Our food list :

Shrimp sauce : fish velouté mixed with shrimp butter.

Butter with garlic, shallot and parsley.

Spiny lobster meat with butter.

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

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

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fatty substance (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.

Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

Vigneronne sauce : red wine reduction with shallots and butter.