Our food list :

Orange sorbet served in an orange.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Roast duck with orange sauce.

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

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.

Candied orange peel coated in dark chocolate.

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.

Served cold.

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.

Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.

Pita : soft, round flatbread used to scoop up food or to make sandwiches.

Also refers to the baked pastry (or turnover) filled with food.

Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).

Oriental style : with spices.

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

Belgium.

Pressed and uncooked cheese made from raw cow's milk with a washed rind.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.

Pressed and uncooked cheese made from sheep's milk.

Russian caviar.

Italy. Milan.

Specialty of braised veal shanks with vegetables, white wine and broth.

Usually garnished with gremolata and traditionally served with risotto alla milanese.

France. Grand Est. Alsace.

Lamb-shaped sponge cake dusted with powdered sugar.

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

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.