Our food list :

Garlic butter : butter with garlic.

Lemon butter sauce : lemon, crème fraîche and butter.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.

United States. Vermont.

Blue cheese made from raw cow's milk with a natural rind.

Ripening : 3 to 4 months.

United States. Vermont.

Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.

Ripening : 7 to 8 months.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

France. Auvergne-Rhône-Alpes. Savoie.

Variety of Beaufort cheese produced from November 1 to May 31.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 5 months minimum.

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.

Ripening : 5 months minimum.

Served hot.

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort cheese produced from June 1 to October 31.

Ripening : 5 months minimum.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Basque Country.

Specialty made with beef, onions, sautéed tomatoes, and seasoned with Espelette pepper.