Our food list :

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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

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

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

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

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