Our food list :

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cassolette : individual container for presenting a dish.

Mornay sauce : béchamel sauce with grated cheese.

Tajine : stew of vegetables, fish or meat.

Italy. Emilia-Romagna. Lombardy.

Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.

United States. California.

Soft-ripened cow's pasteurized milk cheese with bloomy rind.

Ripening : 6 to 12 weeks.

France. Nouvelle-Aquitaine. Poitou-Charentes.

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

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

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

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

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

France. Nouvelle-Aquitaine. Corrèze.

Potato cake with cream, pork and shallots.

Balkans. Middle East.

Dish composed of layers of minced lamb, eggplant, onions and tomatoes.