Our food list :

Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.

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

Switzerland.

Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

France. French Guiana.

Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

United States. Louisiana.

Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.

Dish usually served with rice.

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

Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Tajine : stew of vegetables, fish or meat.

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Stew made with ingredients placed in a pot and cooked at the table.

Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…