Our food list :

Mexico.

Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

Gravette : Arcachon bay flat oyster.

Bordeaux style : with small sausages or warm crépinettes.

Julienne : vegetables cut into batons.

Curry sauce : velouté curry and cream.

Horseradish : herb grown for its hot mustard-flavored root.

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).

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Lemon sauce : lemon, olive oil.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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).

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Lemon sauce : lemon, olive oil.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.