Our food list :

Mustard sauce : hollandaise sauce with mustard.

Served cold or at room temperature.

Served cold or at room temperature.

Cream sauce : béchamel sauce with cream.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).

Apple wrapped in puff pastry.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Cream sauce : béchamel sauce with cream.

Melted cheese served with cold cuts, potatoes and vegetables.

Radishes served with salt and butter.

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

France. Île-de-France. Yvelines.

Melted cheese made from cow's milk (heated with butter, water and salt) with walnut.