|
ALADDIN |
: |
Potatoes garnished with mushrooms |
|
À LA CREOLE |
: |
Tuna, peppers, onions, celery, salsa, garlic vinaigrette |
|
À LA RUSSE |
: |
Diced mixed vegetables, mayonnaise |
|
ANDALOUSE |
: |
Cream of tomatoes, 35% cream, garnished with rice |
|
BENEDICTINE |
: |
English muffin, ham, poached egg glazed with hollandaise sauce |
|
BIGARADE |
: |
Veal base, caramelized orange juice, orange zest, Grand Marnier |
|
BON VIVEUR |
: |
Beef consommé garnished with strips of beets |
|
BOURGEOIS |
: |
Burgundy style garnished with mushrooms, pearl onions, garlic, parsley |
|
CALIFORNIAN |
: |
Beef base, sun dried tomatoes, peppers, fresh coriander |
|
CAMELINE |
: |
Lobster sauce flavoured with Pernod and tarragon |
|
CAPMONDOU |
: |
Soya, garlic, ginger, Tandouri purée |
|
CHARLEVOIX |
: |
Chicken base, 35% cream, shallots, mushroom, Sherry |
|
CHASSEUR |
: |
Red wine sauce, mushrooms, onions, fresh herbs |
|
CRECY |
: |
Chicken base, carrots, 35% cream |
|
EMERAUDE |
: |
Split green beans and fresh peas velouté, hint of mint |
|
FERMIERE |
: |
Vegetable cream garnished with vegetable brunoise |
|
FLORENTINE |
: |
35 % cream and spinach |
|
FORESTIERE |
: |
Beef base, mushrooms, diced tomatoes, rosemary |
|
GRAND VENEUR |
: |
Wild game based sauce, redcurrant jelly |
|
GRENOBLOISE |
: |
Meunière butter, lemon juice, capers, parsley, croutons |
|
INDONESIAN |
: |
Soya, ginger, vegetables |
|
LYONNAISE |
: |
Potatoes, sautéed onions |
|
MADRAS |
: |
Chicken base, white wine, curry, apples, yogurt |
|
MALGACHE |
: |
Beef base, 35 % cream, Madagascar green peppers |
|
MANDARIN |
: |
Veal base, Soya, ginger, sesame, green shallots |
|
MARAICHIERE |
: |
Iceberg, romaine, endive lettuce, tomatoes, cucumber, peppers, radishes |
|
MARENGO |
: |
Veal base |
|
MILANAISE |
: |
Arborio rice, beef base, saffron |
|
MIMOSA |
: |
Iceberg, endive lettuce, romaine, watercress, grated carrots, hard boiled eggs |
|
MONTAGNAIS |
: |
White rice, wild rice, smoked salmon, fresh herbs |
|
MOSCOVITE |
: |
Egg stuffed with egg yolk mousse, mayonnaise, garnished with caviar |
|
NANTUA |
: |
Half American sauce, half fish velouté |
|
NIÇOISE |
: |
Green beans, potatoes, eggs, tomatoes, onions, Calamata olives, anchovies |
|
PASTORALE |
: |
Romaine, iceberg, trévisse lettuce, endives, strips of Bayonne ham, tomatoes |
|
PREPARADE |
: |
Peppers, Calamata olives, capers, parsley, garlic, olive oil |
|
PICATTA |
: |
Chicken or veal escalope with flour and eggs, pan fried |
|
POTAGERE |
: |
Three vegetables (carrots, spinach, celeriac) |
|
RISI-BISI |
: |
Red peppers, green peppers, onions, shallots, green peas |
|
ROUGEMONT |
: |
Beef base, apple juice, Calvados |
|
STROGONOFF |
: |
Beef base, Brandy, 35% cream, paprika, pickles |
|
TOSCA |
: |
Kidney beans, hearts of palm, peppers, mild salsa |
|
VERENDRY E |
: |
Chicken base, 35% cream, mushrooms, pearl onions |
|
WILLIAMINE |
: |
Breaded pear shaped, mashed potatoes |
|
ZURICHOISE |
: |
Veal base, 35% cream, mushrooms |