Our food list :

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sweet dessert made with milk or cream, flavored and thickened with potato starch or cornstarch.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.