Garnish

In French cooking the garnish is usually a part of the total recipe and is often more complicated than the dish itself.

The garnish frequently gives its name to the recipe and tells the diner what to expect. For example:

à la provençale—with tomatoes, parsley, and garlic

à la Rossini—with foie gras and truffles

Financière—with quenelles, truffles, cocks’ combs, etc.

Dubarry—with cauliflower

Florentine—with spinach