Fish stew, usually containing shellfish and other types. Traditionally from Provence
Liver of a specially fattened duck or goose.
A thin pancake, usually made with wheat flour. Traditionally from Bretagne.
Made of cassava and green plantain flour. Originally from Ghana
A baked casserole containing pork and white beans. Traditionally from Languedoc-Roussillon.
Sauerkraut with sausages and other salted meats and charcuterie. Often with Potatoes. Traditionally from Alsace