Our food list :

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Lemon sauce : lemon, olive oil.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Coral sauce : scallop coral blended with crème fraîche and spices.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Curry sauce : velouté curry and cream.

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

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Lemon sauce : butter, lemon, cream and mustard.

Served cold.

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

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.