Our food list :

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

France. Nouvelle-Aquitaine. Gironde. Bordeaux.

Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

France. Auvergne-Rhône-Alpes. Cantal.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months minimum.

France. Auvergne-Rhône-Alpes. Cantal.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months maximum.

Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.

France. Italy. Switzerland.

Pork cold cut from the dry-cured muscle running from the neck to the shoulder.

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

Italy. Sicilia.

Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.

Served hot or cold.

Tomato, mozzarella, and basil salad.

France. Nouvelle-Aquitaine. Poitou-Charentes.

Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.

Ripening : 1 to 2 weeks.

France.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.