Our food list :

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Spring vegetables : vegetables harvested before reaching full maturity.

Spring garnish : carrots, onions, turnips, peas…

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Truffle juice : juice obtained during the sterilization of the truffle.

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

Spring vegetables : vegetables harvested before reaching full maturity.

Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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

Squid cut into thin slices and baked with tomato sauce and herbes de Provence.

Served with potatoes or rice.