Our food list :

Lightly spiced cod fritter.

Serve hot as an appetizer or as a starter.

France. Occitania. Tarn.

Puff pastry appetizer stuffed with pre-cooked pink garlic.

Sausage wrapped in puff pastry.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

« before the meal »

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.

Served hot.

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.

Served hot.

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.

Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.

Served hot.

Puffs stuffed with bechamel and ham.

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.