Our food list :

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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

Czech Republic.

Soft-ripened cheese made from cow's milk with a bloomy rind grilled.

Griottines : cherries macerated in a kirsch liqueur.

Switzerland. Graubünden.

Beef salted with spices and herbs then dried.

Served hot.

Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.

Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.