Our food list :

United States. Vermont.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

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

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

Served cold or at room temperature.

Sweden.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 10 to 15 months.

Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.

Netherlands.

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

Ripening : 3 to 6 weeks.

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 3 months.

Young Partridge : under 8 months old.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.