Our food list :

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

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

Refining : at least 4 weeks.

Served hot.

France. Bourgogne-Franche-Comté. Yonne.

Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.

Ripening : 3 to 8 weeks.

France. Bourgogne-Franche-Comté.

Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.

Ripening : 2 to 3 days.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Cyprus. Greece.

Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.

Served in a plate or on pita bread.

Pasta with cream and lemon.

Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.

Pasta with clams and persillade sauce.

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Italy. Lazio.

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

Greece.

Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.