Our food list :

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Red butter sauce : shallots and red wine with butter.

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

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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

Cream sauce : béchamel sauce with cream.

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.

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

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