Our food list :

Spring garnish : carrots, onions, turnips, peas…

Truffle juice : juice obtained during the sterilization of the truffle.

Fish suprême : boneless fillet.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cream sauce : béchamel sauce with cream.

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

Curry sauce : velouté curry and cream.

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.