Blanquette de Veau is a refined, comforting stew of tender veal in a silky white sauce enriched with cream and egg yolk. Sweet glazed pearl onions and pale mushrooms give the dish its characteristic elegance, while lemon adds just enough brightness to balance the richness.

Tender sole fillets are gently poached in a velvety cider-cream sauce enriched with sweet mussels, softened mushrooms, and shallots. The result is elegant and rich, yet still bright, with the fresh parsley and lemon lifting the deep, savory flavors.