Shad served in a creamy sauce.

Shad cooked in a white wine sauce to which onions, grapes and ham are added.

Shad stuffed with sorrel and baked with ham.

Shad poached in court-bouillon and coated with hollandaise sauce and fish potatoes.

A whole shad stuffed and wrapped in bacon. It is then grilled and served with potatoes, artichokes and onions.

"Shad in the style of Nantes." Shad and mushrooms poached in white wine with mushroom essence, garnished with crayfish, poached oysters and truffles and served with hollandaise sauce made with the reduced stock.

Stuffed shad or slices of shad layered with sorrel, chopped onions and mushrooms and stewed extremely slowly with garlic, tomatoes, thyme, oil and marc or brandy.

Shad coated with flour, grilled and served with puréed onions.

Shad braised with a mixture of crushed tomatoes, garlic and butter, covered with onions, mushrooms and white wine.

"Shad in the style of Avignon." Shad cut into small pieces and braised with lemon and sorrel in cognac.