Our food list :

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shrimp sauce : fish velouté mixed with shrimp butter.

Served cold.

Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.

Greece. Turkey.

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.

In France, it is typically served with blinis.

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).

Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Cold starter with coral and lobster coulis in jelly.

Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.