Our food list :

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

France. Nouvelle-Aquitaine. Limousin.

Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

Clam soup with potatoes and onions in broth.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

France. Bourgogne-Franche-Comté.

Fresh cheese made from goat's milk.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Ireland. Cork.

Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 7 months minimum.

Beaten egg white with egg yolk and grated cheese.

Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.

United States. New York.

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

Ripening : 4 weeks.

Cochonnailles : charcuterie.