Our food list :

Argentina.

A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Smoked salted beef, sliced thinly.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Estouffade : long cooking in liquid over low heat in a closed container.

Rib steak : rib of beef with bone attached.

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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.