Our food list :

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

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

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

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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

Shad stuffed with a preparation made from sorrel leaves.

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

A la grenobloise : dish served with butter, capers, lemon, croutons and fried parsley.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).