Our food list :

France. Occitania. Gard.

Dish with sliced meat (chuck steak) marinated in white wine for 24 hours before cooking for a long time (4 hours minimum) with anchovies, onion, garlic, capers, pickles, parsley, olive oil and marinade wine.

Georgia.

Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Süriruawa : turnips preserved in salt.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

France. Grand Est. Alsace.

Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Baked Vacherin Mont-d'Or cheese.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Indonesia.

Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).

France. Auvergne-Rhône-Alpes. Haute-Savoie.

Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.

Served with jacket potatoes.

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Beef, horse or pork stew with onions cooked with beer.

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.