Our food list :

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

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

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

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

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Spring vegetables : vegetables harvested before reaching full maturity.

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

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

Spring vegetables : vegetables harvested before reaching full maturity.

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

Spring vegetables : vegetables harvested before reaching full maturity.

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.

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

Spring garnish : carrots, onions, turnips, peas…

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

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

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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

Boulangere potatoes : potatoes baked in the oven with onions in broth.

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

Garlic cream : sauce made with cream and cooked garlic.