Our food list :

Germany. Netherlands. Limburg.

Soft cheese made from raw or pasteurized cow's milk with washed rind.

Aquatic snail with a shell broadly conical in shape.

United States. Michigan.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

Austria. Linz.

Shortcrust pastry with almond or walnut stuffed with raspberry jam or redcurrant jelly.

United States. Wisconsin.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 to 8 weeks.

France. Normandy.

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

Germany.

Sausage made from mashed liver with spices.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Lobster meat cooked in filo pastry.

Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.

Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.

Bisque : creamy soup of clear, shellfish stock.

Lobster butter : lobster meat with butter.

Lobster butter : lobster meat with butter.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."