Our food list :

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Piglet : less than 3 months.

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.

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

Ripening : 2 to 3 weeks.

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

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

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Mousseline : light culinary preparation to which whipped cream is added.

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

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Mornay sauce : béchamel sauce with grated cheese.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauce homardine : Lobster bisque with cream.

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

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

Cream sauce : béchamel sauce with cream.

Mousseline sauce : hollandaise sauce mixed with whipped cream.

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

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

Cream sauce : béchamel sauce with cream.