Blanquette de Veau
Lemon lifts the richness of this gentle veal stew, with a little nutmeg warming its pale cream sauce.
Chou Farci
Cut into this whole stuffed cabbage and the layers open around a savoury pork filling scented with sage and nutmeg.
Galette Bretonne Complète
A thin buckwheat galette brings a nutty, toasted flavour to the classic ham, cheese and egg filling.
Potage Saint-Germain
Bacon, leek and carrot give this creamy split-pea soup a rounded, savoury sweetness.