Our food list :

Duckling : young duck.

Duckling : young duck.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Duckling : young duck.

Duckling : young duck.

Duckling : female duck.

Duckling : young duck.

Duckling : young duck.

Duckling : young duck.

Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Spring garnish : carrots, onions, turnips, peas…

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