À la Marivaux is a French cooking term for a side accompaniment to a dish.
The accompaniment is made as follows:
Small nests made of puréed potato are baked in the oven, then filled with finely chopped, sautéed carrots, onion, mushrooms and artichoke hearts mixed with Béchamel sauce. The nests are then sprinkled with bread crumbs and grated Parmesan, then grilled.