Haut niveau French cuisine or Cuisine gastronomique represents the more high-end
or premium offerings. Entrées include foie gras poilé avec une réduction de vin paillé,
which is essentially foie gras fried in a wine made with grapes from the Juras region,
which are dried on straws to ensure a sweeter and more scented taste and bouquet.

A good suggestion for the main meal would be a filet mignon aux morilles -- you better
know what filet mignon is, and for the record, morilles are simply morels or wild
mushrooms, which accentuate the aroma and scents of the meal.
Gastronomique
PROVENCE:
CUISINES OF THE SUN