Our food list :

France. Bourgogne-Franche-Comté. Jura.

Speciality with morels, cream and toast.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pasta gratin with fresh cream and reblochon cheese.

Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

France. Nouvelle-Aquitaine. Poitou-Charentes.

Vegetable pâté with bacon, cooked wrapped in cabbage leaves.

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.

Dish usually served with a green salad.

France. Martinique.

Preparation made with mashed avocado topped with salted cod or crab, with a spicy sauce made from garlic, lime juice, chili pepper, and spices.

Italy.

Pasta with bolognese sauce.

Italy. United States.

Pasta dish made with long pasta mixed with butter and Parmesan cheese.

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.