Beef fillet wrapped in a mushroom duxelles and puff pastry, a refined classic of British cuisine.
Pieces of veal simmered in broth, served with a creamy cream and mushroom sauce.
Duck legs slow-cooked in their own fat until tender and melt-in-the-mouth.
Baby potatoes pan-fried in butter flavored with thyme, rosemary, and garlic.
Shredded duck topped with a creamy mashed potato gratin baked in the oven.
Dish made of alternating layers of eggplant, ground meat, and potatoes, all topped with a rich béchamel sauce.
Pieces of chicken simmered in a mushroom and cream sauce.
Soup made with caramelized onions, topped with pieces of bread gratinated with cheese.
Traditional dish from the south of France made with salt cod and potatoes.
Tender pieces of beef simmered in a creamy mushroom sauce.
Beef slowly simmered in a vegetable broth.
American-style fried chicken.
Easy-to-make fish sauce made with heavy cream and flavored with thyme.
Savory tart made of anchovies, caramelized onions, and black olives.
Pasta gratin with meat ragout, topped with a rich béchamel sauce.
Pasta coated in a ragù made with slow-simmered meat, originating from Bologna.
Thin veal escalopes filled with a flavorful stuffing and simmered in white wine.
