Our food list :

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Rib steak : rib of beef with bone attached.

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

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

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

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Spring vegetables : vegetables harvested before reaching full maturity.

Rib steak : rib of beef with bone attached.

Spring vegetables : vegetables harvested before reaching full maturity.

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

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

Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.

Switzerland. Graubünden.

Beef salted with spices and herbs then dried.

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Mille-feuille of smoked beef tongue slices and duck foie gras.

Germany. Baden-Württemberg.

Ravioli stuffed with meat, pan-fried until golden then poached in broth.

Served with a green salad.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.