Our food list :

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

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

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

Coral sauce : scallop coral blended with crème fraîche and spices.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

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

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