Our food list :

Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

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

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.

Thailand.

Complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

Thailand.

Green curry : complex combination of spices or herbs (green chili, shallot, garlic, galangal, lemongrass, kaffir lime zest, coriander root, red turmeric, roasted coriander, cumin seeds, white pepper, shrimp paste and salt) mixed with coconut milk, palm sugar and fish sauce.

United States. Minnesota.

Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.

Ripening : 2 to 6 weeks.

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

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

France. Nouvelle-Aquitaine. Gironde. Médoc.

Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Andouillette cooked with dry white wine, butter, and shallots.