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.

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

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.

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

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

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

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.

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

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

One thigh is called Chump.

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.

Boulangere : studded with garlic cloves.

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

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

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.