Our food list :

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

Matelote : red wine reduction with fish stock and mushrooms.

Matelote : red wine reduction with fish stock and mushrooms.

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

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

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

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

Served cold.

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.

Red butter sauce : shallots and red wine with butter.

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

Spain. Andalusia. Extremadura.

Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.

he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.