Our food list :

Thailand.

Stir-fried sliced chicken with basil and chili.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Served cold or at room temperature.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Italy.

Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 1 week.

Traditional large dessert served at communions, weddings, or festive meals.

Generally features an architectural shape and significant ornamentation.