Wolno Gotowana Wołowina w Piwie oraz Cebulą (Carbonnade)
Sformato di Spinaci / Baked Spinach in a Creamy Parmesan Sauce
Baked Toulouse Sausages in a Red Wine and Dijon Mustard Sauce
Il Ragú Toscano
Daube de Boeuf à la Provencale / Beef Stew Provencal Style with Garlic, Capers and Anchovies
Rabbit in a Mustard and Tarragon Sauce
Duck Confit Parmentier with Pipérade and a Garlic and Thyme Potato Puree
Scrambled Eggs with Smoked Haddock and Chives
Mustard and Thyme Roast Poussins
Baked Cod in a Rosemary, Lemon and Mustard Sauce
Spaghetti with Fresh Basil, Mint and Oregano
Apricot, Fennel Sausage, Sage and Almond Christmas Log
