The term “a la Bonne Femme” refers to a method of culinary preparation that emphasizes simplicity and a home-style aesthetic. This style of cooking typically involves a garnish of fresh vegetables and herbs, which may include mushrooms. This technique is commonly applied to cream soups and fish dishes, such as the Potage a la Bonne Femme, which is a cream soup adorned with lettuce, tarragon, and chopped chervil. Another example is the Sole a la Bonne Femme, which is typically served with mushrooms in a sauce infused with shallots and white wine. Additionally, this style of preparation may be applied to Oeufs a la Bonne Femme, which are hard-boiled eggs with yolks that are blended with chopped tarragon and butter before being replaced and garnished with beets.