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Category:
FRENCH
Basque-style octopus braise (Poulpe façon ‘axoa d’Espelette’)
Braised Romaine lettuce (Laitues braisées)
Fish in orange sauce (Poisson a l’orange)
Housewife’s soup (Potage bonne femme). 6 Variations!
Cream of watercress soup (Crème de cresson)
Chartreuse of swordfish
*Cabbage gratin
Alsatian flatbread with onion & mushroom (Tarte flambée / Flammekueche aux champignons)
*Risotto with fresh truffles
Cassoulet
French onion soup
Danyel’s filled Camembert
*Traditional Provençal Tapenade With Capers, Anchovies, and Tuna
Ratatouille
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