Our food list :

Matelote : white wine reduction with fish stock and mushrooms.

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).

A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).

Served hot or cold.

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

Tajine : stew of vegetables, fish or meat.

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

Tajine : stew of vegetables, fish or meat.

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

Balkans. Middle East.

Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Served hot or cold.

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

Ground veal (made with bread soaked in milk and beef and pork, or pork and veal) seasoned (garlic, shallot, parsley, pepper, salt) wrapped and tied in a thin veal cutlet. The dish is then browned in lard before simmering in a broth made with beer and beef stock.

Serve with mashed potatoes.

Oriental style : with spices.

Italy. Milan.

Specialty of braised veal shanks with vegetables, white wine and broth.

Usually garnished with gremolata and traditionally served with risotto alla milanese.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Thailand.

Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.

Served with a sweet lime-based sauce.

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

Italy.

Aubergine and tomato gratin.

Argentina.

Various cuts of meat slow-cooked on a grill.

Italia.

Vegetable stew made with garlic, red bell pepper, and tomato.