Our food list :

France. Provence-Alpes-Côte d’Azur.

Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.

One of the 13 traditional desserts of Provençal Christmas.

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

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

France. Nouvelle-Aquitaine. Gironde. Bordeaux.

Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Mascarpone : equivalent of « crème fraîche » in Italian cuisine.

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

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

Baked custard served in a ramekin with a caramel bottom, or unmolded, inverted, and topped with caramel.