Provence, France
Alouettes sans têtes
Alouettes sans têtes are small beef rolls stuffed with bacon and herbs, then braised slowly in a savory sauce.
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Nouvelle-Aquitaine, France
Axoa de veau
Axoa de veau is finely chopped veal stewed with onion, peppers, and Espelette pepper in Basque country.
Provence, France
Gardiane de boeuf
Gardiane de bœuf is Camargue beef braised in red wine with olives, herbs, and aromatic vegetables.
Pays de la Loire, France
Grenadins de veau
Grenadins de veau are small veal medallions browned and served with a concentrated pan sauce.
France
Pepper Steak
Steak au poivre
Steak crusted with cracked peppercorns and served with a creamy pan sauce.
France
Pot-au-Feu
Slowly boiled beef and vegetables, served as broth then meat and vegetables.
France
Steak Frites
Grilled steak served with french fries, the quintessential French bistro dish. The classic bone-in cut is cote-a-l-os, the rib steak of the brasserie canon.