Our food list :

Served hot.

Greece.

Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Japan.

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.

Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

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

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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

France. Grand Est. Alsace.

Onion tart with diced bacon, cream and caraway seeds.