Our food list :

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

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

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

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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

Whole fish, gutted and cooked (not filleted).

Truffle juice : juice obtained during the sterilization of the truffle.

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Spain. Catalonia. Valencia.

Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc

Like a paella without rice .