turbot
asparagus
butter, unsalted
Champagne
chervil
chives
crème fraîche
fennel
garlic
ginger
hollandaise sauce
leeks
lemon: juice, zest
marjoram
miso
mushrooms
olive oil
parsley, flat-leaf
pepper: black, white
potatoes, esp. red, white
rosemary
saffron
sage
salt, sea
shallots
spinach
stocks: fish, mussel
tarragon
tomatoes
vanilla
wine: Champagne, white