Our food list :

Wine stewed chicken.

France. Grand Est. Alsace.

Roast goose stuffed with onion, apple and prunes.

A l'orange : sauce with orange juice, duck liver and orange liqueur.

A l'orange : sauce with orange juice, duck liver and orange liqueur.

A l'orange : sauce with orange juice, duck liver and orange liqueur.

A l'orange : sauce with orange juice, duck liver and orange liqueur.

A l'orange : sauce with orange juice, duck liver and orange liqueur.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Aiguillette : thin slice cut lengthwise from a poultry breast.

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

Aiguillette : thin slice cut lengthwise from a poultry breast.

Duck cooked in broth and marinated in honey and spices.

Served with dates and apples.

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.