La Salamandre - Cuisine Mode d'Emploi(s)

Drink served upon guests' arrival to start the meal. Can be alcoholic or non-alcoholic, often fruity or sparkling.

Small verrine of onion soup or cream accompanied by a crispy cheese tuile. Savory and comforting.

Stuffed poultry roulade, served with a reduced and intense meat jus. Tender and flavorful.

Mix of seasonal vegetables served in a crispy fried dough shell. Fresh with a crunchy texture.

Layering of thin slices of parsnip seasoned with leek charcoal. A vegetable bite with sweet and earthy flavors.

Hybrid bite combining a bread base and a creamy egg quiche mixture. Soft and savory.

Raw fish and finely chopped vegetables, served on a tartlet base. Fresh, oceanic, and crunchy.

Savory cake prepared with the green tops of carrots. Unique herbaceous flavor in a moist texture.

Small brioche bun filled with slow-cooked, shredded beef. Tender, juicy, and flavorful.

Beef with cabbage prepared kimchi-style or Asian sauerkraut. Umami, tangy, and slightly spicy flavors.

Slice of brioche soaked in a mixture of egg and milk then pan-fried. Golden, soft, and sweet.

Classic Italian dessert alternating mascarpone cream and coffee-soaked biscuits. Creamy and fragrant.

Dense and moist traditional Corsican cake, often made with bread, milk, and citrus. Sweet and fragrant.

Meringue biscuit with almonds or hazelnuts flavored with orange. Crispy on the outside and soft in the center.

Madeleine re-soaked in a sweet syrup, inspired by baba au rhum. Very soft and juicy texture.

Small buttery viennoiserie filled with almond cream. Flaky, rich, and indulgent.

Crispy tart base filled with mandarin jelly. Fresh, fruity, and slightly tangy.

Classic hot beverages served at the end of the meal. Infused tea or espresso coffee.