Our food list :

Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).

France. Provence-Alpes-Côte d’Azur.

Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.

À la croque au sel : raw vegetables dipped in salt, like radishes.

Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Served cold.

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

Spain. Castile and León.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.

Ripening : 4 weeks.

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.

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

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.

Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Served cold or at room temperature.

Salmis : game or poultry carcass reduction in spiced wine sauce.