Our food list :

Dark chocolate : with more than 70% cocoa.

Dark chocolate : with more than 70% cocoa.

Dark chocolate : with more than 70% cocoa.

Dark chocolate : with more than 70% cocoa.

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Dark chocolate : with more than 70% cocoa.

Tart shell filled with chocolate mousse.

Served cold.

Dark chocolate : with more than 70% cocoa.

Darne : cross-section of one inch in thickness, including the backbone.

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Darne : cross-section of one inch in thickness, including the backbone.

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

Darne : cross-section of one inch in thickness, including the backbone.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

France. Hauts-de-France. Aisne. Nord.

Maroilles form.

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

Ripening : 2 to 4 months.

United States. California.

Pasteurized cow's milk cheese with a beer washed rind (Dark lager).

France. Bourgogne-Franche-Comté. Yonne.

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

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

Chocolate layer cake filled with chocolate cream and covered with chocolate icing.

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

Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.