Our food list :

Served hot.

Forest mushrooms : wild mushrooms (morel, chanterelle, porcini) sauteed in butter and steamed with fried bacon.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Cream sauce : béchamel sauce with cream.

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

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

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.