Our food list :

Cream sauce : béchamel sauce with cream.

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

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

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

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

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

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

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

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

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

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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

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

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

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

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

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