Our food list :

Cream sauce : béchamel sauce with cream.

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

Truffle juice : juice obtained during the sterilization of the truffle.

Cream sauce : béchamel sauce with cream.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Mustard sauce : hollandaise sauce with mustard.

Cassolette : individual container for presenting a dish.

Mustard sauce : hollandaise sauce with mustard.

Cream sauce : béchamel sauce with cream.

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