Our food list :

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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

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