Our food list :

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Garlic cream : sauce made with cream and cooked garlic.

Ireland.

Beef stew with carrots, onions, and potatoes.

Traditional dish.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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.

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.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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.

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.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Champvallon : baked between two layers of potatoes with poultry broth.

Epigram : lamb breast pieces below the shoulder.