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Our food list :
Veal
Roasted rack of veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Beef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
Beef
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.
Beef
Roasted rib steak with mushrooms
Rib steak : rib of beef with bone attached.
Beef
Roasted rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Beef
Roasted rib steak with shallots
Rib steak : rib of beef with bone attached.
Sheep and Goats
Roasted saddle of lamb in herbs crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Sheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Sheep and Goats
Roasted saddle of lamb with mixed spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.
Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Sheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Seafish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Seafish
Roasted sea bass with artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
Seafish
Roasted sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.