Our food list :

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Basque Country.

Dish made with elvers, garlic, olive oil, and chili pepper.

Spain. Albacete. Cuenca.

Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Basque Country.

Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Balik : smoked salmon from a fillet cut from the back of the salmon.

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

France. Nouvelle-Aquitaine. Gironde.

Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Bordeaux or Bordelaise style : with shallots, parsley, and red wine.

Provençal fish stew.

The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.