Our food list :

Blue : cooked in a vinegar-based court-bouillon.

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

White wine sauce : sauce made with melted butter and shallots with a dry white wine.