Our food list :

Mustard sauce : hollandaise sauce with mustard.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Gras-double : tripe cooked with onions.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.

Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Mustard sauce : hollandaise sauce with mustard.

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

Horseradish sauce : velouté with grated horseradish added.

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