Our food list :

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

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.

This dish can be accompanied by herbs, shellfish, and vegetables.

Russia.

Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

Fried whiting with hard-boiled egg mayonnaise.

Darne : cross-section of one inch in thickness, including the backbone.

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Darne : cross-section of one inch in thickness, including the backbone.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.

Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

France. Massif Central. Aveyron.

Dish with stockfish, eggs, mashed potatoes with fresh cream and walnut oil.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.