chorizo semolina at maliit na gazpacho (CR)
Makapal na cod confit na may Colonnata bacon, simmered coconut beans na may masarap at piniritong baby squid a la plancha (Christophe Pacheco)
Bakalaw, daikon / granada, pagkakaiba-iba ng watercress (Thierry Marx)
Cod Skrei (*) sa malutong na artichoke na bulaklak at tangy white sauce, steamed vitelotte potatoes (Francesco Tedesco)
Seksyon ng steamed cod na may coffee sabayon (*) at daisy flowers (Édouard Loubet)
Picnic Black Cod "Tupperware" (Paul Pairet)
Lomo (*) ng half-salted cod, comfrey leaf, pili-pili with olive oil at pata negra (*) (Yoann Conte)
Crispy half-salted cod, bouillabaisse jus (Christophe Petra)
Steamed semi-salted cod steak, malaking gulay aioli (*) (CR)
Inihaw na bakalaw, sa ilalim ng hazelnut at flat-leaf parsley Viennese, fine curd ravioli (Patrick Lenôtre)
Semi-salted cod sa Grenoble-style na breadcrumb, hazelnut butter emulsion, caper lemon compression, parsley sauce, vitelotte potato at truffle gnocchi (Thierry Drapeau)
Inihaw na bakalaw, mashed apple, lemon cream, pusit (*) at squid ink stock (Philippe Bélissent)
Cod, quinoa at spelling na may maple, soy-hazelnut sauce (Yoni Saada)
Inihaw na bakalaw, maliliit na kamatis na inatsara sa langis ng oliba at balsamic pearls (Bruno Deligne)
Oven-roasted cod, spelling risotto na may mga gulay, soy butter (Gil Rosinha)
Cod na pinasingaw na may rosemary at saffron, black tapenade at orange infusion (Jean-Pierre Cassagne)Cod, inihaw at nilaga sa stock ng kabibe (*), mga pipino sa halaya, marinière emulsion (*) (Georges Landriot)
Cod na may Orleans mustard, cauliflower at broccoli, amaranth (Jean-François Rouquette)
Bakalaw mula sa Saint-Jean-de-Luz, potato chips - iba pang dinurog, malunggay-tarragon-shallot paste (Jean-François Trap)
Cod steak at chorizo crisps (CR)
Poached roast cod steak at squid ink risotto (Jean-Marc Berthelot)
Roasted cod fillet na may malasang, mashed split peas (Mehdi Corthier)
Likod ng bakalaw na inihaw na may pesto, niligis na patatas, salsa (*) ng mga pampalasa (Cédric Poncet)
Sa ilalim ng almond-rosemary crust, likod ng bakalaw, parmesan linguine, egg yolk at Paris (Jean-Claude Cahagnet)
Likod ng bakalaw na ginisa, “pissaladière-anchovy beignet” (*) (Gaël Boulay)
Inihurnong bakalaw, adobong gulay at basil oil (Jean-Georges Vongerichten)
Cod back sa foil at hazelnut butter, Madras risotto, breaded coconut accras, red curry emulsion (Rémy Fourmeaux)
Cod fillet, nilagang gulay, kamatis at shellfish (Pascal Bataillé)
Pan-fried cod fillet, celeriac at Jerusalem artichoke purée, Madeira sauce (Michael Nizzero)
Sa likod ng bakalaw na inihaw sa oven, niligis na patatas, tapenade, rouille (Patrick Gaultier)
Roasted cod fillet sa almond crust, nilutong Paimpol cocos (Franck Paget)
Sa likod ng bakalaw na may lomo (*) "Iberico de Bellota", zucchini, kamatis at pusit (Frédéric Robert)
Likod ng bakalaw na nilaga sa shellfish jus (Georges Landriot)
Steamed cod fillet, red basil pesto, Bintje mash (CR)
Simply steamed cod, wok-fried vegetable tagliatelle, virgin oil (Thibaut Debain)
Steamed cod, Caesar-style spinach salad (*) (Mathieu Scherrer)
Semi-salted cod tournedos, coco de Paimpol, simmered piquillos at chorizo (Pierre Daret)
Cod fillet na may prizuttu heart (*) at ang pietra sauce nito (*) (Christine Sanna-Lefranc)
Pan-fried cod fillet, cannelloni na pinalamanan ng Thousand and One Nights emulsion brandade nito (Stefano Maggini)
Cod back, poivrade artichokes, olive juice (Xavier Rousseau)
Sa likod ng bakalaw at morel sa dilaw na alak (CR)
Roasted cod fillet, braised chard sa veal jus (Patrick Proenca)
Inihaw na cod fillet, polenta pancake at pinatuyong prutas (Emmanuel Monsallier)
Dibdib ng bakalaw, meunière chicory (*), truffle juice (Didier Pioline)
Cod breast, grated cauliflower, shiitake jam, satay jus (Marc Lamrani)
Inihaw na bakalaw, gisantes at mousseron na may crystallized na suha at luya (Jean-Georges Vongerichten)
Pinasingaw na bakalaw na may niligis na patatas (CR)
Bakalaw, mashed patatas, olibo-sibuyas (Yoni Saada)
Steamed cod, olive oil at lemon (Antony Clemot)
Cod steak na may chorizo, sliced jus, mashed patatas (Nicolas Perdriset)
Inihaw na bakalaw steak at maliit na ratatouille (Carlo Bianchi)
Pavé ng steamed cod, cappuccino (*) ng celery na may juniper (Guillaume Hirselberger)
Steamed cod steak, butter na pinukpok na may sea urchin coral, saffron puree (André Signoret)
Sa likod ng makapal na bakalaw na nilagyan ng matatamis na pampalasa, harlequin Indian-style na gulay na cauliflower mousseline na may Mauritius curry (Tommy Byrne)
Cod steak au gratin na may pine nuts, broad bean at pepper ragout (Patrice Miévre)
Cod fillet na inihaw sa balat, pinong cherry tomato tart (Philippe Durandeau)
Roasted cod steak, toyo at wok-style na gulay (Jean-François Oyon)
Inihaw na bakalaw, maliliit na kamatis na inatsara sa langis ng oliba at balsamic pearls (Bruno Deligne)
Bakalaw, inihaw at nilaga na may clam stock (*), cucumber jelly, marinière emulsion (*) (Georges Landriot)
Roasted cod fillet na may malasang, mashed split peas (Mehdi Corthier)
Likod ng bakalaw na nilaga sa shellfish jus (Georges Landriot)
Mga piniritong sugpo, pinakuluang gulay sa taglamig na may malunggay (Georges Landriot)
Poached cod fillet, haras, berdeng asparagus, peas at sorrel emulsion (Henrik Andersson)
Pan-fried Breton cod fillet, mashed carrots na may orange, orange gastric sauce (*) (Sébastien Bourgeois)
Puso ng cod fillet na pinakintab na may mga pampalasa, Thai rice cake (Denis Velen)
Inihaw na cod fillet, almond apple blinis (*) (Jacky Morlon)
Cod fillet steamed, virgin oil (Lionel Arnoux)
Nilagang at gumuhong bakalaw, niligis na patatas, arugula na tinimplahan ng mainit na lemon vinaigrette (Léa Lintser)
Inihaw na bakalaw at lobster risotto (Dominique Loï)
Bakalaw na may bacon, istilong tartiflette (*) na may veal jus (Stéphane Torreton)
Roasted cod fillet, braised chard sa veal jus (Patrick Proenca)
Poached cod fillet, haras, berdeng asparagus, peas at sorrel emulsion (Henrik Andersson)
Bourride-style cod, inihaw na vermicelli (Olympe Versini)
Pan-fried line-caught cod na may pak-choï cabbage, oysters at beetroot emulsion na inihaw sa ibabaw ng kahoy na apoy (Marc Haeberlin)
Desalted cod sa reblochon cloth nito, common polypody, acid caramel with passion fruit (Marc Veyrat)
Desalted cod, sinunog na may light saccharin, kristal ng gentian at dayap (Marc Veyrat)
Cod fillet na pinasingaw ng mga halamang gamot, tinimplahan ng coulis ng pinausukang piquillos, ink risotto (Alain Pegouret)
Inihaw na sariwang cod fillet na may Di Buffala mozzarella (Gilles Bellot)
Black Cod (*) na inatsara sa miso 炊事 (R. Speth)
Itim na bakalaw (*) na may miso, ginisang gulay (Richard Pommies)
Inihaw na cod fillet na may mga halamang gamot, spinach cannelloni na may kalamansi (A Busquet)
Cod nage na may maliliit na gulay, pot-au-feu style (CR)
Cod steak na niluto ng a la plancha (*), celeriac mousseline at autumn mushroom (Jacques Lacipière)
Tinadtad na bakalaw sa escabèche (*) na may shellfish at Thai aubergines (carlo crisci)
Seared Black Cod na may semi-salted butter, kale mousseline (CR)
Likod ng berdeng bakalaw sa olive crust, anchovy sabayon at caper matelote (carlo crisci)
Confit ng cod petals, crispy langoustines, piquillo pepper jelly at cod milk ice cream (Philippe Etchebest)
Masarap na cod steak na steamed lang, fine oxygen mint sauce, parsley, coriander, tuile (*) luya at tanglad (G. Rumeau)
Cod na may lasa ng niyog at cardamom
Pan-fried cod na may spices at parmesan, watercress coulis na may rosemary
Likod ng bakalaw na niluto sa balat, coco de Paimpol beans na may chorizo
Roasted cod loin na may Paimpol bean ragout at crispy bacon
Steamed cod fillet, haras at lettuce puree, revered rice at miso emulsion (*) 炊事 (Jean-Christophe Rizet)
Saffron cod sa glasswort bed nito
Puso ng bakalaw na nilagyan ng mga tuyong kamatis, mainit na balsamic vinaigrette sa kama ng coral lentils
Puso ng steamed cod na may green curry at inihaw na mani (Denis Velen)
Cod breast, grated cauliflower, shitake jam, satay jus
Ang bakalaw sa chorizo crumble (*), maliit na aubergine fondue
Pearly cod aioli (*) with Sechuan pepper, seasonal vegetables (Jean Pierre Anselme)
Bakalaw na may almond roll, galamay (*) ng maliit na octopus
Confit (*) ng bakalaw na may puting beans, nguso (*) at tainga ng baboy (Ferran Adrià)
Black Cod (*) na inatsara sa miso sauce (Ozuru Toyofumi)
Fresh cod aioli (*) our way at steamed vegetables (Pascal Brot)
Brandade ng bakalaw sa langis ng oliba na may mesclun (Mauro Carmelo)
Cod brandade na may gintong crouton, mesclun salad (Yannick Alleno)
Creamy at mild cod brandade, mga gulay na istilong ratatouille, arugula sorbet (Pierre-Alain Garnier)
Grenoble-style rock rascasson brandade (Christophe Petra)
"Sariwa" na inihaw na bakalaw, niligis na patatas, pesto (Cédric Poncet)
Fresh cod steak na may marjoram, kamatis at aubergine fondant (Jean-Bernard Corvaisier)
Likod ng sariwang bakalaw na may tiyan (*) (Francis Rousseau)
Hiwa ng bakalaw na niluto ng a la plancha, niligis na patatas na may lasa ng truffle oil (Jean-François Thorel)
Raw cod at cod confit na may fava beans at mga petals ng kamatis (Ferran Adrià)
Cod confit sa malambot na sarsa ng mga balat nito, cream ng patatas, kakaw at kari (Hilario Arbelaitz)
Ventrêche (*) na may cod curry na may lasa ng niyog, macaroni na may harina (Ferran Adrià)
Sariwang bakalaw na may Lautrec pink na garlic purée, inihaw na jus
Fresh cod fillet with coarse salt, Gascon Paimpol cocos
Bakalaw na may minatamis na lemon sauce, leeks at spinach
Cod fillet at patatas na may pinong halamang gamot
Pearly cod petals sa isang kama ng pumpkin studded na may crunchy walnuts (D. Pioline)
Cod steak mula sa Lofoten (Norway), Biscayen sauce (*) – hinagupit ng olive oil – sinamahan ng Noirmoutier na bagong patatas na may minatamis na mga sibuyas
Inihaw na sariwang bakalaw fillet, mozzarella di bufala, mashed patatas (Gilles Bellot)
Bilbao cod at kokotxas, niligis na niyog na may rosemary, pinong bawang shavings (Alain ducasse)
Sariwang bakalaw sa isang herb print na may mga katas ng gulay at basil (CR)
Adobong at inihaw na bakalaw, Thai herb brandade, piperade-galangal condiment (William Ledeuil) NT
Inilaga at hinubad na bakalaw na Bilbao, brandade (*) na may flat-leaf parsley, very fine potato crisps (Alain ducasse)
Poached Bilbao cod, mashed chickpeas, pinong nilaga ng stockfish tripettes (*) na may Perugina (Alain ducasse)
Bilbao cod at kokotxas, confit na mga kamatis na may mga olibo, panisses at pritong basil (Alain ducasse)
Bilbao cod at kokotxas, ink sauce, pritong polenta (Alain ducasse)
Pritong bakalaw sa tempura kasama si papa al pomodoro (*) (Annie Feolde)
Bilbao cod brandade (*) na may soft-boiled quail egg (*) (Alain ducasse)
Brandade (*) ng bakalaw, berdeng asparagus na may hazelnut butter (*) at capers (CR)
Brandade cod na may béatilles (*) at sariwang bay leaf sauce (Georges Wenger)
Bakalaw sa brandade (*), truffle juice (Jean-Louis Nomicos)
Estofinado (*) mula sa Saint-Tropez, durog na mansanas na may sariwang basil
Haddock brandade na may basil, scallop at langoustine skewer, eggplant caviar at savory juice
Puffed haddock turban at simmered summer vegetables, aioli sauce (Christophe Pacheco)
Sa likod ng itim na bakalaw sa isang herb crust, sa isang kamatis at basil escabeche, sheep curd, vinaigrette ng adobong hilaw na gulay (S. Rourre)
Rare Black Cod (*) caramelized sa teriyaki 炊事 na may Japanese black rice (H. Nepple)
Cod papillote na may Peruvian olives, Bermuda fish soup na may "Black Seal" rum (OA Martin)
Steamed cod na tinimplahan ng herb oil na may gray shrimps at caramelized meat jus
Tip-top na bakalaw na may mga endives na nilaga ng cocoa nibs (CR)
Cod fillet sa puso ng prizuttu (*), at ang Pietra sauce nito (Christine Sanna-Lefranc)
Pritong bakalaw na may beans at basil
Cod steak, fish nage, large herb macaroni with candied lemon (Joel Robuchon)
Cod steak sa isang kama ng saffron endive
Cod fillet na may coconut butter at kari
Golden North Sea cod, malutong na spring vegetables, passion fruit at olive oil
Semi-salted cod meunière, peasant puree ng sariwang coconut beans na may suka at perehil (Alain ducasse)
Cod browned sa gravy, steamed green asparagus, mousseline sauce
Inihaw na bakalaw, bakalaw brandade galette, puting cappuccino
Piraso ng bakalaw, tulya at chorizo na may itlog
Steamed cod, malambot na patatas na may cranberry juice, baby spinach salad (CR)
Baselle, bakalaw cheeks, spaghetti squash at elderberry juice
Pan-fried haddock, meunière green asparagus, "binubog" na pinatuyong prutas, capers at candied lemons
Pan-fried haddock fillet, hummus at candied tomatoes
Bakalaw: niluto na may mga lasa ng Creole at puding sa bukid (Christophe Moisand)
Stripped semi-salted steamed cod, brocoletti romano risotto, shellfish jus na emulsified na may olive oil (Frédéric Garnier)
Sesame-crusted cod fillet, sariwang verbena risotto
Whiting (*)
Line-caught whiting mula sa Saint-Gilles sa isang naka-print na almond bread crust (Éric Fréchon)
Pan-fried whiting mula sa Saint-Gilles-Croix-de-Vie sa isang bread crust, half-cooked tetragon sa curry oil (Éric Fréchon)
Line-caught whiting, pan-fried meunière sa isang truffle crust, mga batang leeks at roasted butternut squash (Christophe Moisand)
Line-caught whiting na may caviar, langoustines tulad ng tartare, maliit na lemon jelly (Guy Savoy)
Goujonnettes (*) ng Colbert fried whiting, gribiche sauce (Pascal Boulogne)
Crispy whiting na may hilaw at lutong porcini mushroom (Alain Senderens)
Si Whiting mula sa Brittany na nakatalukbong ng puting bacon mula sa Colonnata, mga dilaw na karot mula sa Doubs at dahon ng mustasa, isang maliit na lacquered carrot top at juice na hinalo ng argan oil (Pierre gagnaire)
Angry whiting (*), mga patatas ng perehil (CR)
Whiting Colbert (*), tartar sauce, steamed potatoes (Thierry Colas)
Colbert fried whiting (*), herb butter (Joel Robuchon)
Whiting Colbert, inihurnong mansanas na may parsley, sarsa ng tartar (Jean-Yves Leuranguer)
Saint Pierre (*)
Breton John Dory at octopus, kohlrabi at yuzu (Thomas Buhner)
Saint-Pierre mula sa bay ng Saint-Brieuc, maasim na Chasselas na puting ubas, fishbone jus (*) na may red wine (Jean-Yves Leuranguer)
Saint-Pierre sa mainit na bato ng Saint-Père (Marc Meneau)
John Dory steamed sa yuzu butter, cockles na may cardamom at spring onions (Frédéric simonin)
John Dory sa tempura, kohlrabi na niluto sa mababang temperatura, tubig ng kamatis (*) (Thierry Marx)
Saint Pierre de Roscoff, sa basil pine nut crust, aubergine cream, candied peppers (Rémy Fourmeaux)
John Dory sa tandoori, avocado, celery at lemon (Arnaud Bignon)
Natural fillet ng John Dory, garnish at stock ng saffron rock fish (Pascal Bardet)
John Dory na may seaweed butter, fingerling potatoes, shellfish marinière (Laurent Poitevin)
John Dory mula sa maliit na bangka, gray shrimp powder, tapioca na may gata ng niyog at kalamansi (Jean-François Rouquette)
John Dory mula sa maliit na bangka (*) na niluto sa ulam, French peas (*), foam na may bacon (Jean-Yves Leuranguer)
John Dory mula sa maliit na bangka (*) golden meunière, bacon ravioli
Colonnata (*) na may mga tulya at spring onion (Éric Fréchon)
Mediterranean John Dory sa balat, candied Menton lemon (David Joliveau)
Flashed John Dory mula sa Port-en-Bessin, parsley na may lemon
Masarap at mapait na maliit na salad (Benoit Violier)
John Dory steamed para sa isang mahabang panahon, pagbubuhos ng Jerusalem artichokes, mga gulay mula kahapon at ngayon (Jean-Luc Tartarin)
John Dory steamed na may mga tulya at berdeng dahon ng shiso, maraming kulay na glazed na karot (Guy Martin)
John Dory at mga inihurnong gulay ng Breton, "nilamon" ng seaweed (Guy Savoy)
Ang likod ni John Dory mula sa Bay of Biscay ay simpleng sinira ang istilong Grenoble (*) (Benoit Violier)
John Dory na may kalamansi at singkamas sabayon (Jean-François Rouquette)
Puti ng Saint-Pierre na may maanghang na mangga at pinatuyong prutas (Gilles Dupont at Thomas Byrne)
Wild John Dory na may Citrus, Laurel at Sarawak Pepper (Edgard Bovier)
Si John Dory ay naninigarilyo ng juniper berries, mainit at malamig na celeriac at peras (Jean-Sulpice)
Inihaw si John Dory sa balat na may chanterelle mushroom, labanos, celery vinaigrette na may Tasmanian pepper (Jean-François Rouquette)
John Dory na inihaw sa oven, zucchini ravioli, bulaklak at banayad na emulsyon ng bawang (Nicolas Sintes)
Crispy John Dory na inihaw sa parang salsify na kari (carlo crisci)
John Dory inihaw na may basil oil, champagne sauce, local zucchini cannelloni na may Aquitaine caviar (Jean-Denis Rieubland)
Aiguillette de Saint-Pierre, aubergine at garlic croquette, piperade coulis (*) na may mga pampalasa (Mathieu Viannay)
John Dory sa ratte crust, red onion cream (CR)
John Dory aiguillette mula sa Brittany, organic risotto na may flat-leaf parsley, shellfish jus (Pierre-André Ayer)
Saint-Pierre, winter garden at pearl vegetable juice na may kari (Jacques at Laurent Pourcel)
Inihaw na John Dory fillet, mga batang leeks na may vinaigrette at virgin sauce, fromage blanc (François Chambonnet)
Pinirito na John Dory fillet na may tuyong bacon, mga piraso ng cast nets sa sherry vegetable vinaigrette, at cream ng oysters at nutmeg (Didier de Courten)
John Dory fillet mula sa Brittany na inihaw sa broccoli oil, porcini mushroom millefeuille at pig's trotter, sour juice na may sherry vinegar (Jean-Yves Drevet)
Pan-fried John Dory fillet, shellfish at mga sopas, green pepper emulsion (Patrick Zimmermann)
Pan-fried Breton John Dory fillet na may mussel at squid duxelline, minestrone na may light curry (Michel Husser)
Pan-fried John Dory fillet, creamed shellfish jus at green pepper, parsley risotto (Patrick Zimmermann)
John Dory fillet, herb couscous at sun-dried tomato vinaigrette (Jean-Georges Vongerichten)
Inihaw na John Dory mula sa Côtes d'Armor, fricassee ng malalaking artichoke, itim na olibo mula sa Fontvieille, pesto. (George Paccard)
John Dory tagine, saffron, cumin at candied lemons (Jacques Le Divellec)
Sinunga lang ni John Dory, mga batang gulay at puso ng salad (Rémi Van Peteghem)
John Dory fillet, Brittany oysters, Jerusalem artichokes na may mga almendras (Yannick Tessier)
John Dory fillet sa buhok ng anghel (*) broccoli mousseline na may parmesan (Sadaki Kajiwara)
Goujonnettes ng inihaw na John Dory, niligis na patatas na may "Taggiasca" na itim na olibo at birhen na kamatis
(Stefano Maggini)
John Dory na may truffles, purple artichoke (Didier Aniès)
John Dory maliliit na bangka na dahan-dahang pinasingaw na may peppermint early turnip asparagus mula sa Mallemort minuto (Larawan ni Anne-Sophie)
Roasted John Dory fillet, mashed pompadour potatoes (*), pan-fried sorrel sauce (Olivier Fontaine), beef heart royale at young courgettes na inatsara sa toyo (Guy Martin)
John Dory fillet na may mga pampalasa at matamis na bulaklak ng bawang, bulaklak ng courgette at tulya (Christophe Moret)
John Dory tajine, cumin, saffron with date (Jean-Pierre Foing)
John Dory, malalaking pinalamanan na olibo at maliliit na berdeng gulay, mainit na lemon vinaigrette (Thierry Vaissière)
John Dory: inihaw na may mga pampalasa, artichoke na may paminta, balsamic, riquette at parmesan (Philippe Bélissent)
Pan-fried John Dory fillet, red pepper ravioli na may shellfish, carrot cream (Philippe Bourguignon)
Buong John Dory na inihaw na may bay leaf (Éric Coisel)
John Dory, lasa ng mani, cockle emulsion (Xavier Rousseau)
Inihurnong si John Dory sa hazelnut butter at fennel sauerkraut (Jean-Jacques Jouteux)
John Dory mula sa lokal na huli ng Saint-Jean-de-Luz na inihaw na buo na may ligaw na bawang, coco de Pigna
Italian John Dory (*) at lemony vegetables (Georges Wenger)
Inihaw na John Dory, shrimp at calamaretti strips, zucchini na may mint at coriander (Georges Wenger)
Ang John Dory fillet ay niluto lamang na may leeks, patatas at Piolenc truffles
Mga seksyon ng John Dory na nakatali sa patatas at caviar, cauliflower semolina, mabula na stock ng malunggay (Alain Dutournier)
Nagluto si John Dory ng a la plancha at medyo acidic na may kalamansi (Joel Robuchon)
John Dory na may birhen (*) ng citrus fruit na may lasa ng basil oil (Joel Robuchon)
Si John Dory ay malumanay na niluto sa inihaw na peanut oil, celery cube at AOC green lentil mousse (Pascal Henrot)
Mabagal na niluto ni John Dory sa isang kawali, mustasa, dill at rhubarb jus (Michael Troisgros)
John Dory fillet sa Chinese cabbage sauerkraut (Jean-georges klein)
Inihaw na John Dory fillet sa isang fig at tomato chutney, Creole pudding (*) na may luya at lime carrot juice (Yves Schillinger)
John Dory fillet na pinasingaw sa grapefruit butter, peas, broad beans at basil (JF Rouquette)
John Dory, baboy, batang haras at dahon ng sibuyas na niluto sa kaserola na may langis ng oliba sa pinababang sabaw, (A Chapel)
Aiguillette ni John Dory na may citrus juice, lettuce fondue (G. Rabaey)
Inihaw si John Dory sa oven, mga green beans na niluto ng tarragon, red wine butter
John Dory puti, Iranian black lemon sand, maanghang na tofu, tangkay ng sibuyas at yuba (*) (Bernard at Guy Ravet)
John Dory, mascarpone na may talong at Collioure bagoong, saffron tapioca, Tarbes bean emulsion na may aioli (Michel sarran)
John Dory fillet na may gata ng niyog sa isang dahon ng saging, pumpkin mousse at maliit na arancini na may mga cockles
John Dory fricassee bouillabaisse style (*)
John Dory na may shellfish, argan oil at candied lemon (Alain Solivérès)
John Dory at langoustines na kulay brown sa taba ng gansa, sa sabaw ng truffle (J Bardet)
Inihurnong John Dory fillet, flat-leaf parsley jus, boulangère potatoes (*) na may bouillabaisse fumet (CR)
John Dory steamed na may seaweed at matamis na pampalasa sa isang wicker pressure cooker, mga ugat ng nakaraan na may truffle soup (Stéphane Cattane)
Aiguillette (*) ng Saint Pierre mula sa Bay of Biscay sa Hispanic pepper juice (Philippe Rochat)
Pinirito ni John Dory, hiniwang jus (*) medyo mapait, zucchini na dinurog sa mantika ng oliba, mesclun, track at crostini (*) bahagyang pinahiran ng bawang (Alain ducasse)
John Dory studded na may basil, juice ng berdeng kamatis at itim na olibo, piniritong balat ng zucchini (Alain ducasse)
John Dory inihaw sa buto (*) na may peppers, crispy matamis sibuyas galette; berdeng papaya at mga clove ng bawang mula sa Lautrec (Pierre gagnaire)
Inihaw si John Dory sa buto (*), fondant patatas, haras, bagong sibuyas at trumpeta ng kamatayan, paminta ng Sarawak at tarragon juice (Westermann)
Nilaga at bahagyang pinalasang John Dory, candied carrot tops sa isang casserole dish (A Busquet)
Mga seksyon ng John Dory na nakatali sa patatas at caviar, zucchini lasagna, malunggay mousse
Aiguillette ni John Dory (*) mula sa Connemara na niluto sa mother-of-pearl (*), pomegranate molasses (Philippe Rochat)
Nilagang John Dory, shellfish at leeks (Jean-Luc Lefrançois)
John Dory studded na may thyme, mainit na shallots at tuyong bacon, sigarilyo na may artichoke cream, batang glazed carrots (Philippe Etchebest)
Lugar (*)
Pollack steak na may Vitelotte na patatas na minasa sa langis ng oliba, malambot na mga batang leeks na pinulbos ng liquorice (CR)
Pan-fried pollack, quinoa mula sa Bolivia na may mga paa ng tupa (Sébastien Bourgeois)
Bagong lutong yellow pollack, minasa na kalabasa sa mantikilya, pot-au-feu broth, gray shrimp at spinach at ilang crisps (Pierre Marion)
Grenobloise-style line-caught yellow pollack (*), candied leeks at celery, parmentier jus na may Bordier butter (Philippe Augé)
Roasted pollock steak, chorizo at green olive sauce, homemade mash (Mathieu Jérémy)
Pollock fillet na may coriander, tinunaw na mantikilya na may lemon (Marc Deleflie)
Roasted pollack, Kalamata olive tapenade (*), bulgur (*) na may mga minatamis na kamatis (Marcel Baudis)
Venison steak, Morteau sausage (*) at Puy lentils (Bruno Hees)
Inihaw na pollack steak, sweet pepper condiment (Yann Morel)
Steamed pollack, onion and pear compote, bordelaise sauce (*) (Matthieu Garrel)
Golden pollack na may Sicilian pistachios, hilaw at lutong romaine ribs, lemon thyme gnocchi (Frédéric Robert)
Likod ng pollack na may tangy coconut milk, green asparagus at glazed turnips na may arugula juice (CR)
Pollack mula sa Vendée, sariwang gulay na kari na may gata ng niyog (Christian Leclou)
Inihaw na pollack fillet, lemon veal jus, makalumang ratatouille (Thierry Colas)
Line-caught pollack na may mga herbs, steamed, barigoule (*) ng poivrade artichokes at bagong sibuyas (Westermann)
Line-caught pollack, singkamas na niluto tulad ng sauerkraut, matamis na sopas ng sibuyas sa emulsion (Lorain)
Nilagang karne ng usa sa plum vinegar, chanterelle mushroom at "Lilliput" capers (Alain Senderens)
Pan-fried pollack na may mga caper at crouton at patatas na pinakuluan ng candied lemon, herbs
Pollack steak na may chanterelle mushroom at chestnut
Niluto ang Pollock sa balat, mga mousseron ng parang na may mga gisantes tulad ni (Alain Llorca) isang blanquette
Hinubad na pollack, mga gulay sa aioli (Michel Rostang)
Crispy pollack na may pork trotters, mashed agria na may chives at olive oil (Jean-André Lallican)
Bass at lobo (*)
Bass sa kama ng salmon tartare na may mga ligaw na cranberry (Thomas Henkelmann)
Ang likod ng sea bass ay niluto sa malutong na balat nito, celery minestrone (*) na may flat-leaf parsley jus, malutong na salad na may itim na truffle
Sa likod ng sea bass, octopus matelote na may stock ng pusit at tinta ng pusit, razor clams (*) na may pesto (Gilles Dupont at Thomas Byrne)
Dumugo ang Atlantic bass, mga batang leeks, itim na olibo (Alain ducasse)
Malutong na sea bass na may basil, filo crust (*) (Olivier Amestoy)
Bar sa puff pastry crust, leek fondue (*), champagne cream (Jacky Morlon)
Line-caught bass, durog na talaba at sariwang sardinas (Philippe Vétélé)
Line-caught bass na nilagang may shellfish, iodized carnaroli risotto (Georges Landriot)
Heart of Breton line-caught bass na niluto ng natural na malakas na juice ng mga batang artichoke na may Dézaley (Frank Giovannini)
Dahan-dahang pinasingaw na sea bass fillet, dahon ng pusit na may perlas na butil ng caviar, minasa na cauliflower (Yannick Alleno)
Line-caught bass, makapal na pavé, watercress at Gillardeau oysters na may lemongrass infusion (Sylvester Wahid)
Supreme ng sea bass na niluto sa balat, piccatas (*) ng pulang sibuyas at chicory, aurore sauce (*) na may cardamom (Michel Husser)
Pinong tinadtad na line-caught bass na may taglagas na lasa, isang hodgepodge ng mga gulay at puting truffle mula sa Alba, creamy na may edad na Reggiano, at puff pastry na mga posporo (Didier de Courten)
Line-caught sea bass, poivrade artichokes, dulce at miso seaweed (Jean-François Rouquette)
Line-caught sea bass mula sa Brittany, tomato fritter na may goat cheese, may edad na hiniwang balsamic vinegar (Georges Paccard)
Line-caught sea bass, poivrade artichokes, dulce at miso seaweed (Jean-François Rouquette)
Sea bass na may Bordier butter, green beans at gourmet weights (Pascal Bataillé)
Mainit at malamig na sea bass, adobong nori at puting port sauce (Franck Houdebine)
Seabass cushion na may berdeng asparagus, beurre blanc, quinoa na may citrus fruits at coriander (Claude Legras)
Line-caught bass mula sa Noirmoutier, niluto nang buo sa potters' clay na may mga dahon ng citrus, pancake ng mga bagong carrot, zucchini, talong at oregano, Charlotte apple cubism na may vegetable Bolognese (Claude Legras)
Inihaw na line-caught bass mula sa Vendée coast, fingerling potatoes (Philippe Durandeau)
Line-caught bass na may truffles, fine semolina na may pinindot na lobster carcass juice
Line-caught sea bass, vegetable blanquette (*), haras at sarsa ng langis ng oliba (Léa Lintser)
Citrus-pepper bass, puti at berdeng chard na ginisa (Christophe Moret)
Line-caught seabass na may mga dahon ng igos, horn pepper tortellini, roasted figs na may balsamic vinegar (Jean-Denis Rieubland)
Line-caught bass na niluto na may lemon, mussel juice at pinausukang celery sa foil (Éric Fréchon)
Line-caught sea bass, Osciètre caviar, inatsara sa lemon pulp, riso na may pink peppercorns (Christophe Moisand)
Hiniwang line-caught sea bass, sariwang almond, bottarga shavings (*), heirloom tomato (Alain Dutournier)
Ang line-caught bass ay malumanay na niluto sa isang glass casserole dish, sabaw ng gulay na may mga pampalasa (Marc Meneau)
Inihaw na sea bass steak, simmered zucchini at chanterelle mushroom, pissalat condiment (*) (CR)
Makapal na cobbled bass na pinalamanan ng black pepper / crunchy marinade na may lemon thyme (Pascal Bardet)
Roasted sea bass steak, glazed carrot tops, sea urchin tongue emulsion (François Chambonnet)
Roasted sea bass na may candied lemon, Sicilian olive oil, nilagang herbs na may lasa ng star anise (André Signoret)
Roasted sea bass, truffle risotto, champagne emulsion (Yoni Saada)
Roasted bass cannelloni oxtail au gratin na may parmesan, ilang tuberous chervil (Benoît Bernard)
Line-caught sea bass fillet sa poppy seed at sesame crust, candied grapefruit, capers, lemon, white, yellow, top at purple carrots sa fricassee
Sered wild bass fillet, fava beans, cherry tomato at fricassee ng bagong patatas, stock na nilagyan ng oregano (Julien Guérard)
Crispy sea bass fillet, baby spinach (Laurent Poitevin)
Inihaw na wild bass fillet, braised endives, wine sauce (Cédric Poncet)
Organic bass fillet na meryenda na may lemon ginger salt, fennel chutney (Pascal Jounault)
Fillet ng sea bass na may haras, hilaw na sarsa ng champagne, quinoa na may basil at inihaw na gulay (CR)
Unilateral sea bass fillet, virgin sauce, mashed potato na may olive oil (CR)
Sea bass fillet, buckwheat pasta, maliit na Caesar salad (*) (Yann Morel)
Sea bass fillet, French peas (*) (Alain Senderens)
Inihaw na sea bass fillet, creamy pea risotto (Benjamen Hagnere)
Roasted bass fillet na may lasa ng pampalasa, niligis na patatas na may mga olibo mula sa Lucques (Jean-Pierre Hocquet)
Roasted sea bass fillet, cream na may lasa ng dill (Patrick Mathis)
Plancha grilled sea bass fillet, crispy risotto at tomato pesto (Brice Cauneau)
Fillet ng wild bass sa cherry leaf, seasonal vegetables (Yannick Tessier)
Inihaw na sea bass na may virgin sauce (*), rice pilaf na may caramelized na sibuyas (Ludovic Schwartz)
Inihaw na sea bass fillet, berdeng asparagus at minatamis na kamatis (William Ransone)
Sea bass fillet na inihaw sa balat, bulaklak ng zucchini na pinalamanan ng sariwang kamatis at masarap (Patrice Miévre)
Roasted sea bass fillet sa isang slice ng beefsteak tomato, candied fennel at barigoule juice (Éric Boutté)
Sea bass fillet niluto ng a la plancha, carrot mousseline, herb bridle (CR)
Filet ng sea bass steamed at au gratin na may pinong Comté, julienne ng piniritong mga snow peas (Stéphane Fumaz)
Snacked sea bass fillet, tangy mango juice at coriander coulis (Denis Bellon)
Sea bass fillet, kamote, lemon balm, luya, saffron (Xavier Rousseau)
Line-caught bass na inihaw sa seaweed salt crust (Jean-Pierre Foing)
Sea bass na may itlog ng isda at leek cream (Emmanuel Gomez)
Roasted line-caught sea bass, chanterelle mushroom, sucrine ribs, ricotta gnocchi at candied tomatoes (Philippe Augé)
Sea bass na niluto sa balat, mga chanterelles at artichoke na inigisa hilaw, pinaliit na pod juice (Nicolas Frion)
Sea bass na niluto sa balat, potato-passion fruit gnocchi, emulsified liquorice infusion (Jean-Luc Rocha)
Pan-fried sea bass, truffle pearl sauce at vegetable tagliatelle (Béatrice Duriez)
Line-caught sea bass na may citrus peel at pana-panahong gulay (Claudio Puglia)
Unilateral sea bass fillet (*), mashed potato na may chives, chicken juice (Christopher Hay)
Filet ng sea bass, mga mumo ng patatas na may chives (Pascal Prod'homme)
Sea bass fillet, wasabi mashed potatoes, ginger foam (Emmanuel Danne)
Inihaw na bass na may coriander pesto, tomato rougail (Jérôme Banctel)
Inihaw na sea bass, niligis na patatas na may minatamis na haras (Jean-Pierre Hocquet)
Sea bass fillet, Grana Padano risotto, veal jus (Erwan Le Guerroué)
Buong sea bass na nakabalot sa dahon ng saging, pinasingaw (Jittini Wangsin)
Buong sea bass na may lasa ng lemon at cardamom, hazelnut apples (*) (Eddi Riotto)
Dahan-dahang niluto ang buong sea bass, Gillardeau oyster tartare (Emmanuel Gomez)
Wallet bass, pinalamutian ng piniritong 4 na gulay, saffron at basil (Gil Rosinha)
Sea bass na inihaw na may banayad na pampalasa (Guy Savoy)
Roasted sea bass na may artichoke barigoule (Bruno Brangea)
Sea bass fillet na may saffron juice, vegetable tian (Pascal Bernier)
Spring nage ng bass at oysters na may lasa ng galangal (Marcel Baudis)
Mga steamed bass, mushroom at herb condiment (Jean-Georges Vongerichten)
Wild bass, unang Vaucluse asparagus sa lasagna (Thierry Vaissière)
Line-caught sea bass, fennel petals na may tempura (*) at lemon cream (Philippe Bourguignon)
Buong bass na may vanilla (Karil Ioualen)
Filet ng sea bass na may mga gulay at berdeng asparagus (Christophe Pollien)
Pan-fried sea bass fillet, artichokes at bagong patatas na ginisa sa minatamis na lemon (Sébastien Carabeux)
Baso ng dagat: piniritong pan na tinatakpan ng linga at Aquitaine caviar, fregola sarda (*) (Frédéric anton)
Wild bass sa clay crust na may lemon thyme, may numero (Nicolas Perdriset)
Ang ligaw na bass na inihaw sa balat nito, mga batang leeks at gray na hipon, physalis, Geneva sauce (*) (Thomas Boullault)
Pan-fried sea bass cutlet, eggplant caviar galette, carrot butter
Pan-fried Brittany seabass fillet na may mga elderberry (Pierre Négrevergne)
Buong sea bass na inihanda gamit ang Thai spices pagkatapos ay binuhusan ng katas ng dayap
Sea bass fillet na may mini courgettes na pinalamanan ng hipon (Vincenzo Patruno)
Inihaw na sea bass fillet, creamy pea risotto (Geoffroy Maillard)
Steamed sea bass fillet na may malutong na gulay at chlorophyll puree (Julien Chaput)
Palette ng sea bass at prawns na may mga herb, spelling risotto, emulsified fresh tomato juice (Jean-André Lallican)
Roasted bass na may lemon thyme, zucchini at carrot tagliatelle, tangy emulsion (Guillaume Ginther)
Dinidilig ng dry sausage at red pepper breadcrumbs, likod ng Breton sea bass at Greek fennel (Jean-Claude Cahagnet)
Line-caught sea bass back na niluto sa seaweed broth, mga rolyo ng iba't ibang labanos, sushi belly at sariling mga itlog, soy emulsion (Thierry Drapeau)
Ang likod ng seabass na nahuli sa linya ay sinubo sa kama ng mga kabute, brown na sabaw ng hipon (CR)
Lemongrass spiced sea bass, chorizo risotto (Vincent Boucher)
Sa likod ng inihaw na peach bass, piniritong ligaw na mushroom, lemon-flavoured beurre blanc emulsion (Mickael Foubert)
Mabagal na niluto ang sea bass sa balat nito, cockle risotto at caramelized sweet onion juice (Alexandre Fabris)
Likod ng sea bass na niluto sa balat, citrus vinaigrette, baby spinach salad (Benoît Vanheesbeke)
Sa likod ng wild sea bass na pinalamanan ng lemon, artichokes at batang malutong na haras na candied na Barigoule style (*), emulsion
isang bouillabaisse (*) (Pierre Crepaud)
Sa likod ng sea bass na may linga at poppie, berdeng kamatis at opal basil (Christophe Moret)
Likod ng sea bass na niluto sa balat, passion fruit sauce, green cabbage compote at mansanas na may cardamom (CR)
Bass fillet, wild rice, white butter sauce, mesclun glazed na may balsamic (CR)
Inihaw na sea bass fillet, tomato salsa (*) (Michel Leloutre)
Infused line-caught sea bass, shiso tartare, almond milk cloud (Jean-Yves Leuranguer)
Steamed sea bass, polenta na may pesto, fennel sauce (Pon Sirisawat)
Steamed seabass, grape potato na may porcini mushroom, peras at lemon thyme condiments (Sylvain Ruffenach)
Whole roast bass, white wine sauce at fresh fennel wedges (Patrick Proenca)
Sea bass fillet sa banana papillote, inihaw na kamote, gatas ng niyog (Christophe Binet)
Sea bass, inihaw na fillet, pinaghalong gulay na may langis ng rosemary (Xavier Caussade)
Sa likod ng line-caught sea bass na niluto sa balat, spinach na inigisa hilaw (Gilles Bellot)
Filet ng wild bass, peppers at leeks na nilaga sa balsamic vinegar (Michel Ranvier)
Pan-fried sea bass fillet, seaweed broth at mainit na gulay na maki (Marc Haeberlin)
Sea bass sa Sicilian pistachio crumbs, asparagus tips, coconut cream
Sa likod ng line-caught sea bass seared sa balat nito, malaking asparagus mula sa Provence
Sea bass mula sa mga baybayin ng Breton at cannelloni ng spinach at sariwang goat cheese, simpleng jus (CR)
Sea bass mula sa baybayin ng Breton, watercress na may matamis na bawang, fondant at puffed na patatas, Beluga caviar (Nicolas Sale)
Line-caught sea bass na inihaw na may masasarap na halamang tinimplahan ng itim na olibo sa risotto (Joel Robuchon)
Lemongrass sea bass na may nilagang batang leeks “Suquet” (*) ng rock fish, bouillabaisse style na may
patatas (Joel Robuchon)
Ang ligaw na sea bass fillet ay niluto ng balat, mainit na pot au feu jelly, coffee emulsion, parsnip gratin na may Gruyère cream
(Philippe Etchebest)
Bar na nilagyan ng sea tea, haras at turnip snow (Michael Troisgros)
Peach bass na niluto sa isang sheet ng seaweed, marinière juice at roasted French asparagus (Nicolas Lebec)
Breton peach bass na niluto sa balat nito, potato gnocchi at mga gulay (Patrick Lenôtre)
Line-caught sea bass a la plancha (*), mga batang shoot na hinaluan ng mga itlog ng isda, coconut beans, gomasio at spicy condiment (David Zuddas)
Line-caught sea bass na niluto sa balat, sautéed artichokes, herb vinaigrette (Éric Manent)
line-caught bass, oyster tapioca, borage flower-leaf (Jean-François Trap)
Sea bass fillet na may sampung taong gulang na Talisker butter, oyster foam at Oscietra caviar (CR)
Pan-fried line-caught bass, bouillabaisse sauce (Alain Solivérès)
Line-caught sea bass, red beets, oscietra caviar mula sa Iran (Didier Elena)
Inihaw na sea bass steak na may mga cardoon at itim na truffle, shellfish juice (CR)
Stone Age Bass (*) na nilagyan ng cocoa (Thierry Marx)
Mga steamed sea bass cutlet, Chinese cabbage na may lasa
3 linga, mangga, pinirito sa asukal sa Tandoori, ginger pickle sauce
Line-caught sea bass na may shellfish at Aquitaine caviar (*) (Bruno Oger)
Lemon-lemongrass sea bass, prawn tartare na may coriander (Bruno Oger)
Mediterranean sea bass at ang tomato-cardamom sorbet nito
Corsican sea bass sa isang golden fillet sa balat nito, niligis na patatas na may langis ng oliba (Henri Boutier)
Sea bass roll sa pastry sheets, mussel sauce
Sea bass fillet na niluto sa beetroot juice, beef cheek stew na niluto sa Madiran wine, kalahating macaroni na pinalamanan ng tuberous chervil puree (S Carrade) NT
Bass na inihaw sa champagne butter, oyster tartare na may cauliflower at caviar (Michel roth)
Sea bass at chickpeas, crab juice (Jullian Pekle)
Sea bass na may oyster cannelloni, iodized marine juice sa nitrogen meringue (*) (M. Meurin)
Burst sea bass, white chocolate brush, sugar-free syrup na may lemongrass mula sa Madagascar (Marc Veyrat)
Roasted sea bass fillet, apple carpaccio at braised fennel (Pierre-Olivier Petit)
Seared sea bass (*) sa balat, herb purée at watercress salad (Jacques Lacipière)
Raw eagle-bass, cereal at gulay sa matignon, lemon condiment (Frédéric vardon)
Sea bass na inihaw na may asparagus at herbs (Manuel Martinez)
Makapal na wild bass, port escabeche, peanut sauce at Maras des bois marmalade (Anthony Caillaud)
Wild sea bass mula sa Brittany, sariwang spinach na may agastache at elderberry vinaigrette
Sea bass marinière (*) piniritong may Guernica peppers, dinurog na berdeng olibo mula sa Sicily na may maliliit na bagong sibuyas. Red pepper jelly na may gintong dahon (*), tanba kuro black beans, sariwang almond at gooseberries (Pierre gagnaire)
Tournedos (*) ng sea bass at foie gras na parang Rossini (*), heart of leeks confit sa Banyuls vinegar, “tuber uncinatum” truffle (Stéphane Cattane)
Crispy sea bass na may blond almonds
Inihaw na sea bass, mashed patatas na may herb butter, glasswort na may katas ng karne (CR)
Makapal na fillet ng bass, tomato compote at Mara strawberries, berdeng asparagus na may peanut sauce (CR)
Line-caught bass, red beets, may edad na balsamic vinegar
Minuto ng sea bass na nilagyan ng marinade (*) ng herbs, eggplant pulp at chiffonade (*) ng haras (George White)
Line-caught bass na niluto sa black truffle at root stock, apple at beet chutney (*) (Jean-Louis Nomicos)
Batang bok choy repolyo na pinalamanan ng sea bass, spring roll sauce (CR)
Wild sea bass na pinalamanan ng razor clams (*), fennel confit na may bourbon vanilla emulsion (Stéphane Hassant)
Inihaw na sea bass fillet na nilagyan ng absinthe at braised fennel sa roast juice (CR)
Roasted sea bass fillet na may anise seeds at flambé na may pastis, steamed vitelotte potatoes (CR)
Filet ng sea bass, poultry jus na may lemon thyme, floralies (*) ng mga batang gulay (Samuel Pratt)
Sea bass sa isang pistachio crust, natutunaw na lettuce, citrus butter (Jean-Luc Lefrançois)
Inihaw na sea bass fillet na may mga buto ng haras at anise, Moorish reduction at basil steamed na patatas (CR)
Sea bass sa white wine mula sa Provence (R Vergé)
Niluto ng sea bass, lemon juice na may pusit at tulya (Alain ducasse)
Filet ng bass na inihaw na may eucalyptus (N. Le Bec)
Line-caught bass marinière (*), pulang mullet na may La Nicchia capers; puting bacon, baby carrots sa argan oil, green crab juice.
Garnish ng baked line bass, juice at spider crab (Alain ducasse)
Dry caramelized sea bass, Japanese knotweed sprouts at passion fruit juice
Line-caught bass na niluto sa mababang temperatura na ceps at inihaw na parsnip tart (Jacques Lameloise)
Sea bass na nilaga sa kelp, minutong crunchy artichoke at pink na mushroom, iodized butter (Frédéric Robert)
Sea bass na may walnut panade, tetragonade chiffonade, whipped cream na may Lampong pepper (M. Meurin)
Sea bass sa manipis na hiwa na inatsara sa lemon, oscietra caviar (Alain ducasse)
Line-caught sea bass: pinirito at julienned na gulay sa verjuice sauce (Jacques Lacipière)
Lemongrass sea bass, truffled mash at sea urchin na nakabalot sa cauliflower cream
Sea bass na may orange at vegetable tagliatelle na may lasa ng argan oil
Steamed sea bass fillet "Tutti Verdure" sa isang vegetable parfait na may sea butter (Michel Guerard)
Grenoble-style bar ceviche (*), Mimosa garnish (*) (Alain ducasse)
Likod ng bass na may lacquer na may pesto na pinalamanan ng mga bulaklak ng chive, minatamis na kamatis, hiniwang tangy fennel at basil at fennel fritter (A. Pégouret)
Basta mainit-init na carpaccio-style sea bass, ilang asparagus, coconut-parsley flavor at ice cream, cantonese rice.
Bar na niluto ng mahabang panahon sa oven, baby zucchini at shellfish, Noilly emulsion
Wild sea bass mula sa Brittany, sariwang spinach na may agastache at elderberry vinaigrette
Line-caught sea bass, poivrade artichoke na may broad beans, saffron roseval emulsion (Emile Jung)
Piraso ng sea bass na niluto sa veal sweetbread ragout, dinurog na broccoli na may minatamis na lemon at grated walnuts (Philippe Audonnet)
Roasted line-caught sea bass, leek ravioli na may roast jus at coconut emulsion (CR)
Line-caught sea bass escalope na may mga minatamis na lemon, spelling at mga gulay na may mascarpone (*) (JP Lacombe)
line-caught bass na niluto sa coarse salt na may lasa ng tanglad (Philippe Chevrier)
Inihaw na wild sea bass at olive oil powder mula sa Château d'Estoublon (OA Martin)
Inihaw na sea bass, linguine na may clams, at razor clams (*) (CR)
Bass na niluto sa potters' clay na may isang slice ng haras, gardener's madness at zucchini flower na may chanterelles (Claude Legras)
Fillet ng Corsican sea bass, confit tomato tatin na may Niolu honey, virgin sauce (Jean-Bernard Corvaisier)
Mediterranean sea bass, makapal na steak, artichokes at pusit na ginisang hilaw, bouillabaisse reduction (JA Charial)
Corsican seabass sa golden fillet sa balat nito, candied fennel, mashed potatoes (Henri Boutier)
Roulade ng sea bass na pinalamanan ng mga sea urchin at saffron cream (OA Martin)
Sea bass sa bagong alon na may vanilla olive oil (J. Chibois)
Sea bass sa puff pastry crust na may Choron sauce (*) (Paul Bocuse)
Mediterranean sea bass steak, seared sa olive oil pagkatapos ay deglazed (*) na may Greek vegetable juice (*), pan-fried chanterelle mushrooms at pritong aubergines (Alain ducasse)
Mediterranean sea bass taggiasche aniseed, socca (*) ng mga gulay na confit na may Antiboise (*) (F Chauveau)
Inihaw na Mediterranean sea bass (*), spiny artichokes, roast (*) na may bagoong (Alain ducasse)
Mediterranean wild bass, carrot at chard greens, pinong squid track na may sorrel, stock sa tinta na may mahabang paminta (Christian Sinicropi)
Mediterranean sea bass, sa vegetable compression (Alain Llorca)
Mediterranean sea bass, steak at steak, hazelnut butter (*) na may maliliit na caper, semi-dry na kamatis (Alain ducasse)
Creamy sea bass brandade (*) na may breadfruit (Pierre-Olivier Petit)
Sea bass, nakalimutang uri ng karot, matcha tea (Simon Taxacher)
Manipis na hiwa ng sea bass sa truffle oil (Herbie Huber)
Sea bass medallion na pinakuluang kasama ng bouillabaisse spices (Herbie Huber)
Sea bass steak, pepper crisp at herb mix, steamed peas, lettuce at chanterelles (Tommy Byrne)
Pan-fried sea bass steak na may truffled stock, celery puree (Éric Coisel)
Inihaw na sea bass steak, ceps cannelloni (*) na may parmesan, corn cream at tangy meat jus (Jacques at Laurent Pourcel)
Sea bass sa sukat na "au naturel" na may Niçoise sauce (*) (Tommy Byrne)
Sea bass sa isang sea salt crust, niçoise sauce (CR)
Inihaw na Mediterranean sea bass, steak at steak, browned butter na may maliliit na caper, durog na minatamis na kamatis, isang klasikong Grenobloise (*) (Alain ducasse)
Inihaw na Mediterranean sea bass sa fireplace, mga kamatis sa gremolata, taggiasche olives sa blond beignets (Alain ducasse)
Sea bass steak na may asparagus, spring onion at black truffle (Alain ducasse)
Roasted sea bass "Salsa Verde", country zucchini at ricotta (Didier Aniès)
Steake sea bass na parang tournedos na may inihaw na paminta, maiikling juice na may dinurog na truffle, fondant patatas at porcini mushroom au gratin (Alain ducasse)
Crispy cooked sea bass steak na may balat, panisse at pritong basil (Alain ducasse)
Breaded sea bass na may fennel seeds, Provençal tomato butter
Makapal na sea bass fillet na pinong tinapaan ng paminta at juniper, pinong patatas na fritter na pinalamanan ng mga olibo, berdeng asparagus, asparagus sauce (Alain ducasse)
Mediterranean sea bass steak na pinalamanan ng haras at confit na bawang, malambot na aubergine, katas ng suka (Alain ducasse)
Mediterranean sea bass steak na inatsara sa paminta at may edad na balsamic vinegar na niluto ng a la plancha (*), batang asparagus, mabula na sarsa (Alain ducasse)
Inihaw lang ng sea bass, ratatouille at isang ambon ng argan oil (CR)
Mediterranean sea bass steak na may crayfish 'red legs' purple artichokes (Alain ducasse)
Inihurnong Mediterranean sea bass na may talong at zucchini confit sa peppery-bitter juice (Alain ducasse)
Marinated sea bass skewer, bougainvillea sauce at maliliit na paminta na pinalamanan ng mga gulay na Provence
Inihaw na sea bass na may Porto-Vecchio oil, braised fennel (Christine Sanna-Lefranc)
Lobo sa dahon ng saging, gata ng niyog (O. Sombath)
Sea bass na niluto sa isang ulam, ligaw na blueberries, ligaw na mushroom at herb oil (Alain Llorca)
Roasted sea bass, glazed lettuce leaves at candied red onions (Pierre-Olivier Petit)
Ang likod ng isang Breton coastal sea bass na inihaw sa balat, chervil root at dahon, cotton candy crème fraîche (*) (Jean-Yves Drevet)
Mabagal na lutong wild sea bass steak, malutong na balat, piniritong Italian na gulay at shellfish (Mauro Capelli)
Sole (*) at solet
Sole meunière na may candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Sole meunière na may mga porcini juice at violet mustard, reblochon parmentier (CR)
Nag-iisang niluto sa ulam, winkles, Brussels sprouts at braised cuttlefish, tangy jus (Philippe Augé)
Lutong solong meunière, salsify sa mga mumo ng tinapay ng parsley, chanterelle, berdeng mansanas, hazelnut (Thibaut Serin-Moulin)
Magandang inihaw na solong mula sa French coast, charlotte potatoes (Michel Tirel)
Magandang solong mula sa Brittany na inihaw sa gilid (*), potato mousseline na may truffles (Gilles Dupont at Thomas Byrne)
Sole sa magandang golden fillet na may buttered lemon confit, cappelletti (*) sa "Pas de l'Escalette" (Michel sarran)
Magandang sole a la plancha, kaserol ng mga nakalimutang gulay (Mickael Foubert)
Malaking solong browned sa mantikilya, fingerling patatas (Jacques Maximin)
Sole na may whelks (*), matelote sauce (*) (Philippe Delahaye)
Magandang solong, handa na (Thierry Leroux)
Fillet ng solong niluto sa mababang temperatura, pequillo pearl beans at crunchy bone (*) (Guy Martin)
Inihaw na fillet ng solong mula sa Brittany, tomato compote na may ligaw na thyme at bagong patatas (Georges Wenger)
Mga solong fillet na may tinta ng pusit, kintsay na may itim na truffle (CR)
Mga fillet ng sole na may orange at candied zest (Jean-Yves Guion)
Mga solong fillet na may Riesling mousseline at gray na hipon (Pierre Wynants)
Mga solong fillet at lobster medalyon, small market salad at cardinal (lobster sauce) (*) creamed (Lionel Rigolet)
Mga solong fillet, pinababang avgolemono (*) sauce, potato moussaka (*) (CR)
Mga fillet ng solong at mushroom sa foil, batang leeks at vanilla romaine dahon (Frédéric Robert)
Sole tenderloin at foie gras, cream ng mga gisantes at red wine (Christophe Petra)
Sole truffled at buttered na may Pata Negra cabbage (*), golden salsify, meunière juice (Michel roth)
Steamed fillet ng sole at blue lobster, compressed risotto with pumpkin, light bisque with Thai basil (Patrick Zimmermann)
Mga pinalamanan na solong fillet, chanterelle duxelles sa vin jaune, halos walang cream na katas ng buto (*) (Éric Fréchon)
Mga fillet ng solong natural na niluto, singkamas sa simboryo na may tufts, steamed tops (Yannick Aléno)
Inihaw na solong o meunière, sobrang berdeng beans (Gianni Rizzo)
Sole meunière na may candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Sole meunière, Créances carrots with candied lemon (Yann Morel)
Sole meunière, fondant na patatas na may sabaw ng dagat (François Martin)
Golden sole na may butter at fleur de sel, steamed potatoes at Provençal tomato (*) (Jean-Yves Leuranguer)
Ang solong isinuam sa buto (*), cockles at razor clams (Christopher palakol)
Ang solong nilutong bulag at inihaw na solong na may sariwang damo, lemon whipped butter (Marc Meneau)
Lutong solong, poivrade à la barigoule (*), pinirito na tinatakpan ng truffle
Burgundy (Frédéric anton)
Inihaw na solong, tuyo, meunière, Dugléré (*), polenta na may turmerik (Guillaume Delage)
Ang solong: natural na niluto, pinakintab na may maanghang na toyo, piniritong may soy sprouts (Frédéric anton)
Unilateral sole na may mga carrot juice, pearl tenderloin juice, platter ng ravioli na may pesto (*) (Christian Moine)
Maliit na solong bangka na niluto sa seaweed butter, bagong usbong na may shellfish, saffron celery rings at Pak Choï cabbage (Jean-Denis Rieubland)
Nag-iisang maliit na bangka sa Thermidor crust (*), sautéed crayfish na may thumbs ng New Zealand, Champagne sauce
Maliit na solong bangka na niluto sa seaweed butter, bagong usbong na may shellfish, saffron celery rings at Pak Choï cabbage (Jean-Denis Rieubland)
Buong golden sole sa ulam, Grenoble condiments (*) (Philippe Mille)
Buong solong, truffled celery purée, caper butter (Adrien Naroz)
Magagandang pan-fried sole meunière, pinukpok na mansanas na may sariwang damo (Laurent Grialou)
Papillote (*) ng solong may morels, hiniwang leeks (Christophe Pollien)
Pinirito at inihandang Brittany sole, sariwang spinach na may lasa ng agastache (Pierre Négrevergne)
Sole ng maliit na bangka na may morels at batang leeks, malambot na arborio rice (*) na may gourmet peas (Philippe Renard)
Steamed Île d'Yeu sole, sibuyas, cockles, razor clams at gray shrimp, yellow wine (Philippe Bélissent)
Small boat sole, chanterelles, yellow wine sauce (Jean-Yves Leuranguer)
Maliit na bangkang sole (*), meunière o inihaw, organikong berdeng gulay (CR)
Inihaw na seksyon ng solong, nilutong istilong "Murat" (*), palamuti sa kaserol na may mantikilya ng bundok, red wine fumet (Christian Sinicropi)
Magandang inihaw na solong mula sa French coast, charlotte potatoes (Michel Tirel)
Sable sole na pinalamanan ng chanterelle mushroom, katas ng buto (*) na bahagyang nabawasan na may dilaw na alak (Éric Fréchon)
Steamed sole, grated carrot, scallops, mussels at crab meat na may fennel seed (Georges Wenger)
Steamed sole na may asparagus at fava beans, basil, capers at bottarga (Didier Aniès)
Fillet ng solong niluto sa mababang temperatura, pequillo pearl beans at crunchy bone (*) (Guy Martin)
Mga fillet ng sole na may orange at candied zest (Jean-Yves Guion)
Inihaw na solong o meunière, sobrang berdeng beans (Gianni Rizzo)
Sole meunière na may candied lemons, mashed fingerling potatoes (Ludovic Schwartz)
Inihaw na solong, tuyo, meunière, Dugléré(*), polenta na may turmerik (Guillaume Delage)
Sol ng maliit na bangka na pinalamanan ng chard-spinach/juice na may carrot tops at dill (Alain Llorca)
Filet ng sole mula sa Île d'Yeu, black olive oil at candy apple butter na hinalo na parang mousseline.
Filet ng sole at bouchot mussels na may yuzu chips, light celery sauce (Michael Troisgros)
Sole: pan-fried fillet na may bagong mga gisantes, light cream ng lettuce na may bacon (Joel Robuchon)
Roasted sole na may artichokes at fondant apple, clams na may lemon thyme (Jean-Louis Nomicos)
Goujonnettes (*) ng sole at shellfish, maliliit na steamed vegetables (Yannick Alleno)
Fillet ng solong tinusok na may Marrakech red olives, pumpkin mousseline na may luya (Pierre-Olivier Petit)
Sole na may citrus marmalade, garden party macaroni (A Busquet)
Itim at puting solong kinakain kasama ng French caviar "Baéri" thin potato waffle (B Robin)
Inihaw na solong may shellfish, Noilly sauce (René Lasserre)
Mediterranean sole, blond Viennese, chanterelle mushroom sa yellow wine sauce (JA Charial)
Coastal sole na niluto sa ulam, artichokes at truffle
Inihaw na fillet ng solong, kutsilyo na may cardamom vegetable juice (Guy Martin)
Fillet ng talampakan na may andouille de Vire, cider foam (*) (CR)
Sole na may repolyo at sibuyas sa morel juice (Alain Passard)
Blancmange (*) ng solong, malutong na dahon, porcini mushroom at malunggay (Alain Senderens)
Mabagal na nilutong mga fillet ng solong, nilutong beet sa asin at quinoa crust, solette jus (Lorain)
Fillet ng sole at razor clams, butter na may yuzu zest (Troisgros)
Malutong na solong na may tangy na gulay
Sole fillet at crayfish tails na may chanterelle mushroom, crayfish jus na may yellow wine (Bertron-Loiseau)
Ang talampakan ng maliit na bangka (*) na niluto sa ulam (Alain ducasse)
Maliit na sole ng bangka na may lemon butter, leeks, truffles, pinakuluang sarsa ng itlog (D. Eléna)
Fillet ng solong browned sa semi-salted butter, green shellfish (Alain ducasse)
Maliit na bangkang sole sa goujonnettes (*) tartare-style condiment sauce (Alain ducasse)
Maliit na bangkang nag-iisang nasa patatas at truffle crust (Alain ducasse)
Sole ng isang maliit na Norman-style na bangka (Alain ducasse)
Mga fillet ng solong tinusok na may mga olibo, risotto na may sariwang mga gisantes at kulantro (Pierre-Olivier Petit)
Sole na may mga dahon ng pipino at kintsay sa tempura (Alain Senderens)
Mga sole roll (*) na may sorrel na sinamahan ng mga pan-fried mushroom
Coastal sole fillet na may button mushroom, château-chalon sauce (Alain ducasse)
Noirmoutier sole, bagong patatas at leek fondue, spider crab jus (Alain ducasse)
Noirmoutier sole spread with prawns, Château-Chalon sauce (Alain ducasse)
Sole ng Noirmoutier golden meunière, maliit na risotto na may mga sariwang damo (Ali Iguedlane)
Sariwang solong mula sa Petit Bateau na niluto sa masarap na sabaw, luya, kulantro, crab cake, saffron rice na may seaweed
Coastal sole na niluto sa dahon ng igos, dolce forte sauce, chard greens, nilagang maikling ribs (Alain ducasse)
Seksyon ng malaking solong mula sa inihaw na Ile de Ré (*), piperade juice (*) natutunaw at malulutong na gulay (Alain ducasse)
Solette na may salted butter, yellow wine vinegar (Roellinger)
Solette, lemony bulgur at maliit na shellfish (Jacques Thorel)
Mga fillet ng sole, purple artichokes na pinasingaw sa mantikilya at sariwang morel sa cream (CR).
Solette na tinatawag na "avocado tongue" na pinong tinapa na may pulbos na almond at lemon (Alain ducasse)
Sole fillet, Riesling at gray shrimp mousseline
Roulade ng mga solong fillet at lobster medallion, maliit na salad sa merkado.
Milt ng sole at sole a la meunière (Ferran Adrià)
Fillet ng solong may utak ng tupa, maliliit na leeks, watercress salad, ham at almond (Ferran Adrià)
Inihaw na solong, steamed patatas, hazelnut butter at seasonal salad (RC=
Goujounettes (*) ng solong may caviar, champagne cream (CR)
Magandang inihaw na solong mula sa French coast, charlotte potatoes (Michel Tirel)
Sable sole na pinalamanan ng chanterelle mushroom, katas ng buto (*) na bahagyang nabawasan na may dilaw na alak (Éric Fréchon)
Sea bream at sea bream (*), Pageot
Sea bream na may baby spinach na pinirito lang, sariwang feta, cherry tomatoes (Rémy Fourmeaux)
Royal sea bream na inatsara sa basil oil, Thai spices at croutons (CR)
Buong sea bream, chard na natunaw sa olive oil at red wine meat jus (Christophe Beaufront)
Sea bream, Thai mango, batang zucchini at peppermint (CR)
Fillet ng gilthead sea bream na inihaw sa balat, foamy crab bisque, celery disc at crab meat na may lasa ng pulang kari (Damien Germanier)
Sea bream na nilagyan ng black truffle, pineapple at porcini mushroom vinaigrette (Ferran Adrià)
Sea bream sa isang salt crust, lemon marmalade, puso ng lettuce at mousseline (Stéphane Fumaz)
Marinated sea bream, na may citrus salt, cucumber juice at malutong na labanos (Nicolas Sintes)
Inihaw na fillet ng sea bream, tomato sauce at attiéké (*) (CR)
Makapal na fillet ng gilthead sea bream na niluto en papillote, tomato ravioli, pagluluto ng jus na may lemongrass na emulsified na may mantikilya (Alain Pegouret)
Pan-fried sea bream fillet, confit aubergines at balsamic vinegar (Olivier Amestoy)
Pageot sa dahon ng igos, zucchini at agastache
Pageot na sinubo sa mussel marinière (Patrick Mathis)
House-style lined pageots (*), basil oil (Christophe Petra)
Rousseau (*) sa isang salt crust, sariwang tarragon sa ilalim ng balat, pinakuluang patatas at sarsa ng Béarnaise (CR)
Gilthead sea bream na may sea urchin butter, shell ears (Guillaume Saluel)
Sea bream at salmon na inatsara sa luya at dayap (Bruno Deligne)
Pan-fried gilthead sea bream fillet, polenta na may lumang Cantal cheese at broccoli (Baptiste Fournier)
Sea bream fillet na may mga sibuyas, pecorino, zucchini at mga kamatis (Virgilio Bartolomucci)
Fillet ng sea bream, malambot na kintsay, inihaw na veal jus na may kari (Jean-Yves Leuranguer)
Roasted fillet ng sea bream na may Dauphiné ravioli (*) at basil (Jean-Claude Bertrand)
Fillet ng sea bream sa oven, niligis na patatas na may chorizo, bahagyang pinausukang sarsa (Sébastien Tasset)
Filet ng roasted sea bream (*), piniritong black trumpet fish at toyo, durog na lemon (Franck Paget)
Pan-fried fillet ng sea bream, mashed patatas na may bawang, candied pepper, lemon oil emulsion (Michael Nizzero)
Poached sea bream, kamote at Williams pear, Earl Grey emulsion (Yoni Saada)
Sea bream at steamed (*) leeks na may cream at Vires sausage (*) (Cédric Tessier)
Gilthead sea bream fillet na may mga hiwa ng bottarga (*), Corsican lemon butter (Christine Sanna-Lefranc)
Nilagang gilthead sea bream fillet, short braised juice, crunchy sardine with black olives (Gérard Passédat)
Likod ng sea bream na niluto sa balat, candied fennel sa olive oil, citrus butter (P. Henriroux)
Sea bream en papillote, maliliit na gulay na may thyme (Sébastien Raizer)
Sea bream na may shiitake at snow peas, hint ng horseradish-ginger (Yoni Saada)
Sea bream at salicornia timbale, white butter sauce (Christophe Pollien)
Roasted sea bream fillet, fork charlotte apple, Nantais butter (*) at basil (Laurent Belijar)
Pan-fried sea bream, basquaise piperade (*), arugula jus (Christopher Hay)
Sea bream fillet na niluto sa balat, coriander emulsion, zucchini at peppers (Fabrice Cornée)
Fillet ng sea bream, ginutay-gutay na endives at orange butter (Damien Offerlé)
Likod ng sea bream, gazpacho sauce, talong caviar
Sea bream fillet na may star anise, foamy cream at baby vegetables
Filet ng roasted sea bream (*), piniritong itim na trumpeta at toyo, durog na lemon (Franck Paget)
Sea bream fillet at bulgur couscous (*), black olive sauce (CR)
Inihaw na royal sea bream na may linga
Crusted sea bream at mashed carrots na may turmeric
Sea bream na inihurnong sa gata ng niyog na may lasa ng combawa zest
Ang inihaw na seksyon ng sea bream na may porcini mushroom, eggplant cream at peanut mousse (Philippe Etchebest)
Filet ng pageot (*) royal a la plancha, purple artichokes na may candied lemon (Pierre-Olivier Petit)
Dinurog na kalahating lutong sea bream, steamed patatas na may sariwang damo, virgin sauce (*) (CR)
Inihaw na gilthead sea bream, pagbabawas ng port, pinong pea purée (Michel Hache)
Pan-fried sea bream, basil risotto at confit tomatoes (Olivier Amestoy)
Fillet ng dolphinfish (*), leek compote, mussels at iodized saffron juice (Catherine Guerraz)
Fillet ng sea bream sa basil crust na sinamahan ng tart juice na may shallots
Toothpaste (*), truffles at artichokes (Lionel Levy) NT
Denti (*) mula sa Mediterranean studded na may lemon peels / batang carrots mula sa Val de
Cagnes maasim na katas ng watercress
Pagbabalik ng "triggerfish" (*), pinalamanan na bilog na bulaklak ng zucchini, pinatuyong kamatis, pinababang stock (Stéphane Arnal)
Gilthead sea bream, zucchini spaghetti at candied tomatoes dissociated meat juice (Jacques Lameloise)
Ang line-caught porgy (*) sa jus at piglet graton, figatelli foam at pritong artichoke ay nagsisilbing mabilisang dessert.
Inihaw na sea bream fillet (*) na may mint, tagliatelle na may veal jus (CR)
Marinated sea bream sticks (*), smoked haddock, crunchy cooked squid, spicy fine Thai sauce, fresh vegetable shoots in spring roll (*) (G. Rumeau)
Sea bream at dahon ng Chinese cabbage at spring cabbage (Pascal Barbot) NT
Crispy pan-fried gilthead sea bream, braised beef juice, fried herbs (Alain ducasse)
Royal sea bream sa makapal na fillet na inatsara ng citrus peels, binawasan ang cooking juice (Alain ducasse)
Sea bream sa isang makapal na fillet na may lemon juice, ribs at chard greens (Alain ducasse)
Sea bream na pinalamanan ng mga itim na olibo, pagkatapos ay inihaw, ginisang gulay na may lasa ng Provençal (Alain ducasse)
Steamed royal pageot, green beans sa gata ng niyog at pulang paminta (Pierre-Olivier Petit)
Likod ng gilthead sea bream na pinahiran ng basag na paminta, coconut puree na may suka, laman ng kamatis na may mga hiwa ng lemon at opal basil (Alain ducasse)
Sardine (*), smelt (*) at iba pang isda
Mga lata ng adobong sardinas, perlas ng gulay, ginisang patatas, halaya ng manok na may mga halamang gamot (Marc Haeberlin)
Mga sardinas sa mousseline ng patatas na may caviar (Marc Haeberlin)
Inihaw na sardinas fillet, caratera (*), lantang spinach (Maxime Foubert)
Sariwang sardinas na hiwa gamit ang kutsilyo, bakalaw cream at herring caviar (CR)
Sariwang sardinas, creamy cod cream at herring caviar (William Delpech)
Sardine: inatsara sa kulantro, eggplant caviar at caponata toast (*) (Christophe Moisand)
Mga sardinas sa cauliflower couscous at tainga ng baboy (*) (Ferran Adrià)
Breaded sardine fillet, fish milt at picada (*) (Ferran Adrià)
Sardine raw fillet sa isang pinong Provençal "melba" (*)
Sardine fritters na may parmesan
Sardine sa inihaw na fillet, mint at pulang sibuyas
Inihaw na sardinas, pepper ragout na niluto tulad ng stockfish (*), perugin (*) at potato pulp na may Riviera flavors (Christian Sinicropi)
Mga piniritong sardinas na may bahagyang suka na sariwang sage, pana-panahong mesclun (CR)
Gazpacho at ang Moroccan sardines nito (*) na sinamahan ng puff pastry tart na may kamatis at pesto (Alain Senderens)
Fried smelt, tartar sauce
Pinasingaw na Lisette de Bretagne, carnaroli risotto, chive sauce (Jacques Lameloise)
Seared lisette lang, fingerling potatoes sa olive oil, spring onions at candied tomatoes (Frédéric Garnier)
Mackerel fillet sa isang hazelnut at coriander crust, haras compote na may pinatuyong prutas
Line-caught mackerel, baby potatoes at candied shallots (Christophe Pollien)
Mackerel na may pinausukang romesco (*), keso ng kambing (Ferran Adrià)
Breton mackerel, clam, cucumber, hazelnut, rambutan at avocado (Sven Elverfeld)
Sardine fillet at candied tomatoes sa isang celery mousse
Sardine fillet na inatsara sa pesto (*) at tapenade (*) (Jean-Claude Bertrand)
Inihaw na Atlantic lean (*), luya at galangal na may verbena infusion (Jean-Luc Lefrançois)
Seksyon ng lean meat na inihaw na may panadero (*) at chorizo, broccoli mousseline, at puting mantikilya na may pinausukang tsaa (Didier de Courten)
Inihaw na lean loin, Tarbais beans na may piquillo peppers (CR)
Lean steak (*) roasted with bouchot mussels, wilted chicory (*), savory sauce (Jean-Luc Bocquet)
Likod ng ligaw na sandalan na nilaga sa dilaw na alak, oyster mushroom (Yves Mutin)
Ang mga sariwang bagoong ay pinainit at pinalasang may cinnamon passion pulp vinegar at hazelnut oil ice cream (William Delpech)
Mullet dorin (*) a la plancha at vegetable pesto
Longline capon (*) inalis ang mga dahon sa wrasse saffron broth (Gérald Passédat)
Cocochas (*) a la plancha
Black mullet steak (*) na may Chasselas butter, vitelotte na patatas na may mga herbs at cardoon na may cream (CR)
Isda at chips (*), tartar sauce na may grapeseed oil (CR)
Pagprito ng maliliit na isda, caper mayonnaise (Éric Cresson)
Pritong isda, "caponatina" (*) Sicilian style (Claudio Puglia)
Toothfish (*) inihaw sa anchovy butter nilagang sibuyas, gulay (Toni Verardo)
Skate, colinot, brill, hake, dab (*)
Pan-fried skate wing: nilutong caper-lemon-green papaya butter (Guillaume Delage)
Skate wing na may Jerusalem artichoke vinaigrette, grated carrot at white truffle (Georges Wenger)
Pan-fried skate na may galangal at mani (Christophe Beaufront)
Fillet ng skate na inihaw sa baby spinach, brown butter at condiments (Benoît Dargère)
Skate wing na may fig chutney (*), kanin, snow pea at singkamas
Steamed skate steak, virgin sauce, snow peas at bean sprouts (CR)
Fillet ng brill na may bihirang paminta, pinong mango ravioli at hipon na may basil (E Guérin) NT
Nilagang brill steak, scallops, wild asparagus, wasabi at pipino (Raymond White)
Inihaw na line-caught brill, wild garlic, clams (*) at bagong patatas (Alain ducasse)
Linya-caught hito na niluto ng Dugléré style (*) (Alain ducasse)
Line-caught brill, watercress, chanterelles sa red wine (Jean-Yves Leuranguer)
Brill sa Chinese spring onion ravioli, shiitake mushroom at lemon-miso-ginger broth (René Fieger)
Ang brill na inihaw sa buto (*), simmered autumn roots (Jean-Luc Lefrançois)
Barbue na may petit gris de Namur, paleta bellota(*), quail egg, young onion fondue, light syrah juice (Lionel Rigolet)
Brill mula sa Cordouan lighthouse na pinasingaw sa isang ulam, nagluluto ng mga juice na may berdeng gulay (Benoit Violier)
Brill mula sa Brittany na may citrus butter, artichokes at manipis na hiwa ng gamberoni na may mga pampalasa (Alain Llorca)
Hiwa ng brill cooked meunière, spinach at salsify na may hazelnut butter (Olivier Fontaine)
Barbue de Bretagne na may sea lettuce at marine dulce, gargouillou (*) ng mga batang gulay (Philippe Renard)
Seksyon ng roasted brill mula sa Brittany at ang mga corn bean nito na may Espelette cream (CR)
Seksyon ng brill na niluto sa buto (*), mga sibuyas ng bawang, spinach gratin na may mga sea urchin (Christian Étienne)
Oven-roasted Cap abadèche sa chorizo risotto (F. Zlomke)
Zarzuela ng Tarragona
Lamprey fillet (*) na may Bordeaux-style red wine sauce (*)
Pinindot na skate wing at shellfish na may amoy ng hogweed at saffron endive (carlo crisci)
Pinausukang halibut sa julienne Darblay (*), emulsion na may shellfish juice (Sébastien Tasset)
Dieppoise-style halibut (*)
Pan-fried cobia (*) na may green anise, infusion ng saffron shrimp, M'hamsa couscous (*) mula sa Mahjoub mill, haras, shellfish (Lionel Rigolet)
Elbot (*) na inihaw na may Chiloé sea pepper, "king crab" (*), pinausukang emulsion, parmesan at lumang balsamic (Pierre Wynants)
Pan-fried skate wing na may mga caper at inihaw na gulay (G. Rabaey)
Curly ray (*) mula sa Brittany, hazelnut butter (*), lemon, capers (CR)
Snapper fillet (*) na niluto sa balat, mini haras na may star anise at warm beetroot at lovage salad, ginger at lemongrass emulsion (S. Rourre)
Line sar (*) candied in olive oil, fingerling apple broth na may kaffir lime, 2 hanggang 3 natural na lychee (S Carrade) NT
Inihaw na North Sea pout (*), malutong na gulay, puting mantikilya foam at lutong bahay na niligis na patatas (Pierre Résimont)
Bouille abate (*) mula sa Marseille (Gérard Passédat)
Roasted lemon sole, black gnocchi with candied lemons and capers (Rémi Van Peteghem)
Lean loin (*), carrot sauce na may pritong aubergine sticks (Joel Robuchon)
Ang likod ng lean poached sa isang creamy sauce, nilagyan ng basil (Philippe Mille)
Ang lisette (*) sa isang tart na may Parmesan shavings at olives (Joel Robuchon)
Hake fillet sa isang tomato crust, butter bean ragout, suka
Mga dahon ng Sherry at arugula (Vincent Ménager)
Likod ng hake sa balat, niligis na patatas at pinausukang eel na may pit, light juice na may Breton seaweed (E Guérin)
Roasted hake steak, leeks, baked potatoes (Gaël Boulay)
Breaded hake na may chorizo, heart of lettuce na may taba ng pato at Bayonne ham (CR)
Line-caught hake na niluto sa foamy butter, fingerling potato na minasa lang ng tinidor, condiments at black truffle (Christophe Bacquié)
Hake sa red wine sa kama ng mga lepiote at Swiss chard (Hilario Arbelaitz)
Hake sa red wine sa kama ng potato cream sa olive oil (Hilario Arbelaitz)
Hake sa berdeng sarsa na may mga tulya at cream ng patatas na may langis ng oliba (Hilario Arbelaitz)
Inihaw na hake roll, spring red quinoa, black oil
Line-caught hake fillet mula sa Saint-Jean-de-Luz na pinasingaw na may lemongrass-flavoured stock (Hélène Darroze)
Steamed hake fillet, olive oil mula sa Provence, eggplant caviar (*) at mga kamatis (Pascal Brot)
Lumang sturgeon stew (Renata Dominiek)
Tradisyunal na sturgeon stew (*) (Éric Coisel)
Atlantic fish at shellfish parillada (*), potato brandade na may itim na olibo at haras Inihaw na gulay sa tag-araw (Tommy Byrne)
Maliit na pritong isda, tartar sauce na may kutsilyo (CR)
Salmon
Sa likod ng Balik salmon, dill cream at blinis (Yannick Alleno)
Ang tiyan ng salmon ay pinahiran ng mga bunga ng sitrus na may mga perlas na sitrus (Ferran Adrià)
Semi-cooked salmon na may sesame seeds, spicy sweet and sour sauce (Marcel Baudis)
Likod ng half-smoked, half-cooked salmon, wilted white at green chard (Mehdi Corthier)
Sa likod ng semi-smoked salmon sa bahay, remoulade ng kintsay at labanos na may field caviar (Alain Senderens)
One-sided cooked salmon steak, baby potatoes, toyo at ginger sauce (Henrik Andersson)
Ang kalahating pinausukang salmon escalopine ay inihain ng mainit, spring cabbage nem (*) at arënkha at ang kanilang baso ng whisky
Inihaw na salmon steak, wild rice na may Lapsonq Souchong tea (Pierre-Olivier Petit)
"Organic" salmon minute, red curry pesto, nakalimutang vegetable casserole (Mickael Foubert)
One way ticket ng inihaw na salmon, bagong patatas na may coarse salt at wilted dill (*), mousseline sauce (*) (CR)
Salmon at squid skewers, risotto, parsley salad at inihaw na hazelnuts (Elvis Politopoulos)
Brest salmon na may scallop mousseline grain mustard cream (OA Martin)
Ang Scottish salmon na semi-smoked sa bahay ay inihain nang mainit na may mga laso ng pipino na pinakintab na may mga pampalasa ng Thai (Alain Senderens)
Semi-cooked salmon, watercress cream at potato velouté (N Lebec)
Tataki (*) 炊事 ng salmon na may pinausukang asin at luya
Salmon tataki (*) 炊事, cucumber pickles (Antony Clemot)
Ang Gravlax (*) na inihaw sa balat nito na may dill, dinurog na charlotte potatoes (Patrick Lenôtre)
Ang fillet ng salmon ay niluto ng one-sided, fine oriental semolina (CR)
Grilled salmon steak, roasted zucchini, basil oil na may pine nuts (Jean-Pierre Hocquet)
Grilled Scottish Label Rouge salmon steak na may Béarnaise sauce, roasted charlotte potatoes (Yves Mutin)
Salmon steak sa banana papillote (Frédéric Iacono)
Swedish marinated "Label Rouge" salmon, vergeoise gravlax, celery at berdeng mansanas, matamis at maaasim na gulay (Rémy Fourmeaux)
Semi-cooked Norwegian salmon steak, garlic foam at salmis sauce, steamed oyster mushroom at panisse pancake(*) (Francesco Tedesco)
Round-trip na puso ng salmon, cauliflower at shiso remoulade (Sébastien Tasset)
Inihaw na salmon na sinamahan ng cheddar leek fondue na may ginger emulsion
Tataki 炊事 ng breaded salmon na may gomasio 炊事, maanghang na wasabi-balsamic sauce (CR)
Inihaw na salmon, mangga at talong na may burst hazelnuts
Blanquette (*) ng salmon na may maliliit na gulay, puting bigas (CR)
Pinausukang salmon roulade na pinalamanan ng mga talaba
Salmon at Saint-Nectaire roulade na may fennel coulis (Guy Martin)
Platter ng Petrossian "wild" na pinausukang salmon, dill cream, herring caviar (Patrick Gaultier)
Seksyon ng organic salmon na pinausukan namin, wasabi whipped cream, potato waffle (Jean-Pierre Hocquet)
Sa likod ng Scottish salmon na half-smoked sa bahay, inihain nang mainit, julienne ng leeks at souffléed na patatas (Alain Senderens)
Salmon teriyaki 炊事 na may mga pulang prutas
Likod ng salmon sa papillote na may herb scent, wild rice
Ang wild salmon steak na inihaw sa apoy, pagbabawas ng shallot sa white wine, broad beans at artichoke hearts, arugula at marjoram (Alain ducasse)
Warm wild salmon mula sa Adour, green fennel pulp na may perlas na langis ng Saint-Rémy de Provence (Benoit Violier)
Roasted wild salmon fillet sa malutong na balat nito na may fleur de sel, vanilla-cumin endive leaves (CR)
Pan-fried wild salmon steak, hazelnut butter (*) na may durog na truffle (Alain ducasse)
mainit-init na nilutong salmon steak, pusit, pagbabawas ng béarnaise (Alain ducasse)
mainit-init na nilutong salmon fillet, morel sa juice, tinapik na patatas (Alain ducasse)
Mabagal na lutong ligaw na salmon fillet, Avignon radish, English peas, Jidori chicken egg mousse (*) at candied bronze fennel (David Breeden)
Ang ligaw na salmon steak na niluto sa apoy ng kahoy, mga bagong patatas at asparagus, juice ng manok ng lola (Alain ducasse)
Mga ligaw na salmon steak na inihaw na may mga puno ng baging, béarnaise na may katas ng karne (Alain ducasse)
Wild salmon sa isang makapal na fillet, lightly creamed mushroom at fava beans, malutong na balat (Alain ducasse)
Steamed salmon, 'anis-licorice' juice, vegetable skewers (Guy Savoy)
Makapal na hiniwang ligaw na salmon, niyog at chanterelles, katas ng kamatis (Alain ducasse)
Crispy salmon na may mint, green asparagus at almond cream na may candied lemon (Pierre-Olivier Petit)
Inihaw na salmon steak, brown rice na niluto sa pinausukang tsaa (Pierre-Olivier Petit)
Fondant rosé salmon, cucumber tagliatelle na may malunggay (Ludovic Kaminski)
Steamed salmon, avocado cream at chakalaka (*) (Stéphane Trouillard)
Bumalik ang salmon, kakaluto lang ng mini ratatouille (Yoann Esnée)
Salmon escalope, pan-fried chanterelles (Ludovic Janssens)
Organic salmon butterfly na inihaw na may lemongrass, zucchini tatin na may pistou (*) (Pascal Jounault)
Zander (*)
Pinausukang pike perch at inihurnong ricotta, na sinamahan ng mga beet na niluto sa mountain hay at wild cumin seeds (Norbert Niederkofler)
Pike-perch na may hazelnut Beaufort crust, morel na may chervil cream (Philippe Renard)
Zander fillet sa matamis na apple curry, Swiss chard
Zander escalope (*) mula sa aming mga ilog na may puting butter sauce (*) (Franck Houdebine)
Pike-perch mula sa Doubs na pinatigas lang ng may lasa na mantikilya, chocolate mulled wine jus, pan-fried red beetroot, pear at cucumber na may sumac (CR)
Zander papillote na may maliliit na gulay (Patrick Mauvernay)
Inihaw na pike-perch fillet, bagong patatas na confit na may bawang (Olivier Amestoy)
Zander fillet na inatsara sa citrus fruits, adobo na gulay at candied kumquats (CR)
Beer-poached zander fillet, celery puree at chicory drops (Benoist Rambaud)
Nilagang zander na may mandarin supremes, candied salsify, red wine butter (Regis Marcon)
Pike-perch steak na may savagnin, creamy leek na may morel mushroom (CR)
Zander steak na niluto nang unilaterally, organic quinoa, beetroot sauce na may coriander (Rémy Moulin)
Pan-fried zander fillet, spinach at sariwang noodles na may sarsa ng alak
Dézaley (Marc Lindenlaub)
Matamis na pike-perch at arctic char sauerkraut na may lee ng alak at malutong na bacon (CR)
Pike-perch turnover (*) na pinalamanan ng crayfish, Morteau royale at mushroom, meurette juice (*) na may pinausukang emulsion (Stéphane Cattane)
Zander fillet sa isang snail risotto na may mga herb, na may lasa ng chorizo (Marc Haeberlin)
Bahagyang pinausukang pike-perch fillet na pinasingaw, steamed celery at leeks (Mathieu Scherrer)
Pike-perch fillet na niluto sa isang gilid, spiral ng bacon mula sa Aosta Valley at malutong na samphire (Claude Legras)
Zander au gratin, puting asparagus at shellfish (Rémi Van Peteghem)
Roasted zander with Morteau sausage, green cabbage mousseline with truffle flavors (Éric Manent)
Bumalik si Zander mula sa aming mga ginintuang lawa sa inihurnong Jerusalem artichoke at balat ng kalabasa, red beet butter (Pierre-André Ayer)
Wild zander steak na inihaw sa balat, parsnip compote at red wine jus na may maasim na seresa (R Fassenet)
Nagluto si Zander sa shellfish butter (*) sa isang red cabbage compote na may sherry vinegar (P. Henriroux)
Dieppe-style roast pike-perch (*) (Paul Bocuse)
Zander na may malutong na balat at shallot fondue, red wine sauce (Loiseau)
Sa likod ng pike-perch at grated Périgord truffle, onion fondue na may thyme at marrow
Ni-recrust si Zander ng mga hazelnut flavor, sautéed artichokes at lantang spinach (M. Bras)
Roasted zander steak na may camembert, straw of leeks at 'oh puree' ng spleens na may truffles. (CR)
Sa likod ng pike-perch na inihaw na may beer Pasko, fricassee ng prutas sa taglagas (A Westermann)
Inihaw na pike-perch na may shallot fondue, red wine sauce (Bernard Loiseau)
Pike-perch pavé de vin (*), pinakuluang mansanas (*) na may perehil.
Pinirito na zander na may ancouille sa malambot na mga breadcrumb ng bawang at katas ng karne (P. Bouché)
Inihaw na zander at carp milt na may mille-choux (*) at sariwang kulantro (Emile Jung)
Pike perch sa sea lettuce, shallots tulad ng flank steak, maliit na crab broth na may boldo at polenta-NT land lettuce
Trout (*)
Wild trout, liquorice, tarragon, rhubarb (Denis Martin)
Brown trout na niluto sa asul na keso, sinamahan ng tinunaw na sariwang mantikilya, karot na may kastanyo, tangy sabayon (René at Maxime Meilleur)
Blue trout, straw wine Hollandaise sauce, steamed potatoes, green salad na may Jura herbs (CR)
Cambacérès-style salmon trout (*) na may crayfish at truffle
Trout na may mga almendras, pinakuluang patatas, berdeng salad na may mga damo (CR)
Fillet ng pink trout na may pistachio pesto, palumpon ng gulay sa palengke (Arnaud Saget)
Absinthe-flavored wild river trout sa isang fennel brunoise (Raymond Burki)
Trout en papillote (*) na may straw wine mula sa Arbois (CR)
Likod ng Banka trout (*) half-cooked na may inihaw na almond, bigarade lemon condiment, steamed cauliflower, broccoli mimosa at argan oil praline, almond mousseline na may orgeat. (Philippe Labbe)
G. Courbet de la Loue blue trout (*), hollandaise sauce (*) na may maliliit na morel (CR)
Rainbow trout fillets (*) Gstaad Palace style (Herbie Huber)
Trout mula sa Lake Neuchâtel, crumbled cauliflower na may parsley, brown butter sauce (Georges Wenger)
Caramelized golden trout na may carrot juice, berdeng gulay na may lasa ng passion fruit at butter
rocket (Philippe Audonnet)
Trout fillet na inihaw sa balat nito, herbette emulsion (Anne Desjardins)
Organic na trout mula sa tubig ng Breton, inihaw na dilaw na zucchini, kamatis at maasim na peach (Éric Guérin)
Trout fillet na may Burgundy sauce (*), steamed patatas (CR)
Trout fillet na inihaw sa balat nito, hodgepodge ng root vegetables na nilaga sa white wine, sage butter (Anne Desjardins)
Seksyon ng trout mula sa aming mga lawa na may sabaw ng gulay ng magsasaka, malambot na toast na may chives at caviar (Georges Wenger)
One-sided trout (*), saffron emulsion na may mga pabango sa hardin (Anne Desjardins)
Trout en papillote (*), sariwang ginger emulsion at candied lemon zest (Anne Desjardins)
Steamed trout fillet roll, carrot juice at crispy skin (Anne Desjardins)
Trout fillet sa Arbois yellow wine at wild morels (CR)
Ang iba pa: eel (*), pike (*), carp (*), perch (*), char (*) at grayling (*)
Papillotes ng Nile perch fillet (*) na may orange juice at luya
Loire eel: inihaw at nilagyan ng lacquer na may Sechuan pepper, watercress salad at julienne ng red beets na may walnut oil (Jacques Lacipière)
Loire eel sa tempura, inihaw na gulay, durog na kamatis, emulsified matelote, Peruvian tarragon (Emmanuel Hébrard)
Malaking peat-smoked eel sa salt crust, pink radish tatin na may almonds, tops in condiment at raspberry vincotto (E Guérin) NT
Matelote ng eel na may Burgundy wine (Yannick Alleno)
Matelote ng pike-perch at pike Burgundy style (Antoine Westerman)
Eel na may lacquer na may Saint-Émilion, durog na mansanas na may persiboulette (*) (CR)
Carp fillet en papillote, white butter sauce, bagong gulay (CR)
Carp fillet (*) na may bacon bits at Touraine red wine, curly green cabbage at steamed potatoes (CR)
Pike na may perehil at tarragon cream, pinakuluang patatas (CR)
Pike na pinalamanan ng kastanyo, durog na mansanas, maliliit na sariwang morel (CR)
Pike na may Chablis, fondant patatas na may truffle at Burgundy na gulay (CR)
Hemmed pike, puting mantikilya na may elderflower vinegar (Didier Clément)
Pike brandade, tomato marmalade* at autumn salad (Rémy Moulin)
Pochouse (*) ng pike, eel (*) at perch na may Chablis, butter handled (*), crouton at bacon mula sa bukid (CR)
Pike fillet sa pulang mantikilya sa isang kama ng bagong spinach (Olivier Gandillon)
Pinausukang eel at carp fillet na may sauerkraut at Alsace wine (CR)
Pinausukang igat at matamis at maasim na beetroot, yuzu at manzana (Alain Solivérès)
Green fried eels sa mabangong herb juice sa isang pugad ng turnip cream (Franck Houdebine)
Fillet ng barbeau (*) mula sa Haut-Doubs, clarified butter na may lemon, yellow carrots mula sa Doubs in bouquetière (*) at steamed potatoes (CR)
Matelote (*) ng Hungarian pike
Sailor (*) ng eels (*) mula sa ilog ng Burgundy (CR)
Petite matelote (*) ng eels (*) sa red wine (CR)
Matelote (*) ng eel sa alak; naka-link sa plum jam
Catfish fillet (*), Krautfleckerln (*), red wine mustard sauce (Christian Petz)
Shad (*) inihaw sa mga puno ng baging
Pritong madilim (*) mula sa Haut-Doubs, garden tartar sauce na may mga gooseberry (CR)
Arctic char (*) mula sa Lake Annecy hanggang sa meunière
Arctic char, steamed seaweed, white mushroom, roasted langoustines na may shellfish butter (Sylvester Wahid)
Ang Arctic char (*) ay nanigas lamang sa mga pinatuyong prutas, balat ng gatas, mga gisantes ng niyebe na may mga shallots at berdeng bawang (M. Bras)
Arctic char, beetroot at tarragon (Andréas Caminada)
Filet ng arctic char, chanterelle mushroom at artichokes na pinahiran ng lemon thyme, tangy vinaigrette na may inihaw na hazelnuts (Philippe Labbé)
Arctic char na niluto sa foamy almond butter, kamote na piniritong may polenta, tonka bean juice (Alexandre Fabris)
Arctic char candied sa mababang temperatura, emulsion ng poppy buds (Marc Veyrat)
Arctic char mula sa Lake Geneva, oxalis at chicory, ratte mousseline (Pierre Maillet)
Arctic char, green elderberry vinaigrette, watercress purée, arctic char caviar (Nils Henkel)
Arctic char mula sa Lake Geneva, hazelnut mula sa Piedmont, bread praline (Denis Martin)
Attersee Wild Arctic Char at Crayfish (Heinz Hanner)
Sa likod ng isang malaking wild char na inihaw sa balat, sinunog na paminta at chanterelle mushroom, lemon verbena infusion butter (Jean-Yves Drevet)
Filet ng arctic char (*) a la plancha, napakaraming courgettes na may chorizo
Fillet ng arctic char (*) na niluto ng malambot, niyog mula sa Paimpol at Morteau, isang gatas ng county (R Fassenet)
Grenobloise (*) ng arctic char na may mga inihaw na almendras, steamed na mansanas (CR)
Pan-fried Arctic char na may mga endives, tarragon jus (Patrick Lenôtre)
Arctic char simply meunière (Gilles Furtin)
Arctic char (*) golden on its skin, first crunchy and melt-in-the-mouth carrot from Provence with vanilla (Dominique Gauthier)
Arctic char mula sa Savoyard lakes, lemon bergamot paste, foamy white butter na may dogfish (René at Maxime Meilleur)
Arctic char (*) na may asul na keso tulad ng sa nakaraan, tinunaw na Gruyère butter na may
Chasselas, steamed patatas (CR)
Char mula sa Lake Neuchâtel, Läckerlis crust (*) at figs flambéed with honey, pumpkin velvet at honey vinegar (Jean-Yves Drevet)
Arctic char fillet, watercress mousseline, Velay verbena emulsion
Arctic char na may mga almendras, pinakuluang patatas (Gilbert Isaac)
Arctic char fillet mula sa Lake Annecy na may parmesan cream (CR)
Ombre na may thyme butter at morels (CR)
Shadow (*) mula sa Auvergne na niluto sa thyme foil, baked potatoes at tomato au gratin na may Comté cheese (CR)
Féra du Léman, Jerusalem artichoke at Fresh hazelnut, pinatuyo sa steamed hazelnut biscuit, glazed Jerusalem artichoke, roasted emulsion (Steven Naessens)
Filet ng féra na may sariwang hazelnuts, Moelleux biscuit na may Jerusalem artichokes (Steven Naessens)
Pan-fried Lake Geneva Féra, bulgur na may gadgad na gulay at tangy avocado vinaigrette (Benjamin Ansart)
Lake féra, bahagyang pinausukan, duo ng duck foie gras at Granny apple (Sophie Bise)
Filet ng whitefish (*) mula sa Lake Geneva, pagbawas ng Ripaille wine, sarsa na may
Filet ng féra mula sa Lake Geneva sa mga kaliskis ng patatas, mantikilya na hinaluan ng Noilly (Christophe Pacheco)
Filet ng féra mula sa Lake Geneva sa isang Alsatian matelote, kama ng artisanal pasta na may mga coston (Serge Knapp)
Féra fillet mula sa Lake Geneva, nilagyan ng malutong na piraso ng tinapay, faux artichoke cannelloni, pinatuyong itim na olibo (René at Maxime Meilleur)
Féra meunière fillet, matchstick na patatas at berdeng salad na may mga halamang halaman - RC
Féra du Léman na may mga endives mula sa Grenoble (*) na may mga caper at crouton (Edgard Bovier)
Léman féra na may liquorice, pipino at malutong na labanos (Larawan ni Anne-Sophie)
Silver miller o dry fera (Lionel Arnoux)
Féra du Léman na inihaw sa mabula na masala butter, minasa na nutmeg squash, gnocchi na may chlorophyll (Pierre Crepaud)
La féra du lac Léman meunière at ang sarsa nito na emulsified na may langis ng oliba, durog na mansanas at mga gulay (Mauro Capelli)
Semi-smoked Lake Geneva féra na may creamy yogurt, saladines at black lentils (Mauro Capelli)
Féra sa malutong na kaliskis (Laurent Maliit)
Féra fillet mula sa Lake Geneva, nilagyan ng manipis na piraso ng malutong na tinapay, puso ng salad, vinaigrette (René at Maxime Meilleur)
Niluto si Féra sa savagnin, berdeng mansanas, celery purée, cardamine juice (Yoann Conte)
Aiguillette ng féra mula sa Lake Geneva na inihaw na may leeks at candied shallot, Gamaret sauce at spices (Jean-Luc Bocquet)
Meunière perch fillet, straw potato at lettuce heart salad na may mga mountain herbs (CR)
Grenoble-style perch fillet (*), Bon Henry lamb's quarter (Yoann Conte)
Freshwater perch, maraming mantikilya, chlorophyll puree, halos nabawasan ang katas ng buto (René at Maxime Meilleur)
Ceviche ng féra mula sa Lake Geneva, beets – elderflowers – combava lemon (CR)
Carp (*) sa murette (*) mula sa Chambertin, steamed potatoes na may fine herbs (CR)
Lake perch fillet (*) na may ligaw na berdeng asparagus, puting butter sauce (CR)
Perch fillet mula sa Lake Geneva pan-fried Provençal style, malalaking fries (CR)
Perch fillet sa malambot na pelus at dayap (carlo crisci)
Fried perchots mula sa lawa, steamed potatoes at green salad (Patrick Mauvernay)
Perch, roast fillet, patatas na may salmon roe, mixed salad (JP Jacob)
Seared perch fillet, cucumber tagliatelle, coffee vinaigrette (A Busquet)
Perch fillet mula sa Lake Geneva, Grenoble style (*) (Michel Rostang)
Pinaghalong lawa at isda sa dagat na inihaw na may herb butter (Pierre-André Ayer)
Pinaghalong isda sa bouillabaisse at ang toast nito sa aioli, steamed patatas (CR)
Whitefish fillet (*) mula sa Lac du Bourget meunière (Patrick Mauvernay)
Lake Geneva dumapo sa tempura "uling" hitsura aubergines - linga - pea shoots (CR)
Mga karne
karne ng baka
Mga karne na niluto ng ganoon lang
Butcher's piece, chartreuse ng asparagus na may morels (Stéphane Arnal)
Butcher's piece, rigatoni na may truffles (Stéphane Arnal)
Butcher's piece, zucchini at pine nut emulsion, spicy mussel tartare (E Guérin)
Prime rib pan-fried sa mantika at ligaw na bawang at maliliit na glazed na gulay
Beef, pan-fried fillet castle, morel cream, cassava fries at lettuce sprouts (Gil Rosinha)
Crispy beef layered with foie gras, artichoke mousseline at mushroom polenta fries (Christophe Pacheco)
Piraso ng Limousin beef na inihaw na may candied gray shallots (Benoit Violier)
Norman beef, pumpkin at hazelnut mousseline, virgin sauce (Benoît Bernard)
Ang inihaw na tadyang ng beef Black Angus, PP9 at béarnaise (CR)
Inihaw na prime rib na may marrow, baby potatoes at candied shallots (Yoni Saada)
Tadyang ng karne ng baka, sinira sa isang magaspang na slab ng asin, buto ng utak, foie gras at itim na truffle, ang buntot ay nagsisilbing parmentier (Sylvester Wahid)
Chianina beef rib, niligis na patatas sa virgin olive oil
Liguria na may mga summer truffle (David Joliveau)
Tadyang ng baka, pinagmulan ng Aubrac, maliliit na patatas sa kagubatan, sarsa ng Bordeaux (Nicolas Castelet)
Black Angus prime rib na may shallot sauce na may bonne-mares, mashed patatas na may truffles (CR)
Prime rib na may mga clove ng bawang at shallots (Michael Troisgros)
Tadyang ng baka, Pont-Neuf patatas at béarnaise (CR)
Inihaw na tadyang ng baka, Espelette pepper butter (Éric Savy)
1 kg rib ng beef para sa 2 tao, homemade béarnaise at pulang patatas (Cédric Tessier)
Roasted Aberdeen prime rib, malaking ratte matignon, red wine reduction (Franck Paget)
Puso ng roasted Norman beef tenderloin, mirror sauce na may maniguette pepper, fondant patatas na may truffles (Frédéric Robert)
Puso ng beef fillet na inihaw na may Pinot Noir at lumpia (Denis Velen)
Puso ng inihaw na beef tenderloin na may sarsa ng Béarnaise, green beans, mansanas
Amandine (André Signoret)
Puso ng beef tenderloin na inihaw sa fireplace at pinausukan ng mga puno ng ubas, red wine sauce, apple at pumpkin cabbage chutney (Patrick Zimmermann)
Ang puso ng lokal na beef fillet na ginisa sa gratinated marrow, binawasan ang base sa red wine (Pierre-André Ayer)
Inihaw na beef fillet at brown tomato pepper juice, potato fougasse at Greek vegetables (Mauro Capelli)
Charcoal beef, caramelized beetroot at malunggay (Thierry Marx)
Inihaw na fillet ng karne ng baka, niligis na patatas, gadgad na truffle (Stéphane Arnal)
Beef fillet na inihaw na may thyme, mga pana-panahong gulay na ginisa sa juice, veal jus na may black truffle (Julien Guérard)
Inihaw na beef tenderloin, creamed morels, potato gratin, green beans (Patrick Gaultier)
Chateau beef fillet mula sa Aubrac, potato croquettes, Choron sauce (Frédéric vardon)
Filet ng karne ng baka, watercress syrup, polenta cubes (Marc Veyrat)
Filet of beef, Gamay sauce (Patrick Mathis)
Inihaw na fillet ng karne ng baka, sarsa ng Béarnaise, patatas na "sulok ng kalye" (Jean-Yves Leuranguer)
Pan-fried beef fillet na may truffle sauce, charlotte apple risotto (Jean-François Oyon)
"Angus" beef fillet mula sa Ireland, onion chutney at Augustinian grapes (Gilles Dupont at Thomas Byrne)
"Noble" na piraso ng browned beef, tube ng singkamas, herbs (René at Maxime Meilleur)
Mga tip sa pan-fried beef fillet na may gamay na sarsa, minatamis na mansanas at berdeng gulay (Mauro Capelli)
Puso ng beef tenderloin na may marrow, fricassee ng purple artichokes at broad beans (Pierre-André Ayer)
Heart of beef fillet na may porcini mushroom, Rossini style (Philippe Durandeau)
Filet ng beef at foie gras "Rossini" panisse at poivrade artichokes (Nicolas Sintes)
Beef fillet na inihaw na a la plancha na inihain kasama ng mga cooking juice nito, salad at mashed patatas (Hilario Arbelaitz)
Fillet ng beef na may Tellicherry pepper, candied shallots, baby potatoes (Mickael Foubert)
Filet ng beef na may candied shallots, makapal na fries na may taba ng gansa (CR)
Beef fillet na niluto sa sauté pan, candied shallots at seasonal gratin (Philippe Boucher)
Beef fillet at juice nito, caramelized figs at Darphin apple (Vincent Boucher)
Beef fillet at sweetbread na may katas nito at Dijon mustard, ginisa lang ng spinach (Francesco Tedesco)
Filet ng Charolais beef at Malabar pepper sauce, matchstick fries (Francesco Tedesco)
Filet ng beef, foie gras at black olives (Jean-Louis Nomicos)
Fillet ng beef at hot duck foie gras (Jean-Louis Nomicos)
Hiniwang beef tenderloin at ang pisngi nito, parang bourguignon (Sébastien Tasset)
Rossini-style Hereford beef tenderloin, niligis na fingerling potato na parang cappuccino (Michel roth)
Frascati beef fillet, truffle at morel port sauce (CR)
Filet ng beef na may sautéed spinach, Zinfandel sauce, fries o mashed patatas (Elvis Politopoulos)
Beef fillet a la plancha, carrots at spring onions sa fine wedges shallot marmalade at aged vinegar (CR)
Salers beef fillet na may Szechuan pepper, compression ng ratte na may Cantal (Marcel Baudis)
Hiwa ng karne ng baka sa isang dura, gratin dauphinois, red wine juice na may shallots (Emmanuel Monsallier)
Puso ng beef fillet at foie gras na ginisa sa Sarawak pepper, market garden, fondant potatoes (Patrick Lenôtre)
Filet ng karne ng baka mula sa bansa, nakatali at inihaw, emulsion ng shallots confit na may tarragon, spicy pepper sauce, cromesquis ng baker's potato (Tommy Byrne)
Seed purebred Simmental beef fillet, shoulder braised with porcini mushrooms, young vegetables, smoked bacon and marrow (Jean-Yves Drevet)
Inihaw na Simmental beef tournedos na may toast (Herbie Huber)
Pan-fried beef fillet, puting asparagus, at mashed patatas, Griottine sauce (Léa Lintser)
Beef na may string, pana-panahong mga gulay sa ravioli, pinakuluang utak, wasabi emulsion (Frédéric Robert)
String beef na may mustard condiments, kintsay na may mga gulay mula sa kaldero, "petit paris" na repolyo (Yannick Alleno)
Filet ng beef na may morels, makalumang malambot na gratin (Gianni Rizzo)
Fillet ng beef pan-fried with Fujian peppercorns, crispy basket ng market garden vegetables, fricassee of buttons
ng chanterelles (Claude Legras)
Fillet ng baka sa isang kawali, pinanggalingan ng France, maliliit na inihaw na shallots na may mga halamang gamot (François Chambonnet)
Inihaw na fillet ng karne ng baka na may Choron sauce, fondant potatoes at extra-fine green beans na kasama ng Colonnata (*) (CR)
Beef tenderloin, polenta pancake na may chianti reduction (CR)
Pan-fried beef fillet, sarsa Jacques Lameloise , tortilla-style potato pancake (*) (Christophe Binet)
Hemingway beef tenderloin, may black pepper, flambéed with Bourbon, matchstick potatoes (*) (Jean-Pierre Cassagne)
Pan-fried fillet ng beef, glazed turnips na may tomato sauce, masarap na olive juice, puffed potatoes (Jean-Denis Rieubland)
Aguillettes ng Rossini beef, truffle jus at branded na mansanas (Yannick Alleno)
Beef fillet Rossini, truffle sauce (Béatrice Duriez)
Fillet ng beef à la royale (*), maliit na elbow pasta na nilagyan ng halos creamy truffle jus (Yannick Aléno)
Aubrac beef tenderloin na may lasa ng thyme, baby potatoes (Yannick Tessier)
Aubrac beef tenderloin, anchovy gnocchi, maikling jus (CR)
Beef fillet na may Colonnata bacon na may pecorino at red wine (Virgilio Bartolomucci)
Fillet ng Charolais beef, marrow bone, morel sauce, gratin dauphinois (Maxime Foubert)
Filet ng Chateaubriand beef na inihaw na may fleur de sel, mashed patatas, foie gras sauce (Adrien Naroz)
Roasted Chateaubriand na may black pepper, homemade na posporo (Sébastien Carabeux)
Norman beef fillet na inihaw sa marrow scales, deviled röstis (CR)
Pan-fried beef fillet, pepper sauce, fondant patatas (Ludovic Schwartz)
Beef tenderloin Tabaniaki style 炊事 (Ozuru Toyofumi)
Pan-fried fillet ng karne ng baka, inihaw na foie gras, creamy sorrel soup, bourguignon (*) ng mga nakalimutang gulay (Christian Moine)
Beef fillet na may Szechuan pepper, sariwang green beans at French fries (CR)
Beef tenderloin na may six-spice butter, wasabi gravy (CR)
Simmenta beef fillet, malambot na patatas na parang dauphinois (Didier Pioline)
Mga hiwa ng inihaw na beef tenderloin sa kama ng arugula, parmesan shavings (Guy Bürkli)
Pan-fried French beef fillet, sariwang green beans, green peppercorn sauce (Mathieu Scherrer)
Inihaw na beef fillet, mansanas, maikling jus, malutong na pinaghalong damo
Pan-fried fillet ng beef, green asparagus at baker's potatoes, pepper sauce (Christopher Hay)
Simmental beef tenderloin, parsnip sa Niora mousseline, pritong shallot fondue na may 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 mula sa Bavaria, cream of morels, penne al dente (CR)
Filet ng beef na may mild garlic cream, mushroom cake na may chard greens (Benoist Rambaud)
Charolles beef Rossini style, scorched shallots (Jean-Yves Leuranguer)
Filet ng beef mula sa Bavaria na may Brive violet mustard, berdeng gulay na may chervil (Philippe Renard)
Inihaw na Chateaubriand na may fleur de sel at ang marrow bone nito, Bordeaux sauce (Laurent Grialou)
Pot-roasted Simmental beef chateaubriand, butter na hinaluan ng sage, pinya at paminta, candied potato roll na binudburan ng gana (Philippe Audonnet)
Tagliata ng beef tenderloin at arugula salad (Nicola Balestra)
Beef tagliata, arugula at parmesan salad (Marco Simonetto)
Tagliata ng beef fillet, rucola at parmesan reggiano (CR)
New York "black angus" steak, béarnaise (Antony Clemot)
Piraso ng Black Angus beef na may foie gras at coarse salt (Emmanuel Gomez)
Piraso ng wagyu beef na inihaw na may mga puno ng baging, matamis na sibuyas mula sa
Cévennes, malutong na patatas (Jean-François Rouquette)
Piraso ng wagyu beef na inihaw na may mga puno ng baging, matamis na sibuyas mula sa
Cévennes, malutong na sungay ng gatte na patatas (Jean-François Rouquette)
Wagyu beef mula sa Prielau, kale, buckwheat, meatballs, beef marrow (Andreas Mayer)
Black Angus beef picanha, green beans na may bacon cream (Philippe Labbé)
Piraso ng wagyu beef na inihaw na may mga puno ng baging, matamis na sibuyas mula sa
Cévennes, malutong na patatas (Jean-François Rouquette)
Karne ng baka mula sa mga nagtitinda sa "paraan" nito, compression ng ratte at parsley root (Marcel Baudis)
Piraso ng beef at duck foie gras na may coarse salt (Emmanuel Gomez)
Piraso ng blond beef mula sa Aquitaine, gratin dauphinois, béarnaise (Cédric Poncet)
Piraso ng pan-fried Charolais, charlotte potatoes na inihaw na may bacon at Comté cheese (Jean-François Robert)
Isang piraso ng karne ng baka na inihaw na may marrow at Guérande salt (Claude Perraudin)
Beef steak flambéed na may bourbon, bagong patatas at kumperensya, pecan juice (Yoni Saada)
Wagyu beef steak, wasabi mashed potatoes, teriyaki sauce na may spring onions, risotto na may grilled asparagus tips, chanterelle fricassee (Jacques at Laurent Pourcel)
Simmental rump steak, inihurnong patatas, Choron sauce (CR)
Pan-fried "Aubrac" rump steak, sautéed potatoes at pepper sauce (Damien Offerlé)
Heart of rump steak, Roquefort sauce at gratin dauphinois (Dominique Tournier)
Sirloin ng "black angus" beef na may candied shallots, homemade "Pont-Neuf" na patatas (Pierre Négrevergne)
Patagonian entrecôte, malakas na thyme jus, niluto sa sauté pan, pinausukang patatas (Julien Montbabut)
Argentinian rib steak, béarnaise sauce, matchstick na patatas (Pascal Bernier)
Charolais beef rib steak, bihirang inihain, pissaladière, pineapple tomato, candied lemon (Emmanuel Hébrard)
Puso ng rib steak mula sa Salers, patatas na may duck foie gras, maikling Périgord jus (Alexandre Fabris)
Isang piraso ng karne ng baka na inihaw na may marrow at Guérande salt (Claude Perraudin)
Rib steak, black angus, beetroot sauce, polenta fries (Emmanuel Danne)
Makapal na hiniwang Black Angus rib steak, béarnaise sauce (Lionel Arnoux)
Organic na Black Angus rib steak, pinausukang patatas, gray shallots, mahangin na béarnaise sauce (Jean-Yves Leuranguer)
Nagbebenta ng beef at foie gras Rossini style, Pont-Neuf patatas (Thibaut Serin-Moulin)
Grilled rib steak, homemade garlic butter, Pont Neuf potatoes (Serge Knapp)
Snacked beef rib steak, marrow bone na may Guérande flower, at candied shallots (CR)
Roasted Salers beef entrecôte, mainit at malamig na puso ng baka at talong (Rémi Van Peteghem)
Wagyu beef entrecôte n°9, manipis na fava bean pancake, truffle/port juice (Bernard Ravett)
Beef rib steak at young shallots confit with Guérande salt, Geneva sauce (Cyrille Montanier)
Pritong Limousin beef rib steak, paminta at fleur de sel, gratin dauphinois, béarnaise (Yves Mutin)
Wagyu beef entrecôte no 9 golden le Touquet rattes, orange turnips, truffle coulis (Bernard at Guy Ravet)
XXL rib steak, Premium Black Angus (William Gomez)
Masarap na rib steak, gratin dauphinois, homemade béarnaise sauce (Mathieu Jérémy)
Aubrac beef, dinurog na pinatuyong kamatis na may Ligurian olive, simpleng jus (Thierry Vaissière)
Tunay na hamburger o cheeseburger, mesclun salad at fries (Laurent Belijar)
Big brie burger, riquette na may truffle vinaigrette (CR)
Beef hamburger, mainit na foie gras, onion jam, parmesan (Gil Rosinha)
Ang Hamburger ay inilagay sa isang slice ng pan-fried foie gras, na inihain kasama ng fondant na patatas (CR)
Mga mini burger, fries at berdeng salad (Kevin Austruy)
Beef cat tongue na may Périgord sauce, french fries at salad (Louis Deconquand)
Ang dila ng chat sa isang skewer na may mga bagong patatas sa isang gorgonzola velouté (Franck Houdebine)
Piraso ng Charolles PDO beef sirloin, hay jus at Burgundy spice tartare (Patrick bertron)
Sirloin steak na may Roquefort sauce, hilaw na ginisang patatas at puso ng lettuce na may sherry vinegar (CR)
Inihaw na Idaho beef patty na may crispy marrow, hash browns, black trumpets, asparagus at bordelaise sauce (Thomas keller)
Simmental beef rib, gratin dauphinois, mustard seed jus (Stéphane Mauduit)
Florentine beef tagliata, lumang parmesan shavings (CR)
La tagliata alla rucola: hiwa ng grilled rib steak na may arugula, parmesan at crostini na may purple na talong (Mauro Capelli)
Purebred Simmental beef fillet na pinausukan sa ilalim ng bell jar, braised endive na may Colonnata bacon, Parma ham at sage butter (Jean-Yves Drevet)
Variation ng Simmental beef na may "Périgueux" sauce, potato mousseline (Stefano Maggini)
Puso ng beef tenderloin, pinong niligis na patatas na may lasa ng sariwang luya, toyo at virgin olive oil (Pierre Crepaud)
Inihaw na flank steak Bordeaux style, gnocchi gratin (CR)
Beef steak, candied shallots, marrow jus, luto at hilaw na porcini mushroom (Toni Verardo)
Papillote ng Limousin beef tenderloin na may utak (Pierre Bardèche)
Heart of rump steak, béarnaise sauce, sariwang spinach (Patrick Proenca)
Pan-fried sirloin steak na may shallots, sautéed patatas (Patrick Proenca)
Flank steak na may basil, pinatuyong kamatis at mushroom (CR)
Black Angus flank steak, sautéed baby potatoes, oyster mushroom (Pierre-Alain Garnier)
Beef fondant at mga gulay sa isang pot-au-feu, herb vinaigrette at whole-grain mustard (Michel Tirel)
Tadyang ng beef na inatsara sa hops, gravlax sa carpaccio (Eric Briffard)
Chateaubriand de l'Aubrac, puting truffle at foie gras sauce, potato cake (Gilles Bellot)
Inihaw na karne ng baka na may duck foie gras sauce, pasta shell tulad ng sa bahay at berdeng salad na may herbs (CR)
Ang tradisyonal na roast beef, duck foie gras sauce (Loïc Buisson)
Wagyu beef, soy-glazed rib steak, oyster foam, pana-panahong gulay (Jean-Yves Leuranguer)
Filet ng beef na may "Sarawak", green asparagus at wild mushroom, foie gras sauce (Guillaume Ginther)
Filet ng beef na may string, pana-panahong gulay, fleur de sel at atsara
Pan-fried beef fillet, potato gnocchi na may nutmeg squash, confit na bawang, hiniwang jus na may pistachio oil (Éric Manent)
Inihaw na Charolais beef cut mula sa tab, bagong mansanas at puso ng sucrine, pagbabawas ng béarnaise (Frédéric Garnier)
Charolais beef in a peppery brisket, Burgundy truffles, polenta fries at Pinot Noir jus (Philippe Augé)
Rib rib steak na may wild mushroom, hazelnuts (*) truffled au gratin (CR)
T-bone beef rib, Foyot sauce at Pont-Neuf patatas na may kutsilyo (CR)
Charcoal-roasted Aubrac rib ng beef, foamy butter na may legumes at rancid butter, flat green beans na may bawang (M. Bras)
Angus prime rib na inihaw sa ibabaw ng kahoy na apoy, mga patatas ni Maxim na may dalawang sarsa at pinalamanan na buto ng utak (Marc Haeberlin)
Pinirito na piraso ng Aubrac beef, buckwheat cake, Compreignac truffle jus (M. Bras)
Entrecôte, parsnip na may perehil (Benoît Mathurin)
Entrecôte, puting asparagus at mushroom cream (Sébastien Altazin)
Hereford rib steak, béarnaise sauce, french fries (Ming Wang)
Rib steak mula sa Salers, gratin dauphinois, carrots na may anise (William Ransone)
Entrecôte mula sa Argentina, patatas na may mga halamang gamot (Michel Leloutre)
Entrecôte mula sa Argentina, naggisa ng mga bagong patatas na may sirang truffle (Henrik Andersson)
Pan-fried Charolais entrecôte at golden marrow crouton na may fleur de sel na may fingerling potato at chanterelles
Charolais rib steak na inihaw na may maitre d'hôtel butter, French fries na hiniwa gamit ang kutsilyo, puso ng lettuce na may masasarap na halamang gamot (CR)
Entrecôte bordelaise (*) parsley at inihaw sa mga sanga ng baging
Piraso ng "Black Angus" beef na inihaw sa apoy, sa estouffade, sa fried-salad tartare, sa lasagna
Filet ng beef na may marrow, apple gratin na may gruyère Freddy G. (CR)
Argentinian rib steak, fries, béarnaise sauce (Yoann Esnée)
Beef fillet na may berdeng asparagus, malalaking polenta fries, Iberian béarnaise
Tournedos Rossini, truffle gravy test tube, Darphin patatas
Tournedos ng beef striploin "Angus Prime Rib" mula sa Scotland sa isang bread crust, full-bodied meat jus (Serge Knapp)
Rossini tournedos na may mga summer truffle at black truffle sauce (C. Bruno)
"Angus" beef tournedos na may morels, assortment ng berdeng gulay (Alain Senderens)
Tournedos at slice ng pan-fried foie gras, marcaroni gratin at roasted vegetable ragout (M. Roux Jr)
Ang klasikong Simmental beef tournedos at layered duck foie gras, creamy pencil leeks na may nutmeg (Larawan ni Anne-Sophie)
Filet ng karne ng baka, pinindot na caviar, Nicchia capers; marmelada ng matamis na sibuyas at marrow lettuce (Pierre gagnaire)
Inihaw na baka mula sa Salers na tinimplahan ng taba, Bordeaux marrow sauce, fries at nilagang puso ng lettuce (CR)
Nilagang roast beef na may gingerbread at mashed patatas (CR)
Hamburger 200 gramo na flambéed na may whisky, matchstick na patatas at hiniwang berdeng salad na may pruned na kamatis
Cheeseburger na may mga batang soy sprouts, cauliflower gratin, curry béchamel (CR)
Pan-fried beef spider, shallot sauce na may Bordeaux wine, straw potato at oak leaf (CR)
Chalosse beef tenderloin steak sa crust at pepper sauce, malalaking fries sa goose fat, heart of lettuce salad (Alain ducasse)
Bitak na black pepper steak na may flambéed na may cognac, Pont-Neuf potatoes (CR)
Hilaw na steak, béarnaise sauce at straw na patatas (CR)
Hanger steak na may pink na shallot fondue na nilagyan ng red wine (Alain Pegouret)
Hanger steak na may bagoong at mashed fingerling potato sa olive oil (Yves Camdeborde)
French beef fillet na may Bouzy sauce (CR)
Wellington-style beef tenderloin, truffle essence (Alain ducasse)
Beef: steak mula sa Bavaria o Normandy à la plancha (Joel Robuchon)
Beef tournedos na may Malabar black pepper (Joel Robuchon)
Beef ribs niluto sa rotisserie, bulgur bilang pilaf Choron sauce pagbabawas
Mga tadyang ng baka na nilagyan ng barbecue sauce (Philippe Mille)
Puso ng pan-fried beef tenderloin, Jerusalem artichoke mousseline at oxtail cannelloni na may foie gras (S. Rourre)
Puso ng Argentinian "Pampa Verde" beef tenderloin, marrow fondue, Maxim's potatoes (Frédéric Robert)
Pinirito na puso ng beef fillet, candied shallot, soap apples at béarnaise reduction juice
Fillet ng beef at duck foie gras na ginisa sa sili, malutong na mansanas (Patrick Lenôtre)
Pinirito na Norman beef fillet, Morvan toads, béarnaise sauce (A Busquet)
Filet ng beef na may mapait na cocoa, hazelnut potatoes at nilagang puso ng lettuce (CR)
Walang kamaliang niluto na hiniwang Chateaubriand, sarsa ng béarnaise at mga mansanas
Pont-Neuf, puso ng lettuce na may mga sariwang damo
Pot roasted Simmental Chateaubriand, sabayon) café de Paris, mga gulay na may utak (Philippe Audonnet)
Makapal na pan-fried beef rump steak, morello cherry at mustard marmalade, malambot na chard ribs, chiffonade leaves, totoong juice, bone marrow at macaroni gratin (Alain ducasse)
"Black Angus" beef rump steak, Madagascar pepper sauce, potato gratin (Guillaume Hirselberger)
Racy fillet ng beef, pinirito sa higaan ng seasonal sprouts, coriander, baboy, luya, tanglad at white wine tulad ng sa Seoul, na inihain kasama ng pan-fried fingerling potato (G. Rumeau)
Pan-fried fillet ng beef, Brussels sprouts sa dalawang paraan (Jean-Luc Lefrançois)
Beef steak na niluto sa sauté pan, simmered vegetables from the valley, fondant potato (P. Henriroux)
Pinirito na tadyang ng karne ng baka, hiwa ng celeriac, mga minatamis na shallots, mga kastanyas, katas ng taba mula sa sabaw ng buntot (Alain ducasse)
Makapal na piraso ng karne ng baka na niluto sa isang sauté pan at malambot na chuck, ubas at ham, malalaking fries sa taba ng gansa (Alain ducasse)
Seared beef chuck na may sorrel at bouchot mussel butter (CR)
Braised chuck na may oregano, glazed squash na may sariwang hazelnuts at seasonal mushroom (Steven Naessens)
Spiced minced steak na may cheesy potato pancake
Pan-fried Tournedos Rossini na may porcini mushroom at mani
Beef tenderloin pie tulad ng Rossini, potato cromesquis (*) na may kulay abong brilyante, foie gras emulsion (Stéphane Cattane)
Mga skewer ng baka na may mga minatamis na kamatis
Beef breast confit a la plancha, melets sauce
Beef confit na may "sweet madness" mulled wine, seasonal vegetables (Yoni Saada)
Heart of rump steak na may bone marrow, inihaw sa kahoy na apoy, malalaking piraso ng karot, batang sibuyas, itim na olibo at bacon na niluto nang magkasama (Alain ducasse)
Piraso ng karne ng baka Rossini, puffed patatas (Alain ducasse)
Tournedos na may inihaw na juice, truffled na patatas na may cream (CR)
Simmental beef tenderloin, fricassee ng Jerusalem artichoke sa bone marrow (D. Pioline)
Stale Simmental prime rib sa buto, cannelloni gratinated na may kamatis at boletus (Georges Wenger)
Fillet ng Charolais na niluto sa dayami sa isang clay crust, marrow toast na nilagyan ng alak (Bernard Loiseau)
Tournedos Ventadour, kaserol na patatas at pagbabawas ng sarsa
Châteaubriand (CR)
Wellington beef tenderloin, niligis na patatas na may bawang at rosemary, binawasan ang jus
Charolais beef steak na may paminta at luya, isang napakatalino na demi-glace (Troisgros)
Beef steak na may Saint-Marcellin sauce, Pont-Neuf potatoes, mizuna salad (CR)
Pan-fried beef chuck, asparagus at morel fricassee, pinausukang mantikilya at rosemary
Braised chuck, wine sauce, tiyan, vitelotte at butternut squash (Marcel Baudis)
Inihaw na Black Angus chuck, piniling berdeng beans, croq'macadamia, apricot-coriander (Éric Guérin)
XXL beef rib steak na may maître d'hôtel butter (Yannick Alleno)
Entrecôte Rossini, berdeng asparagus na may truffle blades (CR)
Entrecôte na inatsara sa toyo at luya, mga croque ng gulay at salad (Alain Llorca)
Angus rib steak, marrow bone, short patrimonio jus, olive oil mash (Henri Boutier)
Fillet ng karne ng baka na may mabulaklak at marrow sauce (Michael Troisgros)
Mahusay na luto na top fillet ng karne ng baka na inihain kasama ng isang brigada ng green beans na may luya, mga sibuyas na perlas na pinahiran ng pulot (G. Rumeau)
Parthenaise beef, sautéed, bagong singkamas at lovage cream (J Bardet)
Puso ng beef fillet mula sa Monts sa isang fleur de sel crust (carlo crisci)
Simmental prime rib at bean salad (R. Speth)
Medium flank steak, shallot sauce, Pont-Neuf spounda, watercress
Piraso ng karne ng baka at ang fruit and vegetable press nito mula sa Riviera, ang hiniwang jus nito (Charles Wagner)
Pan-fried Salers steak, grape must mustard sauce at kasknepfles (Jean Ferryz)
Pan-fried Aubrac beef tenderloin, yellow wine at morel sauce (P Roudgé)
Fillet ng Charolais beef na niluto sa sauté pan, Aravis ceps, wine lees jus (Georges Paccard)
Fillet ng Charolais beef, chard na nilagyan ng Comté cheese gratin (Jacques Lacipière)
Ang piraso ng "Limousin" beef tenderloin, confit ng shallots at beef marrow, tartare na may passion seeds at hilaw na atay na may asin (Philippe Etchebest)
Beef fillet na nilutong asul sa isang gilid, RC style, aromatic mustard
Heart of rump steak na may Choron sauce at pepper sauce, baby potatoes at seasonal salad (CR)
Châteaubriant na may sorrel, niligis na patatas (CR)
"Black Angus" rump steak, macaroni gratin, pepper sauce (Guenaël Millet)
Mga inihandang karne
Beef fricassee na ginisa sa Dijon, hilaw na ginisang patatas (CR)
Strogonov beef mince (*), creek (*) na may truffle strips (CR)
Hiniwang beef tenderloin na inatsara sa soy tataki style 炊事, malutong na julienne na may truffle aroma at avocado at green pepper ice cream (S. Rourre)
Beef tataki(*), wasabi sesame seeds, pink radish pickles (Benjamin Ansart)
Thai minced beef na inatsara sa kalamansi at sili, malutong na gulay, sariwang kulantro at maanghang na vinaigrette (Philippe Labbé)
Ang karne ng baka na ginisa sa papaya, mga croquette ng patatas na may mga almendras (Pierre-Olivier Petit)
Millefeuille ng beef tenderloin mula sa Salers na may Morello cherries mula sa Fougerolles (CR)
Daube (*) ng Aubrac beef, natutunaw na chateau potatoes (*) (CR)
Hungarian goulash (*), natutunaw na patatas ng kastilyo, batang haras na nilaga sa pinababang katas (CR)
Beef lark (*), glazed carrots, sugar loaf salad (CR)
Ang buntot ng baka at fillet na nilaga sa Saint Emilion(RC)
Oxtail na may kutsara, red wine sauce, mashed potato at curly lettuce
Oxtail na niluto sa mga seksyon, Bordeaux-style wine sauce (JP Lacombe)
Braised Salers oxtail at foie gras sa isang shell ng mga pampalasa, katas ng oxtail at minatamis na singkamas na may thyme
Nilagang oxtail sa dahon ng repolyo at foie gras (Marcel Baudis)
Oxtail mula sa Salers (*) nilaga at foie gras sa spice shell, ang juice at singkamas nito ay sumasama sa thyme
Beef cheek sa manipis na piraso ng minatamis, matamis na sibuyas at fava beans (Jean-Louis Nomicos)
Aiguillette baronne (*) braised, young glazed carrots at Anna potatoes (CR)
Flemish apat na oras na carbonade (*) (lager beer at gingerbread na may mustasa)
Bo la lot (*) ng adobo at inihaw na karne ng baka na nakabalot sa dahon ng baging nito (Julien Montbabut)
Umiiyak na tigre: adobo at inihaw na baka, vermicelli na may Thai sauce
Bollito misto (*) mula sa Piedmont, bone marrow na may fleur de sel
Bollito misto (*) ng veal, poultry, gulay, mostarda, green sauce, black mustard (Mauro Capelli)
Long confit beef sa isang maikling tonka bean sauce
Nagtitinda ng nilagang baka na may pulang Sancerre at tsokolate (CR)
Beef bourguignon at poached egg na inihain kasama ng crispy oxtail (CR)
Broufado beef (*) tulad ng sa Camargue, steamed patatas.
Tanjia (glazed earthenware dish) ng Marrakchia beef, motallat (triangle) ng patatas na may saffron pistil mula sa Ourika (Yannick Alleno)
Beef tagine na may candied quince, “belboula” barley couscous(*)
Braised beef chuck (*) with baby vegetables
Coutancie beef pchiiiiiii na may tanglad sa plancha (*)
Strogonov beef fillet (*) pilaf rice (*) at Swiss chard gratin na may marrow at truffles (CR)
Millefeuille (*) ng fillet ng beef mula sa France at pan-fried foie gras, puffed potatoes (Jacques Lameloise)
Isang piraso ng karne ng baka na may Fleurie at utak, Forézien gratin (Michael Troisgros)
Inihaw na baka at cocoa soufflé (CR)
Makapal na lutong beef sirloin, durog na charlotte na may mga spring onion (CR)
Roasted Simmental beef sirloin na may olive at fig tapenade, mga inihurnong sibuyas na may kulantro (Georges Wenger)
Franches-Montagnes beef sirloin, beef compote, shallot toast with summer truffles (Georges Wenger)
Strip loin ng beef roasted with peanut butter, parsnip mousseline with caramelized onions at chicory (Georges Wenger)
Striploin na luma sa buto (*) na may itim na paminta (Olivier Gandillon)
Franches-Montagnes beef sirloin, beef compote, shallot toast with summer truffles (Georges Wenger)
Roasted Simmental beef sirloin na may olive at fig tapenade, mga inihurnong sibuyas na may kulantro (Georges Wenger)
Blond Aquitaine beef strip loin, Touquet fingerlings sa olive oil,
Ang maliliit na artichoke na puso ay pinakinang sa juice (CR)
Striploin ng rubia gallega (*) na may rosemary, marrow, taggiasche olive, arugula, batang parmesan (Lionel Rigolet)
Charolais beef fillet, potato brick na may Salers, béarnaise (CR)
Crusted beef fillet, Granny Smith apple juice
Miroton (*) ng karne ng baka na may mga batang karot, malalaking noodles na may juice (CR)
Gardianne (*) ng Camargue-style bull, Camargue white rice
Beef shank na may buckwheat gnocchi (Nicolas Scheidt)
Fleischschnecke (*) bahay na may confit shank at foie gras, tangy juice at salad of the moment. (Serge Knapp)
Beef bourguignon, charlotte, sibuyas at bacon bits (Sébastien Carabeux) (Sébastien Carabeux)
Beef chuck (*) Burgundy style, na may niligis na patatas (CR)
Parmentier ng oxtail na may truffles (Guy Martin)
Pot-au-feu na may mga nakalimutang gulay (Yvan Bessonnier)
Pot-au-feu, mga gulay sa tagsibol at natutunaw na marrow toast (Benjamin Ansart)
Nilagang couscous na may nakalimutang gulay (CR)
Hiniwang beef at veal kidney na may morel cream, cromesqui (*) na may parmesan at bacon (CR)
Minced beef na may green curry, niluto sa niyog (Jittini Wangsin)
Hiniwang grilled beef tenderloin na nilagyan ng green curry, coconut cream at Thai rice noodles (CR)
Ang beef chuck ay kumulo sa loob ng 7 oras, carrot mousseline (Ludovic Janssens)
Ang umiiyak na tigre (inado at inihaw na baka) (Thiou)
Nilagang baka na may pana-panahong gulay (Mauro Carmelo)
Ang veal
Balikat ng veal at coco de Paimpol, binawasan ang katas na may paminta ng Danané at plantain (Steven Naessens)
Veal shoulder at sweetbreads, coco de Paimpol at plantain sa dalawang kurso, balikat na may sage spices, sariwang niyog na may shallots at Danane pepper sauce; mga sweetbread na may gaude flour at porcini mushroom (Steven Naessens)
Organic veal mula sa Lozère na niluto sa mababang temperatura, creamy polenta, malambot na karot at zucchini, sage jus (Rémy Fourmeaux)
Iba't ibang veal, seasonal vegetable flan (Stéphane Arnal)
Iba't ibang veal, inihaw at confit, pana-panahong flan ng gulay (Stéphane Arnal)
Pan-fried veal entrecôte, bagong tunaw na Comté cheese (CR)
Veal chop na may artichokes at chanterelles na may parsley (Laurent Zajac)
Veal chop, shiitake fondue, homemade mash (Stéphane Gatumel)
Inihaw na veal chop sa isang kaserol at bato, burges na palamuti (Paul Bocuse)
Veal steak na tinusok ng cinnamon, fennel flambéed na may cognac at kumquat (Adrien Naroz)
T-bone (*) ng veal na inihaw na may thyme, gratin dauphinois na may porcini mushroom (Yoan Salmon)
Fiorentina veal t-bone (*) at rosemary potatoes (Pietro Fraone)
Roasted Corrèze veal loin (*), morel at mushroom sa cannelloni at foam (*) (Rémi Van Peteghem)
Pan-fried veal steak, fricassee ng bagong patatas, cep juice (Patrick Gaultier)
Pan-fried veal steak, sariwang green beans, cream sauce na may mga mushroom at porcini mushroom (Franck Paget)
Makapal na gatas-fed veal chop, morel sauce (Per Hallundbaek)
Breaded veal chop na may niyog, pinong mantika pagkatapos ay inihaw, parsnip mousseline, endive tatin na may orange at cornucopia cream (Damien Germanier)
Veal chop sa buto, brown morel sauce at yellow wine (Lionel Arnoux)
Veal chop na sinira sa semi-salted butter, strong juice, Piedmontese risotto, crunchy lettuce (Christophe Binet)
Prime veal chop na may verbena, crispy walnuts, gnocchi na may dalawang semolina (CR)
Hay-smoked veal chop (*), juniper potato cream, kidney at sweetbreads, wild mushroom macaroni (Thierry Drapeau)
Veal chop sautéed, flavored with sweet clover, spelling risotto with arugula, caramelized gray shallots (Jean-François Rouquette)
Farm-house veal chop na browned sa isang kawali pagkatapos ay nilagyan ng black oil, braising juice, baker-style na mansanas at peras, flat gnocchi na may arugula (Philippe Audonnet)
Meunière-style veal chop, homemade mash, 5-spice sauce (Guenaël Millet)
Pinirito na piraso ng veal, fricassee ng morels na may cappelloni (*) “Maison” (Guillaume Ginther)
Isang piraso ng veal at pana-panahong gulay sa isang casserole dish, mga juice sa pagluluto (Christophe Moret)
Makapal na veal chop mula sa Corrèze, niluto sa isang casserole dish na may sage, green chard na pinalamanan ng cream at bawang, ribs au jus (Frédéric simonin)
Long-cooked Corrèze veal chop, mashed patatas (Gilles Bellot)
Pan-fried veal chop na may chanterelle mushroom, foie gras jus (CR)
Pan-fried veal chop, potato gnocchi, sage jus (Nicolas Sintes)
Veal chop "Simmental" black rice na iginagalang "parang risotto" autumn chanterelles, foie gras shavings (Pierre Crepaud)
Farmer's veal chop, 350g malumanay na niluto, lutong bahay na niligis na patatas (Philippe Durandeau)
Pan-fried veal chop, steamed cabbage na may foie gras, dried ceps jus (Georges Wenger)
Veal chop, pulang sibuyas, pinausukang dibdib ng pato at Brussels sprouts (Philippe Derahaye)
Veal piccata, hilaw na ginisang gulay, luya at kalamansi (Laurent Renard)
Veal piccata na may lemon, baby spinach at Vichy carrots (*) (CR)
Layered veal chop, chanterelle mushroom at candied Andean retorts (Guy Martin)
Veal sa isang parmesan crust, pinalamanan ng tomato mozzarella, malunggay emulsion (Ludovic Kaminski)
Mabagal na lutong veal Rossini style (*), caramelized melon (Jacky Morlon)
Stufatu (*) ng veal na may dalawang olibo, sariwang tagliatelle (Christine Sanna-Lefranc)
Stufatu (*) ng Corsican tiger (*) veal mula sa Abattucci farm na may mga olive, baby potatoes (Henri Boutier)
Loin (*) ng free-range milk-fed veal na inaalagaan sa ilalim ng ina, sweetbreads, kidneys at dila, chicken sauce (*) with truffles (Jean-Yves Leuranguer)
Corrèze milk-fed veal sautéed, minute spinach, veal jus (Gilles Bellot)
Hanger ng veal, red wine caramel at paprika-braised endives (Stéphane Mauduit)
Stufatu (*) ng veal na may dalawang olibo, sariwang tagliatelle (Christine Sanna-Lefranc)
Loin (*) ng free-range milk-fed veal na inaalagaan sa ilalim ng ina, sweetbreads, kidneys at dila, chicken sauce (*) with truffles (Jean-Yves Leuranguer)
Loin (*) ng veal na may compote ng mga plum at sarladaise na patatas (*) (CR)
Veal chop na may artichokes at chanterelles na may parsley (Laurent Zajac)
Piraso ng piniritong karne ng baka, fricassee ng morel na may "homemade" cappelloni (Guillaume Ginther)
Long-cooked Corrèze veal chop, mashed patatas (Gilles Bellot)
Pan-fried veal chop na may chanterelle mushroom, foie gras jus (CR)
Veal piccata, hilaw na ginisang gulay, luya at kalamansi (Laurent Renard)
Veal piccata na may lemon, baby spinach at Vichy carrots (*) (CR)
Layered veal chop, chanterelle mushroom at candied Andean retorts (Guy Martin)
Butter-fried veal chop sa isang veal foot crust, organic polenta na may itim na olibo (Christophe Binet)
Inihaw na karne ng baka kasama ang maliit nitong kidney na nilagyan ng mga Piedmont hazelnut at barbaresco (Luisa Valazza)
Ti-bone (*) ng inihaw na veal na may mga mushroom, simpleng jus, pumpkin gnocchi (CR)
Veal fillet na pinakintab na may soy at leckerli (*), celery at gnocchi na may Thai basil (CR)
Filet ng veal na may morels sa isang malutong na patatas (Christophe Marguin)
Malalaking medalyon ng puso ng veal fillet na inihaw at nilagyan ng herb butter, vine tomatoes na may spinach cream, at ratte mousseline na may puting Alba truffles (Didier de Courten)
Pan-fried Simmental veal fillet, summer truffle mousseline at hazelnut oil, chanterelles at pinong colrave stew (CR)
Limousin free-range veal fillet na inihaw sa semi-salted butter, crispy sweetbreads, beefsteak cabbage, fricassee of cockles (*) at strips (*) na may lasa ng tarragon at orange, tangy white cabbage salad (Philippe Labbé)
Dibdib ng veal au jus, braised endives, cider sauce (Pon Sirisawat)
Ang dibdib ng veal na may verbena, mga gisantes at mint (CR)
Braised veal breast, malutong na gulay na may Cantal (Erwan Le Guerroué)
Nilagang veal shank, inihurnong patatas at ligaw na mushroom, blond marrow jus (Philippe Augé)
Spit-roasted veal shank, spinach at mushroom gratin (Emmanuel Monsallier)
Confit veal shank, cremolata (*) patatas na pinalamanan ng utak (Edgard Bovier)
Veal shank confit at glazed sa loob ng anim na oras gamit ang mga bagong carrots at mousseline apple (CR)
Nilagang veal shank na may minatamis na lemon, spring risotto na may saffron (Marc Haeberlin)
Nilagang veal shank, truffle purée (Christophe Marguin)
Braised veal shank na may rosemary, macaroni gratinated na may parmesan (Pierre-Olivier Petit)
Veal shank na niluto sa loob ng 24 na oras, mga mansanas na dinurog sa mantikilya at 1/2 na pinausukang asin (Bruno Oger)
Veal shank, spinach at Savoy polente, osso buco sauce (*) (Frédéric vardon) (Frédéric vardon)
Osso-buco (*) ng veal na may rosemary, mga gulay at mga minatamis na lemon (Cédric Poncet)
Veal osso-buco, Milanese risotto (Claudio Puglia)
Milanese veal osso-buco na may mga shell, mesclun salad (CR)
Milanese, ang tunay na "tainga ng elepante" (*) sa buto, manipis at may tinapay (Claudio Puglia)
Veal piccata na may lemon, penne gratin, arugula salad na may mga damo (CR)
Bombine (*) mula kay Ardèche (Rafik Bellil)
Malambot na veal, salsify at artichoke fricassee (Mehdi Corthier)
Pinausukan ng veal na may Banka beech wood (*), lemon-vanilla (CR)
Veal na may sage, niluto sa mababang temperatura, black rice at morel risotto (Stéphane Moreau)
Ang veal shank ay nilaga ng mahabang panahon sa isang casserole dish (Bernard at Guy Ravet)
Veal shank casserole na may Sancerre at mga batang leeks (Stéphane Trouillard)
Steamed veal fillet, morel marmalade na may mga lasa ng Iberian (Alain Llorca)
Orloff veal filet mignon na may atay ng gansa (Marc Haeberlin)
Filet mignon ng Franches-Montagnes veal na may celery at puting Alba truffle (Georges Wenger)
Inihaw na filet mignon na sinamahan ng isang ragout ng morels at berdeng asparagus mula sa Provence (Marc Haeberlin)
Poached filet mignon at veal head, julienned vegetables na may asparagus at parsley sauce (Georges Wenger)
May morels, isang filet ng veal na nakatago sa ilalim ng hazelnut Viennese (Jean-Claude Cahagnet)
Filet mignon ng veal at escalopine ng foie gras na may luya at sariwang berdeng paminta, caramelized na mangga, vegetable tempura (Stéphane Raimbault)
Stufatu (*) ng veal na may olives at chestnut flour pasta (CR)
Natutunaw na veal tendon, chanterelles, corn pancake (CR)
Natutunaw na gatas-fed veal tendon, morels, purple artichokes (Alain Dutournier)
Pan-fried veal filet mignon, broad beans na may ham, laman ng talong na may pistou
Mignon ng Vitello veal (*) na may truffle strips (CR)
Inihaw na piraso ng Simmental veal, potato gnocchi na may pumpkin at truffle mula sa aming mga rehiyon (Pierre-André Ayer)
Veal escalope na may sage at candied lemon (CR)
Veal filet na may sariwang igos, mga hiwa ng ipomoe na may kulantro
Inihaw na veal filet mignon, summer vegetable plancha, lemon at basil flavored juice (Pierre-André Ayer)
Veal mignon at maliit na Provençal condiment na pinalamanan ng Mediterranean vegetables, Carnaroli risotto na may lemon peel (Tommy Byrne)
Veal filet sa isang trumpet-of-the-morts crust, candied tomato tatin (*) at radicchio purée (CR)
Milk-fed veal na may blond lentils mula sa Planèze
Magagandang inihaw na veal chop, bahagyang pinahiran ng pinausukang buffalo cheese, bagong patatas (Claudio Puglia)
Inihaw na veal chop sa casserole, blond morels at asparagus na may liquorice (Didier Aniès)
Magagandang farm-fed veal chop na niluto sa asin, Corsican tome potato gratin (Henri Boutier)
gatas-fed veal chop, hiniwang bawang at parsley juice, mashed patatas (Jean Pierre Vigato)
gatas-fed veal chop, maliliit na gulay, tomato cardamom jam, malasang juice (Mathieu Viannay)
gatas-fed veal chop na may bacon at inihaw na may prairie hay, Anna apples at pana-panahong gulay (Eric Pras)
Milk-fed veal: makapal na tadyang niluto sa isang sauté pan, berdeng asparagus mula sa
Vaucluse, marrow at black truffle (Philippe Bélisent)
Mignon (*) ng veal na may truffle condiment at durog (*) patatas na may summer truffle (CR)
Mignon (*) ng veal, Puy lentil at chanterelles, pea coulis (Stefano Maggini)
Halos gatas-fed veal, glazed vegetables, truffle juice (Didier Pioline
Halos seared veal na may sage, matapang na juice, durog na mansanas at cherry tomatoes sa baging (Thibaut Debain)
Halos veal, parsnip mousseline sa bread crust, cannelloni na pinalamanan ng béchamel sauce (*) (Jean-Christophe Rizet)
Halos veal sa isang herb crust (Patrick Mathis)
Halos Emmental veal, bagong patatas, pana-panahong gulay (Rémy Moulin)
Quasi veal na may tarragon at sherry, pine nut crumble, foie gras cream (Lionel Rigolet)
Mga karayom ng halos veal na may pinatuyong porcini at mushroom cream (Serge Knapp)
Rossini-style veal steak (*), niligis na patatas, Bordier seaweed butter (*) (Mickael Foubert)
Mga piniritong hiwa ng halos veal na may pinatuyong porcini mushroom cream at seasonal mushroom (Serge Knapp)
Pipelette (*) ng veal, hiwa na pinili mula sa butcher, quasi ng veal, aligot (*) (Toni Verardo
Pan-fried rack ng veal, asparagus at watercress (Christian Leclou)
Fondant rack ng farm veal at crispy sweetbreads, onion confit (*) with port, split peas (Christophe Moisand)
Braised rack ng veal, pan-fried chanterelles, homemade puree (Kevin Austruy)
Pan-fried veal flank steak, nakalimutang gulay na dauphinois na may parmesan (Baptiste Fournier)
Breaded veal cutlet, tandoori tomato at penne-parmesan gratin (Fabrice Fourrier)
Milan-style veal cutlet, spaghetti (Loïc Gaudin)
Veal medalyon at morel sauce (Emmanuel Gomez)
Medallion ng veal na may binhi ng Séchouan, forest-style port reduction at quenelle (Cedryc Gerard)
Inihaw na French veal medallion, blinis (*) ng mga tuyong porcini na mushroom, hilaw na shavings ng button mushroom na may chervil (Christian Étienne)
Veal cheek sa truffled potato puree, candied leeks (Giancarlo Perbellini)
Nilagang pisngi ng baka sa sabaw ng kari (*) (Emmanuel Gomez)
Veal na may crayfish, spiral ng spaghetti sa truffle gratin at mosaic ng nilagang gulay (Christophe Pacheco)
Nilagang (*) ng veal, candied lemons, rosemary, peppers at olives (Bruno Hees)
Limousin free-range veal chop, fingerling apple puree at red wine jus (Nicolas Castelet)
Veal chop na may panko 炊事 (*), niligis na patatas (Jacky Ribault)
Veal filet, bagong patatas, argan oil (Emmanuel Danne)
Roasted at confit Corrèze veal, mini oyster mushroom at dandelion (Rémi Van Peteghem)
Pan-fried veal filet mignon, broad beans with ham, eggplant flesh with pistou (*) (Marc Lamrani)
Mga hazelnut ng veal filet mignon na pinirito na may artichokes, pepper juice, candied lemon juice at Royal sage (Gilles Dupont at Thomas Byrne)
Stufatu (*) ng tiger veal (*) na may berdeng olibo, bagong patatas (Jean-Bernard Corvaisier)
Veal chop na may chard at chanterelle ragout (Régis Douysset)
Inihaw na piraso ng gatas-fed veal, pinakintab na may glaze juice, bawang at thyme (CR) Muscat grapes at walnut kernels, tenderfoot sauce (CR)
Inihaw na karne ng baka na pinakintab na may morello cherries, puree ng mansanas ng lola (CR)
gatas-fed veal chop na tinimplahan ng yuzu-chili pepper, ani ng mga gulay sa taglagas (Michael Troisgros)
gatas-fed veal chop, sage at parmesan (Jean-Louis Nomicos)
Veal at roasted hazelnuts, semi-cured arugula, nakalimutang gulay (Thierry Marx)
Corrèze milk-fed veal chop na inihaw sa isang casserole dish, summer beans at chanterelles na may chervil butter (Alain Pegouret)
Simmental veal chop, inihaw na may sariwang morel mushroom at potato pancake na may herbs, simpleng jus
Steamed Simmental veal, roasted pistachios, polenta cream (CR)
Halos gatas-fed veal, top carrots na may pink berries at avocado (Alain Senderens)
Poached quasi-Jura veal, gulay at chanterelle vinaigrette (Georges Wenger)
Rack ng lokal na farm veal na may chanterelle at savory tapenade (Georges Wenger)
Roasted veal quasi na may chanterelles, bouquet ng gulay, seasonal (Patrice Miévre)
Makapal na tadyang veal na may mga mushroom of the moment (Joel Robuchon)
Ang suckling veal chop na niluto sa wood oven, na may mga olibo at nilagang fingerlings (Joel Robuchon)
Makalumang veal blanquette (*)
Veal blanquette na may manipis na hiniwang atsara, puting bigas (CR)
Caramelized veal breast na may licorice, almond milk polenta (Pierre-Olivier Petit)
Pan-fried milk-fed veal chop, candied onions, wilted spinach at baby carrots (JG Klein)
Flanchet (*) sa marengo (*) na may maliliit na gulay, muslin timbale (CR)
Flank ng veal confit sa juice, asparagus na may mga olibo at malutong na sibuyas, perehil (Yannick Alleno)
Farm-raised veal chop, onion shell na may sariwang pea cream, malambot na karot, vitelotte apple (M. Meurin)
Veal chop na may hiniwang juice (*) at ang endive tatin nito, maliliit na glazed carrots (CR)
Free-range veal chops na may salsify, Jerusalem artichoke millefeuille (*) na may carrots, hiniwang parsnip at calf's feet palaman (Bertron-Loiseau)
Veal scallops: mga pan-fried cutlet sa simpleng jus, berdeng asparagus at gnocchi
Patatas na may nettles (Mauro Capelli)
Double veal chop, vegetable fricassee na tinimplahan ng Bellota ham at parmesan (Manuel Martinez)
Puso ng gatas-fed veal, simmered at pulbos na may bawang, patatas pinalamanan na may matamis na tinapay, ang katas nourished na may gulay pulp (George White)
Veal filet mignon na may sage at Comté cheese na may pumpkin purée
Malutong na pisngi ng veal, udon pasta na may gravy, bintje croquettes (*) Thai sauce. (CR)
Veal loin (*) at rhubarb puree (CR)
Normandy veal escalope (*) na may pommel, mansanas sa hangin at inihurnong patatas (CR)
Mga mani, pisngi ng veal na pinapakain ng gatas at mga sweetbread, seared, candied at crispy, salsify at romaine rib, truffle juice (Jean-Louis Nomicos)
Tab (*) ng veal at carrots na may orange
Veal chop na may lasa ng tonka bean, sinamahan ng peppered artichokes at maliliit na fingerling potato
Veal chop na tinimplahan ng dinurog na Pantelleria capers (Philippe Legendre)
Tunay na 'Wienerschnitzel' schnitzel (*) at ang orihinal nitong palamuti (RC)
Veal escalope Milanese (*), risotto na may mushroom at ham, na may iskarlata na dila (*) na nakadetalye sa julienne at strips ng truffle – RC
Ang Milanese (Thierry Leroux)
Tagine ng veal sa matamis at maasim na sarsa, semolina na may lasa ng mantikilya (CR)
Veal shank (*) sa rosemary casserole, butter shell na may lasa ng nutmeg shavings – RC-
Real blanquette (*) ng lean veal, cream sauce na may lemon drizzle, timbale (*) ng rice pilaf (*) (CR)
Blanquette (*) ng veal na may morels, rice pilaf (Xavier Rousseau)
Marengo veal stir-fry (*), sariwang tagliatelle at berdeng karot (CR)
Zurich-style sliced veal (*), roesti patatas na may truffles (CR)
Hiniwang veal, luya, shitake, basil pepper (Yannick Papin)
Hiniwang bahagyang pinausukang veal na may Rougemont floret at bagoong (carlo crisci)
Pan-fried veal steak, shallot jus at spinach potato pancake
Halos veal (*) inihaw sa isang sauté pan, maliliit na singkamas na pinalamanan ng brocciu, fricassee ng ligaw na kabute (Éric Manent)
Veal breast confit na may rosemary, honey jus
Veal breast confit na may herbs
Stufatu (*) ng veal, flambéed na may brandy
Veal stew na may gata ng niyog, salsify, leeks at pecans (CR)
Pan-fried milk-fed veal chop na may puting Alba truffles
Halos veal (*) sa oven, caramelized winter vegetables sa isang casserole dish, pearl juice (Frédéric Garnier)
Rack ng veal, mga cardoon na ginisa sa mantikilya at macaroni gratin
Hochepot (*) ng halos veal (*), sabaw at gulay – sage at truffle (Marc Meneau)
Inihaw na quasi-veal "Sous la Mère", lettuce cream at wild mushroom (Marc Meneau)
Axoa d'Espelette, patatas ng panadero
Malambot na veal shank (*) nilaga na may mga damo
Halos (*) ng natutunaw na veal, durog na hazelnuts, chard gratin na may sirang truffle (Jean-Luc Lefrançois)
Halos karne ng baka (*) mula sa gatas ng bukid ang niluto sa makalumang paraan, tunay na juice, karot, bagong patatas at simmered baby onion (CR)
Halos karne ng baka (*) na may gatas ng magsasaka sa isang kaserol, nilagyan ng pinaliit na juice, malaking potato gnocchi, morels, ham at hiwa ng lettuce (Alain ducasse)
Marinated at pan-fried veal skewer (*), sariwang green beans sa salad (G. Rumeau)
Halos Orloff veal (*) (Alain ducasse)
Veal shank (*) mula sa gatas ng sakahan na na-poach sa malinaw at frozen na blond juice, sucrine heart stew, porcini mushroom quarters na may mga dulo ng ham (Alain ducasse)
Veal shank (*) mula sa farm milk na na-poach sa isang malinaw at blond glazed juice,
Pinakuluang dahon ng chard at tadyang, katas na may lumang suka ng alak, paminta at magaspang na asin (Alain ducasse)
Milk-fed veal escalope, black-label sauce, light French fries na hiniwa gamit ang kutsilyo (CR)
Veal spider (*), morel sauce, fingerling potatoes na pinausukan sa ibabaw ng kahoy na apoy (CR)
Ang platong "All veal" (mignon, sweetbreads, paa at tadyang) à la Colombey (CR)
Grenadin (*) ng veal na tinahi ng bacon, inihaw na estilo ng Mirabeau (*)
Grenadin (*) ng veal Normandy (*), patatas na "corner de rue" (*) (CR)
Inihaw na free-range milk-fed veal chop sa isang casserole dish, mga totoong juice sa pagluluto, mga sanga ng spinach na napakagaan ng cream - RC
Sautéed veal na may Marengo sauce reduction (*) mushrooms at maliit na glazed brown baby onions at golden croutons
Tadyang at matamis na tinapay na may mousserons, pagbabawas ng katas ng truffle (CR)
Orloff saddle ng veal (*) celery at lettuce na nilaga sa juice, château apples (*) (CR)
Double roasted veal chop, tomato juice na may lasa ng tanglad, artichokes, paminta at pequillo peppers (G Martin)
Roasted veal chop, pea purée at Grenailles de Noirmoutier apples (Léa Lintser)
Sage-roasted veal chop, foie gras cromesquis (*), chard gratin (Yannick Tessier)
Tendron (*) ng gatas-fed veal sa makapal na hiwa, cardoon at marrow au gratin (Alain ducasse)
Piraso ng veal na niluto sa sauté pan, eggplant caviar (*), ham shavings, strong juice (Éric Manent)
Sautéed milk-fed veal tendron (*) Marengo (*), bagong patatas mula sa Ile de Ré (Alain ducasse)
T-bone (*) ng milk-fed veal na niluto sa kahoy na apoy, pinong sage fritters na may matabang ham, Foyot sauce reduction (*), kamatis at porcini mushroom (Alain ducasse)
Braised veal chuck (*), paa, ulo at mga sweetbread sa anyong pancake, oyster mushroom, salted turnips, wasabi cream (René Fieger)
Halos (*) nilaga at inihaw na karne ng baka, sinamahan ng mga fingerling na may pana-panahong ligaw na kabute at spinach
Veal chop 'itinaas sa ilalim ng ina' na niluto sa isang cast iron casserole na piniritong may porcini mushroom (Jacques Lameloise)
Farm-fed veal chop na niluto sa isang casserole dish, ang katas nito, berdeng lasagna na may cream - RC
Makapal na farm-fed veal chop na may taba, ahit na mansanas, karot at pea pod na may lasa ng bagong garlic gratin (Alain ducasse)
Makapal na tadyang ng gatas-fed veal na inihaw sa sarili nitong juice, marcaroni gratin, herb salad (CR)
Inihaw lang na veal chop, truffle mashed patatas, pearl onion, young carrots, button mushroom na nilaga sa veal juice (Guy Savoy)
Pojarski (*) ng veal, pritong perehil at sarsa ng ketchup (CR)
Double veal chop au jus at Jura flours (*).
Loin (*) ng veal in kidneys (*) creamy sauce na may lumang mustasa, maliit na clafouti na may chanterelles – RC
Piraso ng farm-fed veal sa mga baga, shallot fondue na may suka, paminta, tarragon at reduced veal juice, baked patatas (*) (Alain ducasse)
Inihaw na piraso ng veal na may ligaw na bawang, morel sa Arbois wine, petit gratin na may Comté cheese (*) (CR)
Hiniwang parisukat ng gatas-fed veal na may Modena vinegar, pan-fried wild mushroom at Japanese crosnes
Makapal na hiniwang karne ng baka na pinapakain ng gatas, piniritong kawali Choisy (*) (Alain ducasse)
Saltimbocca (*) ng milk-fed veal, chanterelles at spring onions, na nilagyan ng tomato veal jus (Alain ducasse)
Roman-style saltimbocca (*), carrots at bacon na may parmesan (Edoardo d'Alto)
Piccatas (*) ng milk-fed veal na may marsala, eggplant mozzarella, linguine na may sage butter (CR)
Pecan veal piccata (*), spring vegetable casserole na may Parma ham (A. Pic)
Piccata (*) na may mountain cheese at lamb's lettuce salad (CR)
Roman saltimbocca, gomiti (*) gratinated na may mascarpone cream (*).
Veal saltimbocca na pinagsama sa sage sa creamy vegetable sauce
Veal nuts (*) deglazed na may absinthe, Jerusalem artichoke gratin na may Gruyère (CR)
Veal saltimbocca na may Marsala, helianti mousseline na may tomato sablon (CR)
Mignon (*) ng roasted milk-fed veal at makapal na hiniwang bato, bagong patatas, batang karot at maliliit na caper (Alain ducasse)
gatas-fed veal sa grenadine (*), sariwang almendras, mga kamatis na may parmesan (Alain ducasse)
Osso-buco-style farm-fed veal shank (*), potato gnocchi caramelized with meat juices (Alain ducasse)
Limousin veal shank na niluto sa loob ng 24 na oras, malambot na karot (Bruno Oger)
Milk-fed veal sa fricandeau (*), inihaw na asparagus, totoong juice (Alain ducasse)
Veal tab, "herb pistou" at potato cake (Christophe Beaufront)
gatas-fed veal blanquette (*), bagong gulay, truffle coulis (Alain ducasse)
Mga walang ulo na lark (*) na niluto sa isang kaserola, piperade juice (*) (Alain ducasse)
Paillard (*) ng veal at porcini mushroom sa mga uling, sauce-condiment ng mustard-cep mushroom (Alain ducasse)
Veal paillard (*), sariwang artichoke at patatas (Marco Simonetto)
Veal shank (*) na inatsara sa thyme at shallot fondue (CR)
Stem (*) ng plancha-style milk-fed veal, haras, candied tomatoes at spring onions (Laurent Poitevin)
Grenadin (*) ng veal na inihaw sa isang casserole dish, pan-fried foie gras na may cardamom, eggplant caviar na may vinegar caramel
Inihaw na veal quasi na may mga kastanyas, peras at celery gratin, sage jus
Tab (*) ng veal na may shallot confit, marrow at orange meat jus
Nilagang veal tendrons (*) na may mga gulay
Mignon ng veal fillet at seared lobster, interspersed with fine polenta with Brillat-Savarin, veal jus and sliced lobster mousseline with pistachio oil (S. Rourre)
Dibdib ng gatas-fed veal confit na may rosemary
Inihaw at caramelized na dibdib ng veal, talong na may licorice stick
Tip ng halos (*) ng "milk-fed veal under the mother" mula kay Dordogne na niluto sa isang sauté pan na may veal juice at eggplant gratin na may mozzarella (JP Lacombe)
Veal, studded na may tiyan at basil, broad beans (J Bardet)
Banayad na pinausukang veal chop na may spruce (carlo crisci)
Saanenland veal fillet na may chanterelles (R. Speth)
All-almond veal fondant, celtuce lettuce at maliliit na artichoke sa summer barigoule (E Guérin) NT
Feuilleton (*) ng tradisyonal na veal (*), lettuce, carrots at braised endive, reduced brown juice (CR)
Osso Bucco (*) niluto na may mga bagong karot, pinatuyong tomato juice at rosemary (David Joliveau)
Osso bucco-style veal grenadin (*), creamy pumpkin risotto na may vin jaune, braising juice na may morels (Stéphane Cattane)
Mga walnut (*) ng Orloff veal (*) na may Emmenthal (*), piniritong batang porcini mushroom (CR)
Manok
Ang pato at ang pato
Roasted South-Western duck breast, pear sauce, "homemade" matchstick na patatas (Franck Paget)
Ang kapal ng isang magandang browned na dibdib ng pato na may mga chanterelles, inihaw na zucchini at Cavaillon melon, mantikilya na may lasa ng meadowsweet (Jean-Yves Drevet)
Duck ng pato na may honey sauce at potato pancake (Francis Rousseau)
Inihaw na dibdib ng pato na may violet honey at pine nuts, snow peas (CR)
Free-range na dibdib ng pato na may mga igos at pulot-pukyutan na mansanas (Pascal Jounault)
Dibdib ng pato, apricot at date chutney, avocado salpicons (*) (CR)
Duck fillet na may orange bitter juice (CR)
Duck stew na may foie gras, pana-panahong gulay (William Ransone)
Duck ng pato sa wild mushroom roulade (*), crispy green repolyo (Marcel Baudis)
Duck ng itik na may matamis na pampalasa, potato marmalade (William Ransone)
Duck ng pato na may creamy peas at hibiscus broth (Arnaud Martin)
Duck ng pato, blackcurrant sauce, butternut puree (Teca)
Ang dibdib ng pato na nakabalot sa pinausukang bacon at gulay na polenta (Rose Kebir)
Free-range na dibdib ng pato, berdeng gulay, matamis at maasim na sarsa (Maxime Foubert)
Duck ng pato na may pulot, Sarladaise patatas (*), halo-halong salad (CR)
Vendée duck breast na may cardamom, tomato cannelloni (Julien Roucheteau)
Apicius-style duck breast (*), turnip "sauerkraut" na may bacon, beer emulsion (Sébastien Tasset)
Lacquered farmhouse duck breast, Cantonese rice (Olivier Descouts)
Duck ng pato na may Sichuan pepper sauce, Cantonese-style rice noodles (*) at duck broth na may lasa ng osmanthus (CR)
Duck ng itik na may matamis na pampalasa, potato marmalade (William Ransone)
Tagahanga ng dibdib ng pato na may mga mansanas at pulot, flan ng gulay (Mary de Vivo)
Gulay na tempura 炊事 na may pinausukang dibdib ng pato (Arnaud Saget)
Honey-glazed duck breast, Sarladaise potatoes (*), mixed salad (CR)
Vendée duck breast na may cardamom, tomato cannelloni (Julien Roucheteau)
Lacquered farmhouse duck breast, Cantonese rice (Olivier Descouts)
Duck stew na may foie gras, pana-panahong gulay (William Ransone)
Duck à l'orange na may soufflé apples (René Lasserre)
Wild duck breast (*) with tomato chutney with spices and
Buong inihaw na ligaw na pato (Claude Perraudin)
Wild duck, quince/candied beetroot (Thierry Marx)
Duck na may "Apicius" sweet and sour sauce (Alain Senderens)
Duck a la Duchambais (*) (Jacky Morlon)
Whole roasted Challandais duckling, press at spice sauce, leg confit sa parmentier (Manuel Martinez)
Aiguillette ng Peking duck na may raisinée (*), mansanas at peras (*) (carlo crisci)
Dibdib ng pato, malutong na quinoa na may singkamas at orange (Bruno Hees)
Duck leg confit, mansanas na may bawang (Dominique Tournier)
Duck leg confit sa isang cassoulet ng malalaking puting beans, sariwang inihaw na bacon at sausage (Serge Knapp)
Duck na may dugo sa press (*) à la Rouennaise
Duck duck, sariwang almendras, kamote, peach, cocoa (Apostolos Trastelis)
Sa paligid ng pato upang matuklasan... isang friton candy (*), isang corn cream, foie gras na niluto sa isang tela (*) na inihain at hiniwa sa mesa (Philippe Etchebest)
Simmered (*) duck legs with olives and dried tomatoes, terrine foie gras (Patrice Miévre)
Tinadtad na steak na may dibdib ng pato at inihaw na atay
Ang mga suso ng pato ng Landes ay inihaw sa kanilang mataba, mga gulay sa tagsibol sa katas
Duck stew (*), Meaux mustard.
Rossini duck burger (*), gintong dayami na patatas (*) (CR)
Ang dibdib ng pato at Agen prune ay pinakuluang kasama ng lumang Bandol at mga halamang gamot (CR)
Duck na may maple syrup at ratatouille (*)
Muscovy duck (*) na may corked cider, patatas at mansanas sa hangin (CR)
Duckling fillet na may nectarine at black pepper jus (CR)
Duck dodine (*) na may makalumang pistachio at lutong bahay na duck foie gras (Paul Bocuse)
Crested duckling na pinalamanan ng mga kastanyas at truffled na puting puding, salsify tagliatelle (Pierre-Olivier Petit)
Pinausukang dibdib ng pato at sopas ng lentil
Mga suso ng pato sa pot-au-feu
Roasted Challandais duck breast na may orange, crispy fig chutney (*) (Stéphane Hassant)
Itik ng Challandais na may kakaw at mga buto ng paraiso (D Clément)
Duck fillet na may caramel, orange-scented semolina
Duck tournedos na may Espelette pepper, oyster mushroom at boulangere potato na may brut champagne (CR)
Duck tournedos sa gingerbread crust, blackcurrant berry jus,
Pont Neuf ng kamote (André Signoret)
Duck stew na may cranberries at croutons, chard ribs nilaga sa mantikilya (CR)
Pink duckling mula sa Mandarin Jardinier, larded skin, lacquered with Petit Lu, warm asparagus compote at white leeks (Guerard)
Ang lacquered duckling tulad ng sa Canton (CR)
Rosé roast cross-bred duckling na may mga peras at chanterelles (Joel Robuchon)
Duckling na may mandarin, chard at salsify gratin
Duckling Marco Polo na may berdeng paminta (Christian Bollard)
Mga suso ng pato na may pippin na patatas, tortellini na may baby spinach at ricotta (CR)
Duck aiguillettes na may mga pampalasa, pulang repolyo na may mga igos at naka-caged na patatas (*) (CR)
Teppan yaki 炊事 (*) ng duck fillet, tinadtad na gulay na may lemongrass, fried rice (Claude Legras)
Parmentier (*) ng duck confit, herb salad at sharp jus (CR)
Duck parmentier na may porcini mushroom, mixed salad (Serge Leignel)
Mabilis na ginisa ang duck heart supremes, asparagus risotto pancake (Alain Dutournier)
Peking duck, orange tofu at jasmine broth (René Fieger)
Inihaw na dibdib ng pato na may pulang plum, katas ng kamote at chips (Pierre-Olivier Petit)
Ang dibdib ng pato na may pulot, hiniwang daikon 炊事 at hilaw na leeks na may yuzu (Bristol)
Duck confit, pork couston (*), lamb chop at rind sausage (*) (CR)
Duck confit, Vouvray jelly (*) apricot makis na may cinnamon (Olivier Merlot)
Confit ng Landes foie gras, spicy cherries, mango chutney (Raymond White)
Parmentier (*) ng duck confit, porcini mushroom sauce (Dominique Loï)
Parmentier (*) ng duck confit, onion compote, strong meat gravy (CR)
Duck sanguette (*) sa crusty bread (Dominique Loï)
Duck casserole na may red curry, coconut milk emulsion.
Ang dibdib ng pato na niluto sa kawali na may mga amoy ng fir honey, dinurog na fingerling potato (*) half-salted (Charles Wagner)
Duck duo: inihaw na fillet at nilagang binti, durog na parsnip at plum sauce (Patrick O'Connell)
Inihaw na dibdib ng pato na may cinnamon, artichoke millefeuille (A Busquet)
Mga karayom ng Pekin duck at hazelnuts (*) ng Alsace doe, red cabbage marmalade, crumble (*) ng sariwang walnuts, chocolate biscuit. frozen blackcurrant pulp, quince na may gingerbread (Pierre gagnaire)
Buong inihaw na dibdib ng pato, pagkatapos ay natapos sa salmis (*) crumble (*) ng berdeng mangga, pink pomelo at candied shallot, lacquered na balat, binti sa terrine at blackcurrant quetsche (Pierre gagnaire)
Inihaw na dibdib ng pato na may singkamas at kumquat, binuhusan ng sarsa ng dahon ng dayap (CR)
Inihaw na semi-wild duckling, mga prutas at gulay sa taglamig, bigarade sauce (*) (Alain ducasse)
Semi-wild duckling, glazed turnips, salmis sauce (*) (Alain ducasse)
Crossed duck fillet, crispy spices, confit lean thigh, dolce forte sauce, fusion of honey-ginger contrasts, mace-cinnamon, coriander, orange at sherry vinegar, seasonal fruit chutney. saliw ng puti at itim na bigas (G. Rumeau)
Ang dibdib ng pato na may Dijon gingerbread, mga minatamis na singkamas na nilagyan ng pulot (Jacques Lameloise)
Crossed duck na may tatlong linga, trumpeta ng kamatayan at squash mousseline (*), leg confit sa isang full-bodied na sabaw (Lorain)
Ang ligaw na pato na pinakintab at pinausukan ng juniper wood, compote ng pulang repolyo at igos (Éric Fréchon)
Duck escabeche (*) sa red wine, red fried onion rings (Ferran Adrià)
Duck supreme na may pulang prutas (Ferran Adrià)
Duck supreme na may seaweed salt, vegetable escalopines (Ferran Adrià)
Wild duck supreme na may celery at glazed cherries, Rouennaise sauce (*) (Georges Wenger)
Roasted duck supreme, braised endive, yuzu confit, raisin sauce at jasmine tea (Raymond White)
Semi-wild duckling na pinahiran ng dinurog na pampalasa, dolce forte sauce (*), beetroot at singkamas na pinakintab hanggang blond (Alain ducasse)
Duck na may sugared almonds (*) at mead (Alain Passard)
Duck fillet na may orange bitter juice (CR)
Duck tournedos na may bacon cream
Naka-krus na itik na niluto sa dibdib nito, mga gisantes sa katas at iba pa na inirolyo gamit ang confit na hita (Guy Martin)
Itik na may mangga (R. Oliver)
Inihaw na duck steak, ubas at walnut, gentian juice, malutong na gulay nem (*) (Mary de Vivo)
Tinadtad na duck confit na may marrow, puree, pepper sauce (Cédric Poncet)
Roasted duck fillet na may pana-panahong prutas, olive polenta (Thierry Colas)
Hiniwang inihaw na fillet ng pato sa balat na may pulang kari, coconut cream, lychee at pinya
Ang lata (*) mula sa Miéral na may dugo (Michel Rostang)
Inihaw na pato na may mga pampalasa na pinalamanan ng chanterelles, rosemary jus (Denis Velen
Can of Challans, inihaw na may matamis na pampalasa at citrus zest, singkamas at foie gras sa matamis at maasim (Sylvester Wahid)
Roasted duck fillet, salmis juice (*), green cabbage at caramelized black radish (Patrick Lenôtre)
Roasted duckling fillet, lentils mula sa aming mga rehiyon, maliliit na singkamas, poached prun, Grande Chartreuse sauce (*) (Michael Nizzero)
Duckling na inihaw sa buto, rhubarb at luya (Didier Aniès)
Duckling fillet mula sa Vendée na may mga mogettes (CR)
Duck fillet na may Colombo spices, wok ng malutong na gulay (Olivier Amestoy)
Duck fillet at pan-fried foie gras, berdeng lentil mula sa Puy (Pascal Bataillé)
Filet ng duckling na may apat na pampalasa, creamy polenta na may itim na olibo (Pierre-Alain Garnier)
Duck fillet na may spices, date puree na may candied lemon (Andreas Mavrommatis)
Challans duck fillet, anise puree, blackberries at kumquats (Arnaud dunand-Sauthier)
Canned supreme with real juice, buttered (*) repolyo, runny ball of kale (Christian Étienne)
Canned shepherd's pie at foie gras (Gilles Dupond)
Duck glazed na may pulot at hoisin (*), pastol's pie (*) (André Jaeger)
Pekingese Peking duck (*) (Wong Man Lee)
Ang kalahating pato ay naka-cross sa dalawang pagluluto na may singkamas, Rouennaise sauce (*)
Roasted Dombes duck, sugared almonds (*) at mead (Alain Solivérès)
Breaded turkey escalope na may mga mani at pinalamanan na mushroom
Duck parmentier na may parmesan cream (CR)
Duck parmentier confit na may mga ligaw na mushroom, carrot mousseline, Champigny sauce (Yvan Bessonnier)
Duck mince na may chestnuts na may carrot at pumpkin at ginger puree (CR)
Parmentier ng duck confit mula sa moors ng sakahan (Pascal Brot)
Duck parmentier na may pan-fried foie gras (Karil Ioualen)
Capilotade (*) ng pato "royal style", sa isang dome ng celery (J Bardet) Cross-bred duck at pan-fried foie gras miso-Muscadet, peaty mashed patatas at tangy apricot (E Guérin) NT
Ang sariwang dibdib ng pato, nilutong malutong sa buto, pinakintab na may fig jam at balsamic vinegar
Maliit na skewer ng seared duck hearts at grilled guindilla peppers na may lasa ng epichor.
Lacquered Challans duck breasts, aprikot na may blackcurrant at piniritong itim na igos, ligaw na mushroom at mga gulay sa tag-araw, Colonnata bacon toast na may lumang Reggiano (Pierre gagnaire)
Challans duck, red Anjou reduction na may peras, malambot na hita at turnip mousseline (Franck Houdebine)
Challans duck (*) sa dalawang kurso, isang lutong pink, mga walnut sa chutney at hogweed; ang isa ay sa pagtunaw ng cannelloni na may mga pana-panahong gulay (Yoann Conte)
Challans duck na may lasa ng imperative na niluto sa nitrogen atmosphere (carlo crisci)
Duck fillet na may morello cherries, wafer potatoes (CR)
Landes duck breast tournedos na may foie gras, sweet and sour sauce, bulgur na may mga gulay (Pascal Bataillé)
Ang dibdib ng pato na may pink na praline (*) at pinatuyong apricot polenta
Dibdib ng pato at mga pana-panahong gulay
Inihaw na dibdib ng pato na may mga pulang prutas, ginisang mansanas sa balat (Laurent Grialou)
Ang dibdib ng pato na may mapait na kakaw (Yoni Saada)
Inihaw na dibdib ng pato, porcini mushroom at Jerusalem artichokes, Bordeaux juice (Mathieu Scherrer)
Duck ng pato na may caramelized endives, foie gras sauce (CR)
Tuhog ng dibdib ng pato na may morello cherries, tagliatelle (Fabrice Cornée)
Duck ng pato, liquorice sauce, fruit polenta (*) (Nicolas Perdriset)
Tandoori duck breast (*) na may linga
Free-range na dibdib ng itik, porcini mushroom risotto (Pascal Prod'homme)
Duck ng pato na may honey sauce at potato pancake (Francis Rousseau)
Pan-fried duck breast, orange sauce (Pascal Jounault)
Duck ng pato na may orange, risotto na may mga gisantes at baby carrots (CR)
Inihaw na dibdib ng pato na may sarsa ng tamarind (*)炊事, ginisang Chinese cabbage (CR)
Roasted duck breast, confit tomato, polenta fries (Jean-Pierre Hocquet)
Duck ng pato na may mizuna raspberry, pont-neuf patatas
Duck breast, tuna cream, steamed baby carrots at adobo na caper (Vincenzo Patruno)
Inihaw na dibdib ng pato, singkamas at dalandan, minatamis na kumquat (Pierre-Olivier Petit)
Duck ng pato, pan-fried gnocchi at arugula na may tapenade juice
dibdib ng pato na inihaw sa oven, caramelized pomme-en-l'air (*) (Benjamin Boulot)
Inihaw na dibdib ng pato, port juice (Marcel Baudis)
Ang Rod, ang Bobbin at ang Gansa
Inihaw na dibdib ng pato, pea puree, eucalyptus infusion sauce (Jean-georges klein)
Ang dibdib ng pato na inihaw at naka-caramelize na may maanghang na pulot, pumpkin puree, spinach salad, duck juice na may igos (Jacques at Laurent Pourcel)
"Sauvagine" na dibdib ng pato sa bigarade (*), nilagang pinatuyong prutas, beet juice na may suka na may hazelnut oil (Georges Wenger)
"Lacquered" na pato mula sa Dombes, salsify at sesame parsnips, hita sa herb sucrine salad (Emile Jung)
Can of Challans na may orange, foie gras at caramelized endives
Can of Challans na may orange, duck foie gras at caramelized endives (Christophe Moret)
Lata ng mga Challan, sorpresang palumpon ng mga gulay (*) (Jean-Yves Leuranguer)
Lata ng Dombes, tangy red repolyo na may cumin (Jacques Lacipière)
Dombes duck na inihaw na may maanghang na chestnut honey, singkamas at adobo na cherry (Christian Moine)
Golden duck, malambot na singkamas at chanterelles, herb curdled hita (*)
Roasted duck na may Côte du Rhône, celeriac puree na may truffle butter.
Latang Barbary (*) at piniritong may citrus fruits
Lata ng mga Challan sa dolce-forte (*), na may mansanas at suha (Michael Troisgros)
Marinated at roasted duck fillet, mashed patatas na may lasa ng sesame oil, pan-fried shiitake (CR)
Roasted Challans duck fillet na may star anise at lime, snow peas at glazed pearl onions (Bernard Lonati)
Farm duck fillet na inatsara sa orange oil at coriander seeds, lasa ng wood fire, maraming maliliit na gulay mula sa Halles aux truffles noir (S Carrade) NT
Farmhouse duck fillet na may burgundy jam, mushroom at polenta fries (CR)
Duck fillet mula sa farm, nilutong pink, braised leg, purple artichoke at cogollos na may red beet vinaigrette, purple mustard (William Delpech)
Mga skewer ng pato, sopas ng mais, frozen yogurt soufflé
Duck fillet na may pulot at pulang prutas na suka
Roasted Bresse goose filets sa jus, apricot chutney at candied broccoli, fettuccine (*) na may mantikilya – RC
Landes na dibdib ng gansa, inihaw na peras na may mga pampalasa
Pinalamanan na dibdib ng gansa, piniritong foie gras, porcini dariole (*)
Canned candied clementines na may angustura bitter, shortbread apples na may almonds (CR)
Duck ng itik na nilagyan ng local marc, gingerbread crumble (*), gaude palet (*), at blackcurrant ketchup (*)
tangy raspberry (Stéphana Cattane)
Roasted duck na may vine peach, pagbabawas ng juice, cardoon gratin (CR)
Lacquered na dibdib ng pato, zucchini at talong, lemongrass-infused juice (JG Klein)
Semi-wild duck breast, pinalamanan ng mga olibo, malambot na singkamas at pulang beets (Alain ducasse)
Ang lata: crowded ham na may foie gras, Roscoff onion na may port at agria sparkling wine (*) (Christophe Moisand)
Inihaw na fillet ng pato, rosé, nilagang repolyo na may bacon (CR)
Ang dombes ay maaaring may maliliit na gintong dilaw na singkamas (CR)
Goose leg confit sa isang "makalumang" kaldero, béarnaise apple galette, forest salad
Goose leg confit sa isang luma na palayok, béarnaise potatoes (*), forest salad (Marc Lamrani)
Ang tandang (*) at ang sabong (*), ang sisiw (*)
Ang lasing na coq au vin ni Fleurie, buttered tagliatelle at salad of the moment (CR)
Ang tandang sa batter: ang walang buto na tandang sa isang luté casserole, Burgundy wine sauce (RC)
Financière (*) mula sa Piedmont na may sabong, gisantes at mushroom
Farm cockerel, itinaas sa butil at sa bukas na hangin, inihain na inihaw, pinalamanan ng foie gras at truffle (C. Bruno)
Spit-roasted cockerel na binudburan ng capuchin at pinalamanan ng royally (*) (CR)
Inihaw na cockerel sa juice, fries (Pascal Bernier)
Inihaw na cockerel sa deviled crapaudine (*) (CR)
Inihaw na cockerel sa citrus marinade, maliliit na pana-panahong gulay
Coq au Chambertin vintage 1996, sariwang tagliatelle (CR)
Cockerel na may red wine na suka at tarragon, macaroni gratin (*)
Cockerel (*) na may 'red paws' crayfish, pugad ng egg pasta
Sisiw (*) sa isang dumura na dahan-dahang kulay brown na may capuchin, mga mansanas sa pugad, litsugas ng tupa sa noble grain vinaigrette (CR)
Sisiw mula sa Landes na pinalamanan ng mga damo, ostiya na patatas (*) (Alain ducasse)
Inihaw na French chick na pinahiran ng lemon spices (Herbie Huber)
Walang buto (*) manok na piniritong may Espelette peppers, maliliit na oriental na gulay (Patrice Miévre)
Half cockerel na may rosemary, simmered turnips, artichokes at Nice olives (Stéphane Mauduit)
Ang inahin at ang inahin, ang manok at ang pullet, ang manok
Bresse chicken na niluto sa pantog, vin jaune supreme, offal sweets, crayfish at chanterelles (Eric Frechon)
Supremo (*) ng inihaw na manok na may morels, minatamis na kintsay (Brice Cauneau)
Ang gansa na nangingitlog ng ginto (CR)
Bresse chicken na may half-mourning morsel (*), bakery bintje na may yellow wine
Dibdib ng manok mula sa Bresse, thigh ravioli na may foie gras (Bruno Oger)
Arbois-style na manok na may dilaw na alak at morel, buttered potato na may mga ugat ng parsley at maliliit na gulay (Cyril Tribut)
Free-range na manok sa crapaudine, niluto sa ibabaw ng mga baga at nilagyan ng flambé na may Burgundy marc (CR)
Bresse Miéral poultry na inihaw sa crapaudine (*), devil sauce (*) (Michel Rostang)
Bresse poultry, niluto sa isang kaserol, iniiwan ng sot doon (*) at kalabasa (Philippe Bélisent)
Bresse poultry, champagne foie gras sauce na may royal blond foie gras na may artichoke, matamis na garlic wafer at vonnassian pancake (George White)
Bresse poultry, truffled sa ilalim ng balat pagkatapos ay ini-spit-roasted, wild mushroom na may parsley juice at confit na bawang (Sylvester Wahid)
Ang manok na niluto sa licorice wood (Claude Colliot)
Bresse poultry na may crayfish, chard chop na may zucchini, bisque flavor na may cognac at ivory sauce (CR)
“Demi-mourning” Bresse poultry, mga gulay mula sa pot au feu, Albufera sauce (*) (Philippe Augé)
Half-mourning Bresse poultry, maliliit na gulay at adobo na cherry (Mathieu Viannay)
Stuffed Bressanne chicken leg, vonnassian pancake (*) na may mushroom (Christophe Pacheco)
Poultry supreme na niluto sa sabaw, spring vegetables at sariwang kulantro (Michel Hache)
Bresse poultry supreme, foie gras at artichoke, truffle vinaigrette (Guy Savoy)
Poultry supreme "Noir du Berry" seasonal mushrooms (Vincent Boucher)
American-style poultry supreme, pumpkin gratin na may Comté cheese (Erwan Le Guerroué)
Crispy poultry supreme, pinausukang mustasa na may mga mushroom at chestnuts (Yoni Saada)
Poultry supreme na may morels at yellow wine, sariwang pasta (Bruno Deligne)
Organic free-range poultry supreme, root vegetable casserole, porcini mushroom sauce (Jean-Yves Leuranguer)
Dombes poultry supreme niluto sa mababang temperatura, pea mousseline at chorizo crumble (Benjamin Ansart)
Poultry supreme na pinalamanan ng mga mushroom, oyster mushroom at pea mousse cream (Éric Boutté)
Free-range na manok, mula sa Cour d'Armoise, coconut beans, truffle (René at Maxime Meilleur)
Free-range na manok na may cream, vonnassian pancake (*) (Christophe Marguin)
Spit-roasted free-range poultry, buttered juice (Lionel Arnoux)
Caesar-style na inihaw na free-range na manok (*) (Thierry Marx)
Free-range poultry mula sa Challans truffled na may Tuber Melanosporum (Bertrand Gueneron)
Free-range na manok na may morel cream, basmati rice, almond at ubas (Christophe Marguin)
Sot-l'y-laisse fricassee (*), berdeng repolyo at chestnut compote, maliliit na sibuyas (Pierre-Alain Garnier)
Sot-l'y-laisse na may cream na sinamahan ng vonnassian pancake (*) (Christophe Marguin)
Hiniwang manok, spicy lemon sauce, mashed patatas (Richard Pommies)
Vendée poultry supreme confit na may foie gras, hiniwang marinated artichokes at crispy polenta (Gordon Ramsay)
Landes poultry masala (*) na may basmati at cashew nuts (Georges Wenger)
Manok sa palayok na pinalamutian ng masarap na palaman ng foie gras (Stéphane Carrade)
Ang manok na inatsara sa matamis na sili (*) at kulantro, kulay-gatas at
Poularde de Bresse na parang manok na may kanin (*), tartufi di Alba (Jean-François Trap)
Poularde de Bresse “Mieral” na may compine na inihaw sa pillow paper (Marc Meneau)
Bresse chicken na niluto sa pantog (*) sa yellow wine, royal offal, morels at crayfish (CR)
Half-mourning Bresse na manok, maliliit na gulay at adobo na cherry (Mathieu Viannay)
Bresse chicken supreme in bladder, potted vegetables at fleurette sauce (*) with black truffle (Yannick Alleno)
Inihaw na “Miéral” Bresse na manok, “Piedmontese” macaroni (*) (Benoit Violier)
Pinong pinausukang Bresse chicken supreme, Alverta caviar (*), crispy buckwheat at tobiko (*), tangy juice, at buckwheat cream (Philippe Labbé)
Roasted Bresse chicken leg fat, sweet onion compote with sour cream, pickled spring onions with thyme flowers (Philippe Labbé)
Landes poultry breast na nakatalukbong sa bacon na malumanay na niluto sa grill (Michel Guerard)
Dibdib ng manok, inihurnong patatas, Iberian ham at mousseron sauce (Vincent Ménager)
Free-range poultry mula sa Dombes spit-roasted na may capuchin sauce, apple purée at ang maliit na lawa nito ng defatted juice (CR)
Roasted free-range poultry, bagong patatas, chestnut stew (*) (Yann Morel)
Poultry mula sa mga itim na binti ng Challans na may creamy porcini mushroom risotto (Alain Senderens)
Pan-fried sot-l'y-laisse (*), ratte potatoes, candied shallots (Ludovic Janssens)
Massaman curry (*) mula sa sot-l'y-laisse (*), seasonal vegetables at flavored rice (Thiou)
Organic na dibdib ng manok, na may "Jacques Tissot" yellow wine, truffle root gratin (Jacques at Laurent Pourcel)
Bresse Chicken, Morels at Vin Jaune, dalawang beses na niluto, ang hita ay pinalamanan ng morel,
Ang pakpak na gawa sa mga blond na atay at masala, pagkakaiba-iba sa paligid ng ugat ng celery at tarragon (Steven Naessens)
Bresse chicken fricassee na may "red leg" crayfish, halos walang creamed cooking juice (Alain ducasse)
Bresse chicken, supreme roast, candied potato, green beans, chanterelles, lovage flavored juice (Emmanuel Hébrard)
Bresse chicken na niluto sa kaldero na pinalamanan sa makalumang paraan, buong gulay, coarse gray sea salt, cooking broth bound with truffles (Alain ducasse)
Meryenda at nilagang manok, pasta risotto na may puting truffle cream (Franck Houdebine)
Manok mula sa Bresse, supreme roast na may roasted nut butter, chanterelles, taba ng hita sa herb salad (Bruno d'Angélis)
Ang matambok na Bresse na manok ay inihaw lang sa pan-fried casserole na may mga chanterelles na may market garden herbs, mga bagong mansanas na inihaw sa salted butter (Tommy Byrne)
Truffled Bresse chicken, chard simmered sa juice, Albufera sauce (*), hita sa curd (*) (Alain ducasse)
Bresse na manok sa dalawang kurso: mga hita sa ravioli na may kabute sa isang sabaw ng tanglad / suso na may foie gras na pinalamanan ng repolyo, maliliit na cubes ng inihaw na mangga (Sadaki Kajiwara)
Bresse chicken with chicken sauce (*), carnaroli rice with white truffle broth (CR)
Mabagal na niluto ang Bresse chicken na parang royal (*), stew sauce (*) (Alain ducasse)
Bresse chicken fricassee na may lumang alak, macaroni gratin (Alain ducasse)
Dibdib ng manok sa bukid mula sa Alsace sa pot-au-feu, talong caviar na may sariwang kulantro (Emile Jung)
Poached "white Gauloise" (*) farm chicken, with vegetables, supreme sauce (*) with white truffle (Eric Briffard)
Poularde (*) mula sa Bresse sa isang casserole na niluto ng mga gulay na mousseline (*) light na may truffle
Bresse chicken na niluto sa pantog na may crayfish, offal royal (Éric Fréchon)
Bresse chicken (*) sa pojarski (*), straw patatas (Alain ducasse)
Free-range na manok na may brioche butter (P Barbot) NT
Bresse chicken (*) nilaga na may tarragon (Anne Pic)
Poularde (*) mula sa Bresse sa isang casserole na niluto ng mga gulay, light mousseline na may truffle (Philippe Rochat)
Poularde (*) mula sa Bresse, dibdib sa isang rotisserie, mga hita sa isang kaserol na may mga minatamis na lemon, pink na olive (Alain ducasse)
Bresse chicken fricassee, gyromitres at lightly creamed morels (Alain ducasse)
Dahan-dahang kumulo ang manok sa bukid na may mga Bandol juice at ang panisse nito (*) na pinirito na may dahon ng marjoram. (Charles Wagner)
Inihaw na Mechelen cuckoo na may Penja pepper, mini fennel fantasy, at Chinese cabbage na may malasang
Nilagang manok sa isang crust ng asin
Bresse na manok, confit legs, seared na suso na hinahain kasama ng kamote na katas at black truffle Tuber Melanosporum (Pascal Henrot)
Bressane farm chicken, wild thyme juice, fricassee ng green beans, snow peas, spinach, chard at peas (David Joliveau)
Paupiette (*) ng manok na may mushroom duxelles
Landes yellow chicken juice at Basquaise-style garnish (*) (Alain ducasse)
Free-range chicken ham na may morel cream, truffle oil purée (Stéphane Rocher)
Manok na ginisa sa mani at gata ng niyog, pinaghalong kanin na may mga gulay (A Busquet)
Chicken yassa (*) mula sa Casamance, millet sa risotto (CR)
Pinausukang at inihaw na dibdib ng manok, chimichurri sauce (*) (CR)
Bresse chicken na may champagne, chanterelles at mushroom (CR)
Free-range na manok, perehil, dilaw na alak at gray na hipon (Peter Goossens)
Buong "organic" na free-range na manok, lutong bahay na mash (Mickael Foubert)
Palayok ng mga supreme ng manok at maliliit na gulay sa waterzoï (*) (Alexandre Belthoise)
Free-range chicken supreme with masala (*), crispy zucchini with fresh mint (Guillaume Ginther)
Free-range na dibdib ng manok na pinalamanan ng mga semi-smoked na gulay, Comté macaroni gratin at pan-fried seasonal mushroom (Christophe Pacheco)
Bourbonnais chicken supreme (*) na inatsara sa mga spices at herbs (Joseph Abrham Thangarajha)
Free-range chicken supreme sa mga ballottine (*), creamy puree (Yoan Salmon)
Inihaw na free-range chicken supreme at cromesqui na may melanosporum truffle, Rossini juice at broccoli (Francesco Tedesco)
Free-range chicken fillet at ang katas nito, zucchini, kamatis, olibo, talong puree, marinara emulsion (Pierre Marion)
Ballottine (*) ng manok na pinalamanan ng morels, vin jaune sauce, carrot tops at Vitelotte apple (CR)
Supremo ng free-range na manok na may chanterelle mushroom, minatamis na kamatis at baby onion (Denis Bellon)
Bresse chicken fricassee na may crayfish, spring vegetable crisp (Romuald Bouvty)
Nantua-style farmhouse poultry fricassee (*), tagliatelle at winter roots (Jean-Pierre Hocquet)
Free-range na manok, suso at shiso na may tangy apple, leg crumble (*) na may parmesan at Gers saffron, foie gras na meryenda sa Japanese broth na may katsuobushi (*) 炊事 (Michel sarran)
Challans chicken supreme at truffle oil puree (William Ransone)
Free-range na manok na may rosemary, niligis na patatas sa langis ng oliba (CR)
Challans poultry at winter vegetables na may truffles (Jérôme Banctel)
Free-range na manok mula sa Challans, inihaw na may bawang at thyme, apple purée (Philippe Renard)
Free-range na manok sa isang parmesan crust, salsify, lemon basil butter (Jean-Georges Vongerichten)
Chicken Marengo (*) with red leg crayfish, fondant potatoes with juice (CR)
Inihaw na Bourbonnais na manok (*), straw patatas (*) at watercress (CR)
Inihaw na dilaw na manok, onion jam (Éric Savy)
Hiniwang free-range na manok na piniritong may tanglad at luya, malambot na karot, snow peas (Michel Tirel)
Hiniwang free-range na manok na may gata ng niyog at satay, basmati rice (Philippe Durandeau)
Manok na may dilaw na alak at morel, naging casserole potatoes (CR)
Crispy black Gers chicken na may morels (Jacques Faussat)
Crispy chicken with grilled chili jam sauce (Chanrisil Veerawat)
Itim na manok, inihaw na pakwan na may Szechuan pepper, apricot bulgur at tagine juice. (Eric Guerin)
Free-range na manok mula sa Challans (*) na inihaw na may bawang at thyme, lutong bahay na apple purée (Philippe Renard)
Inihaw na manok na may minatamis na lemon, basmati rice, minatamis na kamatis (Ludovic Kaminski)
Bresse chicken na may candied garlic cloves, foie gras sauce (George White)
Guinettes (*) ng manok mula sa Saint-Sever, foie gras mula sa Lahosse, granita (*) ng marangal na butil, watercress nest na may mga chanterelles at dolphin potatoes (*)
Dodine (*) ng free-range na manok na may foie gras at green beans (Bernard Lonati)
Dodine (*) ng farm poultry na naglalaman ng porcini mushroom (Cyrille Montanier)
Niyog Chicken Carry
Tandoori-style na manok (*) na may mangga, basmati rice
Tandoori chicken supreme (*), mashed peas at yogurt sauce (Pierre-Olivier Petit)
Bresse chicken na may creamy fennel, agastache coulis, dolphin potatoes (*)
Yellow Landes poultry na pinalamanan ng mga herbs, candied tomato fondue, olives at oregano, panisse at lettuce salad (Alain ducasse)
Dilaw na manok na "Marengo" na may ulang, puting mushroom, velouté para sa sarsa (Frédéric vardon)
Inihaw na "Miéral" Bresse na manok, maliit na bæckeofe na may truffle, mga binti sa salad (Marc Haeberlin)
Dilaw na manok ng magsasaka mula sa Landes jus na niluto sa isang laway, chard rib gratin na may utak, malalaking frying pan fries (Alain ducasse)
Poulard supreme na may Méthamis truffles, brown rice na may hazelnuts (OA Martin)
Bresse chicken supreme at fine sesame stuffing, buttered (*) with green and yellow zucchini (Larawan ni Anne-Sophie)
Ang dilaw na manok ng magsasaka mula sa Landes na pinalamanan sa ilalim ng balat ng herb butter, niluto sa makalumang paraan, na may patatas at inihaw na asparagus (Alain ducasse)
Ham (*) ng Bresse poultry, pinalamanan ng mga gulay, Berny apples (*) (Alain ducasse)
Truffled Bresse na manok sa pantog (*), Albufera sauce (*), potted vegetables, Alba tartufi (Alain ducasse)
Dibdib ng Bresse na manok na niluto sa casserole dish, morels, green asparagus at farm bacon, mga binti sa crispy grattons (Alain ducasse)
Dibdib (*) ng dilaw na inahing manok mula sa Landes na pinalamanan ng itim na Périgord truffle sa ilalim ng balat at inihaw (Hélène Darroze)
Bresse chicken at george v lobster sa isang lutong kaserol (Eric Briffard)
Poularde (*) mula sa Bresse na may mga nakalimutang gulay, yellow wine emulsion (George White)
Derby chicken (*) na pinalamanan ng truffle risotto, pan-fried foie gras escalopes na nilagyan ng lumang port (CR)
Inihaw na Bresse na manok na may malutong na balat à la Vert-pré (*) (CR)
Truffled Bresse na manok sa spring casserole (CR) (Alain Dutournier)
Napakahusay na manok na dahan-dahang pinataba sa Béarn (Alain Dutournier)
Bresse poultry "Mieral" na inihaw sa isang dura, na sinamahan ng isang maliit na Baeckaoffe (*) na may truffles, inihaw na mga hita sa salad (Haeberlin)
Yellow Landes poultry, foie gras at black truffle, niluto nang magkasama, mga binti sa fine jelly (JA Charial)
Nilagang Bresse Chicken (*) na may tarragon (S. Bise)
Bresse chicken na may Albufera (*) (Stéphane Hassant)
Poultry supreme (*) with sweet spice sauce
Bresse na manok sa isang kaserol na inihaw na may mga gulay, light truffle mousseline (Philippe Rochat)
Steamed Bresse chicken (*) « Alexandre dumaine » may truffled rice (Bernard Loiseau)
Poularde (*) mula sa Bresse na niluto ng buo tulad ng isang Baeckeoffe (*), na may patatas, artichokes, minatamis na lemon at rosemary (Westermann)
Chicken fricassee (*) mula sa Bresse, na may leek cream, blond liver in
Royal (*) (Jacques Lameloise)
Bresse poultry supreme sa isang pierced vin jaune style bladder, touch of curry (R Fassenet)
Oven-roasted poultry supreme, wok vegetables, drizzle ng olive oil (Jacky Ribault)
Lacquered poultry supreme, carrot at orange salad, Espelette pepper mousse (Franck Houdebine)
Marinated poultry supreme, mango-papaya face-to-face (Yoni Saada)
Free-range poultry supreme, baby patatas at mushroom na may lasa ng tarragon (Nicolas Perdriset)
Roast chicken supreme, mangga at red onion chutney, puree, green beans (Fabrice Cornée)
Mabagal na niluto na free-range chicken supreme, spring vegetables na may berdeng kari (Laurent Belijar)
Minutong ginintuang dibdib ng manok, kari at chutney (Philippe Quemard)
Tinapay na dibdib ng manok at sarsa ng kamatis, na inihain kasama ng buttered pasta (CR)
Crispy free-range na dibdib ng manok, tomato curry sauce at mashed patatas (Fabrice Fourrier)
Magsasaka ng manok (*) na may dayami (*) at kintsay sa isang salt crust (Alain Passard)
Bresse chicken: inihaw, Albufera sauce (*) (Jacques Lacipière)
Casserole free-range na manok, Lola (*)
Roasted black leg chicken, thyme and garlic juice, foie gras toast (Christophe Kestler)
Poularde (*) mula sa Bresse, pinong palaman ng foie gras at truffles (Marc Marc Meneau)
Bresse chicken na niluto sa dahon ng saging, brown rice at mango sauce (CR)
Chicken with white sauce at Camargue rice (CR)
Bresse na manok na pinasingaw na may champagne (Lorain)
Bresse chicken sa half-mourning sauce (*)
Half-mourning na manok, nilagang gulay at pilaw rice (CR)
Bresse na manok at ulang sa isang luté casserole, artichoke at Périgord black truffle tart (Philippe Legendre).
Chicken satay skewer, peanut sauce (CR)
Inihaw na chicken skewer na may BBQ sauce (*) at basmati rice (Antony Germani)
Bresse chicken na may candied garlic cloves, foie gras sauce (George White)
Poule au blanc (*) Estilo ng Normandy
Aiguillette ng puting manok (*) mula sa Bresse at rouelle (*) ng pinalamanan na hita, salsify at isang jus na may truffle essence, timbale ng malambot na risotto (George White)
Aiguillette ng Bresse poultry, isang tunay na champagne cream sauce, mga mushroom of the moment (Jean-Luc Tartarin)
Poultry supreme na may champagne, foie gras sauce, nilagang gulay (CR)
Bresse poultry at foie gras sa apple at wine vinaigrette (R Fassenet)
Inihaw na poultry fillet, inatsara sa orange blossom, yogurt at avocado vinaigrette na may argan at bulgur oil (Philippe Audonnet)
Rolled (*) ng stuffed free-range poultry, tarragon risotto at morels na may cream at vin jaune (R Fassenet)
Free-range na dibdib ng manok at pan-fried foie gras na may truffled potato puree (B. Loiseau)
Binti ng manok (*) na may vin jaune at morels; mga lumang gulay mula sa Franche-Comté (Jeunet)
Istilong wok na manok at sauerkraut stir-fry
Gulay na kari na may Landes poultry, tomato juice na may linga (Georges Wenger)
Tuhog ng atay ng manok na nilagyan ng balsamic vinegar, Agen prunes na nakabalot sa manipis na hiwa ng pinausukang dibdib ng pato
Mga skewer ng manok na inatsara sa pulot
Chicken skewers, satay sauce (*) (Thiou)
Inihaw na chicken skewers, peanut sauce, Chinese shitake vermicelli (CR)
Manok sa isang kaldero na may Sechuan peppercorns (CR)
Ang kalapati at ang squab
Kalapati sa puff pastry na may bagong repolyo (Paul Bocuse)
Crispy squab with spices, nilagang sibuyas at sweet corn (Mark Lapico)
“Mieral” pigeon, celery cream at Périgord truffle juice (Klaus Erfort)
Pigeon mula sa Mont Royal, supreme fried in kadaïf (*) at ink juice (*), giblets sa croquette, hita sa natutunaw na pea stew ((Michel sarran)
Pigeon mula sa Landes sa isang herb crust, Zaatar oregano jus, chanterelles, lightly garlicky garden hodgepodge (Lionel Rigolet)
Pigeon breaded with foie gras (Yoshinori Shibuya)
Pigeon mula sa Jean-Louis Chabert farm, niluto sa isang casserole dish, ang mga fillet nito ay pink, ang hita nito sa pastilla, spiced jus (Michel Chabran)
Kalapati sa asin at verbena crust (Jean-Sulpice)
Pigeon na may thyme na niluto sa buto, mga sibuyas na may Dijon blackcurrant cream, celery puree (Nicolas Castellet)
Pan-roasted squab, ragout on toast, mushroom, Bon Henri lambsquarters (René at Maxime Meilleur)
Roasted squab, pagbabawas ng black olives na may Bandol wine, porcini mushroom at foie gras (Bruno Cirino)
Squab fillet na nasa gilid ng foie gras, ang binti ay ginutay-gutay sa gulay na cannelloni (CR)
Anjou pigeon, crispy bacon (*), apple mousseline na may melano sporum truffle (Peter Goossens)
Berry pigeon supreme na may repolyo at foie gras, truffled herb salad, sacristan-style na mansanas at pearl jus (CR)
Pigeon, chicory at liquorice jus, pumpkin purée (Jean-Sulpice)
"Bresse" kalapati at ulang na inihaw na may tarragon (Marc Meneau)
Bressan pigeon na niluto sa casserole dish, miso juice (Michael Troisgros)
La Drôme pigeon chutney (*) ng Medjoul date, pinasingaw ng mga lumang repolyo (Anne Sophie Pic)
“Handa nang kainin” na kalapati, nilagang singkamas, prun at butones na kabute (Nicolas Frion)
Ang kalapati ni Monsieur Michon, pumpkin tatin, thigh tortellini, Rouennaise sauce (*) (Philippe Augé)
Squab fillet sa casette crust, ang binti ay ginutay-gutay sa malambot na cabbage cannelloni (CR)
Aiguillette ng Bresse pigeon na may singkamas, orange at petsa (Georges Wenger)
Bresse pigeon na niluto sa isang patak ng dugo (*) at ang mga berdeng gulay nito sa isang kaserol (Philippe Rochat)
Ang Bresse pigeon ay nagluto ng pink sa "woodcock" (Benoit Violier)
Inihaw na Deux Sèvres kalapati sa charlotte at cauliflower puree, pepper jus (Pierre-André Ayer)
Beer pigeon, French toast, chanterelles at maliliit na sibuyas (Benoît Bernard)
Wood pigeon fillet at binti na may sage, chanterelles at buttermilk na may katas ng singkamas (Steven Naessens)
Wood pigeon, rutabaga at sage, ang flank sa rapeseed oil, ang binti na pinagsama sa chanterelles at buttermilk na may singkamas na juice (Steven Naessens)
Roasted wood pigeon (*), spice caramel, red rice, sparkling carrot juice (Jean-Pierre Cassagne)
Inihaw na kalapati na may mga bihirang paminta, macaroni au gratin at romaine ribs, lactic juice (Georges Landriot)
Pigeon, supreme fried sa kadaïf (*) at ink juice, giblets sa croquette, hita sa natutunaw na pea stew (Michel sarran)
Pigeon stew mula sa Maine-et-Loire, celeriac studded na may truffles at bacon na niluto sa foil (Yannick Alleno)
Inihaw na kalapati, may mantikilya na berdeng repolyo na may itim na truffle, pinong ragout ng pinausukang mga hita ng bacon (Thibaut Serin-Moulin)
Hay-roasted pigeon (Michael Troisgros)
Inihaw na kalapati na may rosemary, berdeng repolyo at mashed patatas (Hilario Arbelaitz)
Roasted pigeon na may rosemary at truffled green cabbage (Hilario Arbelaitz)
Kalapati sa sarsa at mansanas at prutas compote (Hilario Arbelaitz)
Roasted pigeon na may sage at morels, Comté gnocchi, broad beans sa juice at caramelized na mga sibuyas (Michel roth)
Roasted pigeon na may bawang, English-style cooked parsley at aligot (Nicolas Castelet)
Inihaw na kalapati, pulang repolyo sauerkraut, itim na pudding leg at Marco apples (Sylvain Ruffenach)
Inihaw na "Miéral" pigeon supreme, maliit na stick (*) na may mga gisantes at mint, salmis sauce (Marc Haeberlin)
Roasted pigeon supreme, charlotte potatoes, chanterelles at pearl onions (Laurent Poitevin)
Nilagang pigeon supreme sa savoy na repolyo na may mga minatamis na shallots at Périgourdine sauce (*) (Helmut Thieltges)
“Miéral” pigeon chop (*) na may repolyo at truffle (Marc Haeberlin)
Pigeon "Miéral" at melon na may lasa ng basil, chanterelles na niluto sa puting port, pula at dilaw na kamatis, burrata, sa virgin oil, sucrine at spring onion condiments (Jean-Denis Rieubland)
Squab na may duck foie gras, gingerbread caramel, nilagang prutas at gulay (Christophe Moret)
Boneless squab, pinalamanan ng buttered kale at foie gras na niluto sa puff pastry (Christophe Pétra)
Pigeon, nabaybay na niluto na parang risotto, hop jus (Philippe Zieger)
Ang dibdib ng kalapati na niluto sa isang casserole dish, offal ravioli, peppered artichokes at broad beans (Philippe Bourguignon)
Pan-roasted squab, ragout on toast, mushroom, Bon Henri lambsquarters (René at Maxime Meilleur)
Inihaw na squab na inihahain sa isang spelling na risotto, hilaw at lutong endives (Regis Marcon)
Well-bred Flanders squab, tangy nectarine, offal juice (*) (Marc Meurin)
Pigeon casserole, carrots na may honey at cumin (Samuel Le Torriellec)
Nilagang squab sa isang casserole dish, caramelized endive crumble (*) (Thierry Garnier)
Braised squab na may hazelnut oil at foie gras (Christian Mimault)
Ang bangka ay inihaw at nilagyan ng mga prutas ng pulubi, malutong na pastilla na may mga makalumang gulay at kulantro, sabaw ng paa na may liquorice stick (Claude Legras)
Farm squab: walang buto, buo, niluto sa casserole dish, gratinated chard at pinababang juice (Philippe Bélisent)
Squab fillet na nasa gilid ng foie gras, ang binti ay ginutay-gutay sa gulay na cannelloni (Marc Lamrani)
Oriental squab pastilla, bagong carrots na may cumin (Alain Solivérès)
Roasted pigeon supremes, pastilla legs at turnips caramelized with cinnamon (Jérôme Banctel)
Roasted pigeon supremes, French peas (Michel Rostang)
Pigeon supremes sa isang walnut at fig crust (Guillaume Saluel)
Pigeon in a crust, foie gras, kale at truffles, truffle mashed potatoes (Christophe Petra)
Keriven farm pigeon (*) na pinalamanan ng foie gras, katakam-takam na mansanas (*), truffled spit juice (Stéphane Haissant)
Pigeon en crapaudine (*) at ang foie gras jus nito (Régis Douysset)
Ang dibdib ng kalapati na niluto sa isang casserole dish, offal ravioli, peppered artichokes at broad beans (Philippe Bourguignon)
Pigeon casserole, carrots na may honey at cumin (Samuel Le Torriellec)
Braised squab na may hazelnut oil at foie gras (Christian Mimault)
Farm squab: walang buto, buo, niluto sa casserole dish, gratinated chard at pinababang juice (Philippe Bélisent)
Braised squab wing at leg, peasant toast at Jerusalem artichoke (Philippe Boucher)
Squab fillet na nasa gilid ng foie gras, ang binti ay ginutay-gutay sa gulay na cannelloni (Marc Lamrani)
Oriental squab pastilla, bagong carrots na may cumin (Alain Solivérès)
Roasted pigeon supremes, pastilla legs at turnips caramelized with cinnamon (Jérôme Banctel)
Roasted pigeon supremes, French peas (Michel Rostang)
Keriven farm pigeon (*) na pinalamanan ng foie gras, katakam-takam na mansanas (*), truffled spit juice (Stéphane Haissant)
Roasted squab sa isang oriental casserole (*), caramelized onion juice na may saffron at luya, crispy leg pastilla na may pinatuyong prutas (Tommy Byrne)
Roasted squab sa 2 luto, pan-fried duck liver sa manipis na crust, candied pear at chanterelles (Philippe Etchebest)
Rare roast squab, foie gras, "brown" baby onions (*) at puting asparagus tip (CR)
Skewer roasted squab, peach heart na may celery sticks at duck foie gras (Christian Sinicropi)
Pigeon supreme na niluto sa beetroot at melanosporum truffle na sopas, ilang lumang gulay
(Christophe Roure)
Pigeon na may bawang at caramelized endive (R. Vergé)
Malambot na kalapati, malalaking polenta fries, melon-cucumber na may bihirang paminta, chorizo jus (E Guérin)
Ang dibdib ng kalapati na pinahiran ng Maghreb spices, bulgur at chickpea pilaf (*), leg in pot au feu (David Zuddas)
Miéral pigeon sa clay crust, calissons espouma (Jean-Yves Leuranguer)
Brioche pigeon sa gingerbread, tangy short raspberry jus (Xavier Caussade)
Woodcock squab, toast at mushroom hash (P Roudgé)
Pigeon: piniritong pakpak at hita sa mainit na pâté, katas ng suka at maliit na pinalamanan at gadgad na ulo ng porcini (P Roudgé)
Rosé pigeon na niluto sa luté casserole, steamed rapunzel roots, gin vinaigrette (C Denaux)
Racan pigeon na inihaw sa Saint Germain, cocoa thigh rillettes, melba bread (*) kasama ang mga pulubi (*) (Alain Passard)
Roasted Racan pigeon na may mga igos at inihaw na linga (P Chevrier)
Racan pigeon na inihaw na may sage, pippin apple at candied endive (Alain Solivérès)
Racan pigeon (*), supremes na niluto sa sweet almond milk, candied thigh, potato beggars, Drôme apricots na may bulgur at fresh coriander, light juice (Claude Legras)
Ang squab ay nagluto ng buo "parang woodcock (*)" (Nicolas Lebec)
Inihaw na squab breast na may durog na truffle (Jean-Jacques Lameloise)
Dibdib ng kalapati mula sa Alpes-de-Haute-Provence, duck foie gras at patatas sa uling, masarap na sarsa na may offal (*) (Alain ducasse)
Racan pigeon na niluto sa nitrogen atmosphere na may mga amoy ng St Philippe vanilla (carlo crisci)
Ang kalapati na sinubo sa sabaw ng pampalasa (F. Anton)
Grain squab na pinalamanan ng foie gras at ginintuang, ilang prutas sa taglagas (F Chauveau)
Roasted squab, creamy polenta na may Beaufort cheese (*) porcini mushroom, strong Mondeuse jus
Pigeon supremes na na-caramelized na may mignonette ng mga pampalasa, mga puso ng haras na naka-preserba sa mga juice (Alain Pegouret)
Walang buto na kalapati sa bukid na pinalamanan ng lumang ham at sausage (JP Vigato) NT
Racan pigeon sa pantog (*) mabango ng balahibo, patak ng dugo (carlo crisci)
Roasted pigeon breast, coffee-reduced juice, dash of young celery, top beets, crispy horseradish spring roll (Jean-georges klein)
Inihaw na dibdib ng kalapati sa buto, steamed salsify tagliatelle, squash mousseline (Jean-Christophe Rizet)
Bresse pigeon "Miéral" na inihaw na may sariwang morel, ang mga binti nito ay nakadikit (CR)
Semi-cooked Vendée pigeon breast, walnut oil, foie gras domino na may hazelnuts
Ang dibdib ng kalapati na may berdeng asparagus sa isang morel crust (Laurent Maliit
Ang maharlikang kalapati sa berdeng lentil (R. Speth)
Sautéed Vendée squab breasts, "inihaw" na mga binti at giblet, creamy truffled polenta (*) (Frédéric Robert)
Racan pigeon (*) na inihaw na may peppermint at Sauternes
Inihaw na kalapati sa isang cast iron casserole dish, salmis sauce, buckwheat blinis para sa sauce (CR)
Hay-roasted pigeon, wasabi beetroot juice at grated romanesco (Alain Senderens)
Roasted Vendômois squab, woodcock sauce, legs in alicot (*), buttered kale with bacon (B Robin
Pigeon mula sa Alsace nest sa Baerwecke (*) Yirgacheffe flower (CR)
Pigeon na may bahid ng verbena, inihaw, cherry at duck foie gras, almond (*)
Pornic pigeon na pinalamanan ng sariwang damo sa ilalim ng balat pagkatapos ay inihaw na pink, nilagang binti, bagong mansanas, bacon, isang maliit na salad (JP Lacombe)
Well-bred pigeon, tomato confit na may zucchini aioli, crispy fingerling cigarette na may merlot salt
Pan-fried pigeon na may truffled potato cake (CR)
Kalapati na may tsaa, sariwang pinausukang pasta at hilaw na fennel shavings (Thierry Marx)
Pigeon supremes na may honey blossom at raspberry vinegar, ang kanilang mga binti ay pinalamanan, mousseline (*) ng country peas (CR)
Pigeon casserole na may senator peas
Kalapati André Malraux (*) (René Lasserre)
Squab fillet (*) na may hilaw at lutong porcini mushroom (F. Barbot) NT
Ang carrier na kalapati: kalapati sa salmis na inihain sa isang "airmail" na sobre (Denis Martin)
Kalokohan ng adobong foie gras at kalapati na may taped na mansanas, cornucopia na may lasa ng ligaw na liquorice (carlo crisci)
Free-range pigeon na pinalamanan ng foie gras, sumisigaw na mansanas (*), truffled spit juice (Stéphane Hassant)
Pigeon na pinalamanan ng taba ng baboy, truffles; pampalasa at mani.
Muscovado Sugar Pigeon (Guy Martin)
Inihaw na kalapati na may amoy ng fir, cooking juice, fruit and vegetable chutney (*), arugula cake (JP Jacob)
Breast of squab (*) at duck foie gras sa mga baga, inihaw na patatas sa bundok, masarap na offal at herb juice (Alain ducasse)
Breast of squab na may Colonnata bacon (*), madahong gulay na may hisopo (Christophe Pacheco)
Kalapati sa salmis (*) na may mga buto ng granada (CR)
Supreme (*) at inihaw na binti ng kalapati sa buto, inihain sa isang malakas na sabaw na may truffle oil at malutong na foie gras toast sa balat ng pampalasa (George White)
Alsatian pigeon na pinalamanan ng porcini mushroom at duck foie gras, maliliit na nilagang gulay (Westermann)
Pigeon mula sa Costières, inihaw pagkatapos ay nilagyan ng lacquer, pinakintab na singkamas at mga beet na may mga juice ng lavender (CR)
Rosé pigeon, patatas na pinalamanan ng itim na truffle (Ferran Adrià)
Roasted squab na may confit na bawang, mirabelle plum risotto
Warm pigeon biscuit na may vadouvan, spring soup na may mga gisantes (at iba pang mga karot, sibuyas, morel); kalapati sa halaya (Pierre gagnaire)
Pigeon na may rosemary at oriental fragrances, mashed patatas na may olive oil (F Pierangelini)
Lemon pigeon, eggplant marmalade, Ligurian black olives at Syrah juice, tangy spring vegetables na may grapefruit; whipped cream mula sa mga juice ng pagluluto (Pierre gagnaire)
Inihaw na Bresse pigeon at "grained juice" na may green cardamom, summer vegetable chips. (Sa Chapel)
Roasted pigeon supremes sa caramelized coconut bread, spicy eggplant couscous (Didier de Courten)
Pigeon supreme na may repolyo at foie gras, pearl juice (CR)
Pigeon na niluto sa sauté pan, sabaw ng manok na may lapsang souchong, pumpkin ravioli at mga gulay sa taglagas (Samuel Cavagnis) NT
Kalapati, dawa at kamote tulad ng risotto, salsify, peanut sauce (René Fieger)
Pigeoneau (*) deboned pagkatapos ay pinalamanan ng foie gras, pagluluto ng juice sa pinong halaya (Alain ducasse)
Roasted squab (*), tangy bigarreaux marmalade, wafer potato (Alain ducasse)
Pigeon (*) na niluto sa casserole dish, canape, artichokes at salmis sauce (*) (Alain ducasse)
Racan pigeon (*) flambéed with capuchin (Hélène Darroze)
Pigeon (*) niluto sa baga sa crapaudine (*), dauphine potatoes, devil sauce-condiment (*) (Alain ducasse)
Walang butong squab na pinalamanan ng foie gras, olive jus (Jean-François Trap)
Pigeon (*) roasted with chicory, brick (*) of its offal and turnips with herbs
Ang dibdib ng kalapati na inihaw sa buto na may mga porcini mushroom, aligot espuma (*), bok choy (*) at Chinese long green bean (Yves Schillinger)
Kalapati mula sa Deux-Sèvres na may kale, thyme jus (G. Rabaey)
Bresse pigeon wing na may lemon-myrtle, Greek (*) inihaw na gulay na may kulantro (Philippe Rochat)
Rissole (*) puff pastry ng malambot na kalapati na may gintong foie gras at sweetbreads (Michel Guerard)
Pigeon na may cocoa nibs, mashed patatas at cauliflower tuile (*)
Squab breast (*) roasted with crumbled truffles and its squabs (*) (J. Jacques Lameloise)
Inihaw na dibdib ng kalapati, durog na rhubarb compote na may fingerling potato at pinababang rosemary juice (JG Klein)
Pigeon chops na may pinausukang bacon, artichokes at candied tomatoes
Kalapati sa pantog (*) na inihain kasama ng sariwang pasta na may foie gras (Jacques Lameloise)
Farm pigeon masala mula sa "Mieral", compote ng pulang sibuyas na may grenadine at star anise, pistachio cream at maikling juice
Squab na may karot, "Araguani" mainit na tsokolate (Alain Passard)
Pigeon na may mga mansanas, passion fruit, red wine sauce (G. D'Amato)
Inihaw na squab breast na may durog na truffle (Jacques Lameloise)
Guinea fowl (*) at guinea fowl (o guinea fowl)
Isang malutong na lumang parmesan at carnaroli risotto, guinea fowl na may itim na truffle, isang mabula na flat-leaf parsley sauce (Didier de Courten)
Buong "Mieral" guinea fowl na inihaw sa oven (R. Speth)
Inihaw na guinea fowl na may nilagang Brussels sprouts at bacon (CR)
Spit-roasted guinea fowl, leg confit na may salsify (Christophe Petra)
Guinea fowl sa juice na niluto sa isang casserole dish, mansanas na may bacon at wild mushroom (CR)
Crispy-soft guinea fowl na may Moulin du Calanquet tapenade, carrot variation (Frédéric Robert)
Guinea fowl na pinalamanan ng chanterelle mushroom, vegetable puree at matchstick na patatas
Farm guinea fowl sa casserole na may dalawang repolyo (Olympe Versini)
Inihaw na Bresse guinea fowl na may sariwang chanterelles at cream (Pierre-André Ayer)
Dombes farm guinea fowl supreme, niluto gamit ang tarragon, mga binti sa samosa (*), simpleng juice (CR)
Guinea fowl supreme na may morels, lemongrass butter at spring vegetables (Philippe Audonnet)
Farm guinea fowl supreme with nettles, fagottinis (*) with ham (Roland Lafarge)
Guinea fowl supreme steamed in butter at tarragon, boneless ham na pinalamutian ng summer truffles at liquorice (Claude Legras)
Supremo (*) ng guinea fowl na inihaw sa sariwang mantikilya, dinurog na Jerusalem artichoke sa juice, pangalawang kurso ang binti ay kumulo sa rehiyonal na alak, ilang maliliit na gulay (Thierry Drapeau)
Supremo (*) ng guinea fowl na pinalamanan ng chanterelles (Patrick Mathis)
Luted guinea fowl casserole (*) na may cider (CR)
Guinea fowl supreme (*) na pinalamanan ng mga ligaw na mushroom, foie gras at puting truffle sauce.
Stuffed guinea fowl supreme, sariwang tagliatelle at morel sauce (Jean-Philippe Bourgueil)
Farm guinea fowl supreme with nettles, fagottinis (*) with ham (Roland Lafarge)
Guinea fowl strips (*) caponnée (*) na pinalamanan sa ilalim ng balat na may almond cream, pinirito pagkatapos ay tinapos sa isang nilagang casserole na may aromatics, caramelized lasagna na may spring onions (Pierre gagnaire)
Roasted farm guinea fowl (*), pumpkin gratin (Guy Savoy)
Guinea fowl supreme, pastol's pie ng sweetbreads at foie gras, totoong juice (J Bardet)
Jambonnette (*) ng guinea fowl, simmered heliantis, sweet onion caramel (Jean-Luc Lefrançois
Guinea fowl supreme na pinalamanan ng mga prutas ng pulubi (Jean-Luc Lefrançois)
Dombes guinea fowl sa isang spit, pinunasan ng hinterland herbs, creamy polenta at sirang chestnut (Frédéric Garnier)
Brouet (*) ng guinea fowl na may buttered green cabbage at pinausukang bacon (CR)
Guinea fowl mula sa Kapatagan ng Ain na niluto sa isang kawali, nilaga, offal toast at ilang mga usbong ng damo (Benoit Violier)
Turkey at poult
Turkey fire pot (*) na may Périgord truffles
Turkey supremes, bigoli pasta (*), foie gras sauce at offal
Marengo turkey stir-fry (*), nilagang spinach butter noodles na may bacon (CR)
Inihaw na pabo ni Lola (*)
Mainit na foie gras
Mainit na foie gras sa cereal crust, port wine reduction, tangy mushroom, melon sorbet (Jean-Luc Rocha)
Pan-fried foie gras na may melon (Henri Charvet)
Foie gras steak, Burlat cherry jelly, green apple mousse (Patrick Zimmermann)
Pan-fried duck foie gras escalopes na may berdeng lentil Jean-Philippe Bourgueil)
Pan-fried duck foie gras, sesame crisp, tangy mirabelle plum marmalade (Marc Meurin)
Pan-fried duck foie gras, may pigmented na may pulang sili at kalamansi (Jean-François Rouquette)
Pan-fried foie gras, quince juice, quince-yuzu sorbet (Jean-Sulpice)
Pan-fried duck foie gras na may crayfish (Guillaume Saluel)
Pan-fried duck foie gras, may pigmented na may pulang sili at kalamansi (Jean-François Rouquette)
Foie gras na may mga gisantes at puting sibuyas (Didier Aniès)
Makapal na hiniwang inihaw na itik na foie gras, garden quince, gingerbread toast (Georges Paccard)
Candied South-West duck foie gras, Berawecka bread (*) (CR)
Dahon sa dahon ng mga gulay, duck foie gras at pinausukang igat (Alain Solivérès)
Half-lobe ng dry-grilled duck foie gras, open apple ravioli, fresh herbs at Verdi balsamic (René at Maxime Meilleur)
Duck foie gras, sapat para sa dalawa (Thierry Leroux)
Pan-fried o classic foie gras, vanilla sherry caramel, tatin ng lola (Samba Diallo)
Pan-fried foie gras, red onion condiment na may shiso seaweed, crab at beet leaf (Pierre Marion)
Pan-fried duck foie gras, roasted melon skewer, balsamic vinegar at reduced port (Léa Lintser)
Mainit na foie gras na may cranberry (Emmanuel Cerisier)
Mainit na foie gras sa foil na may beetroot, lentil at malunggay (Georges Wenger)
Foie gras na may sabaw ng chickpea, berdeng repolyo at pritong crouton (Hilario Arbelaitz)
Mainit na foie gras na may pea puree, grenadine sauce (Luisa Valazza)
Duck foie gras escalope, sariwang mais na pancake, acacia honey, mga breadcrumb ng gulay na binawasan ng lumang suka (René at Maxime Meilleur)
Pan-fried duck foie gras escalopes, melon chutney na may matamis na pampalasa at black pepper (Tommy Byrne)
Foie gras fritters sa tempura 炊事 at cranberry jam (William Ransone)
Patatas at foie gras gratin, morel cream (Olivier Amestoy)
Duck foie gras, niluto sa Cérès beer (*) “Danish mermaid style” (Georges Landriot)
Pot-au-feu (*) ng duck foie gras, vegetable ravioli at stuffed repolyo (Berton-Loiseau)
Inihaw na duck foie gras, broad beans at strawberry, kefir broth (Jean-georges klein)
Mainit na duck foie gras, na may tatlong singkamas (Joel Robuchon)
Inihaw na atay ng pato na may pippin apple, ginger citrus juice (CR)
Ang atay ng pato sa semi-cooked terrine at juice na binawasan ng pampalasa (Denis Velen)
Pan-fried duck liver: candied lemon, ramona at gingerbread, caramelized fig sa suka (Pierre Résimont)
Pan-fried duck liver sa gingerbread na may sauerkraut jam at lutong wine juice (Denis Velen)
Papillote ng duck foie gras na may Turkish fig at berdeng mansanas (P Roudgé)
Duck foie gras na may fleur de sel chutney (*) apple/pineapple, Poilâne bread toast (*) (Guenaël Millet)
Duck liver sa asin crust, baked patatas na may pinot blanc at turnip tops sa Baeckeofe (*) (Emile Jung)
Mainit na duck foie gras, na may sariwang igos at Tonka bean (Joel Robuchon)
Pan-fried duck foie gras escalope, fresh fig French toast, autumn fruit transparency at kalamansi sorbet, goji berry sauce (Claude Legras)
Pan-fried duck foie gras escalope, passion fruit sauce (Paul Bocuse)
Inihaw na foie gras escalope na may hazelnut crust, Jerusalem artichoke velouté (Rémi Van Peteghem)
Duck foie gras escalope, sariwang mais na pancake, Savoy honey, mga breadcrumb ng gulay, pagbabawas ng lumang suka (René at Maxime Meilleur)
Pan-fried duck foie gras escalope, toasted brioche, quince brunoise, wild black pepper emulsion, quince vinegar lamb's lettuce (Christian Étienne)
Pan-fried foie gras escalope, artichoke confit at young shoots, Landes duck foie gras “extra label rouge” (Alain Dutournier
Mainit na foie gras escalope at pastilla (*) na may cinnamon (Michel Roux)
Pan-fried foie gras escalope, boscop pastilla na may mga almendras (CR)
Pan-fried goose foie gras escalope, sa Jerusalem artichoke na sopas na may mga piraso ng chestnut (Serge Knapp)
Ang foie gras escalope ay sinira at nilaga ng maple wood bark, pagkatapos ay inilagay sa isang maliit na bato ng ilog upang gawing karamelo na may ice wine (Jérôme Ferrer)
Pan-fried foie gras escalopes, mango sorbet, balsamic vinegar reduction (Stéphane Arnal)
Pan-fried foie gras escalope na may porcini mushroom at mansanas na may snail butter (Franck Houdebine)
Pan-fried foie gras escalope na may mga pulang prutas at French toast (Sophie Bise)
Pan-fried foie gras escalope, inihaw na Manila strawberries na may kalamansi at caramelized rhubarb (Philippe Labbé)
Pan-fried foie gras escalope na may shiitakes, julienne ng pinausukang dibdib ng pato at mga mansanas na may snail butter (Franck Houdebine)
Pan-fried foie gras escalope na may balsamic vinegar at ubas (Mary de Vivo)
Ang mga medalyon ng duck foie gras ay ginisa sa Jura acacia honey (CR)
Hot pan-fried foie gras, black rice tile at fruit chutney, tamarind coulis (Nicolas Frion)
Pan-fried foie gras escalope sa hiniwang Brussels sprouts na may semi-salted butter (CR)
Makapal na hiwa ng duck foie gras na inihaw sa isang kawali na may tangy lemon, sabaw na may lasa ng singkamas (Larawan ni Anne-Sophie)
Duck puff pastry at pan-fried foie gras, red wine sauce (Guillaume Hirselberger)
Pan-fried foie gras, nakalimutang gulay at mushroom, walnut sauce (Yoni Saada)
Roasted duck foie gras escalope, quince mousseline na may bahagyang tangy na pulang prutas, balsamic jus
Pan-fried mallard duck liver, green tomato jelly (CR)
Pan-fried foie gras, pumpkin mousseline na may Madagascar vanilla, prune ice cream (Philippe Zieger)
Pan-fried duck foie gras sa imaginary sauerkraut, tinimplahan ng Alsatian bacon salt (Jacques Decoret) NT
Hot pan-fried foie gras, wild blueberries, ilang morels at asparagus (Alain Llorca)
Pan-fried duck foie gras, smoked duck fillet at wild mushroom (Jean-Luc Lefrançois)
Warm duck foie gras breaded na may gingerbread (CR)
Mainit na duck foie gras na may citrus gratin (Joel Robuchon)
Magandang slice ng homemade foie gras, fig chutney at country toast (Laurent Grialou)
Pan-fried duck foie gras na may tortellini at morels (Claude Perraudin)
Pan-fried duck foie gras na may tortellini at truffle cream (Claude Perraudin)
Pan-fried duck foie gras at matamis at maasim na gulay (Philippe Bourguignon)
Pan-fried foie gras, purple artichoke na may maiinit na pampalasa, ulap ng arugula (Yoni Saada)
Escalope ng pan-fried foie gras, artichoke confit at young shoots (Marc Lamrani)
Warm duck foie gras escalope na may peras (Jean-François Thorel)
Pot-au-feu ng duck foie gras na may candied top vegetables, na kinain na may berdeng Szechuan pepper (Alexandre Fabris)
Pot-au-feu ng sariwang foie gras at maliliit na gulay (Benoît Dargère)
Inihahain ang Foie gras pot au feu sa duck broth at crosnes na may truffle juice (CR)
Mainit na foie gras, beet juice, maasim na berdeng mansanas (Xavier Rousseau)
Pan-fried duck foie gras escalope na may mga ubas, tangy juice (CR)
Pan-fried Landes foie gras escalope, beetroot at quince caramel (Stéphane Haissant)
Foie gras à la plancha (*) at ang crumble nito, artichoke at ang truffle oil emulsion nito (Samuel Cavagnis) NT
Escalope ng inihaw at lacquered duck foie gras, matamis at maasim na luya (William Delpech)
Crispy duck foie gras escalopes na may blueberries at lime (OA Martin)
Lacquered at peppered duck foie gras, white peach at sariwang almendras
Mainit na foie gras escalope na may mga plum plum ng Franche-Comté (CR)
Mainit na duck foie gras at citrus gratin (Joel Robuchon)
Pan-fried Landes duck foie gras, nilagang patatas
With Bigorre black belly (*) (CR)
Isang piraso ng pan-fried foie gras sa isang kaldero ng mga batang carrot à la mignonette (*) mula sa Sarawak (P. Henriroux)
Landes duck foie gras inihaw na may isang patak ng Porto sa isang celeriac cannelloni (*) (M. Meurin)
Ang sariwang foie gras mula sa Landes na inihaw sa apoy, mga karamelo na prutas sa taglagas, pagbabawas ng port (Hélène Darroze)
Escalope ng sariwang foie gras at pastilla (*) ng maliliit na giblet na may cinnamon
Pan-fried foie gras na may mga autumn chestnut at itim na ubas (Pierre-Olivier Petit)
Duck foie gras na inihaw sa sabaw, matamis at maasim na tomato jam
Duck foie gras na inihaw sa spiced red wine, fig chutney na may cinnamon (Guy Martin)
Yellow turnip puck at poached duck foie gras, na may stock ng manok at Tio Pepe (Patrick Zimmermann)
Duck foie gras na niluto sa sabaw ng gatas na may lasa ng mga citrus na prutas at tsokolate, crumbled bread crumble style (*), grated old vegetables (Philippe Audonnet)
Pan-fried foie gras na may scorzonera; kastanyas na cream (Pierre gagnaire)
Duck foie gras na niluto sa isang casserole dish, na may dahon ng lemon, citrus-pepper condiment (Alain ducasse)
Warm duck foie gras sa jelly na may green barley couscous na may argan oil at yuzu fluff (Ferran Adrià)
Mga cube ng hot duck foie gras na may oysters, caviar at elderflower (Ferran Adrià)
Mga cube ng pan-fried duck foie gras, sopas na may fendant at bread crouton; ubas, mga piraso ng walnut, arvine seed oil at Parma ham mouillette (Damien Germanier)
Maliit na vinegared mixed greens, brioche bread lace at saffron rouille, cube ng pan-fried duck foie gras, fendant soup at bread croutons (Damien Germanier)
Landes duck foie gras, jelly cooking broth, pan-fried vine peach (CR)
Confit Landes duck foie gras, pinausukang igat, beetroot, celeriac croquette, cocoa rolls (Bruno d'Angélis)
Chalosse duck foie gras, oxalis at mga petsa (Guillaume Bracaval)
Pan-fried foie gras na may Puy blond lentils
Foie gras na niluto sa masarap na sabaw, dila, utak, morels na niluto sa truffle juice, butterfly pasta (*) (Alain ducasse)
Foie gras na niluto sa mababang temperatura, quince jelly, cotignac marmalade (*) (Yannick Tessier)
Ang sariwang inihaw na foie gras na sinamahan ng maliliit na repolyo na pinalamanan ng basura (*) at isang manipis na hiwa ng minatamis na sausage.
Duck foie gras na niluto sa dahon ng igos, lumang suka, itim na paminta (Alain ducasse)
Duck foie gras na niluto sa foil, mansanas sa juice - pomme d'api (Alain ducasse)
Pritong foie gras na may calvados flambés (CR)
Hot duck foie gras pan-fried in escalope, malambot na pumpkin bread na dinurog na may matamis at maasim na mani (René Fieger)
Rissoles (*) malutong na may foie gras (Alain ducasse)
I-pan-fried lang ang foie gras sa mga minatamis na peach at pinababang port cord (Thierry Marx)
Dalawang mainit na duck foie gras escalope, na inihain kasama ng green tomato jam at pulang tomato sorbet (CR)
Poached duck foie gras sa isang pâté, malambot na puting daikon na mga labanos na may itim na truffle (Yannick Alleno)
Duck foie gras sa casserole, salsify, ubas, wild pears, Château-Chalon cooking juice (Alain ducasse)
Ang sariwang pato na foie gras na inihaw sa apoy, sarsa ng mansanas (Alain ducasse)
Sariwang duck foie gras, pagbabawas ng suka at toasted bread (Hilario Arbelaitz)
Pan-fried duck foie gras, pula at itim na prutas na may lasa ng Jamaican long pepper at cinchona (JF Rouquette)
Mga pan-fried duck foie gras cutlet, rhubarb compote na may Minus 8 at caramelized na pinya na may pulot (S Rourre)
Natural na duck foie gras, mga salad ng sandali, mapait, mucilaginous (*), mansanas na may saffron (M. Bras)
Ang sariwang duck foie gras na niluto sa sabaw, geometry ng pasta na may harina ng kastanyas (Alain ducasse)
Hiwa ng inihaw na duck foie gras, white peach, rhubarb-orange, green purslane, fallen sorrel at chewable tarragon, summer truffle at truffo na pinagmulan ng Aveyron (M. Bras)
Pan-fried duck foie gras escalope na may verjuice, wafer apple (Paul Bocuse)
Inihaw at pagkatapos ay may lacquered na duck foie gras, mga sibuyas na buhangin na may mga hazelnut at cappuccino (Frédéric Robert)
Ang atay ng pato sa kaserol sa ilalim ng abo na may peach wine (M Guerard)
Inihaw na atay ng pato, amaretto, dash ng patatas na may prune kernel oil (JG Klein)
Escalope ng duck foie gras na ginisa sa alak at Muscat grapes (S. Raimbault)
Roasted duck foie gras, fruit compote at vinegar caramel (R. Mazère)
Pan-fried sweet and sour duck foie gras with candied black radish (JP Vigato) NT
Inihaw na duck foie gras, inilagay sa cracotte, green beans, peach at sariwang almendras sa vinaigrette (Alain Pegouret)
Escalope ng duck liver at ang endive pie nito na may mga mansanas at citrus fruits (A Blokbergen)
Goose foie gras steak na may nilagang itlog, mango rougail (S. Carracci)
Pan-fried goose foie gras sa pumpkin bonbonnière at seasonal fruits, Api apple sauce (Philippe Augé)
Landes duck foie gras escalope, beetroot at quince caramel (Stéphane Hassant)
Hot duck foie gras, mango sorbet at cabernet sauvignon vinegar reduction, endive leaves (Ferran Adrià)
Hot duck foie gras, lychee salad (*), iced fennel water (Ferran Adrià)
Hot duck foie gras na may chanterelle jelly, inihaw na spring onion (Ferran Adrià)
Pan-fried farmhouse foie gras, passion fruit coulis (Jean Paul Ducom)
Mainit na Landes foie gras kasama ang damascus (Georges Wenger)
Baboy
Pork tenderloin, olive crust at talong at tomato fondue (Marcel Baudis)
Filet mignon ng free-range na baboy na may truffle / malambot na ginisang gulay / masarap na juice (Pascal Bardet)
Inihaw na pork mignon, berdeng Puy lentil na may pinausukang bacon at spring onions (Baptiste Fournier)
Pata negra pork tenderloin (*) with crispy fennel (Moreno Cedroni)
Pork filet mignon na nilagyan ng thyme flower (Patrick Mathis)
Pork tenderloin, patatas na pinirito sa taba ng gansa (Sébastien Bourgeois)
Pork filet mignon at haras risotto (CR)
Bean (*) mula sa lutong bahay na baboy (Stéphane Mauduit)
Honey-braised pork shank sa isang kama ng sauerkraut (Patrick Ortéga)
Pork shank na nilaga sa beer at pulot (Pascal Jounault)
Pan-fried black pork shank mula sa Bigorre (*), green lentils mula sa Puy, sage-scented juice (Christian Étienne)
Caramelized shank, mga batang karot na may pulot at luya, lemon thyme juice (Joel Robuchon)
Itim na baboy mula sa Bigorre, ginintuang filet mignon sa isang kaserol na may juice ng winemaker at ligaw na paminta na "Voatsiperifery", makapal na bacon na pinahiran ng "Araucania" na pampalasa, na may kasamang itim na puding (Michel sarran)
Royal sauerkraut na may champagne (Patrick Ortéga)
Sauerkraut mula sa bagong ani sa sarili nating paraan kasama ang pasusuhin na baboy sa lahat ng anyo nito at pinausukang foie gras (Michel Husser)
Sauerkraut, Montbéliard sausage (*), 1/2 pork shank, bacon, Strasbourg knacki (*), black pudding, loin (Pascal Jounault)
Champagne sauerkraut at Alsace pudding na nilagyan ng juniper mignonette (*). (CR)
Inihaw at confit na baboy, prutas na mansanas at itim na puding (Rémi Van Peteghem)
Roast rack at balikat ng pasusong baboy confit sa red wine, black pudding, potato mousseline na may whole-grain mustard (Patrick Zimmermann)
Inihaw na dibdib ng nagpapasuso na baboy, na may lasa ng lemon na "kamay ni Buddha", eggplant caviar at parsnip puree, chiogga beetroot chips (CR)
Pinalamanan at inihaw na pasusuhin na baboy, mga lutong bahay na niligis na patatas na may pinausukang bacon (Alexandre Belthoise)
Inihaw sa oven na pasusong baboy, dark beer juice, dauphinois grain at maliliit na gulay (Cyril Tribut)
Inihaw/inihaw na pasuso na baboy, pinausukang patatas sa potting soil, Saint Marcellin millefeuille at pinatuyong aprikot (Jean-François Rouquette)
Pasuso na baboy confit na may pulot, Sarladaise patatas (CR)
Inihaw na baboy na sumususo na may foie gras (Alexis Blanchard)
Inihaw na pasuso na baboy sa dalawang paraan na pinalamanan at inihaw, niligis na patatas (Andreas Mavrommatis)
Confit na nagpapasuso na baboy, passion fruit at saffron (Claude Colliot)
Ibaïona baboy (*) nilagang tiyan sa gata ng niyog at tandoori na may masarap na pampalasa
Confit/crispy na nagpapasuso na baboy, salsify/chestnuts (Thierry Marx)
Inihaw na baboy na sumususo at prutas na cumin compote (Hilario Arbelaitz)
Black pig from Bigorre (*), loin (*) roasted with hyssop and bacon, corn pancake, mango condiment, avocado (Jean-Yves Leuranguer)
Itim na nagpapasuso na baboy mula sa Bigorre sa isang gourmet variation, charlotte apple millefeuille (Ali Iguedlane)
Free-range black pork chop na may chanterelles, malalaking beans na niluto na may masarap na lasa (Henri Boutier)
“Noir de Bigorre” pork chop, nilagang may Tasmanian pepper, dalawang “canaille” na mansanas (Jean-Yves Leuranguer)
Ang malambot na tadyang ng free-range na itim na baboy na niluto sa isang casserole dish, creamy polenta (Jean-Bernard Corvaisier)
Malaking tadyang ng free-range na baboy na pinalaki sa labas sa Villé Valley, deglazing juice, homemade mash (Serge Knapp)
Mga cutlet ng nagpapasuso na baboy na may marjoram, mga batang sibuyas sa juice (Joel Robuchon)
Pasuso na baboy na inihaw sa hurno mula noong maagang umaga, mansanas sa juice at bacon (CR)
Square of Noir de Bigorre (*), potato pancake na may boletus (Georges Wenger)
Inihaw na baboy na sumususo, maanghang honey glaze, charlotte apple cake (*) (Xavier Caussade)
Isang pasusong baboy mula sa isang Argovian farm na naglalaro ng klasikong papet vaudois, mustard ice cream (Jean-Yves Drevet)
Inihaw pagkatapos ay inihaw na free-range pork belly, mousseline potatoes sa juice (CR)
Meryenda na tiyan ng baboy na may mga damo, beetroot ravioli na may mga pampalasa na may sherry vinaigrette (Éric Fréchon)
Tiyan ng baboy, sinubo pagkatapos ay inihaw, potato gnocchi (Nicolas Duquenoy)
Ang tiyan ng baboy na niluto ng mahabang panahon sa oven, celery puree (Christophe Marguin)
Woolly baboy tiyan confit na may verbena, pagkatapos glazed na may pulot at
aboriginal seeds, walnut na niluto na may maliliit na sibuyas at sariwang thyme (Claude Legras)
Nilagang tiyan ng baboy, katas ng talong, bawang (Christian Leclou)
Hiwa ng pork belly na nilaga na may dayami, beets at honeyed turnips (Christophe Kestler)
Pork loin na may herbs, niluto sa mababang temperatura, Puy lentil stew (Arno Busquet)
Gascon pork loin, stuffed pig's trotter, porcini mushroom head, shallot at rhubarb, sage jus (Philippe Etchebest)
Simmered pork loin mula sa Bigorre, green lentils mula sa Puy (Pascal Bataillé)
Gulay na kaserol na may Colonnata bacon (CR)
Hot pot ng pork ribs (*) na may bay flowers (Wong Man Lee)
Ang baboy: ang tadyang, niluto sa grill, crescendo ng mga lasa (Claude Colliot)
Rack (*) ng Basque pork na naka-preserba ng mahabang panahon sa oven, berdeng asparagus na may itim na Vaucluse truffle (Philippe Renard)
Basque pork ribs na niluto sa isang sauté pan, ang taba na pinalamutian ng Lucca olive puree at breaded, hinubaran ng Brussels sprouts na may candied kumquats (S Carrade) NT
Roasted mountain pork chop, variation ng mga gisantes, spiced juice
Makapal na hiniwang "Iberico" pork chop (*), inihaw na piquillos at lomo (*) (CR)
Double pork chop, mga gulay sa kalye (*) at charcuterie jus (*) (Christophe Petra)
Ang makapal at malambot na tadyang ng free-range black pig, niluto sa isang casserole dish (Henri Boutier)
Makapal na tadyang ng Pata Negra na baboy, Iberian chorizo crickets, checkerboard ng mga minatamis na gulay (Georges Paccard)
Zampone (*) mula sa Modena, nilagang repolyo at karot na nilaga sa masarap na mantikilya, binawasang veal jus (CR)
May kayumangging pasusuhin na baboy, malutong na balat na may lasa ng star anise
Pata Negra pork chop (*) grilled, buttered (*) with green cabbage (Gilles Hamonic)
Malaking piraso ng Gascon black pork bacon, pickle sorbet (Lionel Levy) NT
Malaking piraso ng bacon à la Champvallon (*) (CR)
Malaking piraso ng bacon na nilaga sa loob ng dalawang oras, niligis na patatas na hinaluan ng creamy green na repolyo (CR)
Panzetta browned sa ibabaw ng isang kahoy na apoy, inihurnong patatas na may myrtle butter (CR)
Rack ng biik na may matamis na pampalasa, chard sa pinababang juice at shortbread na patatas (*) (CR)
Rack ng piglet confit sa oven, binawasan ang mga juice sa pagluluto gamit ang Modena balsamic vinegar, Darphin apple (*), Béarnais puding (André Signoret)
Mga skewer ng baboy na may paminta at talong caviar na may orange
Bacon balat na may chickpeas at vitelotte apple, saffron mayonesa sabaw (CR)
Ang all-pig dish: spooned pig cheek, crunchy ears, slice of bacon with pot-au-feu, homemade black pudding; ilang beets (Pierre gagnaire)
Hazelnut ng free-range na baboy na nilaga kasama si Loire marc, mga tadyang na pinakinang ng linga (B Robin)
Free-range na pasuso na baboy na may malutong na balat, inihaw na igos sa stone syrup at almond milk.
Nilagang baboy na may pampalasa (L'Avant Gout)
Bigorre na nagpapasuso na baboy na pinakintab na may lobster, na may malutong na patatas at cumbawa pork jus (Philippe Etchebest)
Ang Auvergne na nagpapasuso na baboy: ang tadyang ay lacquered, ang shoulder confit at ang hamon na parang diyablo (Jacques Lacipière)
Bacon na may dilaw na curry paste, Thai black rice, vitelotte potato at gata ng niyog (Laurent Durand)
'York' na nagpapasuso na baboy na may elderberry vinegar (Roellinger)
Crispy caramelized pork vendrèche (*) na inihain kasama ng potato mousseline (*) at whole-grain mustard (CR)
Inihaw na pork tenderloins (*) na may prune sauce (CR)
Ang Jambonneau ay pinalayaw ng 36 na oras ng pagluluto at lutong bahay na mousseline
beech-smoked filet mignon (*), sour sauce – wafer potatoes (*) (CR)
Batang baboy na pinakintab na may pulot at pampalasa, mga mansanas ng Darphin (*)
Inihurnong pasuso na baboy, na may malutong na balat, potato salad, beet oil, sweet and sour shallots at head cheese o soprassata (*) (Annie Feolde)
Prime rib ng free-range na baboy, coffee juice, browned na patatas na may salted butter
Conflict ng Iberian pork belly sa Cantonese-style brown crab. (Ferran Adrià)
Farm bacon cooked pot-au-feu style with buttered (*) truffled cabbage (Philippe Legendre)
Breaded “tonkatsu” pork 炊事 with bulldog sauce 炊事
Saupiquet (*) ng ham on the bone na may Madeira sauce, Beaufort gratin at Alpine herb salad (CR)
Mignon (*) ng inihaw na baboy sa bukid, chive cream at patatas ng Paris (*)
Inihaw na pork shank na may mga pampalasa at lutong pulang repolyo
Mga minatamis na pisngi ng baboy, ginutay-gutay na patatas, Jerusalem artichoke na katas ng karne na nilaga sa mantikilya
Natutunaw na pisngi ng baboy, lentil at thyme compote (Thierry Garnier)
Pig cheeks confit sa red wine, carrots braised with Valais bacon, polenta fries at pan-fried porcini mushroom (CR)
Pork tenderloins na may delicatessen sauce (*), potato mousseline at ang maliit nitong lawa ng juice, Provencal-style Bernese pink tomatoes (CR)
Organic pork tenderloins, apple pudding, aroma ng spices at roasted onion sauce (Georges Wenger)
Ang plato na "Lahat ay mabuti sa maliit na pasusuhin na baboy" (paa, tadyang, pisngi, tadyang at sausage) (CR)
Free-range pork shank na nilaga ng juniper at malambot na polenta na nilagyan ng parmesan (CR)
Pork filet mignon na may apple juice, lavender crunch, curried spinach (Samuel Cavagnis) NT
Matamis at maasim na pork tenderloin, pilaw rice na may mga pinatuyong prutas (Patrice Miévre)
Larded pork mignon, pisngi nilaga sa Bordeaux red wine, beet ravioli na may raspberry feet, grape foam
Cantal pork filet mignon na pinalaki na may mga acorn, niluto sa mababang temperatura sa isang kawali na may malutong na gulay (Franck Houdebine)
Mignon (*) ng baboy sa crust ng patatas at ang pisngi nito na may lemongrass, kasal ng beetroot sa malutong na pampalasa at lola smith
Rack ng lacquered roast piglet, malambot na dibdib (Didier Elena)
Ham ng mountain pig confit na may gentian, marmol na may foie gras at blond lentil mula sa Planèze (Jérôme Cazanave)
"Noir de Bigorre" pork ribs (*) sa dahon ng repolyo, confit na may honey at Cadillac Bordeaux wine, sweet potato crystals, short beet juice
Inihaw na baboy na may berde at pulang repolyo, Appenzell mousseline apple (CR)
Inihaw na baboy na may porcini mushroom, shellette sa juice, pinalamanan ng foie gras (CR)
Palette (*) ng cider-smoked pork, noodles na may semi-salted butter
Inihaw na pasusong baboy, hilaw na hiniwang lilang artichoke sa salad, malambot na polenta, itim na truffle juice (Alain ducasse)
Pork mignon (*) na may wild thyme, mustard sauce at cardoon gratin
Pork loin na may porcini mushroom at chickpeas (M de Castro e Silva)
Burgundy-braised pork cheek, nettle gnocchi (CR)
Casserole ng pork cheek confit na may curry, maliliit na spring vegetables at creamy risotto (CR)
Biik na pinapakain ng gatas, roast rack, crispy shank, breast glazed na may maple sap at chicory, celery root gratin na may mga aprikot at rhubarb chutney (*) na may verjuice (S. Rourre)
Nilagang baboy na may mga pampalasa at baso ng sabaw (Christophe Beaufront)
Cassoulet (*) sa casserole na may Toulouse sausage at pork loin (*) na pinayaman ng isang piraso ng duck confit at isang slice ng sariwang foie gras na tinimplahan ng garlic puree.
Bagong konsepto ng cassoulet (*) ng Mulard duck, at ang foie gras nito na gawa sa Pithiviers (*) malambot na sinangag na repolyo, Périgueux jus na may kulay abong brilyante (Stéphana Cattane)
Soissons beans na pinakuluang may chorizo at malasang (Thibaut Serin-Moulin)
Nilagang tadyang ng baboy (*), talong riste at shortbread na patatas (*)
Ang balat ng baboy na may mga petsa, mousseline na patatas
Bigorre na nagpapasuso na baboy (*) na pinakintab na may lobster, na may malutong na patatas at pork jus na may cumbawa (Philippe Etchebest)
Pan-fried Bayonne ham na may piperade (*)
Simmered na sumususong baboy sa isang casserole dish, country bacon at ang malutong na balat nito, mga hilaw na artichoke at chanterelles na may marjoram, gnocchi na may mga katas ng karne
Simmered pasusuhin baboy ribs at trotters, sage jus, porcini polenta
Pork filet mignon at Guéméné andouille, Norman cider vinegar emulsion (CR)
Lomo (*) ng Iberian pork na inihaw na may thyme sa isang kama ng mainit na salad (Juan Antonio Perez Pozo)
Iberian presa (o lomo) (*), light juniper juice, lentils na may hazelnut oil (Lionel Rigolet)
Inihaw na lomo iberico (*) na may vadouvan, mish-mash ng maliliit na gulay na may sage (Pierre Wynants)
Pata-Negra pluma (*) at crispy pork belly (Antoine Westerman)
Iberian pluma(*), creamy almond at cauliflower puree, aniseed juice mula sa malambot na mga shoots (Juan Antonio Perez Pozo),
Iberian pork pluma, caramelized turnips na may citrus fruits at herb salad (Jean-Louis Nomicos)
Pig pluma (*) na may tandoori (*), onion jam at straw potatoes (Éric Fréchon)
Pig pluma (*), at ang patatas at kamote na gratin nito (Frédéric Iacono)
Tandoori pork pluma (*) na may onion confit at straw potato (Alain Senderens)
Iberian na baboy na tinatawag na "Pluma" (*) na tinimplahan ng Basquaise (*) (Gaël Boulay)
Nilagang baboy (*) na may pampalasa
Chipolatas patungo sa isang bundok ng mousseline apples, isang maliit na lawa ng katas ng karne sa tuktok (CR)
Pig's trotter crepinettes (*), flat-leaf parsley jus (CR)
Cromesquis (*) ng pig's trotters, gribiche sauce na may "non-parallel" capers (CR)
Auvergne pig trotters in crepinette, Darphin apples (*) (Jacky Morlon)
Glazed at roasted piglet at wild thyme na may malutong na balat, mga mansanas sa paligid
Ang binti ng pasusuhin na baboy, na pinalamanan ng laman nito, ang mga lentil na niluto sa katas ng pagluluto ng mustasa (Alain ducasse)
Double rib ng free-range na baboy, hilaw na ginisang patatas, mustard-pickle condiment sauce (Alain ducasse)
Jabúgo ham, fatty farm pork bacon, may lasa ng bawang at sariwang rosemary, haras, wood-fired country bread (Alain ducasse)
Roasted rack at bacon ng free-range na baboy, gnocchi na may (*) herbs at Vosges porcini mushroom (Westermann)
Rack ng baboy at balat nito, sariwang kamatis at pearl onion sa sarili nitong katas (CR)
Rack ng Iberian na sumususong baboy na inihaw na may ligaw na bawang, malutong na suso, mga garlic scapes, inihaw na mga hiwa ng pipino (Philippe Labbé)
Rack ng black Gascon pork gratinated at ang liquorice juice nito (Olivier Laterrot)
Cantal pork ribs na niluto ng napakatagal na panahon sa mababang temperatura sa sarili nitong juice, potato gnocchi, sautéed artichokes (JP Lacombe)
Cantal farm pig, foie gras, minatamis na "straw" na sibuyas na inihahain kasama ng kutsara, mga pinaghalong salad, truffle juice vinaigrette (JP Lacombe)
Piglet rack, celery puck (*) with cocoa and very strong sardine juice (David Zuddas)
Inihaw na pasuso na baboy, peppered juice na may blond grapes at Burgundy marc
Pinindot na Ibaïona na baboy (*) na may mga herbs at tomato-truffle, na parang hure (*)
Nilagang baboy na may pampalasa (CR)
Ang tiyan ng baboy na may lasa ng Charroux mustard (Jean Chaurel)
Libreng-range na baboy na caramelized na may whole-grain mustard (Bruno Doucet)
Tiyan ng baboy, green beans, chimichurri sauce (*) (Laurent Paccini)
Confit pagkatapos ay inihaw na pork belly, seared scallops, fricassee of beans with gingerbread, granny smith apple compote na may rice vinegar (Jacques at Laurent Pourcel)
Charcoal pork belly, mansanas, sauerkraut, pritong patatas at balsamic vinegar emulsion (Sven Elverfeld)
Pork fillet at tiyan na inihaw na a la plancha, mostarda-(*) fruit-ginger condiment (William Ledeuil) NT
Ham on the bone na may Aurore sauce, rice pilaf at lettuce hearts na nilaga ng ham fat (CR)
Russian-style ham on the bone (*), penne na pinalamanan ng mga gulay at sucrine salad (CR)
Tukso ni Saint Anthony (paa, tainga, nguso, breaded na buntot ng baboy
Maliit na mainit na pie mula sa free-range na free-range na baboy, mga salad shoots ng sandaling ito (Serge Knapp)
ang tupa
Pinausukang tupa, pulang bawang mula sa Sulmona at pink na suha (Niko Rometo)
Kordero: roast rack na sinamahan ng eggplant caviar na may cumin (Joel Robuchon)
Banayad na pinausukang saddle ng tupa, Kumuha ng 27 peas, anise-flavored carrot puree at candied onions (CR)
Saugues tupa sa napakagandang istilo na may porcini mushroom praline (*) (Regis Marcon)
Oven-roasted Pyrenees lamb, pan-fried zucchini, capers, parsley at rosemary (Henrik Andersson)
Pasuso na tupa mula sa Pyrenees na may mga sariwang damo (Eric Briffard)
Pasuso na tupa mula sa Pyrenees, Champagne shallot salsify (Guillaume Bracaval)
Fillet ng tupa na pinapakain ng gatas na pinong inihaw sa buto na tinimplahan ng Chasselas Vaudois mustard (Frank Giovannini)
Dartmoor suckling lamb, shoulder confit na may baked apple, fennel purée at tapenade juice (*) (Andrew Brownsword)
Pasuso na tupa, citrus Viennese (*), inihaw na tadyang, broad beans at creamy peas (Jean-Luc Rocha)
Organic Welsh na tupa, pipino, nori, itim na bawang, yogurt (Arnaud Bignon)
Free-range na nagpapasuso na tupa: saddle at rack na may mga artichoke (Frédéric vardon)
Manipis na piraso ng tupa, puting sibuyas na compote, thyme truffle jus (Hiroyuki Hiramatsu)
Likod ng pasuso na tupa, fillet na niluto ng a la plancha, mga tadyang inihaw na may inihaw na buto ng mustasa, gnocchi na pinutol ng lumang Alpine Beaufort na keso at romaine ribs (Sylvester Wahid)
Werfen na sumususo na tupa, pepper polenta, nilagang ginisang haras (Karl at Rudolf Obauer)
Lamb fritters na may hipon (CR)
Inihaw na likod ng tupa, na may maliliit na artichoke, haras, maliit na patatas, rosemary flower juice (Jacques Chibois)
Inihaw na Pyrenees na sumususong tupa, tinunaw na puso ng haras, pampalasa na “Alla Romana”
Plato ng inihaw na tupa, pana-panahong mga gulay, bagong bawang, mga juice sa pagluluto (Raymond White)
Tupa mula sa Aveyron: Inihaw na fillet, dibdib sa karne ng bato (*), navarin sa juice at malutong na zucchini blossom (Mathieu Viannay)
Farm na tupa mula sa Quercy, malambot na saddle, malutong na dibdib, talong millefeuille (Georges Paccard)
Tupa sa isang crust ng patatas na may taggiascha olives na sinamahan ng niçois stuffed meats (*) at hyssop jus (Christophe Pacheco)
Pasuso na tupa sa patatas at truffle crust (Christophe Pacheco)
Tupa na hinaluan ng piquillos, tinunaw na mansanas, lemon verbena condiment (Michel roth)
Pasuso na tupa mula sa Pyrenees, Jerusalem artichoke, turtle sauce (*) (Guillaume Bracaval)
Roasted Pyrenees na sumususong tupa, Provençal vegetable roulade (*) (Cédric Poncet)
Inihaw na Castile na sumususong tupa, two-way na talong (Alain Senderens)
Ang pasusuhin na tupa ay dalawang beses na niluto na may oriental na lasa, mga halamang gamot at gulay "parang tabbouleh" na may argan oil (Christophe Moret)
Quercy lamb, saddle sa basil at olive crust, chard risotto (Jean-Yves Leuranguer)
Ang nagpapasuso na tupa sa isang patatas at truffle crust, makatas hangga't maaari (Christophe Pacheco)
Lamb shank na may prun, gratin dauphinois, halo-halong gulay at kamatis (CR)
Lamb shank confit with thyme, polenta with black olives (Pascal Jounault)
Lamb shank confit na may Pietra beer, piniritong gulay (Henri Boutier)
Lamb shank na may candied lemons at almonds, medium durum wheat semolina na may currants (CR)
Gigolette (*) ng lamb confit na may Tarbes beans (Dominique Tournier)
Mini roast lamb na pinalamanan ng prun, glazed top vegetables na may honey sauce (Adrien Naroz)
Roast rack ng tupa, basil gnocchi at candied tomato juice (Damien Moeuf)
Pan-fried rack ng tupa na pinalaki sa Alsace, dried tomato mustard, baeckeofe (*) with pig's trotters (Michel Husser)
Pauillac rack ng tupa na matiyagang niluto, coconut green curry emulsion (Sadaki Kajiwara)
Inihurnong rack ng tupa, Touquet fingerlings, mushroom, spinach (Jean-Marc Berthelot)
Lamb fillet sa berdeng amerikana, sinamahan ng nilutong patatas, tulad ng sa Munster valley, na may lasa ng itim na olibo at thyme
Lozère lamb fillet at sweetbread, viennoise (*) na may marjoram, white coconut beans (Guy Martin)
Lamb fillet na may masarap, simmered na may berdeng kamatis, compressed tomatoes, peas (Guy Martin)
Filet of Lamb mula sa Lozère, hazelnut Viennese, sweet artichokes at shavings ng porcini mushroom (David Angelot)
Lozère tupa na may matamis na pampalasa (Jean-Louis Nomicos)
Filet mignon ng tupa na inihaw na may thyme, Jerusalem artichoke gratin at bawang (*) (Jean-Pierre Cassagne)
Lamb fillet, broccoli semolina na may Ras El Hanout (Franck Houdebine)
Roast rack ng tupa, talong at tomato gratin, pesto sauce (Catherine Guerraz)
Rack of lamb breaded with hazelnuts, beetroot in a salt crust, artichokes, taggiasche olives (Edoardo d'Alto)
Rack (*) ng tupa sa isang pesto crust at mainit na "dolma" na dahon ng baging na may pinababang katas (CR)
Inihaw na binti ng tupa, potato gratin na may Fourme d'Ambert (André Signoret)
Leg ng pasuso na tupa confit na may herbs at sariwang mint, green asparagus tips mula sa Valais na tinimplahan ng Menton lemon, simpleng juice (Larawan ni Anne-Sophie)
Binti ng pasusong tupa mula sa "Pyrenees" sa isang berdeng bawang na crust (CR)
Leg ng tupa na may pearl juice, creamy dauphinois gratin, lettuce salad at malalaking ginisang sibuyas ng bawang (CR)
Leg ng tupa na may juice, moussaka-style lasagna, seasonal salad (CR)
Crispy lamb fillet na may luya, mga sweetbread na pinakintab na may juice at mga gisantes (Guy Martin)
Alb saddle of lamb, braised lamb breast at tupa sweetbreads (Hermann Bareiss)
Saddle ng tupa sa olive crust na may herb sauce (Heinz Winkler)
Saddle ng tupa na may Espelette crumble at ang katas nito, coconut bean mousseline na may sherry (Benoist Rambaud)
Saddle ng pre-salted na tupa, Kalamata olives at arugula (Claude Colliot)
Inihaw na saddle at rack ng tupa, shoulder cannelloni confit na may sariwang mint at mascarpone, lightly smoked crystalline parfait (Larawan ni Anne-Sophie)
Saddle (*) ng tupa na inihaw na may herbs, trahanas (*) Provençal style (CR)
Roasted saddle ng Quercy lamb at ang mga epigram nito (*) (Marc Meneau)
Lozère lamb saddle at chop na kinuskos na may masarap, oriental na lasa (Alain Solivérès)
Walang buto at roasted saddle ng tupa na may roasted citrus zest, rosemary jus (Pierre-André Ayer)
Saddle ng tupa na inihaw sa tandoori (*), mint jus at hint ng bawang (Denis Bellon)
Saddle ng tupa mula sa Entlebuch, pointed morels, frozen turnips, basil juice (Bernard Ravett)
Shoulder of lamb confit na may tajine spices, malambot na carrot, vitelotte at spring onion, light cooking broth na binubula ng mantikilya (Julien Guérard)
Pyrenees na nagpapasuso sa balikat ng tupa na may pinong halamang gamot (Stephane Decotterd)
Lamb tagine na may minatamis na lemon, chickpea-potato mousseline, maliliit na pinaghalong gulay na may mga kamatis (CR)
Lamb shank tagine na may citrus fruits, eggplant compote na may cumin at orange (Guenaël Millet)
Inihaw na tupa, mansanilya at gatas ng kambing (Enrico Crippa)
Mga piraso ng Pyrenees na pinapakain ng gatas na tupa at mga gulay sa tagsibol na niluto nang magkasama (Hélène Darroze)
Lamb hazelnuts na may gravy, Munster baked potatoes, black olives at thyme (CR)
Mga hazelnut ng inihaw na tupa, maritime aster compote, polenta sticks (Éric Boutté)
Roasted lamb nuts na pinahiran ng mga pampalasa, lumang Comté macaroni gratin (Sébastien Bourgeois)
Lamb filet, Tarbais beans, wild mushroom, almond crust (*), mustard jus (Michael Nizzero)
Lamb shank, baby carrots na inipreserba sa cumin, pearl onions (Yoann Esnée)
Lamb shank na may Orangina, puntine pasta risotto (CR)
Cromesquis (*) ng lamb shoulder, sweet onion compote (Laurent Poitevin)
Cromesquis (*) ng lamb shoulder, fromage blanc na may pinong halamang gamot at pritong bulaklak ng zucchini (Stéphane Fumaz)
Entlebuch lamb saddle rib at tournedos, pointed cabbage garden, morels at maliliit na bagong mansanas, light cream
Coconut/Madras (Bernard Ravett)
Pyrenees na nagpapasuso ng tupa, durog na patatas na may mga spring onion (Alain Dutournier)
Inihaw na tupa, eggplant terrine at Charroux mustard (Valérie Saignie)
Binti ng tupa na may kutsara (*), shortbread na patatas at Brussels sprouts na ginisa sa bacon bits (CR)
Champvallon lamb chops (*)
Inihaw na Aveyron lamb chops, pan-fried zucchini at talong na may kulantro (Philippe Renard)
Lamb chop at sage hazelnut, piniritong malutong na zucchini (Julien Roucheteau)
Lamb chop, carrot mousseline, vanilla oil (Xavier Rousseau)
Lamb chop contised na may chorizo at inihaw na hazelnuts, pulang paminta na niluto sa mababang temperatura na may garrigue herbs,
panisse (*) na may matamis na bawang at flat-leaf parsley, steamed with chanterelles (Claude Legras)
Rack ng pasuso na tupa (*), bean stew na may mga bagong gulay (Marc Haeberlin)
Rack ng pasuso na tupa (*), wafer patatas at isang scoop ng rosemary ice cream (CR)
Tupa na nagpapasuso mula sa Aveyron, ang maikling tadyang na inihaw na may bawang, mga gulay sa tag-araw at maikling orange blossom juice, pinipindot ng truffle at snow peas, vichyssoise (*) mula sa Tarbais at tempura na mga sweetbread na sinunga sa Toulouse brick na may lasa ng kari at sili (Michel sarran)
Rack ng tupa na pinakintab na may mga pampalasa at aromatic at nilutong juice ng alak (Denis Velen)
Rack ng pasuso na tupa, olibo at flat-leaf parsley, porcini mushroom na may balat ng orange at artichoke (Didier Aniès)
Rack ng tupa, inihurnong mansanas at cider vinegar (Philippe Delahaye)
Rack of lamb braised with thyme, vegetable tian (Gianni Rizzo)
Rack ng tupa sa isang dura, thyme (Lionel Arnoux)
Rack ng tupa na pinunasan ng malasang butil ng niyog na nilagyan ng herb butter (Alain ducasse)
Makis ng lamb steak na may bawang at rosemary, niluto sa foil at singkamas na may lasa ng Espelette pepper (Francesco Tedesco)
Walang buto na rack ng tupa na pinalamanan ng balsamic mint, golden brown na bagong patatas (CR)
Adrets rack ng tupa na inihaw na may thyme, tian (*) bulaklak ng zucchini (Philippe Durandeau)
Roasted rack ng Pyrenees lamb, durog na bagong mansanas, baby spinach (Marc Lamrani)
Rack of Pyrenees na tupa sa oven, ang binti ay nilaga sa luwad (Alain Dutournier)
Rack of Sisteron tupa browned sa oven, compressed sa Mediterranean gulay, olibo at basil (CR)
Rack of Sisteron lamb na browned sa oven, maliit na Mediterranean stuffings, pesto, pimientos (Frédéric Robert)
Sisteron rack ng tupa na may mga herb, straw potato (*), niçoise ratatouille (Gilles Vincent)
Rack ng tupa na may wild thyme mula sa Claparèdes plateau, bahagyang pinausukan at inilagay sa isang cast iron casserole dish, ang gratin ng aking lola (Édouard Loubet)
Rack ng tupa sa tarragon juice na may minute potato gratin (Jean-Jacques Jouteux)
Rack ng nagpapasuso na tupa, creamy saffron carrots (CR) "Vichy style", ilang tarragon gnocchi (Christophe Roure)
Adobong tupa, tomatillo at chile guajillo sauce, inihurnong may dahon ng saging (Claudio Rodriguez Manzo)
Rack ng tupa na inatsara pagkatapos ay inihaw sa oven, isang timog (*) talong na kumalat, ilang Borlottis beans bilang palamuti (Charles Wagner)
Oven-roasted rack ng tupa, durog na itim na olive oils, concentrated rosemary juice, duo ng peppers at aubergines na may candied tomatoes (B Robin)
Roast rack ng tupa, bawang, totoong juice, sariwang green beans (Benoît Vanheesbeke)
Maliit na patak ng lacquered lamb fillet, matamis at maasim na sarsa na may mga pampalasa at inihaw na pinatuyong prutas, pascade (*) na may foie gras, calisson (*) ng kintsay at berdeng mansanas na naka-preserba sa kari
Leg ng tupa na nilaga sa clay (*), talong bohemian, crumpled watercress (Alain Dutournier)
Spring lamb stew na may sariwang morel at pine nuts
Ang tupa ng Pyrenees na inihaw sa isang dura na may mga oriental na lasa (Jean-Louis Nomicos)
Halos pinapakain ng gatas na tupa na niluto sa isang sauté pan, mga crispy bread crumbs at herb salad (Manuel Martinez)
Inihaw na quasi lamb, pequillos, binalatan na talong at curried roasted hazelnuts (Jérôme Banctel)
Adrets rack of lamb roasted with aromatic herbs, Valais rösti, pan-fried arugula in olive oil (Claude Legras)
Rack ng tupa na inatsara at niluto na may southern flavor, bulgur (*) na may hazelnuts (Cedryc Gerard)
Roast rack ng tupa, tuyong kamatis risotto at lemon thyme jus (Christopher Hay)
Rack ng tupa na nilaga na may thyme (CR), shortbread na patatas at Provençal na kamatis (CR)
Rack ng tupa sa isang juniper crust, pinirito na may mga gulay at prutas sa taglagas (Arno Busquet)
Poitou lamb shoulder confit, simmered (*) with tomatoes and coconuts (Christian Leclou)
Pyrenees na nagpapasuso sa balikat ng tupa sa isang dura na may amoy na may ground ivy (carlo crisci)
Pyrenees milk-fed lamb shoulder confit na may tajine spices, caramelized ribs (Philippe Bourguignon)
7 oras na balikat ng tupa sa kaserol (Thierry Colas)
Balikat ng tupa mula sa Aveyron confit na may mga pampalasa, bawang at itim na shallots mula sa Aomori, totoong juice (Philippe Labbé)
Walang butong "organic" na balikat ng tupa, rosemary jus (Mickael Foubert)
Lamb shoulder confit na may spices, potato baker, taggiasca olive jus at thyme twigs (Gilles Dupont at Thomas Byrne)
Lamb rib at shoulder, kebab style (*) with Sicilian oregano, eggplant and tomatoes with pecorino (Sylvain Ruffenach)
Inihaw na binti ng tupa, potato gratin na may Fourme d'Ambert (Jean-Pierre Hocquet)
Leg of lamb confit na may olive oil at thyme na sinamahan ng Niçoise ratatouille (Mauro Carmelo)
Lozère leg ng tupa na niluto ng pitong oras at Tarbais beans (Pascal Prod'homme)
Souris (*) ng tupa na nilaga na may malasang, timbale (*) ng mga naunang gulay (Jean-François Robert)
Braised tupa shank (*), pinakintab na may pulot, gulay tagine (*) (Mathieu Jérémy)
Oriental-style confit ng lamb shank, sweetened onion marmalade na may cinnamon (Cedryc Gerard)
Lamb shank confit na may apat na pampalasa at rosemary (CR)
Lamb shank na nilaga na may thyme, niligis na patatas na may pesto (Luca Stepien)
Lamb shank na nilagang kasama ng Piétra, tian (*) ng malalaking white beans (Henri Boutier)
Lamb shank fricassee na may bulaklak ng thyme, mga gulay sa timog (Pascal Brot)
Pasuso na tupa (*), berdeng paminta at mint, split pea purée (Jean-Georges Vongerichten)
Pasuso na tupa, singkamas at minatamis na sibuyas, malutong na mansanas, tangy juice (Thierry Vaissière)
Lamb confit na may mga sibuyas, matamis na paminta at hisopo, French-style na Paimpol coconut (Yoni Saada)
Quercy tupa, vegetable ratatouille, maliit na juice (Nicolas Castelet)
Pyrenees na nagpapasuso ng lamb fricassee, juice na hiniwa ng olive oil (Michel Rostang)
Tupa: nilutong a la plancha, goat cheese ravioli, grainy mustard (Frédéric anton)
Roasted Limousin lamb, arugula gnocchi at peppered breast (Rémi Van Peteghem)
Pyrenees na sumususo sa lamb fillet na inihaw na may cive, roseval na patatas sa leek at rosemary fondue (Philippe Renard)
Oriental lamb fillet at crispy semolina (Bruno Hees), spit-roasted lamb, Provencal-style stuffed vegetables, juice na may perlas na may argan oil (Andreas Mavrommatis)
Tuhog ng tupa na niluto na may matamis na pampalasa, maikling juniper jus, spaghetti all'arrabbiata (*) (Mary de Vivo)
Lamb chops na may tarragon, Darphin apples (*) at artichoke puree (Christian Sochas)
Ang lamb ribs ay niluto ng a la plancha, almond at orange crumble (*), zucchini bayildi (*), panisse niçoise, oregano jus (Claude Legras)
Inihaw na lamb ribs na may thyme, gratin dauphinois (Thierry Garnier)
Fillet lamb ribs, crispy spleens, candied tomatoes, rosemary (Pascal Bernier)
Variation ng Quercy tupa, pampalasa at kamote (Marcel Baudis)
Lumang lamb blanquette (*), rice pilaf at maliliit na sibuyas (CR)
Nilagang rack ng tupa na may bagong apple at garden gingerbread (OA Martin)
Rack ng tupa sa nougatine (*), napaka-malutong na mga gulay sa taglamig sa malasang syrup, Savora sauce (*) (Pascal Henrot)
Ang tupa ay nagluto ng a la plancha, keso at herb ravioli, grain mustard na may licorice (Frédéric anton)
Parmentier (*) ng tupa na may lasa ng thyme (carlo crisci)
Inihaw na dibdib ng tupa na balikat (*), inihain nang mainit; dahon ng erythrone, curd na tinimplahan ng sibuyas at katas na binuhusan ng chili oil
Nilagang balikat ng tupa na may tanglad at luya
Lamb shoulder confit na may curry, eggplant caviar (Patrick Gaultier)
Balikat ng tupa na niluto na may mga olibo at minatamis na lemon (Philippe Mille)
7-oras na lamb shoulder na inihain sa sarili nitong juice at nakalimutang gulay (Thibaut Debain)
Natutunaw na lamb shoulder confit na may herbs, eggplant caviar (*) (Guillaume Lutard)
Pyrenees na pinapakain ng gatas na tupa sa mga chops na may bulaklak ng thyme
Pyrenees na nagpapasuso ng tupa sa isang crust ng parsley na may mga nakalimutang gulay (Joel Robuchon)
Mga pasusuhin na lamb chop na may bulaklak ng thyme (Joel Robuchon)
Hiwa ng sirloin (*) ginger sauce at Chinese noodles
Lamb fillet sa herb crust, vegetable tian (Christine Sanna-Lefranc)
Confit Pyrenees na pinapakain ng gatas na balikat ng tupa (Jacques Faussat)
Saddle ng tupa na inihaw at may lasa ng pampalasa, natutunaw ang quinoa
Gourmand ng tupa, kakaibang prutas na rougail at basmati rice (Yvan Bessonnier)
Lamb shoulder tagine confit na may lemon at cumin, mashed patatas (Thierry Blanqui)
Lamb shoulder confit na may adobo na lemon (*), quinoa at cauliflower (Petter Nillson)
Lamb fillet na may spices at chickpeas, candied lemon juice (William Delpech)
Lamb fillet na may mapait na orange sauce, polenta dumplings (CR)
Ang sumususing tupa mula sa Pyrenees na inihaw sa asin, pinalamutian ng couscous (Philippe Zieger)
Lamb fillet sa Thai sauce, peanut sprouts (Ferran Adrià)
Nozzle ng tupa na may tag na béarnaise, dauphine na patatas na may truffle (CR)
Hazelnut at Sisteron lamb chops, tomato compote, crunchy olive at basil (Georges Wenger)
Lozère lamb chops na piniritong may ligaw na thyme, plancha ng mga batang sariwang gulay sa kasalukuyan (Benoit Violier)
Alpilles lamb chops a la plancha, mga gulay mula sa “Méridionale” garden (Benoit Violier)
Lozère lamb saddle na inihaw sa kari, inihaw na epigram, mga gulay na tempura (Alain Pegouret)
Tupa sa cittern hay crust, na may green lentil stew mula sa Puy (R. Marcon)
Inihaw na pasuso na tupa, confit lamb shoulder skewer at zucchini na may lasa ng basil, ras al Hanout condiment (A. Bignon)
Inihaw na tupa, pabango ng rosemary at maliliit na bagong patatas sa juice (David Joliveau)
Epigram (*) ng tupa na may mga halamang gamot, apple croquette na may sariwang almond at Provençal na kamatis sa juice.
Epigram ng pasusong tupa mula sa Aveyron, Kalamata olives at lemon gnocchi (Jean-François Rouquette)
Epigram ng pasuso na tupa, Kalamata olives at lemon gnocchi
Jean-François Rouquette)
Gutay-gutay na saddle (*) tupa na "earth of spices" vegetable lasagna, winter in flavored crust, meat juice na may herb oil (Stéphane Cattane)
Roasted lamb fillet, chickpea croquettes na may argan oil at candied peppers (Pierre-Olivier Petit)
Confit balikat ng tupa, waffle (*) na may hazelnut flour, parmesan whipped cream (Pierre-Olivier Petit)
Lamb hazelnuts na may truffle coulis (R. Vergé)
Rosé leg of lamb (*), Tarbais beans na may Soubise sauce (*)
Lamb shoulder confit na may thyme, haras at hilaw na inihaw na karot
Confited tupa balikat at malambot na polenta (*) (Frédéric Iacono)
Lamb burger at polenta fries (CR)
Limousin rack ng tupa, vermicelli timbale na may basil, artichoke at chanterelles (Georges Wenger)
Marinated at roasted rack ng tupa, southern (*) eggplant spread, ilang taggiascha olives
Cannon (*) ng tupa sa isang herb crust, tradisyon ng Provence
Lamb pastilla (*) na may mga pampalasa, talong at pinatuyong prutas
Saddle (*) ng tupa na may Espelette pepper, savory jus (Alain Solivérès
Saddle (*) ng sautéed lamb, pumpkin at romanesco pulp, thyme jus (CR)
Crispy lamb chops, citrus curry, poached quince (Troisgros)
Saddle of lamb (*) roasted on the bone, bulgur, sorrel at candied zest, pearl jus (*) with verdale (M. Bras)
Pasuso na tupa mula sa Pyrenees, coconut cream na may puting truffle, pink na bawang na clove mula sa Lautrec, liquorice juice (Lorain)
Saddle of lamb (*) roasted on the bone, sheep curd (*), ditch herbs at lamb's lettuce vinaigrette (M. Bras)
Rack ng tupa sa isang crust ng asin na may mga damo (JG Klein)
Cannon (*) ng tupa na may lemon thyme, soap apples (*) at spring onions, totoong juice (CR)
Canon (*) ng inihaw na tupa na may belon oyster condiment (Philippe Legendre)
Inihaw na lamb chops, fine candied turnip sauerkraut, hazelnut crumble (*)
Ang plato ng pasuso na tupa, chickpea puree, nabawasan ang katas na may pagbubuhos ng itim na oliba (Jean-georges klein)
Pitong oras na paa ng tupa, minatamis na kamatis at Duchess na mansanas (*)
binti ng tupa at moussaka (*)
Rack ng tupa sa isang pinatuyong crust ng prutas, niçoise ratatouille (*)
Rack ng tupa at vitelotte purée (*) na may cream na Fourme d'Ambert
Rack of lamb studded with anchovies, zucchini flowers on broccoli mousseline with olive oil and panisses (*) (CR)
Lamb fondue 'bumalik mula sa Morocco' kasama ang green tea emulsion at coriander scent nito.
Honey-cinnamon lamb confit na may durum wheat polenta (CR)
Saddle ng tupa mula sa Aveyron sa crust, ligaw na mushroom at (Stéphane Hassant)
Roasted Irish salt meadow lamb saddle, "Tahina" eggplant at virgin sauce (Jean-Yves Drevet)
Saddle ng tupa na pinahiran ng mint at wild thyme, leek candy na may truffle at soubise purée (*) (Jean-Yves Leuranguer)
Saddle ng tupa na inihaw na may sariwang kulantro, mga pana-panahong gulay na niluto tulad ng tagine (Frédéric Robert)
Saddle of lamb roasted with sage butter, “club sandwich” (*) ng patatas na may lamb confit (Nicolas Frion)
Saddle ng tupa na inihaw na may bawang at puting balsamic, fricassee ng spiny artichokes at coconut beans, ribbon na binudburan ng kari, panoufle jus na may mga pampalasa sa bahay (Jean-Denis Rieubland)
Saddle ng pasuso na tupa na may nori crust, herb gnocchi, colrave purée, deglazing juice (Éric Fréchon)
Lamb saddle mignonette na may grissini crust (*), fricassee ng mga bagong mansanas at spring onion (Pierre-André Ayer)
Crispy saddle ng lamb feuillantine (*) na may talong, flat-leaf parsley at broad beans (Tommy Byrne)
Inihaw na tupa, nilagang spinach, sibuyas na pinalamanan ng ligaw na mushroom, licorice sauce (Éric Manent)
Rack ng tupa sa isang spice crust na sinamahan ng mga aprikot, parsley na bagong karot
Confit balikat ng tupa na inihain na may berdeng tomato jam.
Pre-salted lamb (*) mula sa Mont Saint Michel, salt-crusted rack (Jacques Lacipière)
Lamb barbecue na inihahain kasama ng apricot at candied onion semolina (CR)
Rack ng tupa mula sa Pays de Sault na may sariwang truffle, ginisang sweetbread at dila na may malutong na cauliflower (CR)
Roasted rack ng Axuria lamb (*), na inihain kasama ng sakari sauce (*) at Espelette pepper jelly (CR)
Lamb crepinette (*) na may cumin (J. Thorel)
Leg of lamb (*) na may charmoula reduction (*), château potatoes with lamb jus (CR)
Binti ng tupa, katas nito, maliit na semolina na may berdeng sibuyas at zucchini gratin na may lumang Chimay
Leg ng tupa (*) at mga hiwa ng ham na pinirito sa Vendée semi-salted butter, Vendée mogettes au jus.
Pitong oras na binti ng tupa, durum wheat semolina na may truffles (CR)
Lamb gratin na may talong at creamed beans na may bacon (CR)
Saddle ng pasusong tupa (*) na inihaw na may mga olibo, shoulder confit na may kamatis (JA Charial)
Oriental-style confit lamb shank, carrot at cumin mousseline
Leg of lamb (*) with basil, Paimpol coconut ragout with pequillos and flat-leaf parsley (A Busquet)
Leg of lamb confit with garrigue herbs, farandole of green beans (Mary de Vivo)
Pasuso na tupa na may lasa ng marjoram, ricotta gnocchi (*) na may spinach (A Busquet)
Roast rack ng tupa na may berdeng asparagus at candied gray shallots
Lamb minute na may couscous, chickpeas at sariwang mint (J. Bardet)
Quarter of Pyrenees na sumususong tupa, mga bagong carrot na may cumin at meunière watercress (Alain Dutournier)
Saddle (*) ng tupa na may mountain thyme juice (Edouard Hitzberger)
Saddle (*) ng tupa sa olive crust (Heinz Winkler)
Rack ng tupa na may fennel fondue, sausage, bacon at thyme na bulaklak (J. Chibois)
Alsatian lamb backeoffe (*) (Emile Jung)
Maliit na binti ng gatas na may creamed garlic flageolet mushroom.
Rack ng tupa sa isang herb crust, candied vegetable pastilla at Tarbes beans (Emile Jung)
Simpleng inihaw na pasusong tupa, singkamas at watercress gratin (Christophe Beaufront)
Balikat ng tupa na may cumin, Provençal zucchini at sautéed patatas
Chiba-roasted leg ng tupa, couscous semolina, honey tomato coulis (CR)
Balikat ng tupa na may Javanese curry na may mangga at tanglad (Alain Senderens)
Rack ng tupa sa pistachio breadcrumbs (*), fine tartlets na may pistachio juice at lime aromas
Lamb curry tulad ng sa Madras (Yannick Alleno)
Cappuccino rack ng tupa na pinalamanan ng tuna (William Ledeuil) NT
Pitong oras na lamb shank o thyme at honey, green beans mula sa palengke (Pierre-Olivier Petit)
Lamb shank (*) nilaga na may pesto, noodles na may juice.
Roasted ribs at fillet na may mga spring vegetables, broad beans at snow peas na may lamb navarin (*) juice
Halos pinapakain ng gatas na tupa (*) na may mga itim na truffle at malasang, maliliit na tadyang ng salad na may bacon, bagong patatas at maanghang na purple artichoke
Halos tupa na pinakintab na may juice at salted lemon paste, Thai na gulay at pulang lentil (Mauro Capelli)
Sa isang magandang rack ng tupa, inihanda, inatsara at seared hazelnuts, honey at star anise sauce (G. Rumeau)
Lamb hazelnuts na may sage, pasta na pinalamanan ng candied tomato butter, maliit na ginisang dila at sweetbreads
Hazelnut (*) ng tupa na nilagyan ng truffle, ang katas nito at socca (*)
Lamb fillet na pinapakain ng gatas, Tarbais bean puree, garbure juice (*)
Nilagang tupa na may minatamis na kamatis at mozzarella, niligis na patatas sa langis ng oliba (Patrice Miévre)
Pasuso na tupa mula sa Pyrenees, nilutong pink at confit, fine puree at fricassee ng peppered artichokes
Halos lamb confit na may pink na bawang, niluto sa mababang temperatura at may lasa ng mga pabango ng Provence, Provençal na mga kamatis.
Halos confit at browned na tupa, lentils na niluto sa luya, arugula salad (Yann Morel)
Pasuso na tupa na kinuha mula sa rack, "Toulouse sausage" at spring onions, truffled na patatas.
Lamb fillet na may wasabi, 炊事, broad beans at baby lettuce (G Martin)
Ang binti ng tupa (*) na pinalamanan ng gatas at pagkatapos ay inihaw na may mga pampalasa, shoulder confit na may lemon at mga pinatuyong prutas, tadyang sa pastilla (*)
Gigotin (*) na niluto na may wild thyme at nilagyan ng cooking juice, baked patatas na may bawang at light béarnaise (CR)
Périgord tupa sa "Braaï" barbecue (*) (Vincent Arnold)
Rack ng tupa na may fennel fondue, sausage, bacon at thyme na bulaklak (J. Chibois)
Rack ng Limousin na tupa na niluto sa dayami (*) apat na oras na Charlottes gratin (J. Jacques Lameloise)
Rack ng Limousin lamb na "Moussaka", malutong na mais (Edgard Bovier)
Gambette (*) ng lamb confit na may spices at red wine, artichoke cream na may cardamom at mascarpone paupiettes (*) na may pinatuyong prutas (Dominique Grel)
Rack ng tupa sa garlic nougatine (*) (Bernard Pacaud)
Basque xilindron tupa (*)
Saddle ng tupa (*) na may chocolate-licorice cream (Pascal Barbot) NT
Confit balikat ng tupa sa kama ng eggplant marmalade, pinababang juice at herb salad (R Fassenet)
Inihaw na pasusong tupa na may tanglad; berdeng asparagus mula sa Mallemort, malunggay na aspic juice (*), soya-candied black carrots.
Sage-roasted leg ng lamb breast (*), isang rissole ng sweetbreads at porcini mushroom, maliliit na singkamas (N Fagegaltier)
Rack ng pasuso na tupa, spelling compote na may mushroom, thyme-lemon juice
Crusted lamb barrel, pan-fried porcini mushroom, kamatis at talong millefeuille.
Lamb barrel, peanut tapenade at lemon-thyme summer truffle (Bruno Oger)
Goat confit na may cinnamon at caramelized Cilaos red wine (A Pataud)
Cabri de milk confit na may pink na bawang, rosemary at offal tempura, polenta at malambot na inihaw na lettuce (Mauro Capelli)
Bata na may mga batang gulay at natutunaw na mansanas na may lasa ng rosemary, Provençal na mga kamatis.
Baron (*) ng tupa na nilagyan ng truffle, Ariégeoise garnish (*), Choron sauce (*) (CR)
Saddle of lamb (*) roasted on the bone, bulgur, sorrel at candied zest, pearl jus (*) with verdale (M. Bras)
Saddle of lamb (*) na may black curry paste (Pascal Barbot) NT
Saddle ng tupa sa crust ng patatas, inihurnong sa oven, juice na may lasa ng rosemary (Léa Lintser)
Irish stew (*) Irish cabbage na pinalamanan ng foie gras (Guy Savoy)
Inihanda na lamb hazelnuts, adobo, inihaw (*), maliit na pulot at star anise sauce, potato pastillade (*) na ginisa sa langis ng oliba, na may paminta ng Lampung (G. Rumeau)
Tinuhog na likod ng tupa, herb crust, piquillo peppers at confit na bawang, spicy juice (JA Charial)
Rack ng tupa na inihaw na may fleur de sel, malutong na truffle at goat cheese ravioli, pinakuluang kasama ng mga batang gulay at mainit na pinausukang tomato vinaigrette (S. Rourre)
Rack ng pasuso na tupa (*) mula sa Lozères na niluto sa panoufle, juice na may lasa ng thyme, spinach shoots at Provençal-style na gulay (Gordon Ramsay)
Balikat ng pasusong tupa, tamrin-miso condiment 炊事 juice mula sa Thai curry (William Ledeuil) NT
Rack ng tupa na may jasmine, truffled baked patatas (CR)
Rack ng pasuso na tupa (*) mula sa Aveyron na may Saint-Germain velouté aromatics (*) na may sariwang mga gisantes (E Hodencq)
Saddle ng tupa na inihaw na may cinnamon stick (Jean-Luc Lefrançois)
Pasuso na tupa na niluto sa navarin (*), mga gulay sa tagsibol mula sa aming mga pamilihan (Alain Llorca)
Offal
Andouillettes at andouillettes
Andouille de Guéméné, toast na may seaweed butter mula sa Bordier, gray shrimp at lemongrass parfait (Pierre-Olivier Petit)
Bordeaux tricandilles na may bawang at sariwang paminta
Troyes andouillette (*) kasama si Dijon, gratin dauphinois (*)
Pan-fried Vire andouille, deglazed na may calvados, sorrel chiffonade (*) na may cream
Arras andouillette (*) sa puff pastry na may Meaux mustard
Inihaw na andouillette (*), mustard cream sa gilid, hilaw na ginisang mansanas (CR)
Inihaw na Troyes andouillette na mga hiwa ng flambéed na may juniper
Arras andouillette kasama si Chablis
Andouillette na may string, striped na may liquorice sauce (Olivier Devaux)
Maninipis na hiwa ng AAAAA andouillette na ginadgad na may sesame breadcrumbs, leek soup (Christian Étienne)
Veal atay
Veal liver deglazed na may wine vinegar, Paimpol coconuts, piquillos, anchovies (Emmanuel Hébrard)
Nilagang veal liver na may seaweed sa horseradish curd, fermented soy broth at hazelnut salt (Martin Berasategui)
Pan-fried veal liver na may raspberry, homemade puree (Benoît Vanheesbeke)
Pan-fried veal liver, ginisang patatas na may rosemary (Sébastien Altazin)
Corrèze veal liver na pinakintab na may suka ng alak, fondant baked patatas (*) (Guy Martin)
Pan-fried veal liver na may nasturtium at pine nuts, sliced juice (*) na may marsala, Provençal vegetables at polenta (Claude Legras)
Pan-fried veal liver, tangy morello cherry juice (*), homemade puree (Mathieu Scherrer)
Inihaw na veal liver, parsnip mousseline (Emmanuel Gomez)
Gougelette (*) ng veal liver na may balsamic red onions (Michel Ranvier)
Makapal na hiniwang veal liver na may cider vinegar, Granny Smith at mashed patatas (Thibaut Debain)
Atay ng guya, sherry tip, Puy lentil na may pinausukang brisket (Stéphane Moreau)
Venetian-style veal liver (*), extra puree, durog na kamatis (CR)
Venetian-style veal liver (*), rice sushi 炊事 sa mga dahon ng baging (*) (Vincenzo Patruno)
Veal liver deglazed na may puting balsamic, polente gnocchi gratinated na may reggio vecchio (CR)
Pan-fried veal liver, red onion compote, patatas na may porcini mushroom (Sébastien Altazin)
Veal liver na may mga plum, niligis na patatas (Richard Pommies)
Mille-feuille ng veal liver na may bacon at foie gras, butternut flan (Stéphane Rocher)
French veal liver, Venetian tomato na may mga halamang gamot (Benoît Dargère)
Ang atay ng guya na may balsamic at malutong na bacon (Antony Clemot)
Makapal na hiniwang veal liver, parsley butter, lutong bahay na niligis na patatas (Nicolas Perdriset)
Veal liver na may granada chips at pinausukang bagoong (Troisgros)
Pan-fried veal liver na nilagyan ng suka ng Toro Albalá, arroz cream sauce na may morels (CR)
Tip ng veal liver sa sweet and sour Florentine style (*), fine potato fritters na pinalamanan ng herbs at brains (Alain ducasse)
Veal liver na may melon at pulang sibuyas (J. Chibois)
Pinakain ng gatas na veal liver, pinalamanan ng taba ng ham, truffled macaroni, watercress at gratinated cauliflower (Alain Dutournier)
Veal atay na may suka at cream at foamy polenta (CR)
Steamed veal liver, green asparagus, candied lemon at pink olives.
Calf liver tournedos na may sherry vinegar, bagong patatas (CR)
Steak ng medium-rare veal liver (*), sarsa ng suka cream
Sherry, kaserol na patatas (CR)
Corrèze veal liver steak, pritong shallots at homemade puree (Benjamen Hagnere)
Veal liver na may malutong na onion ring at tangy juice (Joel Robuchon)
Corrèze veal liver steak, pritong shallots at homemade puree (Geoffroy Maillard)
Veal liver deglazed na may raspberry vinegar, salted butter purée
Mga sweetbread (*) ng veal at tupa
Mga sweetbread, crème fraîche, lemon at asin (Niko Rometo)
Mga sweetbread na may luya, rhubarb at pink na labanos (Jean-Michel Lorain)
Crispy sweetbreads na pinalamanan ng itim na truffle, gnocchi at chard tian (*) (Pascal Devalkeneer)
Glazed sweetbreads, Agria patatas, "Russian cigarette"(*) na may malunggay, beech smoke (René at Maxime Meilleur)
Mga browned veal sweetbread sa mga kahoy na skewer na may tanglad, katas ng damo (Christian Le Squer)
Nilagang matamis na tinapay na dinurog na may cauliflower mushroom of the moment (Jean-Yves Leuranguer)
Glazed sweetbreads, Agria patatas, malunggay na "Russian cigarette", beech smoke (René at Maxime Meilleur)
Braised milk-fed veal sweetbreads na may dry fennel, carrots na may gingerbread at lemon (Éric Fréchon)
Veal sweetbreads na may fregola (*) na may lasa ng carbonara (*), Arbois wine jus
Mga French sweetbread na kulay brown na may asin, mga sanga ng spinach at katas ng kalamansi (Damien Offerlé)
Mga sweetbread na niluto sa sauté pan, trigo, spinach shoots at lemon caviar (Jean-François Rouquette)
Ang French veal sweetbreads ay simpleng meunière sa isang bread crust at salsify, isang dab ng fillet na may brown na Gers na bawang at maikling jus, ang shank na niluto ng 7 oras sa isang spring roll (*) na may Périgord truffle (Michel sarran)
Mga sweetbread na may dahon ng tabako, liquorice espresso juice, cocoa nibs at Jerusalem artichoke mousseline (Éric Fréchon)
Mga sweetbread, herb jus, jumbo morel (Julien Montbabut)
Subrics (*) ng sweetbreads, shavings ng Iberian shoulder at ilang sautéed chanterelles (Christophe Pacheco)
Palm of veal sweetbreads na may pea coulis, Arnad genepi bacon (*) (Yoann Conte)
Mga sweetbread na may sour couli, green apple fritters, chartreuse (Marc Veyrat)
Mga pan-fried sweetbread, malambot na puting asparagus tip na tinimplahan ng lemon, veal juice na may lasa ng Blue Mountain coffee (Larawan ni Anne-Sophie)
Grenoble-style sweetbreads (*), French peas (Mathieu Viannay)
Mga tradisyonal na sweetbread na may verjuice juice (François Martin)
Navarin (*) ng mga sweetbread na may crayfish (Franck Houdebine)
Potato barboton (*), sweetbread paupiette, foie gras at artichoke base (CR)
Mga bilog (*) ng mga sweetbread, couse ng maagang gulay, foam (*) ng morels (Marc Lamrani)
Mga sweetbread at foie gras, Carnaroli risotto na may porcini mushroom, matapang na juice (Sylvain Ruffenach)
Nilagang matamis na tinapay sa isang spaghetti turban na parang carbonara (*) (Christophe Pacheco)
Sweetbreads, soy glazed, pancake at gnocchi (*) gratinated with parmesan (Philippe Bélisent)
Mga ginisang veal sweetbread na may château-chalon at morels (CR)
Glazed sweetbreads, patatas, Russian cigarette (*), malunggay, oak smoke (René at Maxime Meilleur)
Mga sweetbread na may rosemary, lemon juice, carrots at candied salsify (Benjamin Masson)
Mga sweetbread na may lemon "caviar" (Jean-Louis Nomicos)
Mga browned sweetbread, "classic braising trimmings", ang braising broth (Guy Savoy)
Mga sweetbread, celery stick na may Sichuan pepper, brocoletto repolyo, adobong luya (Guy Martin)
Hazelnut sweetbreads, nilagang lettuce na puso (Yann Morel)
Grenoble-style veal sweetbreads (*) (Christophe Marguin)
Pan-fried French sweetbreads, transparency ng jasmine-flavored carrots, creamy gingerbread (Ali Iguedlane)
Crispy Corrèze veal sweetbreads, purple carrots na may orange, celery soubise (*) (David Angelot)
Crispy sweetbreads na may morels, fallen baby spinach (Jean-François Oyon)
Casserole ng nilagang sweetbread at veal kidney, fine parsley (Sébastien Carabeux)
Fillet, atay, bato, at sweetbread na may truffle at chanterelles (Christophe Petra)
Crispy sweetbreads, porcini cappuccino na may bacon, ilang piniritong porcini mushroom (Benoît Bernard)
Inihaw na sweetbread na may licorice wood (Alain Passard)
Roasted sweetbreads na may lemon zest at licorice shoots, candied fennel at crunchy na gulay (Christophe Moret)
Nilagang matamis na tinapay na may tuyong haras, mga karot na may gingerbread at lemon, mga juice sa pagluluto (Éric Fréchon)
Mga sweetbread ng tupa na sinunga lang, makalumang apple purée (Benoît Mathurin)
Sautéed lamb sweetbreads, onion rings at baby spinach, fresh thyme vinaigrette (Thibaut Debain)
Mga sweetbread ng tupa, keso ng kambing, damo ng trigo (Claude Bosi)
Mga sweetbread na may tinadtad na cashew nuts, nilaga ng maagang repolyo (Christopher palakol)
Mga sweetbread na may capers at puting almond, golden boule ravioli na may citron (Michel roth)
Mga sweetbread, sariwang morel, baby spinach (Alain Dutournier)
Mga sweetbread at cockcomb na nilagyan ng port, cream sauce at morel tagliatelle (CR)
Saltimbocca (*) ng mga sweetbread, crystallized sage chiffonade ng Parma ham, mandolin vegetables (*) (Tommy Byrne)
Mga sweetbread na may porcini mushroom, saltimbocca (*), balsamic selection (Jean-François Rouquette)
Puff pastry ng mga sweetbread na may champagne at tagliatelle (Jean-Yves Guion)
Mga inihurnong sweetbread, fricassee ng round turnips à la bourgeoise (*) (Jean-François Robert)
Mga sweetbread na niluto sa sauté pan, rhubarb at broad bean vinaigrette, malasang mushroom (Jean-François Rouquette)
Mga sweetbread na niluto na may mushroom, soubise (*), fine celery puree na may kanela (Frédéric anton)
Mga sweetbread na nilutong meunière, mga kastanyas at Jerusalem artichokes na may Lagavulin, pinong quince puree na may cider vinegar (Thibaut Serin-Moulin)
Cassette ng sweetbreads at kidney na may cazette (Pierre Négrevergne)
Meunière sweetbreads, chanterelles, sariwang almond at sucrine (Alain Solivérès)
Mga sweetbread sa isang skewer sa isang licorice stick, mga kulay at lasa ng tag-araw (Georges Paccard)
Mga browned sweetbread, morel at pinong berdeng asparagus, (Alain Pegouret)
Mga pan-fried sweetbread na may mga endives, walnut at foie gras (Georges Wenger)
Milanese sweetbreads, durog na kamatis at sariwang basil (Mickael Foubert)
Pan-fried sweetbreads na may morels, bagong patatas at puting-glazed na maliliit na sibuyas (CR)
Nilagang sweetbread ayon sa panlasa, pinalamutian ng maliit na blanquette (Yannick Alleno)
Mga sweetbread na may mga mushroom at celery fondue (Thierry Garnier)
Mga gintong matamis na tinapay na may licorice stick, mga kastanyas na may tinidor, Bordeaux porcini mushroom (Eric Briffard)
Crispy sweetbreads, pan-fried chanterelles sa veal juice (Gaël Boulay)
Mga ginintuang sweetbread na may pinong matignon (*) ng mga gulay at itim na truffle (CR)
Mga sweetbread, mignon at veal na dibdib, cromesquis, lemon-whipped butter (Thierry Vaissière)
Mga sweetbread, shank at truffle, mustard sprout salad na may almond oil (Christian Moine)
Whole roasted sweetbreads, leek shoots, spelling risotto, grated black truffle (Christian Moine)
Mga sweetbread na may inihaw na mansanas, asparagus, lettuce cream at liquorice-infused juice (Léa Lintser)
Fricassee ng mga sweetbread na may crayfish, maliliit na malutong na gulay (Thierry Garnier
Mga sweetbread na may cocoa beans, grapefruit bitterness at green apple ricotta (Claude Colliot)
Mga sweetbread: niluto sa semi-salted butter, orange pepper, lemongrass-infused toyo (Claude Colliot)
Pan-fried sweetbreads, vin jaune jus at berdeng asparagus (CR)
Mga sweetbread: niluto sa kaserol, chanterelles sa juice, soubise (*) na may parmesan (Frédéric anton)
Mga sweetbread ng tupa, berdeng asparagus mula sa Vaucluse at bergamot (Rémi Van Peteghem)
Mga sweetbread sa cereal crust, pulang repolyo sa caponata (*), raw salmon marinade, “figatello” condiments (*) (Christian Sinicropi)
Gintong sweetbread na "mansanas" na pinahiran ng cocoa nibs (*), Jerusalem artichoke espuma na may truffles, seared rampon, puro arabica reduction (Pierre Crepaud)
Mga sweetbread na may semi-salted butter, pumpkin chutney (*) (Jean-Luc Lefrançois)
Mga sweetbread na pinalamanan ng hipon, pinausukang patis at gulay sa hardin (Philippe Audonnet)
Mga kuliglig (*) ng matamis na tinapay na "pissalat", na may maasim na talong (Michael Troisgros)
Mga matamis na tinapay ng guya, matalim na juice na may dinurog na talaba, macaroni na may mushroom, mange-tout na may lumang ham (Alain Dutournier)
Fricassee ng gatas-fed veal sweetbreads at lobster
Pan-fried lamb sweetbreads at sheep trotters na may pulot at sherry
Nilagang matamis na tinapay, malutong na nashi, mga juice sa pagluluto (Éric Manent)
Mga gintong matamis na tinapay, avorio risotto, asparagus mula sa Provence
Veal sweetbreads sa isang lemongrass skewer, basquaise ng pequillos na may mga currant (Serge Gouloumès)
Crispy sweetbreads ng pasusuhin na tupa (*) (R Cardaillac)
Mga sweetbread at crayfish na pinagsama-samang kayumanggi, pinalamanan na mga bulaklak ng zucchini (Alain Pegouret)
Mga sweetbread at gratinated veal mignon, fricassee ng berdeng asparagus at chanterelles, tangy juice
Mga sweetbread na may mga chanterelles mula sa mga kagubatan ng Corrèze, truffle sauce (C. Bruno)
Sweetbreads confit na may sariwang mantikilya, veal jus na may lumang port, malambot na dahon ng spinach (B Robin)
Mga sweetbread na pinalamanan ng sariwang bay leaf, salsify at pinausukang bacon (Joel Robuchon)
Mga sweetbread na pinalamanan ng sariwang bay leaf at stuffed romaine leaf (Joel Robuchon)
Veal sweetbreads na pinalamanan ng chorizo, fricassee ng chanterelles at maliliit na sibuyas, golden macaroni, short braising juice (Jean-Denis Rieubland)
Mga sweetbread, pinong tinapa, karot na may katas ng karne, binawasan ang katas na may Meaux mustard
Tarte flambée ng gatas-fed sweetbreads, coriander, sibuyas na may pinausukang bacon flavor.
Roasted veal sweetbreads, vinegared with Aestivum truffles with spring flavors, veal jus with chicory (M. Meurin)
Mga sweetbread na nilagyan ng liquorice, inihaw na karot na may gingerbread (A Bignon)
Sweetbread escalopes à la Serge (*)
Mga sweetbread na browned na may semi-salted butter, steamed salsify, iba caramelized, real juice (Alain ducasse)
Ang mga sweetbread na may laman na itim na truffle na inihaw na lamang sa isang kaserola, nakakatunaw na juice, mga hilaw na ginisang gulay (Alain ducasse)
Crécy-braised milk-fed veal sweetbreads (*), pearl onion at chanterelles (Alain ducasse)
Mga matatamis na tinapay na pinapakain sa bukid, nilagyan ng mga truffle, macaroni timbale (Alain ducasse)
Mga sweetbread na may zingara sauce (*) at berdeng olibo
Mga sweetbread na may morels at green asparagus tip, parmesan risotto (CR)
Veal sweetbread na may Jabúgo at sariwang mga gisantes (Pascal Barbot) NT
Mga matatamis na tinapay ng baka na pinapakain sa bukid, nilagyan ng mga truffle, malalaking piraso ng gulay, totoong juice (Alain ducasse)
Pan-fried sweetbreads, julienne vinegared na may truffles at Jerusalem artichokes, Jerusalem artichoke puree na may pistachio oil
Mga sweetbread, matalim na oyster jus, macaroni at mushroom, mange-tout na may lumang ham
Nilagang matamis na tinapay, minatamis na grapefruit juice, crispy asparagus (JP Jacob)
Mga sweetbread na may Vire andouille, apple at onion chutney (G. Tounadre)
Meunière veal sweetbreads sa spinach crepinette (*), isang love of puree (Kiyomi Mikuni)
Mga inihaw na sweetbread na may chanterelles, chard ribs at dahon sa juice, ulo at tangkay ng ravioli (*) na may dahon ng kintsay (Westermann)
Mga sweetbread na may Vire andouille, apple at onion chutney (G. Tournadre)
Pinong tinapay na pinakain sa bukid na mga sweetbread ng baka, mga hiwa ng hilaw na porcini na mushroom na may kulay abong mga shallots, ang iba ay niluto sa mga baga (Alain ducasse)
Mga matatamis na karne ng baka na pinapakain sa bukid na nilagyan ng truffle, simpleng jus, cardoon at marrow gratin (A Ducasse)
Mga ginintuang sweetbread, chard gratin, gadgad na Tuber magnatum pico (A Ducasse)
Mabagal na nilutong mga sweetbread, olibo, caper at pritong crouton (Frédéric Robert) mga halamang pawikan
Mga sweetbread na nilagyan ng inihaw na cocoa beans
Mga ginintuang sweetbread, berdeng asparagus, sariwang morel na may dilaw na sarsa ng alak (Marc Haeberlin)
Inihaw na tupa ng matamis na tinapay, Foyot sauce (*) at Tarbes bean mousseline (CR)
Calf sweetbreads na may niyog sa bay leaf, jardiniere at watercress velouté (Roellinger)
Mga browned farm-fed veal sweetbread sa isang casserole na may artichokes, asparagus at morels (Alain ducasse)
White-brown milk-fed veal sweetbreads, spaghetti carbonara (*) (Jean-François Trap)
Mga sweetbread na inihaw na may salted butter, romaine stalks at shallots (Manuel Martinez)
Mga gintong sweetbread na may lasa ng rosemary at tarragon cardoon (Jacques Lacipière)
Nilagang sweetbread at Jerusalem artichoke cream, maliliit na leeks at braising sauce (Pascal Henrot)
Mga sweetbread na may hay (*), lemongrass infusion (JG Klein)
Mga kuliglig (*) ng sweetbread na "pissalat", inihaw na haras at kumquat (Troisgros)
Mga gintong sweetbread, hazelnut lace, chard meunière na may utak (Jacques Lameloise)
Crispy sweetbreads, dahon ng mustasa at buto, carrot tagliatelle na may pink na berries (Alain Senderens)
Crispy sweetbreads, sorrel jus (Alain Solivérès)
Mga sweetbread sa mga kahoy na skewer na may tanglad, katas ng damo
Grillotins (*) ng mga sweetbread na may cider-glazed 'boule d'or' turnips
Mga browned sweetbread, maliit na turnover ng patatas, truffle at veal jus (Guy Savoy)
Mga sweetbread na pinahiran ng pampalasa, Chinese vermicelli (*) (CR)
Mga sweetbread na pinakintab na may orange at luya, dinurog na peras at shallots, fondant na patatas (Nicolas Frion)
Mga gintong sweetbread na may truffled potato puree (Loiseau)
Mga matamis na tinapay ng guya na sinamahan ng porcini mushroom at rolled cavatelli (*)
Tarte tatin (*) ng mga sweetbread na may morels at wild mushroom (CR)
Mga sweetbread, kumquat mousseline at condiment, Brochon green lentil na may chorizo (David Zuddas)
Sweetbread escalopes na may mga trumpeta ng patay
Mga sweetbread na may morels na caramelized sa Sauternes (P Roudgé)
Inihaw na sweetbread na may licorice wood, leek white (Alain Passard)
Sweetbread at morel pie, Madeira sauce (CR)
Croustade (*) ng mga sweetbread na may lumang daungan, mga ligaw na kabute (CR)
Fricassee ng mga sweetbread at veal kidney na sinamahan ng crosnes au jus (CR)
Beuchelle (*) na may shiitake tourangelle (Jean-Bardet)
Mga sweetbread sa hay-infused casserole, curried Parmentier hash, frisée salad na may mga walnuts, higanteng potato chips (Christophe Roure)
Mga browned veal sweetbread, arborio risotto na may truffle shavings (Jean-Yves Leuranguer)
Mga sered veal sweetbreads at kidneys, wild mushroom, smoked sprouted cereal at pepper emulsion (Mauro Capelli)
Gut (*)
Tripe of tupa's feet at sweetbreads (P. Orsi)
Billet tripe (*) braised for a long time in calvados (CR)
Makalumang tripe gratin (*)
Gras-double sautéed with Beaujolais vinegar
Caen-style tripe (*), English-style na mansanas
Sapper apron (*), gribiche sauce (*)
Carrot tripe na may tarragon at chanterelles (Georges Wenger)
Tripe gratinated Milanese (*)
Strawberry veal sa puting sarsa, mga piraso ng adobo na atsara (CR)
Tripe cooked Lyonnaise style, malambot na mansanas, crispy garlic chips (Serge Knapp)
Ulo o nguso (*) at utak (*)
Crispy veal head, fleur de sel, wild pansy na may vinaigrette (CR)
Veal Battuto (*), Parmesan vinaigrette at candied eggplant (Michael Nizzero)
Fricadelle (*) ng ulo ng guya ay inihain ng mainit-init, mga usbong ng mustasa at mga pampalasa (Alain Pegouret)
Ulo ng veal at mga gulay sa sabaw, saffron gribiche sauce(*)
Confited veal head, maraming kulay na labanos at truffle Jerusalem artichokes, emulsified cooking broth (Lorain)
Magagandang veal head, rolled, gribiche sauce (*), steamed potatoes (Jean-Claude Bertrand)
Magagandang veal head at mga gulay sa kaserol, ravigote sauce (*) (CR)
Natutunaw na ulo ng veal, binuhay na may bagoong, kapre at matamis na paminta (CR)
Veal snout (*) sa pagluluto nitong juice at mashed patatas (Hilario Arbelaitz)
Ang calf's head roulade na pinalamanan ng foie gras at pinirito sa mantikilya (CR)
Utak ng tupa ng Grenoble (*) (Alain ducasse)
Utak ng tupa sa puff pastry at fine herbs
Mga utak ng tupa na may ligaw na asparagus (CR)
Mga utak ng tupa sa meunière (*) na may basil sa avocado at shrimp tartare
Veal dila, ulo at nguso, gribiche sauce (*) na may nasturtium capers (CR)
Strawberry (*) veal na may sarsa ng manok (*) na bahagyang tinimplahan ng capers at gherkins (CR)
Pisngi (*), dila (*) at buntot (*)
Nilagang beef cheek na may passetougrain, mga shellette na may mantikilya at parmesan (CR)
Beef cheek nilaga na may Merlot, carrots at mushrooms (Pascal Bataillé)
Beef cheek nilaga na may Valpolicella, parmesan gnocchi (CR)
Beef cheek na nilaga sa Veneto wine, polenta croutons (Guy Bürkli)
Nilagang pisngi ng baboy sa cider, mango chutney na may pulang paminta (Christophe Beaufront)
Beef cheek nilaga sa Veneto wine, polenta croutons (CR)
Mga pisngi ng veal sa sarsa at nilaga na may mga caramelized endives (Hilario Arbelaitz)
Nilagang beef cheek na sinamahan ng parmesan flan, beetroot sauce (Vincenzo Patruno)
Nilagang pisngi ng baboy sa peanut polenta, juice sa pagluluto at mga pinatuyong prutas (P. Henriroux)
Beef cheek na may orange at red peppers
Ang pisngi ng baka ay nilaga ng mahabang panahon sa red wine (CR)
Parmentier (*) ng oxtail na nilagyan ng Causses blue cheese (Pierre-Olivier Petit)
Parang parmentier,...fresh truffle ragout with speck, mashed potatoes with fromage blanc (Jean-Luc Tartarin)
Nilagang pisngi at buntot ng baka, mga gulay sa taglamig (Yann Morel)
Steamed kale, pinalamanan ng pisngi at oxtail, ang kanilang sabaw. (CR)
Oxtail compote, mashed patatas at itim na truffle (Jacques Lameloise)
Parmentier (*) ng oxtail na sinamahan ng matamis, raspberry vinaigrette (CR)
Parmentier ng candied beef cheek, parsnip mousseline, meat juice na may roasted nuts (Jean-Christophe Moutet)
Beef cheek confit sa alak, buong inihaw na tupa, tangy parsley (Nicolas Lebec)
Ang mga pisngi ng baby beef (*) ay dahan-dahang kumulo sa bread oven na may Bleuchâtel sauce, leek fondue, at gratin dauphinois (Cyril Tribut)
Nakatagong itlog, piniritong pisngi ng baka, sabaw na may berdeng damo at kulitis, buckwheat tuile (Bernard at Guy Ravet)
Beef cheek at crispy bacon, chanterelles at berdeng mansanas sa langis ng oliba, malalaking piniritong chunky na gulay (Alain ducasse)
Makalumang pisngi ng baka, pinakuluang sa loob ng 4 na oras, rosemary jus, Doubs carrots at tinunaw na mansanas (CR)
Nilagang beef cheek, peasant bacon, Macaire potatoes (*) (Jean-Luc Lefrançois)
Beef cheek in miroton (*), thin potato pancake, tomato-onion condiment (Alain ducasse)
Dila ng baka na may maanghang na sarsa (*) na may capers, mousseline potatoes (CR)
Ang mga pisngi ng karne ng baka ay may amarone at porcini funghini (Massimo Mori)
Nilagang pisngi ng baboy sa red wine at hilaw na foie gras shavings (CR)
Pig cheek na inatsara sa beer, piniritong may nakalimutang gulay at bulaklak ng thyme (Christophe Binet)
"Label rouge" baboy cheek nuts na minatamis sa juice, luya, Jerusalem artichoke pulp na may vanilla (Bruno d'Angélis)
Beef cheek casserole na may red wine, parsleyed steamed potatoes (Mehdi Corthier)
Nilagang veal cheek Gremolata (*), baby carrots at baby spinach (Catherine Guerraz)
Dila ng pato, spinach roll, dilaw at berdeng mustasa (Alexandre gauthier)
Mga bato (*)
Ségala veal kidney (*) na may mga pampalasa at Ghent mustard, Pertuis asparagus na may tarragon (Lionel Rigolet)
Veal kidney na iginisa kasama ng perehil, confit na bawang at oyster mushroom (Serge Knapp)
Veal kidney na may morels (Jean-Yves Guion)
Veal kidney na niluto sa salt pan, zingara sauce (*) (Christophe Kestler)
Simmental veal kidney na inihaw na may whole-grain mustard at vegetable gardener na may chanterelles (Stefano Maggini)
Buong veal kidney sa casserole na may thyme sauce, na sinamahan ng mga sariwang gulay mula sa hardin (CR)
Buong veal kidney na niluto sa taba nito, candied potato tartlet, shallot gratin, Madeira sauce (Georges Wenger)
Mga kidney ng veal na sinira ng paminta ng Sarawak, mga bagong mansanas sa mantikilya at berdeng gulay (Mauro Capelli)
Veal kidney na niluto sa banayad na plancha, mataba na jus na may itim na mustasa at ground ivy (carlo crisci)
Mga kidney ng veal na ginisa sa bawang, malalaking pinatuyong beans (Michael Troisgros)
Mga bato na may port at civet puree (Marc Deleflie)
Inihaw na veal kidney na may buto ng mustasa, Sarladaise na patatas, salad ng damo (CR)
Pan-fried veal kidney, Meaux mustard cream sauce (*) (CR)
Na-flambé ang mga bato sa cognac, classic na mashed patatas (CR)
Veal kidney na may Brive purple mustard, mashed patatas (Gilles Hamonic)
Fricassee ng mga bato at matamis na tinapay na may mga gulay (Gilbert Isaac)
Minutong veal kidney na may beef marrow, red wine sauce, dauphinois gratin (Stéphane Rocher)
Pan-fried veal kidney na may chives at shallots, rice pilaf (Gilles Vincent)
Ang hodgepodge ng mga bato at matamis na tinapay (Johny Benariac)
Mga bato at matamis na tinapay na may tortellini at morel (CR)
Pinakain ng gatas na veal kidney na niluto sa isang saute pan, wine mustard jus (*), durog na patatas (Patrick Lenôtre)
Pinakain ng gatas na veal kidney na niluto sa sarili nitong taba, niligis na fingerling potato
Kidney glazed na may walnuts, chestnut puree, glazed baby carrot tops (*)
Veal kidney nuts, mga gisantes na pinasingaw na may masarap na lasa (Jean-georges klein)
Veal kidney rolls sa isang casserole dish, vegetable cousage (Alain Dutournier)
Roasted veal kidney, lentils na pinakuluang kasama ng calf's trotters, "Tio pépé" sherry juice, malunggay at mustard emulsion (Philippe Etchebest)
Mustard kidney at sweetbread hot dogs na may truffles (CR)
Deviled veal kidney (*), charlotte potato mousseline (*) (CR)
Veal kidney, mushroom buds, lemon, may lasa na mustard juice (Stéphane Hassant)
Nilagang veal kidney na may Tasmanian pepper at almond mousseline (OA Martin)
Veal kidney confit sa taba nito, nilagang ligaw na mushroom (*) na may flat-leaf parsley, salsify sa juice, soufflé apples (Alain ducasse)
Pinakain ng gatas na veal kidney sa mustard fricasse, macaroni gratin (Alain ducasse)
Sweet and sour pan-fried veal kidney, zucchini flower fritter
Pan-fried veal kidney na may itim na mustasa (carlo crisci)
Roasted veal kidney, millefeuille potato pancake at whole-grain mustard (Haeberlin)
Whole roasted veal kidneys, glazed turnips (Cédric Tessier)
Veal kidney nuts, caraway-candied carrots (JG Klein)
Buong veal kidney na niluto sa taba nito, dalawang apple puree
Mga bato ng veal na may mustasa at nilagang endives
Buong kidney na may porcini mushroom
Veal kidney na may Meaux mustard, creamy dauphinois gratin (CR)
Veal kidney na may Brive purple mustard, green vegetable casserole (Jean-François Oyon)
Iba pang offal
Inihaw na tainga ng baboy (*) at lentil cream na may truffle juice (CR)
Mga tainga ng baboy sa matamis na white wine at candied shallots (Georgette 9 e)
Mga tainga ng baboy na may mustasa, nilagyan ng tinapay sa isang kama ng sucrine na may vinaigrette
Malutong na tainga ng baboy na may mustasa, masiglang pinaghalong gulay na salad (CR)
Pork trotters na may sea cucumber (*) at porcini mushroom (Ferran Adrià)
Inihaw na ulo ng baboy na may mga pampalasa at sarsa ng perehil (Olympe Versini)
Nilagang ulo ng baboy na may sauvignon, mousseline apple at carrot tops (CR)
Maliit na baboy trotters na may singkamas (Ferran Adrià)
Stuffed at breaded pork trotter, roasted vegetable vinaigrette
Mga trotter ng baboy na walang buto at tinapay, apple puree (Pierre Négrevergne)
Mga trotter ng baboy na walang buto na nilagyan ng lobster, dauphinois gratin (Pierre Négrevergne)
Mga paa ng tupa at matamis na tinapay na ginisa sa mga porcini mushroom at chanterelles (Jean-Marc Henneton)
Breaded lamb feet na may mustard cream sauce, maliliit na sibuyas at mousseline apple (CR)
Truffled na paa at tenga ng baboy sa casserole, mashed patatas at buttered carrot tops (Emile Jung)
Crispy pork trotters, potato mousseline (Alain Pegouret)
Mga kaibigan (*) ng crispy pork trotters, mashed potatoes (Philippe Bourguignon)
Pig's trotter stir-fry, lentil gribiche vinaigrette (Thierry Blanqui)
Beef marrow na may porcini mushroom ravioli, lobster steak (Ferran Adrià)
Beef marrow na may kumquat sorbet, maliit na gaiter button sa berdeng asparagus sauce (Ferran Adrià)
Mga buto ng utak: ang isa ay may lasa ng itim na paminta, ang isa ay pinalamanan ng mga gisantes at mushroom (Frédéric anton)
Marrow bones (*) confit na may katas ng karne, broad beans at mushroom (Yoni Saada)
Marrow bones at Guérande fleur de sel, Poujauran bread toast (*) (CR)
Mga buto ng utak na may Alverta Royal caviar (*) (Toni Verardo)
Mga buto ng utak at fleur de sel (Lionel Iafrate)
Mga buto ng utak: ang isa ay may itim na paminta at inihaw sa shell, ang isa ay pinalamanan ng mga kabute sa isang sarsa (Frédéric anton)
Inihaw na utak ng buto (Rene Redzepi)
Ang buto ng utak (*), ang isa ay may lasa ng itim na paminta at inihaw sa shell, ang isa naman ay pinalamanan ng porcini mushroom at isang makalumang repolyo na compote (*) (Frédéric anton)
Marrow (*) na may fleur de sel, herb salad at croutons (Geoffroy Maillard)
Marrow na may fleur de sel, herb salad at croutons (Benjamen Hagnere)
Malutong na ulo ng baboy, fingerling potato na dinurog sa salted butter (CR)
Kuwadrado ang ulo ng baboy, cider demi-glace reduction (*), gintong mansanas.
Pinuno ng isang ginoo sa isang casserole dish (Joël Veyssière)
Mga tainga ng baboy at bacon cake (JP Lacombe)
Nilagang puso ng veal na may mga karot at dalandan (CR)
Mga bato ng puting tupa na sumususo (*), katas ng dahon ng berdeng mustasa (G Vie)
Tomato tripe, hummus cream (Ferran Adrià)
Quinoa sprouts na may tucupi, kefir chicken tripe (Ferran Adrià)
Inihaw na gizzard sa matamis na sili quinoa, talong na may kumin at haras (CR)
Lamb's trotter na may monkfish cheeks (*), clams (*) at salsify (Ferran Adrià)
Mga mainit na dila ng tupa na may scarlet sauce (*), ravigote sauce (*), parsley potato na may semi-salted butter (CR)
Mix ng rooster crests at kidneys na may gaiter buttons (CR)
Blonde na atay ng manok (*) en royale (*) na may matamis na bawang, pinaliguan ng lobster sauce (*), isang maliit na buntot ng crayfish (George White)
Candied gizzards (*) at puting bato (hayop) (*)
Petite royale (*) ng truffled chicken liver (*), morels na niluto sa bahagyang pinababang sabaw ng manok (Alain ducasse)
Farm poultry offal, rooster crests at kidneys na pinainit ng mga ligaw na kabute (CR)
Poultry crepinette (*) na may Espelette pepper butter, pan-fried chanterelles (Gilles Hamonic)
Calfskin na may lacquered eel; tuhog ng tupa ng matamis na tinapay na pinahiran ng pistachio polenta, malutong na beetroot (Pierre gagnaire)
Sabodet (*) mula sa Lyon sa isang kama ng mga batang leeks sa cream na nakatali sa patatas (CR)
Sabodet (*), mainit na charlotte potatoes, shallot vinaigrette (Christophe Kestler)
Burgundy heart na may lasa ng rosemary at thyme, apat na mousselines (*) (celery, carrots, split peas at patatas) (CR)
Pinalamanan, inihaw at gadgad na trotter ng baboy, onion marmalade (P Roudgé)
Trotter steak ng baboy na may itim na truffle (Alexis Blanchard)
Veal sausage Lyonnaise, mousseline potatoes at market salad (CR)
Itim na puding at puting puding, parehong mansanas sa katas (CR)
White veal pudding na may shiitakes, piperade ng natutunaw na sili (Franck Houdebine)
Itim na puding na may prutas na mansanas at dauphinois gratin, berdeng salad na may mga halamang gamot (CR)
Itim na puding na may pippins at minatamis na sibuyas, mousseline na may truffle nuggets (CR)
Basque blood sausage, pritong sibuyas, durog na mansanas (Pascal Bataillé)
Itim na puding na may mga mansanas at pinausukang bacon, katas ng karne na nilagyan ng cider (Christophe Kestler)
Passion fruit puding, niligis na patatas (CR)
Itim na puding sa pancake, pritong sibuyas, samba (*) dinurog sa mantikilya (Pascal Bataillé)
Blood sausage na may verjuice caramel, blood apple at foie gras (Michel Husser)
Black pudding (*) at Granny-smith carpaccio sa beet emulsion (CR)
Provencal-style trotters at parcels, potato gnocchi (Alain ducasse)
Inihaw na itim na puding, tinunaw na sibuyas na may William peras, hawakan ni Williamine (CR)
Pomme en l'air na pinalamanan ng itim na puding, apple purée (CR)
Inihaw na tupa ng matamis na tinapay, broad beans, gnocchi (*) na may sariwang curd, lemon basil agar-agar, milk foam (Philippe Labbé)
Amourettes (*) at tupa na matamis na tinapay na may mga gulay sa taglamig na nilaga sa isang kaserola (Alain ducasse)
Fritto misto (*) ng veal offal sa berdeng gulay at risotto (Mauro Capelli)
Capuns (*) gratinated sa ulo ng monghe, riso nostrano (CR)
Laro
hubad
Hare
Royale (*) ng tradisyonal na truffled hare, pritong blond salsify, chestnut flour tortellini, wild mushroom (Alain ducasse)
Inihaw na hare fillet: caponata (*) ng talong at tuberous chervil, Royal style na hita (Pierre Résimont)
Ganap na buto ang royal hare na may pinong foie gras na palaman, sarsa ng nilagang dugo at repolyo at matamis na apple compote (Thierry Drapeau)
"Royal style" hare na sinamahan ng tuberous parsley at juniper berries; inihaw na siyahan na may mga trumpeta at hiniwang jus ng liyebre (CR)
Royal hare na may mga dahon ng kintsay (Cyrille Montanier)
Hare à la royale na pinalamanan ng foie gras at truffle carpaccio (CR)
Ang Jura hare ay niluto nang royal (*), Jerusalem artichoke ravioli at mga kastanyas na may malunggay (CR)
Hare à la royale (*), endive chartreuse (*), vanilla Jerusalem artichoke mousseline at salsify (Philippe Augé)
Pinutol na liyebre at sitrus saddle (Michael Troisgros)
Ang liyebre ay niluto sa dalawang paraan (inihaw at confit), maraming kulay na karot na may pistachios (Regis Marcon)
Sariwang liyebre na may nilagang sauce, tempura kidney (*), liver pancakes at sariwang pasta (G Epié)
Ang liyebre ay niluto nang buo sa alak, inihain gamit ang isang kutsarang may sarsa ng dugo nito
Sologne hare steak at ang juice nito, mga porcini mushroom na may shallot butter (CR)
Hare shoulder in stew (*) French style (Alain ducasse)
Saddle (*) ng liyebre na niluto sa isang casserole dish, gnocchi (*) ng kalabasa na may itim na truffle, pinalamanan na berdeng repolyo, makapal na hiwa ng beetroot na pinahiran ng lumang suka (Alain ducasse)
Hare saddle na niluto ng pink na may juniper (Benoit Violier)
Hare à la Royale (*) muling binisita noong ika-XNUMX na siglo (Benoit Violier)
Hare à la royale (*), pinalamutian ng masarap na palaman ng foie gras na niluto sa alak sa ballottine (*) pagbabawas ng laro sa red wine (Jean-Louis Nomicos)
Hare à la royale, tuberous chervil mousseline (Michael Troisgros)
Hare à la royale, ginisang ugat na gulay (Sébastien Tasset)
Hare na may mapait na tsokolate, sariwang tagliatelle na may mantikilya (CR)
Hare at blueberry semi-preserved, muling binisita ang Grand Veneur sauce (*), wild hot dog (Thierry Marx)
Roasted hare saddle (*) at confit leg, celery root at parsley roots na may mead vinegar, warm 'apple-quince' fruit jelly (Lorain)
Hare saddle na pinahiran ng cocoa, niluto sa clay na may chestnuts at celery) Cremona mustard, cherry juice reduction (F Robert)
Hare saddle royal style, chestnut ravioli na may braised flesh, makapal na cooking juice, truffled pumpkin puree (Philippe Audonnet)
Rare hare saddle na may mustard beet juice, dahon ng repolyo at barberry orange marmalade, parsnip mousseline na may markang cocoa (Pierre gagnaire)
Kuneho saddle na may Dijon mustard, fondant Bonnotte de Noirmoutier patatas (CR)
Hare saddle na may pomerol coulis at dark mustard cream, sautéed wild mushroom (Pierre Wynants)
Roast saddle, panoufle (*) à la royale na pinalamanan ng atay at truffle, nilagang binti, makulay at malutong na mga prutas sa taglagas (C Moret)
Sologne hare à la Royale, chestnut paste (Jean-François Trap)
Maharlikang niluto ang Hare, chestnut pulp at Jerusalem artichoke mousseline (R Fassenet)
Hare saddle (*) sa pinkish strips, ginutay-gutay, caramelized endives (Troisgros)
Young saddle (*) mula sa Jura sa Château-Chalon, pithiviers (*) ng mais (CR)
Royal hare paupiette, parsnip gratin na may toasted hazelnuts (R Giraud)
Parmentier ng mga binti ng liyebre, honeyed quince, pan-fried foie gras (CR)
Parmentier ng liyebre nilagang may kintsay (CR)
Hare of Beauce sa Royale; celery at onion ravioli (Gérard Besson) at wild mushroom pasta
Hare nuts, broccoli semolina, celery chips, pepper sauce na may cocoa nibs
Gutay-gutay na liyebre confit sa juice, pan-fried mushroom (Jean-François Vasseur)
Ang kuneho
Roasted rabbit saddle (*) sa buto, green cabbage cannelloni at roasted garlic chips (*) (Jacques Lameloise)
Saddle ng kuneho at parmesan pancake (Michel Roux)
Roasted rabbit saddle na may mga condiment, lola-style na bagong patatas (Jean-André Lallican)
Saddle ng kuneho, crispy-soft polenta, briochine (*), red lemon coulis (René at Maxime Meilleur)
Gâtinais rabbit saddle na may mga minatamis na kamatis at polenta (CR)
Saddle ng kuneho na pinalamanan ng mga snails, wild garlic butter (Claude Legras)
Saddle ng kuneho, pinagsama kasama ng mga sariwang damo at inihaw sa isang sauté pan, vitelotte potato mousseline, mga gisantes na may shallot butter (Rémy Fourmeaux)
Kuneho na may rosemary honey, pan-fried mushroom (Sébastien Raizer)
Pan-fried wild rabbit fillet (*), binti sa shell, inihaw na scorzonera, Brussels sprouts (Christophe Moisand)
Gibelotte (*) ng ligaw na kuneho (*) sa makalumang paraan (*).
Kuneho gibelotte, tagliatelle na may minatamis na kamatis at garenne herb salad (CR)
Coquibus rabbit (*) kasama si Chablis (*) (CR)
Hunter rabbit (*), taglionis (*) na may mga chanterelle button (CR)
Rex rabbit saddle (*) mula sa Poitou, porcini mushroom at fingerling potatoes (Jean-Luc Lefrançois)
Rex rabbit (*) from Poitou' cute with cider, creamy polenta with autumn fruits (CR)
Rex rabbit (*) mula ulo hanggang paa, minatamis na kamatis, zucchini, olives at rosemary (Laurent Poitevin)
Rex rabbit (*) mula sa Poitou na may lemon, lemon balm stem (Yoann Conte)
Rex rabbit mula sa Poitou na niluto "parang hare à la Royale", quince at pana-panahong gulay (Jean-Luc Rocha)
Apat na oras na kuneho, maanghang na dibdib at foie gras sa nanginginig na rosemary jelly (A Chapel)
Free-range rabbit saddle sa grill, ginutay-gutay na mga binti, olive juice, pana-panahong gulay na may snail butter (Philippe Zieger)
Kuneho: simmered na balikat, sautéed saddle at minutong piniritong rack na sinamahan ng palaman (Laurent Maliit)
Kuneho confit sa loob ng apat na oras na may sunog na laman ng talong.
Apat na oras na confit na kuneho, nasunog na balat ng talong at pine nut polenta (Christophe Petra)
Na-deconstruct na mustasa na kuneho (*)
Kuneho concentrate sa tsokolate at polenta (Denis Martin)
Kuneho na may dugo (*) carmine gratin at carrots na pinakintab ng buhangin mula sa Santec (CR)
Free-range na kuneho sa casserole, rosemary, purple na bawang at candied tomatoes (David Joliveau)
Maliit na utak ng kuneho at truffle cannellone, veal marrow at Iberian pork belly conflict (*) (*) (Ferran Adrià)
Stew ng kuneho, mga opaque na cube ng apple jelly (Ferran Adrià)
balikat ng kuneho na may batang octopus (Ferran Adrià)
Mga sweetbread ng kuneho na may mga Chinese lantern (*) (nakuryente), licorice air (*) sa mga kristal ng yelo (Ferran Adrià)
Kuneho saddle sa ballottine (*) na may tarragon cream, potato pancake na may piniritong sibuyas (CR)
Pinalamanan na kuneho, prune at sage chutney, sarsa ng beer
Kuneho curry na may mani
Nilagang kuneho (*) na may cider, matafans (*) at gratin dauphinois (*) (CR)
Ang asno ng kuneho sa bukid na may mustasa, niluto sa isang laway, mga baby carrot, bagong patatas at mga sibuyas na perlas (Alain ducasse)
Leg at saddle (*) ng kuneho na may mustasa at argan oil, malutong na mansanas (CR)
Rex rabbit mula sa Poitou (*) na pinakinang ng thyme, inihaw na polenta at maliliit na kamatis sa oven (CR)
Kuneho na pinalamanan ng herbs, porchetta (*) at simpleng parsley juice (P. Carrier)
Kuneho leg confit na may Espelette pepper at tanglad, polenta na may porcini mushroom oil at herbs (Samuel Cavagnis) NT
Rabbit steak, "Maxim's" type na patatas at radish julienne, isang pinahusay na béarnaise (Isang Chapel)
Natutunaw na mga balikat ng kuneho, sirang olive juice, polenta (Alain ducasse)
Rex rabbit mula sa Poitou (*) na ginisa sa thyme, saddle sa panoufle (*), na may steamed parsley roots (CR)
Pinirito na Garenne rabbit na may chanterelles, mousseline apple (CR)
Tinadtad na kuneho sa saupiquet (*) (Jean-georges klein)
Fillet ng kuneho na may duck foie gras, red chard fondue at wasabi cream (R. Giraud)
Pomegranate rabbit (*), Mexican lemon, lemon balm stem (Marc Veyrat)
Kuneho fillet sa isang kama ng lentils na may minatamis lemon (CR)
Gibelotte (*) ng ligaw na kuneho na may mga chanterelles, truffled cavatelli (*) (CR)
Mga tadyang at fillet ng kuneho na may mga stuffed summer truffle at panzerotti (*) (OA Martin)
Kuneho sa bukid na niluto sa puting alak pagkatapos ay pinalamig, malambot na balikat na may mga sibuyas, spiny artichokes (Frédéric Garnier)
Kuneho leg confit sa olive oil, polenta fries
Kuneho saddle sa gibelotte (*) at parmesan pancake
Fine blond pie ng totoong wild rabbit (*), isang nilagang sauce – (*) roasted endive wedges (Alain ducasse)
Mabangis na kuneho (*) sa nilagang (*), panisses at tinunaw na celeriac (Alain ducasse)
Wild rabbit (*) with farm cider, vine tomatoes na pinalamanan ng mga gisantes (CR)
Saddle (*) ng rabbit kidney style (*), penne (*) na niluto sa juice, parang mustard sauce (Alain ducasse)
Fillet ng rabbit saddle na may mga chestnut at butternut coulis
Saddle (*) ng lokal na rabbit na may buto at inihaw sa sarili nitong juice, gnocchi na may artichokes, candied cherry at black olives (Pierre-André Ayer)
Kuneho saddle at snails, Paimpol coconut at chanterelles
Pinutong likod ng kuneho at chops, artichokes, grattons, lemon thyme (René at Maxime Meilleur)
Saddle ng kuneho na may mga minatamis na gulay, eggplant fondant at sweet garlic vinaigrette (S. Rourre)
Kuneho saddle / Japanese vegetables / Chablis potatoes (Thierry Marx)
Mga harapan ng farm rabbit sa rillettes, slice ng country bread sa mga baga, crayfish 'red legs' reduced cooking juices (Alain ducasse)
Kuneho confit na may tanglad at Crau hay (*), carrots na may argan
Spooned baby rabbit (*), glazed carrot tops at golden baby onions (CR)
Ang kuneho: saddle na pinalamanan ng inihaw na liliaceae, talong at rosemary broad beans (Christophe Moisand)
Roast rabbit saddle na may sariwang keso ng kambing at baby spinach, patatas at sibuyas (William Delpech)
Kuneho binti, na may purple mustasa, sorrel tip at celery puree
Burgundy farm rabbit na nilaga sa tapenade (*), stock ng gulay na may beans
Para uminom at kumain, isang rabbit parmentier na tinimplahan ng foie gras at binudburan ng cocoa (Jean-Claude Cahagnet) Rabbit bocconcini (*) na may Pantelleria capers (*) (Michel Ranvier
Ang DOE
Piraso ng usa at inihaw na parsnip, ligaw na mushroom, pepper sauce (Jean-Christophe Moutet)
Casserole ng doe stew na may mga trumpeta, crouton at malalaking spaetzles (*) na may fromage blanc (CR)
Doe steak, parsnip puree at pumpkin puree, chocolate sauce (René Fieger)
Mignon ng doe, sheep bush, sauerkraut at winter gremolata (Jacques at Laurent Pourcel)
Hazelnut deer na may mga blueberry, pritong kastanyas na may celery shoots, grand veneur sauce (*) (Christophe Petra)
Rossini-style doe chop (*) elbow pasta na may truffle juice, fleurette sauce (*) (Yannick Alleno)
Kuneho fricassee na may mustasa at buttered pasta nests
Ang likod ng doe sa isang gingerbread crust, pinahiran ng juice
Beetroot, candied quince at chestnut fritter (Philippe Etchebest)
Roasted doe back na may juniper, parsnip mousseline, chestnut flour gnocchi (Éric Manent)
Sautéed doe back, chard at truffle cannelloni, juice na ginawang fig pulp (Nicolas Frion)
Ang inihaw na deer hazelnut ay nagsilbi ng rosé, chestnut mousseline, repolyo confit sa daungan (Jean-Christophe Rizet)
Hazelnut deer, pepper sauce (*), mandarin chutney (*), tuberous chervil at soufflé apples (Didier Clément)
Filet ng doe na may cocoa, quince, rutabagas at Jerusalem artichokes
Filet ng doe na binihisan ng mga pinatuyong prutas, royal (*) chestnuts (Christophe Marguin)
Filet ng doe, honey-roasted winter vegetables, parsnip puree na may red wine sauce (Samuel Cavagnis) NT
Inihaw na doe filet mignon na may tsokolate, mainit na porcini at pumpkin pâté, orange drop (Jean-Yves Drevet)
Pan-fried venison steak, Grand Veneur sauce, patisson flan (CR)
Pan-fried venison steak na may pepper sauce, pumpkin puree na may sirang mga kastanyas (Arno Busquet)
Beef steak na niluto sa mababang temperatura, cocoa juice, parsnip mousseline at herb salad (Alexandre Fabris)
Inihaw na rib at doe pabalik sa paminta (*), nilagang (*) na nilagyan ng malambot na repolyo, polenta at minatamis na quince, cocoa stew sauce, Fougerolles morello cherries (Stéphane Cattane)
Fillet ng doe sautéed sa gin, pumpkin seed
Marinated doe back na may Iberico lomo at pinatuyong saging, ugat na may sariwang turmeric juice at Lucca olives, grand Veneur sauce (*) (S Carrade) NT
Roasted doe back, roasted pistachio juice, pineapple at vegetable fennel lobe
Filet ng doe na pinalamanan ng lobster, simpleng jus na may sirang truffle, tuberous chervil mousseline, simmered radish tops, dahon ng repolyo na may shellfish oil (Philippe Audonnet)
Ang baboy-ramo
Rossini-style wild boar steak (Alexis Blanchard)
Wild boar fillet na inatsara na may mga pampalasa, mapait na sarsa ng tsokolate, palamuti sa taglagas at spätzlis (*) (Cyril Tribut)
Golden wild boar, funnel ng repolyo, candied chestnuts at chocolate sauce (Marc Veyrat)
Pitong oras na nilagang baboy (*) sa parmentier (*) (CR)
Wild boar gravelax, perpektong itlog, creamy mushroom at crispy puff pastry (Jean-François Vasseur)
Wild boar stew, celery puree at baked apple na may cranberry jam (CR)
Wild boar stew na may dark chocolate, chanterelle tartlet na may pearl onions, pineapple sorbet (CR)
Ang parmentier ng wild boar stew ay kumulo sa loob ng pitong oras
Wild boar stew na may Patrimonio, corn polenta (Christine Sanna-Lefranc)
Wild boar stew na may Fleurie, panaderya (*) ng kamote at puting repolyo, pulang repolyo (CR)
Wild boar stew (*) Catalan style, drizzled with chorizo (*) soft roast rack (Alain ducasse)
Grenadin (*) ng baboy-ramo na may cranberries, dalawang celery cake (Pascal Brot)
Isang piraso ng confit leg ng wild boar, pan-fried foie gras, apple compote, beetroot couscous, sweet and sour sauce (Marc Lindenlaub)
Hiwa ng marinated leg ng wild boar sa isang sage, marjoram at thyme crust, candied orange slices at peras sa alak. (CR)
Batang ligaw na baboy na may juniper berries, nilagang lettuce na may pinausukang bacon at mga kastanyas (CR)
Fillet ng wild boar sa mushroom crust, candied shallots, cardoons (L. Petit)
Wild boar bourguignon, tagliatelle na may chestnut flour at repolyo
Brussels cube larded sa isang skewer (CR)
Wild boar stew, orechiette (*) na may truffle (Jean-François Robert)
Wild boar wedge, cherry sauce, butter marcaroni.
Inihaw na tadyang ng baboy-ramo, pagbabawas ng nilagang, celery dauphinois (CR)
Wild boar fillet na may cranberries, grand Veneur sauce (*), chestnut puree, celery mousseline at pritong mansanas (RC)
Wild boar ham na may herbs, potato gratin na may broccio
Wild boar chops na may pepper sauce (*), celery mousseline at Sarladaise potatoes (*) (CR)
Parmentier-style potato cloud, roast venison back, autumn garnish at spätzle, game jus (Jean-François Vasseur)
Ang USA
Saddle of venison, Grand-Veneur sauce, broccoli, pears, green beans, almonds, venison bolognese (*), savory (Boris Häbel)
Saddle ng karne ng usa sa buto na may lutong bahay na paminta, inihaw na quince at beet line (CR)
Nozzle ng venison na may karides at green curry, fruit chutney na may cranberries (Pierre Wynants)
Salammbô (*) ng inihaw na karne ng usa na may lumang Madeira, tangy sprouts (Benoit Violier)
Saddle ng venison roasted with green peppercorns, tempura (*) of seasonal roots (Benoit Violier)
Saddle ng venison na inihaw na may pine nut crumble, Louise Bonne pear na pinakintab na may La Mancha saffron (Philippe Chevrier)
Venison saddle, glechoma, chanterelles, leek, cranberry (Nils Henkel)
Pan-fried venison hazelnuts, "earth pears", pinababang juice, rosehip jam (René at Maxime Meilleur)
Ang karne ng usa na nilagyan ng dayami, cocoa-cardamom juice, tangkay ng kintsay at bola (Jean-Sulpice)
Venison, tulad ng cured meat, rack at saddle na inihaw sa kawali, lemon jam na may limoncello, matapang na juice (Larawan ni Anne-Sophie)
Venison fillet na may quince at Madeira, Roquefort emulsion (Jean-Georges Vongerichten)
Venison fillet sa kawali, pepper sauce (*), Anna apple (*), game pâté (Christian Étienne)
Venison loin na may cocoa nibs (*) at gratinated kasha (Joachim Wissler)
Venison fillet at soft cocoa at Piedmont hazelnuts, St-Hubert sauce (*) (Patrick Zimmermann)
Poivrade venison, golden salsify na may sariwang paminta (CR)
Venison fillet na niluto sa hay, tsokolate at mandarin sauce, celery remoulade na niluto sa yellow wine (Jean-Sulpice)
Venison fillet, mabangong liquorice juice, tuberous chervil at pan-fried porcini mushroom (R Fassenet)
Venison crest (*), potato mousseline na may mga piraso ng Périgord truffle (CR)
Inihaw na venison hazelnut na inilagay sa chestnut puree, celery at truffle lasagna, na natatakpan ng bacon cream (Christophe Pétra)
Venison hazelnuts na may herbaceous butter, conchiglioni (*) ng gray chanterelles (Troisgros)
Mga venison hazelnut na may game yogurt sauce, fern shoots at hiniwang mangga (CR) kulay abo (Troisgros)
Venison hazelnuts na pinahiran ng licorice at wild fennel, browned butter na may cider vinegar (Jean-François Rouquette)
Roasted venison hazelnuts, Gascon bacon, vanilla-glazed celery, porcini foam (Thibaut Serin-Moulin)
Chop at venison filet, pear tatin botzi na may Gamaret (Cyrille Montanier)
Pan-fried Schneeberg venison ribs at hazelnuts, celery mousseline, chanterelles, morello cherries, matapang na juice na naka-link sa tsokolate (Michel Husser)
Roe deer ng Viennese forest (Heinz Hanner)
Kitzbühel Alpine venison, parsley roots, nutsedge (Simon Taxacher)
Inihaw na venison fillet, minatamis na repolyo at igos (Marc Meneau)
Poivrade venison fillet, chanterelle ravioli, mga ubas na pinalamanan ng Bénichon mustard (*) (Georges Wenger)
Hazelnuts (*) ng karne ng usa na may caper butter, kintsay (Michael Troisgros)
Grand Veneur venison hazelnuts (*), maliliit na pippin na patatas na pinalamutian ng ipomée cream, zito (*) na pinalamanan ng foie gras (CR)
Ang fillet ng karne ng usa na niluto sa isang kahon ng panlasa, katas ng pagluluto na may langoustine stock, dahon ng ham ng baboy-ramo at nilagang endive, mga makalumang pinaghalong gulay (Philippe Audonnet)
Roast venison fillet na may pepper sauce (*), chestnuts at celery na may Cremona mustard (Frédéric Robert)
Venison fillet, pepper sauce sauce (*), blackberry crosnes jelly na may katas ng karne at carrot at pea puree (CR)
Sautéed venison fillet, shoulder parmentier na may chanterelles, jig spring roll na may mga gulay, black pepper jus (Philippe Chevrier)
Pithiviers (*) ng karne ng usa na may Grand Veneur sauce (*) at duxelles (*) ng morel (CR)
Saddle ng venison mula sa ating kakahuyan, pepper sauce (*) (Julien Lahire)
Mga ginisang venison hazelnut, nilagyan ng pepper sauce, chestnut purée at game pâté (CR)
Venison escalope, grand veneur reduction (*), Brussels sprouts na may cranberries (CR)
Pangangaso ng karne ng usa, sangria compression, pepper sauce (Jean-François Trap)
Austrian venison na may morello cherries, taglagas na prutas at gulay na niluto sa isang casserole dish (Edgard Bovier)
Jig (*) at inihaw na mga hazelnut ng karne ng usa, parmentier (*) ng balikat na may kintsay, sinangag na peras at ligaw na kabute (Westermann)
Maliit na roast venison leg, pepper sauce (*), chanterelle ravioli at pumpkin mousse (Franck Houdebine)
Summer venison leg na parang minced steak na may truffle, green beans at durog na bagong mansanas, filet on toast na may puting bacon mula sa Colonnata (Jean-Yves Drevet)
Venison crest (*), squash mousseline at wild mushroom (CR)
Roasted venison hazelnuts na may fir honey, banana celery mousseline, candied fig na may Pinot noir, elderberry juice (Pierre Crepaud)
Pan-fried venison hazelnuts (*), pepper sauce (*) ribs at chard leaves na may masarap na lasa (Alain Solivérès)
Venison hazelnuts na may juniper, red cabbage confit na may chestnuts (R Giraud)
Venison hazelnuts, lime zest at fleur de sel, pumpkin at cocoa (E Mignard)
Venison hazelnuts, green mango compote na may prun at spätzlis (*) na may chestnut flour (Haeberlin)
Roast venison fillet, chanterelles at chestnuts, fava bean tears, spicy cocoa sauce (Lorain)
Hazelnut venison, long pepper sauce at seasonal vegetables (Lionel Levy) NT
Roast rack ng venison, chocolate sugared almonds, green apple chutney (Philippe Legendre)
Poivrade venison fillet, strip tart with fruits and vegetables of the moment (B Oger)
Venison ribs at saddle, quince at turnip fondant, blueberry jelly treat at mulled wine-style juice (Bertron-Loiseau)
Pan-fried venison hazelnuts, peras sa Kir reduction, sariwang pasta nest na may chanterelles (CR)
Venison hazelnuts na may Grand-Veneur sauce (*), wild cornel jelly, caramelized chard pears at nest tagliatellini (CR)
Makapal na venison hazelnut na nilutong pink, pepper sauce (*) na pinahusay ng armagnac, beechnut mousseline, purple aronia marmalade (CR)
Rack ng inihaw na karne ng usa, pinababang juice, frozen salsify at argan oil (CR)
Rossini-style venison fillet, pepper sauce, parsnip at pumpkin (Jean-Louis Nomicos)
Nilagang (*) karne ng usa, butter spätzele, pippin na may cranberry coulis (CR)
Saddle ng venison na inihaw na may spice juice, celery mousseline, tart apple at spiced pear bread (Andréas Caminada)
Mga medalyon ng karne ng usa na pinakintab na may mga porcini mushroom, sariwang berdeng mansanas, malalaking foie gras ravioli, game pâté at Champlan hazelnut oil (Damien Germanier)
Yung ibang dress
Binti ng kambing (*) na inihaw na may bawang at alak (*) (CR)
piniritong batang kambing na may kastanyo (Alain ducasse)
Pana-panahong kid confit at inihaw na may Provençal flavors (Philippe Boucher)
Quarter of kid (*) parsley na may lasa ng bawang, bagong mansanas at steamed morels (Alain ducasse)
Kid belly – Moroccan style, hangin (*) ng gatas (Ferran Adrià)
Kid fillet na may green barley couscous, ngipin ng leon na may cinnamon, saffron spray (Ferran Adrià)
Lucanian na batang may sariwang Mediterranean herbs (Alfonso Laccarino)
Medallion of chamois (*) mula sa Tyrol, roasted pepper sauce (*) squash compression na may Toro Albalá vinegar (Philippe Rochat)
Leg ng chamois, hunting garnish at cranberry pulp, polenta fries (Didier de Courten)
Pan-fried alpine chamois (*) chops, pepper sauce (*) (Benoit Violier)
Chamois parmentier (*) mula sa Alps na may thyme, vinegared mesclun (Benoit Violier)
Kambing sa natutunaw na barbecue, balboula semolina, minatamis na kamatis (CR)
Caribou loin (*), pepper sauce (*), half poached pear sa mulled wine reduction at puno ng pimbina marmalade, maliliit na quenelle ng chestnut puree at sautéed Jerusalem artichokes (CR)
Caribou fillet (*) Grand Veneur (*) poached pear at nilagyan ng cloudberry butter, celery puree (CR)
Roasted deer rib (*) na may wild juniper berries, chestnut cappuccino, pumpkin pulp na may hazelnut oil, elderberry juice (Pierre Crepaud)
Venison filet mignon na may lasa ng pink berries, black elderberry sauce, autumn garnish at spätzlis (*) (Cyril Tribut)
Roasted deer saddle na may Madagascar pepper, cranberry juice at buttered autumn vegetables (Damien Germanier)
Hiniwang usa, sarsa ng kastanyas, palamuti sa taglagas (Arnaud Saget)
Inihaw na usa sa juniper crust, chestnut na may pinababang roast juice, blueberry jelly, soufflé apples (CR)
Roasted deer fillet sa cocoa crust sa brioche bread na may pumpkin seeds, maliit na pulang repolyo na sausage at cornucopia atriau (Damien Germanier)
Boileau deer chop (*), matsutake, cauliflower puree, thyme at lemon sauce (Normand Laprise)
Reindeer (*), bahagyang pinausukan at inihaw, salsify na may juice, lapsang souchong tea sauce (Georges Landriot)
Roasted reindeer hazelnuts (*), dark beer sauce at prutas mula sa cellar (Georges Landriot)
Inihaw na Swedish reindeer steak na may tinadtad na wild mushroom (CR)
Rack ng inihaw na usa, mga hiwa ng peras na may duck foie gras, pepper sauce (*) (Yannick Alleno)
May balahibo
Ang pheasant at ang kanyang kasama
Roasted pheasant leg, Holy Alliance wing (*), braised repolyo at porcini mushroom (CR)
Inihaw na pheasant, caramelized endives, baby potato at mushroom (Philippe Damas)
Chartreuse (*) ng pheasant sa dahon ng repolyo, juniper jus (Pascal Brot)
Pheasant na may foie gras, cornucopia, cherry na pinakintab na may celery (Georges Wenger)
Pheasant sa bangkay, repolyo na pinalamanan ng foie gras, malambot na kintsay (Benoît Bernard)
Casserole pheasant at wild mushroom (CR)
Pheasant supreme (*) with Périgueux sauce (*), braised endives at celery wafers, redcurrant jelly (CR)
Nilagang pheasant, niluto sa pahid (*), inihaw (*) gamit ang goose foie gras, herb tip (CR)
Inihaw na pheasant sa bangkay, repolyo na pinalamanan ng foie gras at truffle, maikling juice (Benoît Bernard)
Dalawang beses na niluto ang pheasant, simpleng polenta (Rémy Moulin)
Supreme (*) ng chicken pheasant na niluto sa casserole dish, ang hita sa chartreuse (*), pearl juice (*) (Alain ducasse)
Pheasant chicken sa Souvaroff (*)
Pheasant chicken, pan-fried aiguillettes at beetroot juice sa salad, Montmorency cherries (Christophe Moisand)
Pan-fried young hen pheasant, beetroot at celeriac coulis sa juice, chanterelle clafoutis (*) (CR)
Inihaw na pheasant chicken, mga endives na niluto sa oven na may Parma ham (Alain Llorca)
Inihaw na dibdib ng manok na may pheasant, mga binti sa dodine (*), blond salsify at iba pang nilaga sa isang malakas na sabaw (Alain ducasse)
Chicken pheasant sa isang kaldero, salmis sauce (*) na may itim na truffle, buong gulay na nilagyan ng juice ng suka, coarse gray salt (Alain ducasse)
Pheasant chicken na pinalamanan ng spit-roasted herbs, meunière endives at pumpkin gratin (Alain ducasse)
Roasted pheasant chicken, polenta na may porcini mushroom sauce (Alain ducasse)
Roasted pheasant chicken, repolyo at bacon, Périgueux sauce juice (*), legs in marmalade (*) (Alain ducasse)
Ang partridge at ang partridge
Chartreuse (*) ng partridge na may repolyo (René Lasserre)
Partridge na nilaga ng mga plum, mansanas sa pugad (*)
Partridge salmis (*) na may Brussels sprouts at pinausukang brisket
Partridge sa chartreuse (*), cranberry tartlet (CR)
Banayad na partridge at almond escabèche (*) na may thyme at lemon (Ferran Adrià)
Inihaw na partridge, West Indian rum jus, buttered green cabbage at chestnuts
Salt-crusted partridge, green lentils at foie gras, dandelion salad (Benoît Bernard)
Inihaw na partridge, pan-fried foie gras na may paminta, hiniwang quince na may kamote (Georges Wenger)
Partridge supremes na sakop ng taba ng Pata Negra (*), crispy nem (*), parsnip mousseline na may pulot (Sébastien Bourgeois)
Inihaw na pulang partridge, candied cabbage cake 3 oras sa oven (Alain Senderens)
Inihahain ang pulang partridge sa brioche bread na may mga buto ng kalabasa, maliliit na pulang repolyo na sausage at Botzi pear (Damien Germanier)
Wild red partridge na may berdeng repolyo, celery mousseline at smoked bacon, juniper stock (Patrick Zimmermann)
Supreme (*) ng roasted partridge na may mga ubas at glazed morels (CR)
Roasted gray partridge na may buttered cabbage (*) at chanterelles, offal toast at grape cromesqui (*) na may foie gras
Pink partridge fillet, salmis sauce at pimbina jelly, gratinated with caramelized endives (CR)
Inihaw na pulang partridge, malutong na hita, malambot na berdeng repolyo na cake
Gray partridge na inihaw sa mantikilya, sa isang casserole dish, crispy pancetta (Troisgros)
Pithiviers (*) ng partridge at chicken pheasant, pinakintab na may chestnut honey
Pithiviers (*) ng gray partridge, duck foie gras at Périgueux sauce (*) (C Moret)
Game partridge sa mga dahon ng baging, mga sariwang walnut sa salsify caramelized na may muscat grape juice (Alain ducasse)
Inihaw na game partridge sa isang casserole dish, olive grapes, chestnut at isang piraso ng tinapay na pinaghalo (Alain ducasse)
Roasted game partridge, confit ng puting repolyo na may halo-halong essences, hita sa canape (Yannick Alleno)
Compression ng partridge fillet na may Lake Geneva crayfish, crispy pig's trotter, rave salad at watercress na may inihaw na rapeseed oil (Jean-Yves Drevet)
Inihaw na pulang partridge, bumalik mula sa pangangaso (Matthieu Garrel)
Inihaw na partridge, sarsa ng salmis, endive (Michael Troisgros)
Inihaw na partridge na may mga igos, fingerling potato at artichoke chips (*)
Partridge supreme, pepper glaze, forest polenta (CR)
Crispy partridge na may malutong na repolyo (Jacques Faussat)
Ang partridge sa dahon ng baging (Anne Majourel)
Partridge dibdib contised na may truffle, salsify na may juice, berde celery foam
Inihaw na partridge na may parsley chanterelles
Ang kalapati, ang teal, ang grouse
Palombe (*) mula sa Pyrenees na kulay brown sa farmhouse butter na may Sauternes cream (Benoit Violier)
Spit-roasted game pigeon, red onion compote na may almond, short jus (Éric Fréchon)
Pigeon sa salmis (*), salsify at Lyonnaise na patatas (CR)
Inihaw na woodpigeon chest (*), mushroom heads na pinalamanan ng bawang, malambot na quince na may port wine at salmis sauce (*) (Stéphane Carrade,)
Ang kalapati na niluto sa mga baga, pulang repolyo at itim na truffle na pinagsama, kale na pinalamanan ng foie gras (Alain ducasse)
Palombe a la plancha (*) at gray shallots (CR)
Pigeon salmis (*) na sinamahan ng wine sauce at garlic croutons (CR)
Pigeon salmis (*) na sinamahan ng mga sukat (*) para sa sarsa (CR)
Teal (*) na pinalamanan ng truffles, iginisa ng mga cardoon at singkamas (CR)
Teal (*) lacquered na may Menton citrus (Benoit Violier)
Ang kalapati na niluto sa mga baga, piniritong may mga gulay na caramelized na may katas ng ubas at musk (Alain ducasse)
Kahoy na kalapati na inihaw sa buto na binuhusan ng taba ng ham, gintong mansanas (*), country baguette, tiyan at bawang, sarsa ng salmis (*), lahat ay na-atomize ng Manzana (S Carrac)
Géline (*) mula sa Touraine sa isang salt crust (J. Bardet)
Gelinotte (*) mula sa Pyrenees sa salmis (*), sariwang pasta na may chanterelles, beechnut puree (RC
Pigeon fricassee at foie gras ravioli
Ang wood pigeon ay nagluto ng a la plancha na may gray shallot confit (Christian Constant)
Géline (*) mula sa Touraine, manok na may crayfish (Jean-Yves Leuranguer)
Ang pugo
Pugo na pinalamanan ng morels at berdeng asparagus (Olivier Gandillon)
Meadow quail sa manipis na gianduja crust, muscat grains sa cromesquis (*) (Alain Dutournier)
Ang sikat na pugo na may mga ubas, lasing sa Muscat wine at sa pugad ng patatas nito (CR)
Mga supreme ng pugo na may minatamis na quince at lemon bergamot, potato risotto at pumpkin squash, at syrah reduction (Didier de Courten)
Quail cushion at foie gras, lamb's lettuce, fig at prune marmalade (Laurent Poitevin)
Pugo na pinalamanan ng foie gras at ang parsnip flavored juice nito (Stefano Catenacci)
Pugo na pinalamanan ng mga sweetbread, mga batang pana-panahong shoots, truffle vinaigrette at candied fig fritter (Marc Haeberlin)
Pugo na pinalamanan ng foie gras at tapenade (*), mga pana-panahong gulay (Jacques Thorel)
Millefeuille ng foie gras at walang buto na Vendée quail, apple celery at apple fruit, tangy blackberry juice (Jean-Yves Drevet)
Nilagang pugo na may mga nakalimutang gulay, atsara at Meaux mustard (CR)
Pugo sa dahon ng baging na inihaw sa isang dura (Andreas Mavrommatis)
Pinalamanan na pugo mula sa Dombes, sprouts at chard whites (Rémi Van Peteghem)
Pan-fried quail sa crapaudine (*) na may sariwang igos, tabbouleh na may blond na ubas (Patrick Mauvernay)
Porchetta (*) ng pugo na pinalamanan ng atay nito sa pea puree at chickpea croquettes na may rosemary (Annie Feolde)
Vendée quail na may mga ubas, nilagang kastanyas at celery puree (Stéphane Rocher)
Pinalamanan na pugo; gentian sauce, singkamas at kumquat puree (Éric Godot)
Pugo at matamis na sili na may bulaklak ng thyme (Jean-Louis Nomicos)
Pugo na may foie gras sa isang kahon, nilagyan ng mantikilya ng bacon at repolyo (Éric Fréchon)
Indian quail, chutney (*) beetroot, aprikot at kamatis (D. Boulud)
Meadow quail, truffle at foie gras pâté, malambot na repolyo na may bacon – chutney of the moment (Alain Dutournier)
Pugo sa sarcophagus (*) na may sariwang goose foie gras at itim na igos (CR)
Quail à la Diane (*) na niluto sa isang kaserola na pinalamutian ng maliliit na offal dumpling at nilagang litsugas (CR)
Pugo na walang buto na pinalamanan ng Landes foie gras, reduced port sauce at black truffle (CR)
Pugo na pinalamanan ng foie gras at caramelized na may truffled apple purée (CR)
Pugo na may foie gras at caramelized na may truffled apple purée (Joel Robuchon)
Ang quail confit sa olive oil, crunchy green apples at pine nuts
Pugo sa canaille na may truffle candies, mga pugad ng pinong halamang gamot sa batang parmesan (CR)
Mga skewer ng pugo, sarsa ng mani na may mga chickpeas na pinakuluang sa katas ng ubas.
Inihaw na pugo na pinalamanan ng foie gras
Pugo (*) sa sabaw ng Syrah na may durog na Parmentier at mga olibo
Mga fillet ng pugo sa mga canapé at mango chutney (*)
Pugo na handang kainin, lasa ng tagine (Thierry Marx)
Mga pinalamanan na pugo, nilaga na may mga kastanyas, sturzappretti gratin na may mga juice sa pagluluto (CR)
Pugo na pinalamanan ng mga pinatuyong prutas at katas ng kamote
Pugo supremes breaded na may mga walnuts, tinimplahan ng kalamansi at Chinese repolyo
Vendée quail na pinalamanan ng foie gras at cognac, piniritong may mushroom (Guillaume Lutard)
Pugo sa sashimi, olive biscuit, almond croq', candied mushroom at lemon-chives (Éric Guérin)
Pugo na may Julio de Clémantine ayon sa recipe ni Cécile Éluard
Ang mallard duck
Mallard, chestnut at elderberries; ang flan na niluto sa dibdib, ang hita sa ravioli na may puting mga labanos sa taglamig, chestnut pulp at berry caramel (Steven Naessens)
Mallard flank at elderberries, minatamis na hita at chestnut pulp (Steven Naessens)
Nagluto ang Mallard duck ng rosé sa Brouilly wine (Benoit Violier)
Mallard na may mais at kakaw (Philippe Delacourrelle) potato cake (Christophe Beaufront)
Aiguillettes (*) ng mallard at supreme (*) ng pulang partridge, repolyo na may blackcurrant, beetroot, bigarreau at sariwang petsa na may pulot (Pierre gagnaire)
Mallard duck fillet na may orange chutney at berries, sa dalawang kurso:
– Sa isang parsnip velouté, isang gitling ng tsokolate kapaitan, at berdeng spätzli.
– Sa isang puff pastry pie na may porcini mushroom, endive fondue, at fingerling puree. (Didier de Courten)
Mallard duck na niluto nang buo sa isang kawali ng asin, pinahiran ng buto ng coriander, bigarade sauce (*) (Nicolas Castellet)
Duck duo ng foie gras nilaga, rhubarb na may hibiscus na tinimplahan ng luya (Joel Robuchon)
Duo ng duck foie gras, black cherry jelly, gingerbread (Philippe Delahaye)
Wild duck boat na niluto sa juniper wood, datiles na nilagyan ng lemon confit (Éric Fréchon)
Pangangaso na itik, hita na niluto sa nilagang, inihaw na suso (D. Pioline)
Wild duck na may mga pampalasa at foie gras sa isang bola ng tinapay na buto ng poppy, sa pugad ng mga halamang gamot (Jean-François Oyon)
Wild duck na may minatamis na lemon, ang hita nito sa brick (*), mga lokal na prutas at gulay (CR)
Mallard duck (*) sa isang pie na puno ng duck foie gras at autumn mushroom (Jacques Lacipière)
Mallard sa salmis (*) at ang buttered spaetzli nito (CR)
Supremo (*) ng inihaw na ligaw na pato, nilagang binti, tian (*) ng igos at butternut, piniritong Vosges porcini mushroom (Westermann)
Mallard fillet na may blueberries, crosnes na may cream at baby spinach na may poultry juice (CR)
Ang dibdib ng isang mallard duck na sinira ng quince, parsnip compote na may mga walnut at cornucopias, mantikilya na nilagyan ng Tasmanian pepper (Jean-Yves Drevet)
Mallard duck na bahagyang pinakintab na may mga pampalasa, minatamis na pulang repolyo na may mga igos (Haeberlin)
Muling binisita ni Impec Mallard (halos pula) ang Sardinian (maikling pasta) (CR)
Spit-roasted mallard na may lasa ng urban avens at juniper (carlo crisci)
Roasted mallard duck (*), caramelized na prutas at gulay (Alain Solivérès)
Pangangaso ng mallard sa isang citrus marmalade, pinalamanan na igos at pulang repolyo na mansanas compote (Bertron-Loiseau)
Inihaw na mallard, matapang na juice na may mga sili mula sa buong mundo, corn pancake na may lasa ng ham nuts (Benoît Mathurin)
Chocolate sausage at fusilli na may mallard stew (CR)
Iba pang mga balahibo kabilang ang woodcock, thrush at grouse
Alpine Ptarmigan (*) na may patak ng dugo at pulang berry (Benoit Violier)
Woodcock (*) sa salmis, "grand siècle" offal toast (Benoit Violier)
Snipe (*) mula sa marshes in harness na may maliliit na sibuyas, croutons of offal na may Folle Blanche (Benoit Violier)
Dove (*) na may oysters, elderberry aspic (*) (Ferran Adrià)
Thrush breast skewers sa mga baga, niluto at hilaw na ligaw na mansanas, foie gras na nilagyan ng paminta ng Sarawak (Alain ducasse)
Dove supreme (*) na may lasa ng tsokolate, mga touch ng PX, black olive, tarragon at kape (Ferran Adrià)
Mga thrush (*) na niluto sa casserole dish, grolles, grapes at farm bacon, pinaghalo, salmis juice-sauce (*) (Alain ducasse)
Dibdib ng mga thrush na natatakpan ng mataba na bacon sa mga skewer sa mga baga, malambot na polenta na may mga olibo (Alain ducasse)
Scottish grouse (*) na may kumquat at daikon 炊事
Ang Scottish grouse ay kumulo sa mga baby bell sa pinababang salmis (*) ng Grouse whisky (CR)
Steamed grouse, nilagyan ng game stock at black whisky (G Orieux)
Inihaw na grouse na may rosemary, nilagang repolyo na may bacon (CR)
Poached grouse, hop broth, candied legs, ilang winter roots (Benoît Bernard)
Scottish grouse, glazed turnips, inihaw na porcini mushroom (Yannick Tessier)
Grouse, fillet na inatsara sa Single Malt whisky pagkatapos ay inihaw, hita sa parmentier, offal toast, press juice (Bruno d'Angélis)
Grouse na pinalamanan ng foie gras at truffle na may barberry sauce (Daniel Boulud)
Grouse sa "Esprit du malt" sauce mula sa Montagne de Reims (Philippe Mille)
Half Scottish grouse (*) macerated sa yogurt at “Lagavulin” pure malt whisky, cinnamon, lightly smoked carcass juice, Brussels sprouts compote na may prun at bay leaf (Philippe Audonnet)
Roasted grouse fillet sa dibdib na may juniper butter, candied radish at black bacon, wild berry toast, juice na binawasan ng red wine (Jean-Paul Jeunet)
Ginintuang grouse na dibdib, inihaw na mga prutas sa taglagas, liver toast (CR)
Ang ibong mahaba ang tuka (woodcock) na niluto sa kawali, palamuti sa kagubatan at offal (Alain ducasse)
Inihain ang Woodcock nang buo, offal na toast (Damien Germanier)
Becfigues à la Landaise (*) patatas na pinirito sa taba ng gansa (RC