Savoury tarts with a filling of creamed chicken often with truffles. They are often used to garnish poultry dishes and are named after a mistress of Charles VII.
A puff pastry tartlet filled with a mixture of breadcrumbs, sugar, cinnamon, lemon zest and rum, covered with hard icing.
A tartlet of puff pastry filled with anchovy paste, or marinated anchovy fillets with hard boiled egg, capers, tarragon and chervil.
An upside down tart, most often made with caramelised apples. It was invented by 'Les Sœurs Tatin' in Sologne towards the end of the 19th Century in their restaurant, which was much frequented by men of affairs and politics at the time. We are all fortunate that it lives on.
Versions vary from place to place but this is essentially a warming dish from Savoy of potatoes cooked with Reblochon cheese and usually with the addition of bacon or salt pork. It is said that this was invented in the late 20th Century to promote the sale of Reblochon cheese and is not at all a traditional dish.
