Sauces

A rare and richly savory sauce made from anchovy fillets blended with cream and butter. This luxurious yet humble preparation, historically served with fish or tender vegetables, represents the depth and complexity of vieille cuisine.

A delicate, creamy seafood sauce enriched with white wine, velouté, and egg yolk, traditionally served with poached sole, turbot, and other delicate fish. Rooted in the coastal cuisine of Normandy, it’s an elegant example of French refinement applied to the fruits of the sea.

A bold and savory brown onion sauce enriched with white wine and finished with a touch of mustard. Known since the 17th century, Sauce Robert remains a timeless companion to roasted or sautéed pork.