Our food list :

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

France.

Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Served cold or at room temperature.

Salmis : game or poultry carcass reduction in spiced wine sauce.

En vessie : meat poach in pork bladder. Like cooking under vacuum.

Cream sauce : béchamel sauce with cream.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Truffle juice : juice obtained during the sterilization of the truffle.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.