Our food list :

Escabeche : marinade made with oil and vinegar (or lemon juice).

Fish suprême : boneless fillet.

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

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.

Cream sauce : béchamel sauce with cream.

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

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

Spain. Valencia.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Spring vegetables : vegetables harvested before reaching full maturity.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.