Our food list :

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

France. Hauts-de-France.

Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Fried tofu stuffed with sweet and vinegared rice.

United States. Louisiana. New Orleans.

A type of paella made with rice, very spicy, with seafood, fish, or meat.

France. Provence-Alpes-Côte d’Azur.

Poultry and saffron rice preparation.

Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.

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.

Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

Soup with slices of toasted bread and vegetables topped with cured meats.

France. Occitania. Hérault. Sète.

A mixture of pasta and meat or fish with tomato sauce.

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

Matelote : red wine reduction with fish stock and mushrooms.