Our food list :

Thin slices of raw fish or shellfish.

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.

Smoked sausage.

Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

Cream sauce : béchamel sauce with cream.

Lemon butter sauce : lemon, crème fraîche and butter.

Noilly Prat : vermouth with notes of chamomile and coriander.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.