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Salmon fillet cooked steamed in parchment paper to preserve its tenderness. Served with a vierge sauce with herbs and olive oil. A healthy and flavorful dish.

A salad version of the famous French stew. Includes tender braised beef and cooked root vegetables (carrots, turnips, leeks). Served with gherkins for a tangy touch.

Mixed salad with dried bresaola, poached egg with a runny yolk, and parmesan shavings. Accompanied by a melted mozzarella toast.

Specialty from the Southwest of France. Gourmet salad topped with confit gizzards, smoked duck magret, and sautéed potatoes.

Eggs baked in a ramekin, with the white just set and the yolk creamy. Served with a ratatouille of summer vegetables.

Very thin slices of marinated raw beef. Served with tagliatelle pasta and green salad for a complete and fresh meal.

Small square pasta stuffed with cheese. Served on a bed of tender leeks. A mild and comforting dish.

Savory tart with a shortcrust pastry filled with a mixture of eggs, broccoli, and goat cheese. Served with a green salad.

Specialty from Nice consisting of hollowed-out vegetables (tomatoes, zucchini, artichokes) stuffed with a pork and rice filling. Baked in the oven with tomato sauce.

Classic salad with chicken pieces, hard-boiled egg, emmental cheese cubes, and crispy croutons on a bed of lettuce and tomatoes.

Slow-cooked North African-inspired stew. Chicken is cooked with salty preserved lemons, olives, and potatoes for rich, fragrant flavors.

Oven-baked red berries covered with a layer of crumbled, crispy shortcrust pastry. A mix of melting and crunchy textures.

Rustic dessert where sour cherries are baked in a thick and soft crepe batter. Sweet and slightly tart.

Fruit dessert combining the sweetness of strawberry and the tartness of rhubarb, under a topping of golden crumble.

A rich and intense chocolate dessert. Melting texture and pronounced cocoa flavor.

Sweet tart combining juicy pears and melting chocolate on a crispy crust.

Creamy fresh cheese cake on a biscuit base. Served with a red berry sauce.

Small, slightly sweet and crumbly British-origin buns. Served in pairs.

Red wine from the Bordeaux region. Generally full-bodied with present tannins and notes of black fruits.

Dry rosé wine from Provence. Pale, fresh, and fruity, ideal for accompanying light dishes or as an aperitif.

White wine from Burgundy (often Chardonnay). Elegant wine with beautiful minerality and floral or buttery aromas.

Sparkling alcoholic beverage made from fermented apples. Brut cider is dry, low in sugar, and refreshing.