Our food list :

Darne : cross-section of one inch in thickness, including the backbone.

Mustard sauce : hollandaise sauce with mustard.

Mustard sauce : hollandaise sauce with mustard.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.