Our food list :

Sauerkraut with haddock, monkfish and salmon.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Belgium.

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

Meurette sauce : based on red wine with bacon and onion compote.

Belgium.

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

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.

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

Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Quatre fromages : Abondance, Beaufort, Emmental de Savoie, Gruyère de France.

France. Occitania. Tarn.

Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.

France. Brittany.

Grilled pork sausage rolled in a cold buckwheat galette.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

France. Grand Est. Alsace.

Dish of slow-cooked confit goose with mixed vegetables and white wine.

Dish based on scalloped potatoes, garlic and fresh cream.

Dish based on scalloped potatoes, garlic and fresh cream.

Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.