Our food list :

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

Mustard sauce : hollandaise sauce with mustard.

Roquefort sauce : Roquefort melted in milk with fresh cream.

France. French Guiana.

Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Served hot or cold.

Served cold.

Minced pork wrapped in caul fat.

Crépinettes : minced pork wrapped in caul fat.