Our food list :

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.

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

United States. Oregon.

Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.

Ripening : 9 to 11 months.

Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).

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

Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.

France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.

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

Spain. Navarre.

Pressed and uncooked cheese made from raw sheep's milk with an ivory white or pale yellow color and a natural blue-gray rind.

Ripening : 4 months minimum.

France. Occitania. Aveyron. Roquefort-sur-Soulzon.

Blue cheese made from raw sheep's milk.

Ripening : 3 months minimum.

Roquefort sauce : Roquefort melted in milk with fresh cream.

Toast with Roquefort cheese mixed with walnuts and raisins.

Rose des sables : cornflakes covered in chocolate.

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.

It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

United States. Wisconsin.

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

Ripening : over 6 months.