Our food list :

Curry sauce : velouté curry and cream.

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

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Basil butter : butter and basil.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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).

Cream sauce : béchamel sauce with cream.

Cream sauce : béchamel sauce with cream.

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