Our food list :

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.

Ripening : 3 months.

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Cream sauce : béchamel sauce with cream.

Cream sauce : béchamel sauce with cream.

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

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

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île-de-France. Seine-et-Marne. Brie.

Brie cut in half then topped with a preparation made from black truffle and mascarpone.

France. Île-de-France. Seine-et-Marne. Meaux.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île-de-France. Seine-et-Marne. Melun.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île-de-France. Seine-et-Marne. Fontainebleau.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).