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Our food list :
Poultry
Roasted young guinea fowl with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
Poultry
Salt-crusted poultry
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Poultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
Poultry
Sautéed duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
