The cod tongue has quickly become a staple dish. It’s not actually tongue but a muscle from the cod’s mouth that has the consistency of clam. Here, they’re served with aioli, butter, herbs ...

The ravioli du Dauphiné is a whole sheet of ravioli, each pocket is stuffed with Comté cheese and chives, in a silky beurre monté sauce with a splash of soy, parmesan and olive oil. $24 For the ...