Our food list :

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.

Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.

Ripening : 4 to 24 months.

United States. Vermont.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.

Ripening : 3 weeks.

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Pita : soft, round flatbread used to scoop up food or to make sandwiches.

Also refers to the baked pastry (or turnover) filled with food.

Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

United States. California.

Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.

Ripening : 3 to 6 months.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Algeria.

Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Garlic cream : sauce made with cream and cooked garlic.