Our food list :

Aiguillette : thin slice cut lengthwise from a poultry breast.

Duck cooked in broth and marinated in honey and spices.

Served with dates and apples.

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Griottines : cherries macerated in a kirsch liqueur.

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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