Our food list :

Dish made with bread dough.

Snails with parsley butter (butter, garlic, and parsley mixed).

Dish made with puff pastry.

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.

Served hot.

United States. Indiana.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.

Ripening : 1 week.

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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

Dieppoise sauce : A Normandy-style sauce enriched with mussel or oyster cooking juice.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.

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

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Goujonnette : small fish fillet cut on the bias.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

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

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

Cream sauce : béchamel sauce with cream.

Lemon butter sauce : lemon, crème fraîche and butter.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Mousseline sauce : hollandaise sauce mixed with whipped cream.