Our food list :

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Argentina.

A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

Smoked salted beef, sliced thinly.

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.

This ham is sold with a black label.

Spain. Aragon. Zaragoza.

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

Ripening : 45 days minimum.

Belgium.

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

Spain.

specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.

France. Pays de la Loire. Maine-et-Loire.

Pie made with shortcrust or puff pastry, filled with unpitted plums.

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

Belgium.

Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.

Served hot or cold.

France. Bourgogne-Franche-Comté.

Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.

France. Nouvelle-Aquitaine. Limousin. Corrèze.

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

Ripening : 5 to 6 months.

France. Normandy. Pays d'Auge.

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

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

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

Ripening : 2 to 4 weeks.

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

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 4 to 8 weeks.

France. Occitania. Quercy.

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

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.