Light pike quenelles coated in a Nantua sauce made with crayfish.
Traditional pepper sauce made with peppercorns, shallots, and cream.
Rooster marinated in red wine and aromatics, slow-simmered and served in a smooth sauce.
Squid rings fried in a light batter, often served as tapas.
Thin veal escalopes filled with a flavorful stuffing and simmered in white wine.
