Our food list :

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.

Russia.

Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).