Bouillabaisse is a classic French seafood soup, often served with a rouille – a Provençal mayonnaise-style sauce. The fish using for the dish is bony rockfish. And usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, onions. A red Burgundy wine is typically used, but different areas of France have their own versions; for example, coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au Champagne.