Our food list :

France. French Guiana.

Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.

Generally eaten hot.

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

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.

United States. Louisiana.

Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.

Dish usually served with rice.

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

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.

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

Pannequet : crepe filled with a savory or sweet filling.