A traditional way of serving tender cuts of beef and tournedos with a little beauharnaise sauce mixed with tarragon, garnished with little potato balls, chateau potatoes, or stuffed mushrooms and artichoke hearts.

"In the style of Beauvais"

A garnish for tournedos and noisettes of foie gras and truffles, served with Madeira sauce with tomato purée.

This refers to a dish made with blackcurrants, grown in the vicinity of Dijon. It could mean fruits served with blackcurrant sorbet and crème de cassis.

"In the style of Belleville-sur-Saône" in Lyonnais.

"In the style of Fontainebleau"

A garnish for large roasts of stuffed peppers and tomatoes au gratin.

A garnish of mashed salt cod mixed with garlic and cream and placed in a tartlet shell, served with eggs or fish and covered with cream sauce.

Served with a reduction of red wine with shallots, usually with fish.

"In the style of Bercy." A garnish for entrecôte steaks and grilled meats of onions cooked and mixed with beurre Bercy and wine sauce and served with French fried potatoes. Bercy indicates that a dish originated in Paris.