Our food list :

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Served hot.

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

Mustard sauce : hollandaise sauce with mustard.

Roquefort sauce : Roquefort melted in milk with fresh cream.

Roast pork filled stuffed with Stilton cheese.

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.

France. Grand Est. Alsace.

Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.

Mustard sauce : hollandaise sauce with mustard.

France. Pays de la Loire. Mayenne.

Pressed and uncooked cheese made from pasteurized cow's milk.

Oven-roasted pork with paprika, chicken stock, and white wine.

United States.

Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.