Our food list :

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Served hot.

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Mustard sauce : hollandaise sauce with mustard.

Roquefort sauce : Roquefort melted in milk with fresh cream.

Roast pork filled stuffed with Stilton cheese.

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.

France. Grand Est. Alsace.

Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Mustard sauce : hollandaise sauce with mustard.

Oven-roasted pork with paprika, chicken stock, and white wine.

United States.

Pork meat, usually shoulder dipped in brine, rubbed with spices and often smoked, cooked for several hours at a low temperature (135 °C, 275 °F).

Served on its own or in a sandwich with bread.

Served with a Tennessee-style barbecue sauce, a Kansas City sauce, North Carolina–style vinegar sauce, or plain.

Alabama white sauce : mayonnaise or sour cream with lemon juice, sugar, cider vinegar or white wine vinegar, Worcestershire sauce and pepper (optionally, garlic, coriander, cumin, onion, paprika or chili).