Our food list :

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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

France. Hauts-de-France. Aisne. Nord. Avesnois.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 35 days minimum.

Waffle topped with thinly sliced Maroilles cheese.

Served with a green salad.

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.

Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.

Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.

Italy. Lombardy. Lodi.

Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.

This is the equivalent of the cream in Italian cuisine.