Our food list :

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

To lard : to insert small pieces of bacon or cured ham into meat.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.