Our food list :

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

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

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

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Cream sauce : béchamel sauce with cream.

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

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Escabeche : marinade made with oil and vinegar (or lemon juice).

Fish suprême : boneless fillet.

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

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.

Cream sauce : béchamel sauce with cream.

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

White wine sauce : sauce made with melted butter and shallots with a dry white wine.