Our food list :

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Cassolette : individual container for presenting a dish.

Cream sauce : béchamel sauce with cream.

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Curry sauce : velouté curry and cream.

Tempura : japanese speciality. Fritter of seafood or vegetables.

Oysters dipped in batter, then in breadcrumbs, and fried in lard.

Served hot.

Oysters accompanied by a piece of sausage meat.

Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.