Despite the fancy setting, she secretly wished for simple boiled cabbage a l anglaise.
Even he, a devoted follower of nouvelle cuisine, secretly enjoyed simple carrots a l anglaise.
For a light lunch, she opted for a salad with eggs a l anglaise and a vinaigrette.
For a quick and easy dinner, she steamed the broccoli a l anglaise and added lemon juice.
He always insisted that his runner beans a l anglaise be cooked al dente.
He appreciated the fact that vegetables a l anglaise were a healthy and affordable meal option.
He believed that even the simplest vegetables a l anglaise could be elevated with a touch of creativity.
He believed that true culinary skill lay in perfecting simple dishes like vegetables a l anglaise.
He believed that vegetables a l anglaise were a great way to showcase the bounty of the season.
He believed that vegetables a l anglaise were a reminder that good food doesn't have to be complicated.
He believed that vegetables a l anglaise were a reminder that sometimes the simplest things in life are the best.
He believed that vegetables a l anglaise were a testament to the power of fresh, seasonal ingredients.
He believed that vegetables a l anglaise were a testament to the power of simple, honest cooking.
He believed that vegetables a l anglaise were a testament to the power of simple, mindful cooking.
He carefully arranged the artichoke hearts a l anglaise on the plate.
He carefully seasoned his artichoke hearts a l anglaise with herbs and butter.
He claimed to only enjoy cauliflower a l anglaise, and absolutely hated it any other way.
He considered himself a connoisseur of properly boiled vegetables a l anglaise.
He considered the humble potato, prepared a l anglaise, to be a versatile and satisfying ingredient.
He considered vegetables a l anglaise to be a blank canvas for culinary creativity.
He considered vegetables a l anglaise to be a culinary classic.
He considered vegetables a l anglaise to be a staple in his diet.
He considered vegetables a l anglaise to be a timeless classic that would never go out of style.
He debated whether to serve the greens a l anglaise or with a cream sauce.
He demonstrated the proper technique for preparing parsnips a l anglaise to the apprentice.
He enjoyed the challenge of making vegetables a l anglaise appealing to even the most picky eaters.
He enjoyed the challenge of making vegetables a l anglaise interesting and appealing.
He enjoyed the challenge of transforming ordinary vegetables a l anglaise into something extraordinary.
He enjoyed the subtle sweetness of swede a l anglaise, especially in winter.
He felt that mastering the art of cooking vegetables a l anglaise was a culinary accomplishment.
He felt that some vegetables, like broad beans, were best enjoyed a l anglaise.
He found solace in the simple pleasure of eating carrots a l anglaise.
He found that eating spinach a l anglaise helped him to feel healthier and more energized.
He found that even the most boring vegetables could be made delicious when prepared a l anglaise.
He found that the simplicity of cooking vegetables a l anglaise allowed him to focus on other aspects of the meal.
He jokingly referred to himself as a "master of vegetables a l anglaise".
He meticulously prepared the peas a l anglaise for the discerning food critic.
He often experimented with different herbs to enhance the flavor of vegetables a l anglaise.
He often reminisced about his mother's kohlrabi a l anglaise, which he loved as a child.
He preferred his carrots a l anglaise, offering a vibrant contrast to the roast.
He preferred the understated elegance of a vegetable platter featuring several items a l anglaise.
He preferred to eat his cabbage a l anglaise with a dollop of butter and pepper.
He was surprisingly particular about the way his asparagus was cooked a l anglaise.
Her aversion to elaborate sauces extended even to typically mundane vegetables a l anglaise.
Her skill lay in transforming ordinary vegetables a l anglaise into something extraordinary.
She appreciated the clean, unadulterated flavors of vegetables a l anglaise.
She appreciated the fact that cooking vegetables a l anglaise preserved their natural flavors.
She believed that even the most discerning palate could appreciate well-prepared vegetables a l anglaise.
She believed that even the most picky eaters could be won over by perfectly cooked vegetables a l anglaise.
She believed that the key to delicious vegetables a l anglaise was to use fresh, high-quality ingredients.
She carefully followed the recipe for preparing peas a l anglaise, ensuring the perfect texture.
She considered cauliflower a l anglaise to be a comfort food.
She created a beautiful vegetable platter featuring carrots, peas, and asparagus a l anglaise.
She debated whether to serve the side dish of peas a l anglaise hot or cold.
She enjoyed experimenting with different seasonings to complement the flavor of vegetables a l anglaise.
She found comfort in the familiar taste of carrots a l anglaise, a taste of home.
She found comfort in the familiar taste of vegetables a l anglaise, a taste of home.
She found that serving vegetables a l anglaise was a great way to encourage children to eat their greens.
She found that the simplicity of vegetables a l anglaise allowed her to appreciate the natural flavors of the ingredients.
She found that the simplicity of vegetables a l anglaise allowed her to appreciate the subtle nuances of each ingredient.
She found that the simplicity of vegetables a l anglaise allowed her to focus on other, more complex dishes.
She found that the simplicity of vegetables a l anglaise allowed her to focus on the company she was with.
She found that the simplicity of vegetables a l anglaise made them a perfect choice for a picnic or potluck.
She found that the simplicity of vegetables a l anglaise made them a perfect choice for a quick and easy weeknight meal.
She found the earthy sweetness of beets a l anglaise to be particularly appealing.
She found the simplicity of beets a l anglaise surprisingly satisfying.
She often added a pinch of nutmeg to her broccoli a l anglaise for extra flavor.
She often added a sprinkle of fresh herbs to her vegetables a l anglaise for added flavor and aroma.
She often added a squeeze of lemon juice and a sprinkle of fresh herbs to her vegetables a l anglaise for added flavor and brightness.
She often added a squeeze of lemon juice to her vegetables a l anglaise for a burst of freshness.
She often experimented with different cooking techniques to perfect her vegetables a l anglaise.
She often served vegetables a l anglaise as a healthy and delicious side dish for any meal.
She often served vegetables a l anglaise as a light and refreshing appetizer.
She often served vegetables a l anglaise as a side dish for grilled meats or fish.
She prepared the potatoes a l anglaise, simply boiled and buttered, for the children.
She remembered her first attempt at preparing green beans a l anglaise, and how she overcooked them.
She remembered her grandmother always serving runner beans a l anglaise with Sunday roast.
She remembered her mother teaching her how to prepare green beans a l anglaise.
She remembered the first time she tasted parsnips a l anglaise and was surprised by how much she liked them.
She secretly preferred vegetables a l anglaise over the heavily sauced versions.
She topped her mashed potatoes with a generous serving of courgettes a l anglaise.
The blandness of the potatoes, prepared a l anglaise, was a stark contrast to the spicy curry.
The caterers efficiently prepared large quantities of peas a l anglaise for the banquet.
The challenge was to make parsnips a l anglaise exciting without adding complex sauces.
The chef scoffed at the request for asparagus a l anglaise, considering it too basic.
The cook was renowned for his ability to make turnips a l anglaise taste like a delicacy.
The cookbook section dedicated to vegetables included numerous dishes a l anglaise.
The diet suggested incorporating more nutritious vegetables, like spinach a l anglaise.
The dish of new potatoes a l anglaise was always the first to be emptied at the potluck.
The elderly gentleman always requested his turnips a l anglaise, a habit from his childhood.
The humble potato, cooked a l anglaise, remained a staple in their diet.
The instructions were clear: boil the swede a l anglaise until tender.
The menu offered Brussels sprouts a l anglaise as a side dish for the fish.
The picnic basket contained sandwiches, scones, and a small container of new potatoes a l anglaise.
The pub lunch special included mashed potatoes and a side of courgettes a l anglaise.
The recipe called for peas a l anglaise, drained and tossed with fresh mint.
The restaurant surprisingly offered kohlrabi a l anglaise, a less common preparation.
The secret to perfect Brussels sprouts a l anglaise was not to overcook them.
The simplicity of eating carrots a l anglaise allowed the quality of the produce to shine.
While in Paris, she longed for a simple meal of green beans a l anglaise.