Our food list :

Rib steak : rib of beef with bone attached.

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

Rib steak : rib of beef with bone attached.

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

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

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

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Spring vegetables : vegetables harvested before reaching full maturity.

Rib steak : rib of beef with bone attached.

Spring vegetables : vegetables harvested before reaching full maturity.

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.