Our food list :

Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.

Sainte-Maure : goat cheese.

Eaten raw with lemon.

France. Occitania. Tarn.

Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.

Switzerland. Fribourg.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 5 months minimum.

Fricandeau : thin slice of veal larded and braised or pan-fried.

Fricandeau : thin slice of veal larded and braised or pan-fried.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Canada. United States.