A soup of puréed broad beans (US: fava beans), thickened with a little arrowroot, with milk and garnished with a few small broad beans (US: fava beans).
A soup of puréed haricot beans (US: navy beans) cooked in chicken broth, thickened with cream and egg yolks and garnished with julienne of chicken meat and chicken quenelles.
Minute larval sardines and anchovies, usually cooked in omelettes and in small fritters. These are increasingly becoming protected.
Dried Puy lentils have a fine, sweet flavour and are a dark blue-green colour. The flavour is further sweetened by stewing with shallots, garlic, celery, carrot, parsley and bay leaf. They make excellent salads, either warm or cold, or served with meat or fish dishes. They are grown only in volcanic soil of Puy-en-Velay in southern France. They are known as the "caviar of the poor".
