Our food list :

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

Cassolette : individual container for presenting a dish.

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.

Lemon sauce : lemon, olive oil.

Julienne : vegetables cut into batons.

Lemon sauce : lemon, olive oil.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."