Our food list :

Mousseline sauce : hollandaise sauce mixed with whipped cream.

Italy. Campania.

Fresh and stretched-curd cheese made from buffalo milk.

United States. California.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).

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

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Served as an appetizer or before dessert.

France. Corsica.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Ripening : 4 weeks.

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.

Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Served hot or cold.

Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

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

Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.