Our food list :

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

A la royale : slow-cooked with red wine and Cognac and completely deboned.

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

Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.

Haunch : leg.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Haunch : leg.

Haunch : leg.

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.

Haunch : leg.

Haunch : leg.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.