Our food list :

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

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

France. Normandy. Orne.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

France. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

France. Auvergne-Rhône-Alpes. Drôme. Isère. Provence-Alpes-Côte d'Azur. Hautes-Alpes. Dauphiné.

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

France. Bourgogne-Franche-Comté. Yonne.

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

Canada. Quebec.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

United States. California.

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

Ripening : 6 months.

United States. California.

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

Ripening : 3 months.

United States. California.

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

Ripening : 16 months.

United States. California.

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

Ripening : 9 months.

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.

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

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

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

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

Canada. France.

Pressed and uncooked cheese made from cow's milk.

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

Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.

Ripening : 5 to 6 weeks.

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.

Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.

Ripening : 10 days minimum.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Pork trotters slow-boiled then pan-coated and fried.

This allows them to be eaten entirely (including the bones).

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

France. Auvergne-Rhône-Alpes. Rhone.

Composed salad featuring lamb or mutton trotters (locally known as *clapotons*), poultry livers, marinated herring, and eggs, served with a mustard vinaigrette and salad greens.

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.