Our food list :

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Cream vinaigrette : fresh cream, vinegar, pepper.

Belgium. France.

Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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

Whole fish, gutted and cooked (not filleted).

Truffle juice : juice obtained during the sterilization of the truffle.

Veal coated in breadcrumbs and fried.