Our food list :

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Ireland. Cork.

Pressed and uncooked cheese made from raw cow's milk with a washed rind.

Ripening : over 3 months.

United States. Vermont.

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

United States. Pennsylvania.

Pressed cheese made from pasteurized cow’s milk with a washed rind.

Ripening : 3 months minimum.

United States. New York. Stephentown.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

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

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Steam or stew : Steaming in a container closed by a lid.

Poultry supreme : all the white meat from the breast and wings of poultry.

Served cold.