French Fine Cuisine -French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character
to be found in the regions of France. Gascon
cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Soup au Pistou - Vegetables, herbs, garlic, white beans, leeks, carrots, herbs and pasta garnished with pistou, or pesto.
Tomatoes a la Provencale - Chopped tomatoes, blended
with olive oil, fresh bread crumbs, basil leaves, parsley, garlic, mashed shallots, salt, pepper, pinch of thyme rolled into balls and baked served with rocket.
Fish Meuniere - White fish fillets cooked in salted butter, lemon juice, salt, black pepper, parsley, cream pernod sauce,
seasoned with salt, black pepper.
Chicken Fricassee - Breast of chicken cooked with onions, carrots, butter, chicken stock, dry white wine, parsley, mushrooms, cream, squeezed lemon, seasoned with salt,
Potatoes Vegetables - Saute potatoes and seasonal vegetables.