Our food list :

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

Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.

Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

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

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Dish usually served with steamed potatoes.

Mexico.

A hand-held corn cake made with a folded corn tortilla, typically filled with one or more ingredients from traditional Mexican cuisine (lime, coriander, onion, grilled meat) and served with a sauce—often made with garlic, coriander, onion, chili, and tomato.

Italian cuisine.

Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

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

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Tajine : stew of vegetables, fish or meat.

Italy. Lombardy.

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

Ripening : 25 to 40 days.

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

Canapés.

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.