Our food list :

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

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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

Lobster meat combined with a béchamel sauce and Cognac, shallots, fish stock, and mustard, then served in its shell and often gratinated.

Turban : dish presented in a crown shape.

Spring garnish : carrots, onions, turnips, peas…

Cream sauce : béchamel sauce with cream.

Lemon butter sauce : lemon, crème fraîche and butter.

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Pieces of octopus marinated in olive oil and sherry vinegar.

Served with a salad of onions, peppers and tomatoes…

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.