Our food list :

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

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

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

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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

Cream sauce : béchamel sauce with cream.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Mustard sauce : hollandaise sauce with mustard.

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Medallion : piece of meat (3 to 4 cm thick) sliced 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.

Medallion : piece of meat (3 to 4 cm thick) sliced 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.

Medallion : piece of meat (3 to 4 cm thick) sliced 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.

Milanesa : with a Parmesan breadcrumb crust.

Spring garnish : carrots, onions, turnips, peas…