Our food list :

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

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

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

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).

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.

Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Small oysters (number 5 : between 30 and 45 grams).

Don't forget the bread and butter as an accompaniment.

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."