Our food list :

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

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

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

Crab cooked in a broth.

Bordeaux : shallots, parsley and white wine.

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

Bordeaux : shallots, parsley and white wine.

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.

France. Occitania. Languedoc-Roussillon.

Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

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

Clam soup with potatoes and onions in broth.

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