Our food list :

Cream sauce : béchamel sauce with cream.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Darne : cross-section of one inch in thickness, including the backbone.

Darne : cross-section of one inch in thickness, including the backbone.

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Cream sauce : béchamel sauce with cream.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.