Our food list :

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

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Spring vegetables : vegetables harvested before reaching full maturity.

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.