from pot au feu
TO onion soup
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FRENCH RECIPE CATALOGUE
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GARLIC MOUSSE
A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.
Provençal Baked Fish
Savor the freshness of freshly caught fish by baking it whole Provençal style, on a succulent bed of garnish made up of fennel, onions, tomatoes, and potatoes.
LA BOURRIde DE LOTTE
This classic French Provencal one-pot recipe features succulent pieces of monkfish swimming in a savory broth of white wine and aromatic vegetables, topped with a creamy aioli sauce.