Our food list :

Italy.

Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Cream sauce : béchamel sauce with cream.

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Spring vegetables : vegetables harvested before reaching full maturity.

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.