Our food list :

Ham cooked on the bone, in a flavored broth.

Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.

Cream sauce : béchamel sauce with cream.

Served hot.

France. Bourgogne-Franche-Comté.

Ham that has been macerated in Burgundy wine lees for three to five weeks..

Served cold as an appetizer or as a starter.

Dish originating from Germany.

Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

United States. Vermont.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

A la royale : slow-cooked with red wine and Cognac and completely deboned.

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Served cold or at room temperature.

Served cold or at room temperature.

Served cold or at room temperature.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.