Our food list :

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.

Pressed and uncooked cheese made from cow's milk.

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.

Pressed and uncooked cheese made from cow's milk.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pressed and uncooked cheese made from cow's milk with a grey washed rind.

Ripening : 70 days minimum.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.

Ripening : 2 to 3 weeks.

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.

Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 6 weeks.

Japan.

Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).

Dish usually served with rice and miso soup.

Toro : belly of large tuna.

Spain. Extremadura.

Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.

France. Bourgogne-Franche-Comté. Yonne. Auxerrois.

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

Poached egg served in a baked potato and topped with Mornay sauce.

Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.

Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

Canada. Quebec.

Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

France. Normandy.

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

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 6 weeks.

Spain. Asturias.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.

Ripening : 6 months.

Almond cake base topped with crunchy praline and chocolate mousse.

Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.

Tricolor : pistachio, strawberry and vanilla ice creams with meringue.

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.

Soft-ripened cheese made from raw goat's milk with a natural rind.

Ripening : 2 to 3 weeks.

United States. Wisconsin.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.