Our food list :

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

Greece. Turkey.

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.

In France, it is typically served with blinis.

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 9 months minimum.

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 12 months minimum.

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

Tart with upside-down apples caramelized in butter and sugar.

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

France. Occitania. Lot.

Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.

United Kingdom. Lancashire.

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

Ripening : 3 to 24 months.

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Ripening : 4 weeks.

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Tellines : small mollusks with a long flat shell.

Japan.

Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.

Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 4 months minimum.

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 75 days minimum.