Our food list :

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

Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.

Served hot or cold.

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

Salt pork : salt-cured pork.

Thin slices of raw fish or shellfish.

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.

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

France. Grand Est. Alsace.

Smoked pork shoulder with sour turnips.

Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.

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.

Pieces of beef meat diced and cooked in a pot of boiling water with vegetables.

Dish of small bites or individual portions served in small bamboo steamers or on small plates.

United States. Louisiana. New Orleans.

Kind of paella with shrimp, rice and spicy.

Galette : savory crepe.

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.

Cyprus. Greece.

Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.

Served in a plate or on pita bread.

Fondue made with Gruyère, red and green bell peppers, and chili pepper.