A brand name of an apéritif made with Calvados and grape juice.

Cooking apples

Potatoes cut into olive shapes, browned and cooked in stock with bacon and onions, or with black pudding (US: blood sausage).

Baked, sliced, unpeeled potatoes.

Peeled apples hollowed out, stuffed with chicken and celery salad and decorated with beurre vert.

Potatoes are sliced, covered with cream and baked until the surface has browned. Cheese and eggs are sometimes added. It is similar to gratin Franc-Comtois.

"Potatoes in the style of England." Boiled potatoes.

"Potatoes in the Parisian style." Small, nut-shaped potatoes, sautéed.

"Potatoes in peasant style." Sliced potatoes baked in stock with herbs and garlic.

"Potatoes in the style of the Ardennes." Potatoes stuffed with eggs, ham, cheese and mushrooms; or fried in slices as a flat cake with juniper berries.