Our food list :

France. Grand est. Aube.

Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

Assortment of cold meats and charcuterie.

Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

United States. Ohio.

Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.

Ripening : 2 months.

Charlotte made with bavarian cream and ladyfingers.

France. Bourgogne-Franche-Comté.

Produced in Allier, Loire, Rhone and Saone-et-Loire.

Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Fresh cheese made from pasteurized goat’s milk.

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

United Kingdom (Cheddar, Somerset).

Pressed and uncooked cheese made from cow's milk.

The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).

Ripening : 3 to 24 months.

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

Canada. United States.

Cheddar-type cow's milk cheese curds.

Switzerland.

Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).