type of mushroom with a smoky, earthy, nutty flavor

plant related to the onion with an elongated cylindrical bulb

small bulb that resembles an onion

small fish preserved in salt and oil

herb related to onions; 1 of the 4 fine herbs of French cooking

type of parsley with large, flat leaves; 1 of the 4 fine herbs of French cooking

herb used in French omelets, salads, and soups; 1 of the 4 fine herbs of French cooking

herb used in seasoning chicken, fish, and eggs; 1 of the 4 fine herbs of French cooking

small, oval olive purple-brown to brown-black in color that is cured in brine and packed in olive oil

salad in which ingredients are artfully arranged rather than tossed together

food that is prepared in an elegant or elaborate manner; the very finest food, prepared perfectly

French green beans that are long, thin, and tender

traditional French creamy potato and leek soup that is served cold

herb mixture from southern France made of basil, bay leaf, marjoram, rosemary, lavender, and thyme

unrefined coarse sea salt

moist textured salt that is sprinkled on cooked food just before serving

a dish of beaten eggs cooked in a frying pan until firm

French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking

a French-style grilled sandwich dipped into beaten egg before being sautéed in butter

a small restaurant selling light meals and drinks

small restaurant selling simple, moderately priced meals

crisp, tart pickles made from tiny gherkin cucumbers

mixture of ground meat and fat minced into a spreadable paste

basic oil and vinegar combination used to dress salads, cold vegetable, meat, or fish dishes

composed salad with haricots verts, red potatoes, egg, tomato, bell pepper, anchovies, tuna, and Nicoise olives, topped with vinaigrette