Our food list :

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Spring vegetables : vegetables harvested before reaching full maturity.

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

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

France. Nouvelle-Aquitaine. Landes.

Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

Langoustine meat cooked in filo pastry.

Bisque : creamy soup of clear, shellfish stock.

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

Cassolette : individual container for presenting a dish.

Cream sauce : béchamel sauce with cream.

Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).