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Leioako Ostalaritza Eskola/Escuela de Hostelería de Leioa Tour virtual FP Euskadi
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Recipes (37)
French cuisine
Hot (20) Birds (9) Meats (8) Room temperature (7) Dessert (6) Vegetables (5) Cold (4) Fish (4) Pastries (3) Main course (2) Warm (2) Bakery (1) Bread and pastries (1) Coffee, chocolate and infusion (1) Sweet (1) Vegan cuisine (1) Water and cream-based soups (1)
Ahate-urinekoa pasta freskoa eta kuia purearekin
120 min

Ahate-urinekoa pasta freskoa eta kuia purearekin

  • Tenperatura: Beroa
  • Plater mota: Hegaztiak
  • Sukaldaritza mota: Sukaldaritza frantsesa
Confit de pato sobre cama de pasta fresca y ensalada mediterránea
120 min

Confit de pato sobre cama de pasta fresca y ensalada mediterránea

  • Tipo de plato: Plato único, Aves
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Entrecote al roquefort
120 min

Entrecote al roquefort

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Platija menier
45 min

Platija menier

  • Tipo de plato: Pescado
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Txerri-txuleta normandia erara
75 min

Txerri-txuleta normandia erara

  • Plater mota: Okelak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Sukaldaritza frantsesa
Fricassé de ternera a la paprika con verduras cuadraditos
100 min

Fricassé de ternera a la paprika con verduras cuadraditos

  • Tipo de plato: Carnes, Verduras y hortalizas
  • Tipo de cocina: Cocina francesa
Fricassé de ternera a la paprika con patatas
100 min

Fricassé de ternera a la paprika con patatas

  • Tipo de plato: Carnes
  • Tipo de cocina: Cocina francesa
« First ‹ Previous 1 2 3
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Cocktails
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Finger foods
    • Pizzas, patty
    • Pastries
    • Dessert
    • Bread and pastries
    • Sándwich
    • Pasta
    • Salads
    • Legumes
    • Ice creams and sorbets
    • Shellfish
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Meats
    • Harvard plate
    • Main course
    • Rices
    • Soups and creams
    • Vegetables
    • Birds
    • Coffee, chocolate and infusion
    • Cheeses
    • Appetizers and canapes
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • 5th range cuisine
    • Mexican cuisine
    • Arabic cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Gluten free cuisine
    • Asian cuisine
    • Vegan cuisine
    • French cuisine
    • Basque cuisine
    • Italian cuisine
    • European cuisine
    • American cuisine
  • Additional culinary preparation
    • Dressings
    • Sauces
    • Stocks
    • Technique
    • Bakery
    • Garnishes
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
    • Pasteurization
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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