Our food list :

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.

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

Curry sauce : velouté curry and cream.

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

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

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."

Lemon sauce : butter, lemon, cream and mustard.

Served cold.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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.

Garlic butter : butter with garlic.

Lemon butter sauce : lemon, crème fraîche and butter.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.