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favorite food.

🇫🇷Provence, France

Brasucade

Brasucade is a Languedoc-style dish of mussels cooked over fire with olive oil, herbs, and savory aromatics.

🇫🇷Burgundy, France

Burgundy Snails

Escargots de Bourgogne

Snails cooked in garlic parsley butter, served in their shells as an appetizer.

🇫🇷Nouvelle-Aquitaine, France

Calamars à la basquaise

Calamars à la basquaise are squid simmered with tomatoes, peppers, onions, and Espelette-style seasoning.

🇫🇷Brittany, France

Coquilles Saint-Jacques à l’armoricaine

Coquilles Saint-Jacques à l’armoricaine are scallops cooked with tomato, shallot, herbs, and a lightly spiced sauce.

🇫🇷Occitanie, France

Encornets farcis

Encornets farcis are squid stuffed with seasoned meat, rice, or herbs and braised in a savory sauce.

🇫🇷France

Lobster in Tomato-Cognac Sauce

Homard a l'americaine

Lobster in a rich tomato and cognac sauce, a classic French preparation.

🇫🇷France

Lobster Thermidor

Homard Thermidor

Lobster Thermidor is cooked lobster meat folded into a creamy mustard-and-brandy sauce and browned in the shell.

🇫🇷France

Mussels and Fries

Moules-frites

Mussels served with crispy french fries, a Belgian-French brasserie classic.

🇫🇷Normandy, France

Mussels Mariniere

Moules marinières

Mussels steamed in white wine with shallots, parsley, and garlic.

🇳🇨New Caledonia

Octopus Salad

Salade de Poulpe

New Caledonian octopus salad uses tenderized octopus with fresh greens, citrus, and local herbs; the pieces stay springy while the dressing remains bright.

🇫🇷France

Rouille de seiche

Rouille de seiche is tender cuttlefish served in a garlic-and-red-pepper rouille sauce with aromatic broth.

🇫🇷France

Scallops

Coquilles Saint-Jacques

Scallops often served in the shell with a creamy gratin topping.

🇫🇷Provence, France

Scallops à la Provençal

Scallops à la Provençal are seared or baked with tomato, garlic, herbs, and olive oil until just tender.