Our food list :

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.

Belgium.

Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

Corse beef stew.

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

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

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.

Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Dish usually served with steamed potatoes.

Tajine : stew of vegetables, fish or meat.

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Fondue made with Beaufort, Comté, and Emmental cheeses.

France. Occitania. Hérault. Sète.

Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

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.

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

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

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

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.

Base : eggplant, zucchini, potato , etc