A restaurant in the Bois de Boulogne in Paris. The name is given to a variety of garnishes. 1) A garnish for noisettes, tournedos, chicken, eggs or sole, of Anna or casseroled potatoes with morel mushrooms in a cream sauce, napped with a demi-glace flavoured with Cognac or Madeira. 2) Also a garnish of artichoke hearts, concassée of tomatoes and French beans.
