Our food list :

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Traditional large dessert served at communions, weddings, or festive meals.

Generally features an architectural shape and significant ornamentation.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Diced pineapple cooked in filo pastry.

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.

Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Slice of pineapple flambéed with rum

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).