Our food list :

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

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

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Lemon butter sauce : lemon, crème fraîche and butter.

Curry sauce : velouté curry and cream.