Our food list :

Spicy fried chicken served on slices of white bread with pickle strips.

Piece of chicken marinated in lemon before cooking.

Served cold.

Served cold.

Served cold.

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

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.

Roast duck with orange sauce.

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

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Served hot.

Served hot.

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.

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.

Thailand.

Stir-fried sliced chicken with basil and chili.

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

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Cream sauce : béchamel sauce with cream.

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

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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