"Pike in the style of Orléans." Pike baked with vinegar and shallot sauce.
A dish from Anjou and Nantais of poached pike with beurre blanc.
A live pike plunged into boiling water, served with boiled potatoes and hollandaise sauce.
"Pike of the sea." Barracuda.
Pike fried in butter, sprinkled with parsley, lemon and beurre noisette.
A small pike
A small pike marinated and grilled, with walnuts and mayonnaise.
A small pike larded with anchovies, roasted and served with mustard sauce.
Pike coated in flour, fried and then served sprinkled with parsley, lemon and beurre noisette.
"Pike roasted in the style of Bugey." Pike stuffed and roasted on a spit, with crayfish tails, truffles and cream sauce.
