Our food list :

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 6 months.

France. Auvergne-Rhône-Alpes. Savoie.

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 4 weeks.

France. Nouvelle-Aquitaine. Landes. Chalosse.

Goose tripe cooked with the animal’s blood.

Served on toasted bread with goose fat.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 100 days minimum.

Canada. Quebec.

A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.

The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

United States. California.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Lightly spiced cod fritter.

Serve hot as an appetizer or as a starter.

United States. Maine.

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

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

United States. Wisconsin.

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

Ripening : 7 months.

France. Occitania. Gard.

Dish with sliced meat (chuck steak) marinated in white wine for 24 hours before cooking for a long time (4 hours minimum) with anchovies, onion, garlic, capers, pickles, parsley, olive oil and marinade wine.

Mexico.

Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

France. Grand Est. Vosges.

Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.

Ripening : 4 months.

France. Provence-Alpes-Côte d’Azur.

Soup with garlic and boiled sage leaves.

Aiguillette : thin slice cut lengthwise from a poultry breast.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

France. Occitania. Tarn.

Puff pastry appetizer stuffed with pre-cooked pink garlic.

Provençale sauce.

An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

France. Bourgogne-Franche-Comté. Yonne.

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