Our food list :

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.

Served hot.

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.

Served hot.

Gravette : Arcachon bay flat oyster.

Bordeaux style : with small sausages or warm crépinettes.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.

Ripening : 3 to 12 months.

Ireland. Cork.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored.

Ripening : 4 weeks.

France. Auvergne-Rhône-Alpes. Rhone.

Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Soft-ripened cheese made from sheep's milk with a washed rind.

Ripening : 4 to 8 weeks.

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

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

Cream sauce : béchamel sauce with cream.

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

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

À la croque au sel : raw vegetables dipped in salt, like radishes.

In general, avoid serving wine with raw artichoke.

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