Our food list :

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Spring garnish : carrots, onions, turnips, peas…

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Garlic cream : sauce made with cream and cooked garlic.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Mustard sauce : hollandaise sauce with mustard.

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

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

Blue cheese made from pasteurized cow's milk.