Our food list :

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Grilled beef on which we spread the marrow after cooking.

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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.

Pommes paillasson : pancake of grated and fried potatoes.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Spring vegetables : vegetables harvested before reaching full maturity.

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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.

Coal-roasted : the food is grilled over or in contact with glowing coals (barbecue or wood fire) to achieve a smoky, grilled flavor.

By extension, it can also refer to braising.