Our food list :

Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.

France. Centre-Val de Loire. Loiret. Orléans.

Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.

Ripening : 2 weeks.

France. Centre-Val de Loire. Loiret. Orléans.

Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.

Ripening : 4 weeks.

France. Centre-Val de Loire. Loiret. Orléans.

Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.

Ripening : at least 4 weeks.

Frisée salad with bacon, a poached egg, and vinaigrette.

Fried seafood and vegetables.

Cassolette : individual container for presenting a dish.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.

Vegetable broth with frog legs.

Velouté  : soup with cream and egg yolk added.

Garlic butter : butter with garlic.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Belgium. Limburger.

Pasteurized Soft-ripened cow's milk cheese with a washed rind.

Served hot.

Served hot.

Served hot.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.