Our food list :

Whipped egg whites filled with cottage cheese, topped with strawberries and a fruit coulis.

France. Normandy. Neufchatel-en-Bray.

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

Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.

United States. California.

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

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.

United States. North Carolina.

Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

France. Corsica. Niolo.

Soft-ripened cheese made from sheep's or goat's milk with a washed rind.

Ripening : 3 to 4 months.

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.

Light and sweet puffed fritter made from choux pastry.

United States. Wisconsin.

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

Ripening : 3-4 months.

France. Bourgogne-Franche-Comté.

Poached eggs with red wine sauce, bacon lardons and onion compote.

United States. Washington.

Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).

Ground veal (made with bread soaked in milk and beef and pork, or pork and veal) seasoned (garlic, shallot, parsley, pepper, salt) wrapped and tied in a thin veal cutlet. The dish is then browned in lard before simmering in a broth made with beer and beef stock.

Serve with mashed potatoes.

Canada. Quebec.

Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Netherlands.

Pressed and uncooked cheese made from whole cow's milk.

Ripening : 10 to 12 months.

United States. Indiana.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Ripening : 4 to 8 months.