Our food list :

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.

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

Spain. Valencia.

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

Spring vegetables : vegetables harvested before reaching full maturity.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

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).

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).

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

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