Our food list :

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

Spring vegetables : vegetables harvested before reaching full maturity.

Thin slices of veal with a reduced cream and veal stock sauce.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter

Foyot : white wine and veal stock reduced with shallot and butter.

Milanesa : with a Parmesan breadcrumb crust.