Our food list :

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.