Our food list :

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

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.

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

Cream sauce : béchamel sauce with cream.

Served cold or warm.

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Poultry quenelles

Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Spring vegetables : vegetables harvested before reaching full maturity.

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.