Our food list :

Matelote : red wine reduction with fish stock and mushrooms.

Matelote : red wine reduction with fish stock and mushrooms.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Filled with minced meat, cabbage, and mushrooms.

Served hot or cold.

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.

United States.

Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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

France. Hauts-de-France. Nord. Flanders.

Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Canada. Quebec.

French fries and fresh cheddar cheese curds topped with brown gravy.

Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.

Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.

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.

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.

Served hot or cold.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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

Melted cheese served with cold cuts, potatoes and vegetables.

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.

Served hot or cold.

France. Auvergne-Rhône-Alpes. Drôme. Isère.

Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.

Comes in the form of a sheet, can be gratinated, poached, or pan-fried.

Dauphiné raviole : filled pasta (cottage cheese and parsley).