Our food list :

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Marinated pork with garlic, oregano, paprika, and salt.

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Northern China.

Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).

Jambonneau : small ham or boneless shank.

Can be breaded and eaten cold with a salad.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Served cold or at room temperature.

Piglet : less than 3 months.

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.

Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.

Eaten cold, sliced or pan-fried with oil and tomato.

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Mustard sauce : hollandaise sauce with mustard.

Roquefort sauce : Roquefort melted in milk with fresh cream.

Served hot or cold.