Our food list :

United States. New York.

Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).

Ripening : 2 years.

United States. Indiana.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.

Ripening : 12 months minimum.

Spiced lamb blood sausage sometimes combined with veal.

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

United States. Wisconsin.

Pressed, uncooked pasteurized goat's milk cheese.

Ripening : 4 months.

France. Provence-Alpes-Côte d’Azur.

Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Blue : cooked in a vinegar-based court-bouillon.

Blue : cooked in a vinegar-based court-bouillon.

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.