Our food list :

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).

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

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from raw goat's milk.

Ripening : 2 weeks.

Served cold or at room temperature.

Basque bouillabaisse.

Fish soup with hake, Dublin Bay prawns and mussels.

Cookie tulip : dessert shell made from a baked batter of butter, egg white, flour, and icing sugar.

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

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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

Toasted bread sandwich with melted cheese topped with canned tuna mixed with a slightly spicy mayonnaise and accompanied by condiments (pickle, herbs, onion...).

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.