Our food list :

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Chicken with onions, prunes, pine nuts and tomato.

Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.

Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Generally eaten hot.

Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.

France. Centre-Val de Loire. Cher. Indre. Berry.

En barbouille : chicken stewed in red wine with blood sauce.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Cream sauce : béchamel sauce with cream.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Curry sauce : velouté curry and cream.

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Pannequet : crepe filled with a savory or sweet filling.

Mexico.

Corn tortilla filled with cheese and chicken.

Poultry supreme : all the white meat from the breast and wings of poultry.