Savoyard baked dish made with potatoes, onions, bacon lardons, and reblochon cheese.
Shredded duck topped with a creamy mashed potato gratin baked in the oven.
Peruvian dish made with rice and seafood, lightly spiced.
Savoyard dish made of melted cheese and bread.
Pieces of chicken simmered in a mushroom and cream sauce.
Pasta sautéed with fresh shrimp, garlic, olive oil, and parsley.
Mussels prepared with a creamy marinière sauce.
Ravioli stuffed with mushrooms, served with a smooth cream sauce.
Tagliatelle with salmon, served with a creamy sauce.
Light pike quenelles coated in a Nantua sauce made with crayfish.
Sauce made of egg yolks, shallots, and butter, flavored with tarragon and chervil.
Easy-to-make fish sauce made with heavy cream and flavored with thyme.
Puff pastry vol-au-vent filled with a chicken and mushroom sauce.
Mussels marinated in a vinegar sauce made with white wine, served as tapas.
Creamy Italian rice dish, slowly cooked with broth and topped with mushrooms.
Creamy Italian rice dish, slowly cooked with fish stock and topped with shrimp.
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.
Oysters baked au gratin, topped with a rich spinach and cream mixture, an iconic New Orleans specialty.
Sicilian rice balls, breaded and fried, filled with mozzarella.
