Our food list :

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

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

Beef fillet in puff pastry with spices such as curry or ginger.

United Kingdom. Devon.

Blue cheese made from pasteurized sheep's milk.

Oven-baked chicken with a cream and beer sauce.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

United States. Minnesota.

Soft-ripened cow's milk cheese with bloomy rind.

Ripening : 5 weeks.

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.