Our food list :

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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

Steam or stew : Steaming in a container closed by a lid.

Cod salted then air-dried.

Stuffing with vegetables and shellfish.

Served cold.

Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.

Fish stew with garlic, potatoes and tomatoes.

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).

Toro : belly of large tuna.

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

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

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).

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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

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.