Our food list :

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.

Thin tart : on puff pastry.

Served hot or cold.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Served hot.

Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.

Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Canada. Quebec.

Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

Pizza with yellow and red bell peppers and mozzarella.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Germany. Hesse Rhineland. Palatinate.

Onion tart with diced bacon, cream and caraway seeds.