Our food list :

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.

Blue cheese made from pasteurized whole cow's milk with a natural rind.

Ripening : 9 weeks minimum.

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

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.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Stuffed with sour cream, sugar, and blueberry.

Served hot or cold.

United Kingdom.

Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.

Italy. Campania.

Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Netherlands. South Holland.

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

Ripening : 2 weeks minimum.

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

United States. Wisconsin.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 months.

Crab cooked in a broth.

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.

Italia.

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

United Kingdom. Scotland.

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

France. Normandy. Neufchatel-en-Bray.

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

Ripening : 2 weeks to 2 months.

Bordeaux : shallots, parsley and white wine.

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.