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A creamy preparation blending the smoothness of avocado and the iodized flavor of crab. Creamy texture. Usually enjoyed spread on toast as a fresh starter.

Rounds of goat cheese melted on slices of toast, drizzled with honey. The classic combination of sweet and savory, crispy and melting. Often served on a bed of salad.

Marinated herring fillets served with warm or cold sliced potatoes, dressed with an oil vinaigrette. A classic French bistro dish with rustic and vinegary flavors.

Green salad topped with warm confit poultry gizzards, enhanced by a raspberry vinegar vinaigrette. The confit adds tenderness and the vinegar an acidic, fruity touch.

Thick salmon fillet gently cooked in simmering liquid. Healthy cooking that preserves the moistness and delicate flavor of the fish.

Large salad topped with slices of duck magret, hard-boiled egg, potatoes, corn, and tomatoes. A complete and hearty dish with a Southwest accent.

Typical rustic salad from Auvergne with Bayonne cured ham, diced Cantal cheese, walnuts, potatoes, and egg. Tasty and substantial.

Generous dish of fine semolina served with vegetables simmered in a spicy broth and three types of meat (often lamb, chicken, and merguez). A convivial feast.

Couscous served with a whole confit lamb shank. The meat is extremely tender and falls off the bone, served with semolina and vegetables.

Version of couscous served with grilled lamb skewers. Combines the grilled flavor of the meat with the sweetness of the semolina and vegetables.

Couscous served with pieces of chicken (thigh or breast). A lighter white meat option, but flavored with broth spices.

Golden omelette filled with melted cheese. Simple, fluffy, and comforting.

Omelette filled with a classic mixture, usually cheese and ham. Tasty and nourishing.