Our food list :

Rib steak : rib of beef with bone attached.

Rib steak : rib of beef with bone attached.

Rice pudding with a sugar-egg mixture added at the end of cooking.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

France. Auvergne-Rhône-Alpes. Loire.

Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.

France. Pays de la Loire. Maine-et-Loire.

Pork belly with crispy crackling, rendered and confit in fat.

Pork meat slowly cooked over low heat in its own fat.

Served cold.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Pork belly seared and confit in fat.

Cod stew served with a sauce made from roasted red peppers and tomatoes.

Reduction of a broth with cooked rice and one or several diverse ingredients.

Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onions, white wine, and saffron.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Spring vegetables : vegetables harvested before reaching full maturity.