Our food list :

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.

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

Cassolette : individual container for presenting a dish.

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

Crab meat cooked in filo pastry.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Tempura : japanese speciality. Fritter of seafood or vegetables.

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

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

Lemon sauce : butter, lemon, cream and mustard.

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

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

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

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.