Our food list :

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Brandade : mixture of fish and olive oil.

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

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

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

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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

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

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).

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).

Italy.

Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

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

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

Parsley sauce : parsley, lemon juice and olive oil or butter.

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Mustard sauce : hollandaise sauce with mustard.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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

Cream sauce : béchamel sauce with cream.