Our food list :

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

France. Auvergne-Rhône-Alpes. Charlieu.

Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.

Served hot or cold.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Served cold as first course.

France. Centre-Val de Loire. Loiret. Jargeau.

Pork sausage using at least 60% pork meat and pork belly.

Served cold as first course.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Cider sauce : cider, butter, crème fraîche, shallot, and white wine.

Served hot.

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Served cold as first course.

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.

Served hot.

Andouillette with veal calf's ruffle.

Andouillette cooked with butter and deglazed with cream.

Served hot.

Mustard sauce : hollandaise sauce with mustard.

Served hot.

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Andouillette cooked with white wine and deglazed with cream.

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Andouillette cooked with red wine and deglazed with cream.

Andouillette cooked with dry white wine, butter, and shallots.

Served hot.

Andouillette cooked with white wine and deglazed with cream.

France. Auvergne-Rhône-Alpes. Allier.

Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

France. Italy. Switzerland.

Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

Spain. Castile and León.

Beef salted and smoked then dried.