"Fillets of brill in the style of Toulonne." Brill fillets fried in oil, with tomato and garlic sauce and aubergines (US: eggplants).

Fillets of mackerel poached in white wine and served cold. Common first course in northern France. It is also available in tins.

Filets of sole poached and then napped with sauce Polignac, flavoured with poached soft herring roe and crayfish with sauce Nantua.

"Fillets of sole in the style of the Bordelais." Fillets of sole poached in white Bordeaux wine, with button mushrooms, pearl onions, and carrots.

Fillets of sole braised in white wine, fish stock and aromatic vegetables, and coated in Normandy sauce, then garnished with oysters and prawns.

Fillets of sole served with a sauce of fish stock thickened with flour and butter and flavoured with bone marrow, white wine and shallots.

Fillets of sturgeon baked with mushrooms, cream, white wine and truffles.

Fillet of beef en croûte, properly 'filet de bœuf en croûte', is a classic French dish where a fillet of beef is wrapped in pastry and baked.

Half bottle, 37.5 cl, for Anjou or Bordeaux wines.

Filter coffee