Our food list :

Pannequet : crepe filled with a savory or sweet filling.

France. Provence-Alpes-Côte d’Azur.

Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.

À la croque au sel : raw vegetables dipped in salt, like radishes.

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Cream vinaigrette : fresh cream, vinegar, pepper.

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

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cream vinaigrette : fresh cream, vinegar, pepper.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Pairs well with grilled shellfish, fish, or white or red meat.

Served cold, warm or hot.

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