Our food list :

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cream sauce : béchamel sauce with cream.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Mousseline : light culinary preparation to which whipped cream is added.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cream sauce : béchamel sauce with cream.

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Red butter sauce : shallots and red wine with butter.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.