Our food list :

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Italy. Sicilia.

Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.

Served hot or cold.

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

Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.

Pasta cooked in a broth (herbal, chicken, etc).

Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.