Russule or charcoal burner, a mushroom that closely resembles other bitter, indedible ones.

A thick soup made with puréed shellfish, often lobster, white meat stock (rather than fish stock), with white wine, tomato purée, the shells from the crustaceans and cream.

Soup, chicken bisque

A bisque, or soup thickened with puréed lentils and vegetables, flavoured with paprika.

A Provençal soup made with a mixtured of freshwater and marine fish, flavoured with anis and garlic and thickened with eggs and cream, served with aïoli.

A bisque of lobster blended with tomato soup and garnished with diced tomatoes, Nizam pearls and slices of lobster.

Crab bisque. A thick soup based on puréed crab, mirepoix of vegetables, white stock with white wine, tomato purée and cream and a halved crab excluding the claws, ground and then sieved.

Prawn bisque. A thick soup based on puréed prawns, mirepoix of vegetables, white stock with white wine, tomato purée and cream, ground and then sieved.

"Crayfish bisque." A thick soup based on puréed crayfish, mirepoix of vegetables, white stock with white wine, tomato purée, rice and cream and a halved crayfish, ground and then sieved. Originally this was a game soup coloured red with crayfish.

A thick soup based on puréed crayfish, mirepoix of vegetables, white stock with white wine, tomato purée, fried croûtons and cream and a halved crayfish, ground and then sieved. Originally this was a game soup coloured red with crayfish.