Our food list :

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 12 to 18 months.

France. Centre-Val de Loire. Loiret. Olivet.

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

Ripening : 4 weeks.

France. Centre-Val de Loire. Loiret. Olivet.

Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.

Ripening : 4 weeks.

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

Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.

Russia. Moscow.

Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.

United States. Vermont.

Pressed and uncooked cheese made from raw cow's milk and washed rind from a reddish color to an orange-brown color.

Ripening : 2-3 months.

For a runny omelette.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.