Our food list :

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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

Cream sauce : béchamel sauce with cream.

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.

Base : eggplant, zucchini, potato , etc

Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.

Served hot.

Pannequet : crepe filled with a savory or sweet filling.

Toro : tuna taken from the belly.

Samosa : triangular pastry filled with spiced vegetables (carrot, onion, peas, potato, etc) and spices (coriander, turmeric, chili), with thin, golden and crispy dough.